(no subject)
dale freeman (dale_freeman@optusnet.com.au)
Fri, 25 Jun 1999 09:07:40 +1000
Hi there all from the south of Oz.
The following is a receipe I've used to make up a whole grain mustard. Its
simple and tasty and keeps well.
Hab, honey and wine mustard
1/2 cup whole yellow mustard seed
1/4 cup whole black mustard seed
4 tbls honey (I used "leatherwood" but I think you can only get that
locally)
1-2 tsp smoked hab powder (to taste)
1 tsp powdered corriander seed (optional)
1/2 cup wine (red or white)
3/4 cup cider vinegar
Mix everything together in a bowl. Cover and place somewhere cool. Stir
every day for 4-5 days. If it needs thickening after this, add some mustard
powder (about a teaspoon or so - it doesn't take much).
Bottle up and leave for a week or two to mature.
One of the beauties of the above is that whole white mustard seed is a
natural preservative, so it seems to keep well (well the few months until
the batch is gone!).
I also recently smok dried a heap of habs ($9.99 per kilo (2.2 lbs) at the
local supermarket) , and a few jalepenos and "long red thin walled" chillies
of some description using a "Meco" water smoker. I gave them about 8 hours
using eucalyptus wood for the smoking. Seems to have worked well. They
just needed a bit of additional air drying to finish them off.
Anyway, the solstice has passed, the days are getting longer - Ah it's
wonderful to be in the Southern Hemisphere!!!!!!!!
Cheers
Dale down south in the land of Oz