A British Classic Pan Yan Pickle Recipes
A BRITISH CLASSIC - PAN YAN PICKLE
A classic British No-Cook pickle for your sandwiches and cheese board! Remember Pan Yan pickle? It was a firm favourite in our home and my dad loved it slathered on top of cheese on toast! Now sadly discontinued, this fabulous British pickle with the catchy name is easy to make! I have fiddled around and recreated this recipe, and I am delighted with the results even though I say so myself. Lighter and with more "tang" then Branston pickle, I love it in sandwiches. Adjust the curry powder to your own tastes.
Provided by French Tart
Categories Apple
Time P14DT15m
Yield 7 half pound jars
Number Of Ingredients 7
Steps:
- Stir all the ingredients together and leave for 24 hours.
- Put in clean and sterilised jars.
- Tastes better after 2 weeks storage in a cool dry place and makes about 7 x 1/2 lb jars.
Nutrition Facts : Calories 669.9, Fat 0.7, SaturatedFat 0.1, Sodium 37.9, Carbohydrate 173.2, Fiber 9.5, Sugar 148.9, Protein 4
MARMITE ON TOAST - A VERITABLE BRITISH CLASSIC!
I cannot believe there is no "recipe" for marmite on toast here! Okay, maybe calling it a recipe is stretching it a bit far, but it is a British breakfast classic, and if you LOVE marmite, you will love marmite on hot buttered toast! Use a nice nutty, granary bread and a cheeky little butter for the prefect Marmite in Toast extravaganza! Make a perfect pot of tea, Recipe #263420, for the perfect accompaniment and away you go, you'll be saying "Cor blimey Guv'ner" in no time!
Provided by French Tart
Categories Breakfast
Time 3m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Toast the bread slices to desired colour, I like mine well toasted.
- Butter whilst still hot, making sure it all melts into the toasted bread.
- Spread with marmite to taste, cut into triangles or fingers and enjoy with a cuppa tea!
Nutrition Facts :
BRITISH BULLDOG
Make and share this British Bulldog recipe from Food.com.
Provided by srosfeld
Categories Beverages
Time 2m
Yield 1 glass, 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine in a chilled, 16 oz glass.
- Add alcohol.
- Fill with cola.
- Top with a splash of cream.
- Garnish with a maraschino cherry.
Nutrition Facts : Calories 242.7, Fat 0.1, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 19.9, Sugar 19.7
HERITAGE BREAD AND BUTTER PICKLE - PICKLED CUCUMBER AND ONIONS
An easy and old fashioned pickle that takes its name from the fact that this pickle goes so well with simple bread and butter, or sandwiches. This pickle must be stored in a DARK place, or the cucumbers will lose their colour, and it is best eaten after 2 months. I always try to have a jar or two of this colourful and tangy pickle tucked away in my pantry - as it makes fabulous sandwiches for teatime or picnics, as well as being an ideal accompaniment for simple suppers and light toasted snacks. This recipe is ideal when cucumbers are cheap or you have a glut in your garden. If you don't have time to wait before eating this, I also have a "quick" recipe for this type of pickle posted on Zaar: Recipe #245742 .
Provided by French Tart
Categories Onions
Time 1h10m
Yield 2-3 Jars
Number Of Ingredients 7
Steps:
- Layer the sliced onions and cucumber in a large non-metallic bowl - sprinkling each layer with the salt.
- Leave for one hour and then drain and rinse thoroughly.
- Put the vinegar, sugar, celery and mustard seeds into a large saucepan and heat gently, stirring all the time until the sugar has dissolved. Then bring it to a rapid boil and boil for 3 minutes.
- Pack the cucumbers and onions into pre-heated and sterilised jars - then pour over the hot vinegar mixture, making sure that it covers the vegetabes.
- Seal immediately with sterilised and vinegar proof lids.
- Keep in a DARK and COOL storage area for 2 months before using.
- Use this pickle for: bread and butter, sandwiches, salads, toasted snacks, cheese, cold meats and pies. Ideal for picnics.
Nutrition Facts : Calories 512, Fat 1.4, SaturatedFat 0.3, Sodium 10493.5, Carbohydrate 117.2, Fiber 5.8, Sugar 93.1, Protein 5.6
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The pickle was invented in 1907 by the Maconochie Brothers who built a huge pickle factory on the Isle of Dogs. The name Yan Pan was the result of a competition among the workers at Maconochie’s Wharf. Pan Yan was last made in 2002 by Branston Pickle who lost the secret recipe in a fire at its Suffolk factory.
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It was manufactured in its heyday in a factory on the Isle of Dogs, London. It became part of the Rowntree Macintosh portfolio in the 1960s after the previous parent company (Whiteside) went bust. It was no longer manufactured after 1992 - a large fire destroyed the factory in Bury St Edmunds which produced both Branston and Pan Yan Pickle, and ...
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Dec 9, 2012 - A classic British No-Cook pickle for your sandwiches and cheese board! Remember Pan Yan pickle? It was a firm favourite in our home and my dad loved it slathered on top of cheese on toast! Now sadly discontinued, this fabulous British pickle with the catchy name is easy to make! I have fiddled around and recreated this recipe, and I am delighted with the …
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Pan Yan Pickle was part of an era of food inspired by exotic spices and fruits, which were being shipped through the West India Docks in the East End. Even the name of the pickle was chosen to reflect its oriental tastes. Pan Yan Pickle was registered in 1903 and production continued until 2002. Pan Yan Pickle has an interesting story, as in ...
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A BRITISH CLASSIC - PAN YAN PICKLE RECIPE - TEXTCOOK
1 lb bramley apple, peeled, cored and minced; 1 lb dates, minced; 1 lb sultana, minced; 3/4 pint malt vinegar; 1 lb soft brown sugar; 2 -3 teaspoons Madras curry powder
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