In 1868 the Haywards Brothers of Montford Place, Kennington, formed a company making pickles, sauces, vinegar and cordials. In my house growing up Hawwards onions and Piccalilli were religiously rolled out at Christmas
While a staple at festive times for a lot of families Haywards are trying to change that with the idea that their pickled products can be used in lots of different inventive ways to enhance and create dishes we may not have considered before, with this in mind they invited myself and a few fellow blogger along to a kitchen to show off some of the versatile ways the products can be used.
We were shown six different dishes on the night but I think my favourite and most inventive was the Homemade Indian Turkey Piccalilli Curry the demo of which I captured for you on film below
- 2 garlic cloves, crushed
- 1 tbsp mild curry powder
- 1 tsp cumin seeds, ground (optional)
- 1 onion, chopped
- 1 tbsp vegetable oil
- 320g chopped turkey breast
- 400g coconut milk tin
- 100g Haywards Medium & Tangy Piccalilli
- Fresh coriander and steamed rice, to serve
- In a food processor, combine the garlic, curry powder, cumin seeds, onion and oil.
- Place a saucepan on the heat and add the mixture. Cook for 2 mins, then add the turkey, cooking until sealed.
- Add the coconut milk and the piccalilli and bring to the boil.
- Simmer for 10 mins and serve with coriander and steamed rice.
All of the new recipes were delicious inventive and certainly made me think of pickled veg as more than just a garnish or something to have a Christmas and I think it’s a testament to how good the curry is that I have already made it twice since our demo a few weeks ago, it really is that good!
For more info on Haywards products and other recipe ideas head over to www.haywardspickles.co.uk , Haywards didn’t pay me for this post (but they did give me a jar of pickled onions!)