Читать книгу My Kitchen - James Martin - Страница 22

Makes 425g (15oz)

Vegetarian

25g (1oz) white mustard seeds

110g (4oz) black mustard seeds

75g (3oz) light soft brown sugar

1 tsp allspice berries

1 tsp paprika

½ tsp turmeric

2 tsp sea salt

1 tsp crushed black peppercorns

175ml (6fl oz) red wine vinegar

40ml (1½fl oz) balsamic vinegar

3 tbsp runny honey

110ml (4fl oz) bottled Black Sheep Ale or other traditionally-made British beer

Mustard is very easy to make and handy to keep in your store cupboard. It goes well with many types of meat – try it with the Yorkshire ham on page 39.

Put all the dry ingredients into a food processor or blender and blend until the seeds are roughly crushed. Transfer to a bowl and stir in the two vinegars, honey and ale.

Cover the mustard with cling film and place in the fridge for 2 hours. If you want to keep the mustard longer, put into sterilised jars (see page 166) and store in a cool, dark place. The mustard should then keep for 3–6 months.