Cheese Piccalilli Tart Recipes

PICCALILLI

Steps:

• Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
• In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
• Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
• In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

CLASSIC PICCALILLI (BRITISH PICKLED VEGGIES)

Steps:

• Gather the ingredients.
• In a bowl large enough to hold the water and all of the vegetables, dissolve the salt in the water.
• Add the cauliflower, pearl onions, cucumber, and capers. Stir.
• Put a plate on the vegetables to make sure they stay submerged in the brine.
• Cover with plastic wrap and refrigerate for 24 hours.
• Gather the ingredients.
• In a large stainless steel pan, place the dark malt vinegar, white wine vinegar , pickling spice, and sugar. Bring to a boil.
• Reduce the heat and cook for 15 minutes.
• Transfer to a ceramic bowl and leave to cool overnight in the fridge.
• Gather the ingredients and remove the brined vegetables and spiced vinegar from the fridge.
• Drain and rinse the vegetables well.
• In a large pot, place the rinsed vegetables. Cover with cold water and bring to a boil.
• Reduce the heat to a gentle simmer and cook for 10 minutes.
• Drain the water and reserve the veggies.
• In a pan, melt the butter and add the flour, stirring thoroughly to avoid clumping.
• Cook over low heat for 5 minutes, being careful not to burn the flour.
• Strain the spiced vinegar.
• Slowly add the vinegar to the butter and flour. Cook for 2 to 3 minutes or until the mixture has thickened.
• Add the turmeric, mustard powder, and black pepper while stirring well. You now should have a brightly colored, thick sauce.
• Pour the thick sauce over the drained vegetables and stir well, making sure all the vegetables are coated in the sauce.
• Pour into sterilized clamp jars and seal. Preferably, wait at least one week before opening to allow the flavors to intensify.

PICCALILLI

Steps:

• Cup up vegatables, I like to have mine in strips but you can also coarse chop them.
• Sprinkle them with the 1/4 cup salt.
• Cover and let stand overnight.
• Next day.
• Cover with cold water and drain.
• Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove the whole spices from the vegatables).
• Bring to the boiling point and cook slowly 15 minutes.
• Pack in pint jars.
• And process in boiling water bath to seal.

NADIYA HUSSAIN'S PICCALILLI MACARONI CHEESE

Steps:

• Boil the macaroni according to the instructions on the packet. Drain in a colander, then rinse under cold running water to stop it from sticking together. Set aside. Preheat the oven to 220C/200C fan/gas mark 7. Have a 23 x 23cm casserole dish or ovenproof dish at the ready. Meanwhile put a non-stick pan on the hob and add the cheese. Keep stirring all the time while the cheese melts gently. As soon as the cheese has melted, add all the cooked pasta and mix through. Now add the egg and stir to cook it through and mix it with the cheese mixture. This makes the dish lovely and rich. Before adding the piccalilli, put it into a bowl and squash it with the back of a fork. Some bits can be very sharp, so you want to distribute it rather than have someone bite into a very sharp bit of cauliflower. If you are having difficulty, snip the larger bits with scissors. Add the piccalilli to the pasta mixture along with the cream cheese, onion seeds and salt. Mix well, then pour into the casserole dish and smooth the surface so it's level. To make the crispy topping, melt the butter. Add the breadcrumbs and mix through till the breadcrumbs are roughly coated. Sprinkle the crumbs over the macaroni cheese and bake for 30 minutes, until the top is all golden.

CHEESE & PICCALILLI TART

Steps:

• First, make the pastry. Put the flour in the bowl of a food processor. Add the butter, yeast extract and a good pinch of salt. Whizz until you have a crumbly mixture that starts to clump. Add 1 tbsp water at a time, whizzing the mixture as you do (we used 2 tbsp water in total). As soon as the dough comes together, stop the processor and don't add more water.
• Tip the dough out onto a work surface and lightly roll out to the thickness of a £1 coin. Wrap and chill for 30 mins.
• Remove the dough from the fridge, then roll out on a lightly floured work surface until large enough to line a 20cm fluted (4cm high), loose-bottomed tart tin, with some overhang. Carefully use the rolling pin to lift the dough up and lay it into the base of the tin. Use your hands to encourage the pastry into the base and up the side of the tin, gently pushing it into the fluted edges. Leave any excess overhanging the rim. Put in the freezer for 15 mins and heat the oven to 180C/160C fan/gas 4 with a baking tray on the middle shelf.
• Remove the pastry case from the freezer and prick the base all over with a fork. Line the inside of the case with a sheet of scrunched-up baking parchment, pressing it into the base and up the side. Pour in baking beans or dried rice or lentils to weigh the parchment down.
• Bake on the hot tray in the oven for 25 mins, then remove the parchment and baking beans and trim off the excess pastry using a small serrated knife. Return to the tray in the oven and bake for another 10 mins. Meanwhile, mix the eggs and the milk together in a jug with some seasoning until combined.
• Remove the tart case from the oven and transfer to a wire rack. Spread the piccalilli over the base, then sprinkle over the cheese and carefully pour over the egg mixture. Sprinkle with the onion seeds.
• Return the tart to the baking tray in the oven for 30 mins until the filling is set with a slight wobble in the centre. Leave to cool completely in the tin. Chill until cold, then cut into wedges to serve. Will keep chilled for up to three days.

BRITISH PICALILLI

Steps:

• Combine cauliflower, onion, carrots, cucumber, beans, and salt in a large bowl and toss well. Leave for 24 hours.
• The next day, rinse vegetables thoroughly in several changes of cold water. Drain well in a colander for 30 minutes.
• Inspect eight 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until picalilli is ready. Wash new, unused lids and rings in warm soapy water.
• Combine flour, curry powder, turmeric, mustard powder, and ginger in a large pot. Gradually stir in 1/2 the vinegar, blending well until a smooth paste without lumps forms. Add remaining vinegar and sugar, mix well, and bring to a boil over medium heat, stirring continuously. Cook until mixture thickens, about 5 minutes. Add vegetable mixture and bring to a boil. Cook for 2 minutes. Remove from heat.
• Pack picalilli into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
• Leave for 1 month, to allow picalilli to mature, before eating.

CREAM CHEESE TARTS (PAULA DEEN)

Steps:

• Preheat oven to 350°F.
• Place a paper cupcake liner in each cup (12 total) of muffin pan.
• Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.
• Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
• Bake for 20 minutes.
• Allow tarts to cool completely before filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
• Chill thoroughly before serving.