Looking for a hot mustard to go with the Christmas ham this year? This might be just the ticket!!
Many thanks to fellow team member Chris for sharing this recipe after she adapted from one she had seen in The West Australian Newspaper.
KICK-BUTT HOT BEER MUSTARD
4 TBLS BLACK MUSTARD SEEDS
1 TEAS CELERY SEEDS
12 TBLS MUSTARD POWDER
2 TEAS GARLIC POWDER
2 TEAS ONION POWDER
2 TEAS CAYENNE PEPPER
1 TEAS TUMERIC
1 TEAS SEA SALT
2 TBLS APPLE CIDER VINEGAR
4 TBLS SOFT BROWN SUGAR
180 ML COOPERS SPARKLING ALE
PUT MUSTARD SEEDS AND CELERY SEEDS INTO BOWL, MILL 10 SECONDS SPEED 10
ADD SPICES, SALT, AND SUGAR MIX 3 SECONDS SPEED 3
ADD VINEGAR AND ALE MIX 3 SECONDS SPEED 3
COOK 8 MINUTES 70C SPEED 3. SCRAPE DOWN SIDES OF BOWL AND COOK AGAIN 3 MINUTES 70C SPEED 3.
POUR INTO STERILISED JARS. MAKES TWO SMALL JARS – ABOUT 1 ½ CUPS. KEEP IN REFRIGERATOR
A note about the beer: the article in the paper recommended Coopers Sparkling Ale or Wood Pacific Ale or Wicked Elf Pale Ale though different types of beer have been successful used so feel free to simply use your favourite!
The feedback from this recipe is that it is VERY hot but very delicious!!!
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