Elawin
Guru
Stout Mustard
Ingredients:
50 g/2 oz white mustard seeds
50 g/2 oz black mustard seeds
75 g/3 oz soft light brown sugar
2 tsp ground allspice
pinch ground cinnamon
1 tsp coarse salt
1 tsp black peppercorns
1 tsp paprika
½ tsp turmeric
125 ml/4 fl oz red wine vinegar
3 tbsp stout
Method:
1. Place all of the dry ingredients into a food processor and blend until the seeds are roughly crushed. With the motor still running, gradually add the vinegar and blend until well mixed.
2. Add the stout and blend briefly.
3. Transfer the mustard to a bowl and leave to stand for one hour to thicken, then transfer to sterilised dry jars.
4. Cover the surface of each with a disc of waxed paper, waxed side down, and leave until cold. Top the cold jars with airtight lids, label and store in a cool dark place. The mustard should keep for 3-6 months.
This recipe has been taken from James Martin’s fillet steak sandwich. You can find the whole article here: http://www.bbc.co.uk/food/recipes/filletsteaksandwichw_85715 This is what I call a sandwich!
Ingredients:
50 g/2 oz white mustard seeds
50 g/2 oz black mustard seeds
75 g/3 oz soft light brown sugar
2 tsp ground allspice
pinch ground cinnamon
1 tsp coarse salt
1 tsp black peppercorns
1 tsp paprika
½ tsp turmeric
125 ml/4 fl oz red wine vinegar
3 tbsp stout
Method:
1. Place all of the dry ingredients into a food processor and blend until the seeds are roughly crushed. With the motor still running, gradually add the vinegar and blend until well mixed.
2. Add the stout and blend briefly.
3. Transfer the mustard to a bowl and leave to stand for one hour to thicken, then transfer to sterilised dry jars.
4. Cover the surface of each with a disc of waxed paper, waxed side down, and leave until cold. Top the cold jars with airtight lids, label and store in a cool dark place. The mustard should keep for 3-6 months.
This recipe has been taken from James Martin’s fillet steak sandwich. You can find the whole article here: http://www.bbc.co.uk/food/recipes/filletsteaksandwichw_85715 This is what I call a sandwich!
