Source:
www.virusculinarius.deContributed by: Krabbe
Ingredients:
500ml good quality apple juice
125g dried dates
50g fresh ginger, peeled and roughly chopped
1/3 tsp ground cinnamon
1/2 tsp garlic powder
150 g yellow mustard seeds
75 g brown mustard seeds
12 allspice berries
250 g white wine vinegar
80 g sugar
3 tsp salt
1 tbsp olive oil
* Add apple juice, dates, ginger, cinnamon and garlic to TM bowl. Cook 45 mins/100C/speed 1 so mixture thickens. Pour mixture through sieve and catch cooking liquid in a bowl. Press as much liquid as you can from the dates and ginger. You only need the cooking liquid for this recipe, the remaining date-ginger mush is thrown away.
* Allow liquid to cool. Clean the TM bowl and dry well.
* Add the mustard seeds and the allspice berries to the TM bowl. Place a piece of kitchen paper between the lid and the MC and then grind to a powder for 15 secs on speed 10.
* Now add the cooled cooking liquid, the white wine vinegar, sugar and salt and mix for 30 secs on speed 2.
* Pour mixture into a bowl and leave UNCOVERED until the next day. Stir occasionally with a plastic or wooden spoon and the next day add 1 tbsp olive oil. That will make the mustard smooth and shiny.
* Pour mustard into a suitable container and store for at least two weeks to give the flavours time to mingle.
The longer you leave this, the better it gets. At first the taste is quite hot and sour but after longer storage, the taste becomes sweeter.
