Guinness Mustard

I have been wanting to make this mustard since I say it on Celia’s blog Fig Jam and Lime Cordial 3 months ago!  Better late than never.  I halved the recipe and it worked out perfectly!  I’m quite sorry I didn’t make the full quantity as this mustard makes for a lovely gift for family and friends, especially with Christmas just around the corner.

Guinness Mustard

Ingredients

350ml Guinness beer
285g brown mustard seed – I used ± 2/3 yellow and 1/3 brown
250ml red wine vinegar
1 tbsp salt flakes
1 tsp freshly ground black pepper
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp ground allspice

Method

  1. Mix all the ingredients together in a large pyrex bowl and stir to combine. Cover the bowl with clingfilm and allow it to mature for 1 to 2 days at room temperature.
  2. Blitz the mixture, either in a food processor, or using a stick blender in the bowl.  The mustard will thicken in texture and lighten in colour as the seeds are ground up.  You can make it as fine or course as you like.
  3. Place the mustard in the fridge to mature for another day or two before using.
As Celia mentioned, don’t get put off if you taste it and at first it tastes bitter, the flavour will develop after a day or two into a lovely full bodied grain mustard.

Low GI Mustard Chicken

I thought it best to balance my previous recipe with something healthier so here is a superb Low GI mustard chicken recipe to tickle your taste buds.

Low GI Mustard Chicken

 

Ingredients

15ml sugar
5ml mustard powder
15ml cake flour
15ml canola oil
15ml vinegar
50ml low fat mayonnaise
200ml boiling water
500g skinless chicken breasts

Method

  1. Preheat the oven to 200˚C.
  2. Mix the sugar, mustard powder and cake flour together in a bowl.
  3. Add the oil and vinegar and stir well.
  4. Add the mayonnaise and water and mix well, using a whisk to form the sauce.
  5. Place the chicken pieces in a casserole dish and pour the sauce over.
  6. Bake uncovered for 30 minutes or until the chicken has browned and the sauce has thickened.

Serve with brown or basmati rice and a beetroot salad.

Submitted by:  Desiree Visagie, Johannesburg