Hot knocking mustard
Prep time overnight
Cook time overnight
Makes 500ml/17fl oz
Dietary Vegetarian
From The Big Allotment Challenge
This hot mustard livens up steak, roast beef and cold cuts and works a treat as a dressing for sautéed potatoes.
Method
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Put the mustard seeds in a bowl, pour over boiling water to cover them, cover and set aside to soak overnight.
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Grind the fennel seeds, salt and pepper to a powder in a spice grinder, then transfer to a large bowl.
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Add the kohlrabi and garlic and stir to coat in the spice mixture.
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Pour over the vinegar, then stir in the mustard seeds, sugar, honey, lemon juice and lemon thyme until well combined.
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Put the mustard in a sterilised jar, seal and store in the fridge for up to a week. Serve with steak, roast beef or cold cuts.
Ingredients
- 25g/1oz black mustard seeds
- 55g/2oz yellow mustard seeds
- ½ tsp fennel seeds
- 1 tsp sea salt flakes
- pinch freshly ground black pepper
- 1 kohlrabi, outer leaves removed, cored, finely chopped
- 3 garlic cloves, finely chopped
- 100ml/3½fl oz red wine vinegar
- 2 tbsp light brown muscovado sugar
- 2 tsp clear honey
- ½ lemon, juice only
- 5 sprigs fresh lemon thyme, leaves only, chopped
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