Posts Tagged ‘dijon mustard’

I’m still playing with my new spices!

My friend Amanda from Lamb’s Ears and Honey forwarded a link to this Saveur post on making condiments at home.  I made their simple but very delicious Spicy Guinness Mustard.  Here’s the recipe with metric measures included (and it makes enough to fill three 300ml jars)…

  • 350ml (12 oz) Guinness beer
  • 285g (1½ cups) brown mustard seed
  • 250ml (1 cup) red wine vinegar
  • 1 tablespoon Malden salt flakes (or kosher salt)
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice (pimento)

Mix all the ingredients together in a large pyrex bowl and stir to combine. Cover the bowl with clingfilm or a shower cap and allow it to mature for 24 hours at room temperature (original recipe says 1 – 2 days) .

The following day, blitz the mixture for about 3 minutes, either in a food processor, or using a stick blender in the bowl (which is what I did).  The mustard will thicken in texture and lighten in colour as the seeds are ground up.

If you taste it at this point, don’t be put off – it was initially quite bitter and inedible, but after a couple of days in the fridge, it mellowed to a hot and delicious grain mustard.

I’m adding this to my list of things to make for Christmas…

. . . . .

Also, using a tip I picked up from Tony at La Casa, I half filled a clean jar with chilli flakes and topped it up with grapeseed oil.  The oil has taken on a rich red hue and a spicy chilli flavour.  I regularly scoop out a spoonful of the macerated flakes and stir them into a soup or pasta.  So simple and so tasty!

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