Thursday, 11 September 2014

HOMEMADE WHOLEGRAIN MUSTARD

WHOLEGRAIN MUSTARD

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/09/homemade-wholegrain-mustard.html

  • 2 tbsp Yellow (white) Mustard Seeds
  • 2 tbsp Brown Mustard Seeds
  • 100ml White Wine or Cider Vinegar
  • 1/2 tsp Sea Salt
  • 1 tsp Sugar
    Makes enough for one small jar
  • In a small (non metallic) container, jar or glass tumbler, add the mustard seeds and cover with the vinegar
  • Leave to stand for 3 days – do not refrigerate.  To prevent the kitchen from smelling of vinegar, cover with cling film
  • Check periodically – the seeds will swell as they absorb the liquid.  Add additional liquid to prevent drying out,  It doesn’t matter if you add too much
  • After 3 days, drain of the surplus liquid and reserve
  • User a hand blender, food processor or pestle & mortar to grind the seeds into a paste.  Add the salt, sugar and continue to blend.  Add a little extra of the liquid to get a mustard with a good consistency
  • Bottle into sterilized jars and if possible leave to mature for a few days before using.  It should keep for several months and doesn’t need refrigerating

Alternatives

  • You can replace the vinegar with red or white wine, beer or stout.  However when blending, add at least a teaspoon of vinegar to the mix as this is needed to bring out the heat of the mustard.  NB: In my experient, Beer provided a much milder mustard that on made with wine or vinegar
  • Replace the granulated sugar with brown sugar or honey.  Beer & Honey mostard is a classic combination!
  • Salt & sweeteners should be added to your personal taste
  • Add freshly chopped herbs, garlic, horseradish or ground sweet spices such as cloves, cinnamon, allspice or cardamom.  These will take a little while to contribute to the flavour of the mustard.  If you use fresh herbs or spices, this will cut down on the shelf life of the mustard.  Store in the fridge once made.*** jamesbonfieldrecipes
Hier het ek dit gemaak opdie 15/09/2014...met Asyn en met Stout Bier*Helena





25/08/2015>>>Helena Kruger
Ek het vandag na amper 1jr die klein botteltjie oopgemaak en groot was my verbassing>>Heerlik Verby**Pappie soek Mosterd en nouja kom ons maak die een oop...want hy wil dit op koue skaapboud smeer ...


HEELKORRELMOSTERD
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/09/homemade-wholegrain-mustard.html

1 Koppie Geel of Swart Mosterdsaad.
5ML heel Swartpeperkorrels
15 ML Sout
250 ML Sonneblomolie
250 ML Witasyn
250Ml Vermoet of Witwyn
2 Teelepes droe kruie,ek gebruik TIEMIE.
VERSAP SOUT,VERMOET OF WITWYN EN PEPERKORRELS BAIE GOED TOT GLAD
GOOI IN BAK
VERSAP MOSTERDSAAD,OLIE EN ASYN BAIE GOED TOT GLAD
MENG 2 MENGSELS BAIE GOED
SIT KRUIE BY
GOOI IN GESTERILISEERDE HOUERS EN LAAT STAAN N PAAR DAE OM TE VERDIK EN GEUR TE ONTWIKKEL***
Henk Boshoff* Bottel /Bere* 19/11/2015


 
HEELKORREL MOSTERD
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/09/homemade-wholegrain-mustard.html

Ek het heerlike koue vleis, en kort mosterd! Regte egte mosterd. Nié die soet een nie!
My resep:
1 koppie mosterd saad
1 koppie Appelasyn
1 teel sout
Sit in fles en week 3 tot 5 dae.
Jy kan appelasyn byvoeg as hy droog lyk.
Jy kan dit fyn maak in voedselverwerker soos verkies.
Regtig lekker!
Ek hou myne in die yskas.**
Christine Pienaar*19/11/2015