MUSTARD
There are 3 types of mustard seeds.
White – Brassica alba
Brown – Brassica juncea
Black – Brassica nigra
Mustard is used throughout the world in the culinary industry as well as in many homes; from the whole mustard seeds you can make mustard powder, ground seeds and paste which as soon as its activated with a liquid makes mustard spread.
The white mustard seeds are usually used for pickling while the brown and black ones are used in curried, dhal, wholegrain mustard. To release the maximum flavor you need to fry the seeds in hot oil until they start to pop, if you have a mustard powder you need to either add water, milk or beer to activate it and only then will the aromas and pungent taste be release.
Some of the classic mustards of the world are English mustard, American mustard, German mustard and Dijion mustard.
As always with spices having been in history for so long comes the old wife’s tales and medicinal uses of the spice.
Pythagorus suggested that mustard paste should be a treatment for scorpion stings. Its said to alleviate muscular aches and pains and if mustard seeds are mixed with hot water and gargled with is said to relive sore throats and bronchitis.
RECIPE:
There is nothing better on a slightly chilly night to make crispy pork sausages with creamy mash potato dripping with a wholegrain mustard sauce.
Crispy pork sausages on creamy mash dripping with mustard sauce
Ingredients:
4 pork sausages
2 large potatoes
200ml milk
50g butter
Seasoning
100ml chicken stock
30ml wholegrain mustard
30ml cream
5ml chopped chives
Method:
· Peel and slice the potatoes then place in a pot of salted boiling water and boil until soft.
· In a hot pan brown the sausages all around then place in the oven to cook through.
· Reduce the chicken stock by half then add the mustard and simmer for a few minutes, finish off by adding the cream and allowing thickening slightly.
· IN a pot heat up the milk, butter and seasoning, mash the boiled potatoes then add to the milk, whip until smooth, make sure there is enough seasoning.
· Plate it all up and sprinkle with some freshly chopped chives.
