To follow on from my previous teaser of Made From Scratch, I am sharing a few more tasty pics and also my recipe for Smoky Peach Mustard. Have you ever made your own mustard? It’s surprisingly easy and this one is perfect for all your summer barbecues.
Smoky peach mustardTexan smoked pork ribs
Rosemary and fennel marmalade
- 50g (1½ ounces) brown mustard seeds
- 50g (1½ ounces) yellow mustard seeds
- ½ cup (125ml) water
- ½ cup (125ml) apple cider vinegar
- 1 cup (150g) coarsely chopped dried peaches
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons sea salt flakes
- 1½ tablespoons olive oil
- ¼ cup (55g) caster (superfine) sugar
- Combine mustard seeds, the water and vinegar in a medium glass or stainless steel bowl. Stand, uncovered, in a cool place for 48 hours.
- Place the peaches in a medium bowl. Cover with boiling water; stand for 15 minutes or until softened.
- Blend or process mustard seeds and any remaining soaking liquid, peaches, paprika, garlic powder, salt, oil and sugar for 1 minute or until mixture forms a fine paste (some mustard seeds will remain a little coarser); season to taste.
- Spoon into hot sterilised jars; seal immediately. Label and date jars when cold; refrigerate for 2 days before using to allow flavours to develop. Store in the fridge after opening.
- Try this with ham, pork and chicken; or with a vintage cheddar in a crusty baguette with tomato; or char-grilled red onions rings and t-bone steak marinated with bay leaves.
- This mustard keeps for 2 months.
Photographers Ben Dearnley, William Meppem
Stylist Sophia Young
Food preparation Charlotte Binns-McDonald, Alice Storey
Made From Scratch is available from booksellers and online at magshop.com.au
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