This pickle packs an amazing roasted caramel garlic punch. I start by oven baking the whole cloves of garlic until they are roasted down to a gooey delicious mouth watering pulp. Once they've cooled the contents are then satisfyingly squeezed out an added to other complimentary ingredients and cooked down to create this gorgeous pickle.
Big flavour that goes amazingly well with strong cheeses, also tastes a treat as a marinade for lamb on your barbecue.
Just make sure you don't have to kiss anybody that day.
Garlic, onions, brown sugar, balsamic vinegar, fenugreek seeds, mustard seeds (mustard), tamarind paste, chilli flakes, black peppercorns, salt.
For allergens, see ingredients in bold
Store in a cool dry place, once opened keep refrigerated and consume within 4 weeks.
As we do not use artificial stabilisers in our products there may be some natural settlement. This is perfectly normal, simply shake well before use.
Sausage Rolls with Garlic Pickle
Ingredients: 1 onion, 1 clove of garlic, 200g smoked streaky bacon, 1kg pork mince, 2 sheets of ready rolled puff pastry, 1 tsp nutmeg, 3 tbsp Garlic Pickle, salt and pepper, thyme, sea salt flakes, one egg.
Method: Dice the onion, bacon and garlic. Combine with the pork mince and add the nutmeg salt and pepper and garlic pickle. Lay out one sheet of puff pastry horizontally and divide in two along the centre so you have two long sheets. Now make a long sausage shape of mince and lay along the length of the pastry closest to you, egg wash the opposite side and then roll the sausage end over to meet the egg wash end and seal. Divide into twelve sausage rolls. Score the tops and egg wash then sprinkle with sea salt and fresh thyme. Bake at 180c for twenty to thirty minutes until golden brown and cooked throughout.