Maryanne Picoketchutney

Condiment, Sauce, Survivor, Survivor 42, TV, TV Recap

Previously on Survivor 18 new castaways were marooned on the islands of Fiji, ready to repeat all the tricks of last season. But hot damn did they have more success. Despite tragically losing Jackson before the first immunity challenge, the Ika tribe arrived at tribal council ready to play. Sadly for Zach, that was as far as his game went. More importantly, it also broke Maryanne’s heart as he was the literal embodiment of every white man she has ever loved. We then lost Marya, Jenny and Swati in quick succession, before Daniel blew up his game and set up the demise of Vati post-merge.

Speaking of which, the fake merge cost Lydia her game before Chanelle became the queen of the jury. Ika lost Rocksroy and Tori in a double tribal council before Omar took control by getting rid of Hai and Drea. In turn, that painted a target on his back and got him booted by Maryanne’s epic 3-2-2 play. This then led to Lindsay getting booted before the fire making challenge took out Jonathan, leaving Romeo, Mike and Maryanne to face the jury at final tribal council.

Despite Romeo putting in a strong showing, he came out of the experience with nary a vote while Mike’s subpar performance scored him only one as the jury gave Maryanne a resounding win for not only a game well played, but for dominating final tribal council.

After the cast finished filming the on island reunion, I quickly pulled Maryanne aside to toast her success. While she had a wild yet somehow quiet game at the start, she expertly read the room and was able to reset once she realised how she was being perceived, leading her on a path to greatness. Pulling off some epic moves at the right moments to not only get her to the end, but earn her the win. More importantly, she also was an epic and engaging character that will go down in the pantheon of legends. But for now, we’ll always have Maryanne Picoketchutney.

I always had a fear of the bright yellow pickle that lived in my fridge as a child, but thankfully with time comes wisdom and as an adult, my love affair began. Super tart, a little bit sweet and lightly spice, this is the perfect accompaniment for any occasion. Particularly a win.

Enjoy!

Maryanne Picoketchutney
Makes: 1.5L.

Ingredients
500g cauliflower, cut into small florets
200g zucchini, cut into a fine dice
100g green beans, trimmed and thinly sliced
1 onion, diced
2 tbsp sea salt
600ml malt vinegar
3 tbsp English mustard powder
1 tbsp coriander seeds
2 tbsp yellow mustard seeds
2 tsp cumin seeds
1 tsp turmeric
¼ cup plain flour
⅔ cup raw caster sugar
2 bay leaves

Method
Combine the cauliflower, zucchini, beans and onion in a bowl with the salt. Cover and leave to steep at room temperature overnight. In the morning, rinse under cold water and drain.

Whisk 100 ml of vinegar with the mustard powder, coriander, mustard and cumin seeds, turmeric and flour to form a paste.

Combine the rest of the ingredients in a saucepan over medium heat, whisking until the sugar dissolves. Whisk in the mustard mixture and cook for a couple of minutes, or until starting to thicken. Add the drained vegetables and cook for a further couple of minutes.

Ladle the mixture into sterilised jars and seal immediately, storing in a cool dark place until opened. Then devour, immediately.


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