TOM’S COOKERY CORNER

Roast turkey, stuffing, ham, roast potatoes and parsnips, Brussel sprouts, cauliflower etc., followed by Xmas pudding and mince pies with custard, cream and brandy butter. All of this washed down with beer and wines and the glass of port at the end with some cheese if you have room.

The next day is want I want to mention, because it is “left-over” day. Cold meats etc., bubble and squeak (Potatoes and vegetables mashed together and fried over) and pickles.

Pickles etc., are what I want to talk about as they need some time to prepare well before the Xmas season. No shop bought stuff here; the joy of eating homemade is wonderful.

First you have to make your pickling vinegar and it needs at least one month, if not two, to mature.

INGREDIENTS

Buy a large bottle of 5% white vinegar and decant one quart (1200ml) into a screw-top jar. Then add the following: - ½ oz (12.5gms) of whole allspice, whole stick cinnamon, cloves, bruised ginger (bash it well) and finally white peppercorns.

Shake it well and put it away to mature. Every so often (once a week) shake it up again. I normally make two or three lots ready for the actual pickling.

Now you are ready to do the next step and in the next write-up we will pickle beetroot, red cabbage, onions (shallots) and if there is space, Piccalilli (Mustard pickle).

WHERE TO BUY

White vinegar: -   any supermarket

Whole allspice: - Central food section, 229baht

Whole cinnamon: - Central again at 189baht for a small bundle but I buy a big pack for 20baht in the Indian shop on Soi Day Night; it is almost opposite the end of the hotel car park going away from Pattaya Tai.

Cloves: - Again in the Indian shop in Soi Day Night, but the lady did not know the English word and I had to find it and tell her what it was, hope she remembers that.

Ginger: - Any market

White peppercorns: - Foodland