Mustard

Wonderful to serve with meat hot or cold. Don't let the ingredient's and time fool you, its so easy to make, and well worth the effort .........(well I think). I cut the Tabasco back just a little, but only because the family doesn't like things too hot. The yield and servings will depend on the size bottles/jars you use, so it will be more than likely that your yield will differ to mine. Make sure jars are well sterilised and check they have sealed properly.

• Ready In: 4 hrs 15 mins
• Serves: 10-15
• Yields: 2 bottles

Ingredients

• 150  g  dry mustard seeds
• 1  medium onion, chopped
• 2  garlic cloves, crushed
• 1  teaspoon salt
• 2  teaspoons ground black pepper
• 1  bay leaf
• 2  teaspoons Tabasco sauce
• 2  tablespoons golden syrup
• 1  tablespoon curry powder
• 1  cup white wine
• 1  chicken stock cube

Directions

1. Combine all ingredients in a saucepan and cover with water.
2. Leave to soak ingredients for an hour, strain and add a new lot of fresh water to cover.
3. Leave again for 2 hours, put saucepan on heat and simmer for an hour, stirring mixture frequently, to prevent the mixture sticking to the bottom of saucepan.
4. Add more water or wine as/if required.
5. Remove from the heat and cool slightly.
6. When cooled place in a food processor and process until roughly chopped, not pureed.
7. Pour into sterilised bottles or jars and store in cool place for at least 1 week before using.