In a misguided gesture of international unity, I bought a 750g jar of Branston Pickle. It turns out I don’t really care for it as much as I remembered. I like it, but it seems to need some other flavor to go with it in a meat sandwich, and I’m not crazy about it in a cheese sandwich. Ploughman’s lunches don’t thrill me, either. I’m thinking it would be good in deviled eggs, but that’s not going to use up a whole lot of it anytime soon. What can I do with it?
Ploughman’s lunch is the only way I can think of to use it. I know someone who treats it like a veggie dip, but that’s way too much pickle for me. Maybe try it on a baked potato.
Could you use it in a tuna salad in place of pickle relish?
That sounds pretty good. Now for the other 725g…
I think it would go good in cake… some kind of dessert with dried or candied apricots and pears. Maybe go in the direction of the Nanaimo Brownie.
I can’t vouch for how this might taste nowadays, but I remember something from my childhood which at the time was pure ambrosia. My mum used to make a bizarre concoction where she would put a sausage and a heap of Branston together in a square of bread dough, then roll up like a fully enclosed sausage roll. That would be baked and eaten cold as a school or picnic lunch.
Part of me thinks that would taste really good! Depends on how desperate you are to get rid of the pickle I guess.
That sounds like fun! Only 700 g of pickle left to go!
My mum used to make me Branston’s and sausage bread rolls too. Make sure to use proper sausages, not frankfurters.
Whereabouts are you from RNATB? It feels like a Northern thing in my memory - did you grow up in the NorthWest? (I’m from Manchester originally).
I’ve also had it on cold sausage sarnies. Goes well with a sharp mustard in it too.
Aside: anyone had that new Branston brown sauce yet? It’s amazingly good. Kicks HP’s arse.
Great, something else I’ll end up trying and not being able to use up. Note to self: remember the Branston Pickle incident when gazing wistfully at the Branston Brown Sauce.
I don’t feel like making bread dough. But I do have some Branston Pickle in the fridge that I use on cheese sandwiches, and I also have some nice bangers and some hot mustard and sharp Cheddar. Maybe I’ll make a sandwich this week. What about rolling a sausage and some pickle up in some of that dinner roll dough that comes in a tube?
After looking up what it is, I have the curious urge to put some in meatloaf.
Not on a meatloaf sammich, but mixed into the meatloaf itself.
Hrm…
Excellent idea!
No, not even close- I was born more or less on the Somerset/Dorset border, and lived there mostly until I was 10, when we moved to Birmingham for three years.
Nope, not close at all then!
You need the right cheese. None of your Bries or Edams, but rather a good Cheddar, Wensleydale or Double Gloucester.
This would totally work. Going to try that myself.
Not really much call for them around here, sir.
Clearly, Quartz is unfamiliar with American Cheddar.