Pan Yan Pickle

Pete said:

Have any of the UK type foodies managed to make a copycat recipe of this
ancient pickle ?? I know there have been requests floating around the web
for years - just wondered if there was anything new Google didn't know
about !

Peter

Peter, have you tried the newsgroup
uk.food+drink.misc? I don't have a Pan Yan recipe but someone there might.

Dora

Pete said:

Have any of the UK type foodies managed to make a copycat recipe of this
ancient pickle ?? I know there have been requests floating around the web
for years - just wondered if there was anything new Google didn't know about

Here's one I found at:
http://www.theanswerbank.co.uk/Food_and_Drink/Question64241.html

Pan Yan Pickle

Mince or process:
1lb Bramleys
1 lb Dates
1 lb Sultanas

Add three quarters of a pint of malt vinegar, 1 lb soft brown sugar,
1-2 teaspoons of Madras curry powder,salt and pepper. Stir all
together and leave for 24 hours and then put in jars. Tastes better
after 2 weeks storage in a cool dry place and makes about 7 jars.
My recipe notes suggest using a little less vinigar and adjusting
before storing in jars. It's the curry powder that makes it Pan Yan!

Hi

Thanks for this - I saw this but have the same basic question asked at the
end of that thread - is it cooked or "just" pickled !!!!

Peter

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Quoted message said:

Pete said:

Have any of the UK type foodies managed to make a copycat recipe of this
ancient pickle ?? I know there have been requests floating around the web
for years - just wondered if there was anything new Google didn't know
about

Here's one I found at:
http://www.theanswerbank.co.uk/Food_and_Drink/Question64241.html

Pan Yan Pickle

Mince or process:
1lb Bramleys
1 lb Dates
1 lb Sultanas

Add three quarters of a pint of malt vinegar, 1 lb soft brown sugar,
1-2 teaspoons of Madras curry powder,salt and pepper. Stir all
together and leave for 24 hours and then put in jars. Tastes better
after 2 weeks storage in a cool dry place and makes about 7 jars.
My recipe notes suggest using a little less vinigar and adjusting
before storing in jars. It's the curry powder that makes it Pan Yan!