Lions roar - beer mustard

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Lions Roar - Beer Mustard de Bradford Tetlow - Recipefy

175g yellow mustard seeds
175g black mustard seeds
500ml Speights Old Dark or Speights Distinction Ale
1 tbsp sea salt
pinch crushed chilli flakes
175ml cider vinegar or white wine vinegar
6 tbsp runny honey
1 tbsp ground mace or nutmeg

T. Preparacion → 1440 min

T. Cocinado → 0 min

1. Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer.)

2. Sterilise the jars for the mustard. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes.

3. Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches).

4. Spoon the mustard into the sterilised jars; tap gently to remove all the air bubbles.

guarniciones, condiments, lion October 27, 2012 00:11


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Bradford Tetlow
49 años
Geelong, Australia