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Alice & Marlon's Amazing Wholegrain Mustard

Food

‘What should I get so and so for Christmas?’ has been the talk of the office this week. Not wanting to break the bank (and also sticking to many of our own buy-local and eco-conscious goals) has made this already-challenging task even harder than usual, especially when thoughtful and useful are chief criteria!

Happily, our partnerships manager Alice Johnson and her partner, landscape architect Marlon Ziebell, are back today with the second serving in their make-yourself menu of preserves. Perfect for Kris Kringle/co-worker/extended-family gift giving!

We advise you make a double quantity of this wholegrain mustard, because you just won’t want to part with it all!

11th December, 2018

Alice shows us how it’s done! Photo – Amelia Stanwix for The Design Files.

Yellow and brown mustard seeds. Photo – Amelia Stanwix for The Design Files.

Adding the beer! Photo – Amelia Stanwix for The Design Files.

Photo – Amelia Stanwix for The Design Files.

Spooning the mustard mixture into individual jars. Photo – Amelia Stanwix for The Design Files.

The mustard jars going into the Vacola – this creates an airtight seal and ensures the mustard will last for a long time. You can always make-do with a big pot of boiling water! Photo – Amelia Stanwix for The Design Files.

Marlon gathers fresh salad leaves. Photo – Amelia Stanwix for The Design Files.

The finished product! Perfect as a sandwich condiment – or as the basis for a flavoursome salad dressing. Prop, salad wooden bowl from Establishment Studios.

Alice Johnson
Tuesday 11th December 2018

‘This has become a staple in our house, though no matter how much I make we always seem to be running out!’ – Alice Johnson.

This wholegrain mustard recipe is ridiculously easy to make, though does require a little bit of patience because the longer you leave it to mature, the better it gets so you’ll have to stop yourself from eating it straight away (easier said than done!).

We first started making it about three years ago and it has become a staple in our house, though no matter how much I make we always seem to be running out! We always have a jar open and use it in almost everything, spreading it on sandwiches, adding some oil and using it to dress a salad, stirring it through potato salad….the possibilities are endless!

With Christmas just around the corner, it would also make the perfect handmade gift!

Ingredients (Makes Approx 4 jars)

220g yellow mustard seeds

220g brown mustard seeds

470ml apple cider vinegar

45g sea salt

30g honey

80ml dark beer (though any beer would work!)

80ml boiling water

3-4 sprigs of rosemary

Method

Take a couple of large handfuls each of the yellow and brown mustard seeds and place them together into a large bowl (about 1 third of the seeds). Put aside for later.

Combine the remaining mustard seeds together and grind them into mustard powder. You may need to do this in small batches. You don’t need a fancy machine for grinding the seeds, we just use the milling attachment on our Nutri-Bullet, so take whatever tool you have to make it happen (coffee grinder, Thermomix or by hand with a mortar and pestle). Otherwise, you can always buy the mustard powder already ground, though we definitely recommend grinding it fresh if you can as the flavour is just so much nicer! Once ground, add the mustard powder to the whole seeds that you set aside earlier.

Add the salt. Pour over the boiling water and stir through. Allow to sit for a few minutes to soak into the mustard mixture.

Stir in the honey, beer and apple cider vinegar. At this stage, it should start to look like a slightly liquidy mustard. Once combined, transfer mustard to an airtight container and store in the fridge for 4 weeks to mature. This waiting is the hardest part, I promise.

After 4 weeks, take the mustard out of the fridge and stir through the springs of rosemary. Place the mixture into clean, sterilised jars keep in the fridge and eat within the next 4 months.

Heat Treating/Preserving The Mustard

Alternatively, if you have made an extra big batch and want it to last for longer, then we recommend heat treating it. We use a Fowlers Vacola kit for this, which is absolutely worth investing in if you’re planning on doing this on a regular basis. Otherwise, you can easily do it using things you already have in your kitchen.

Take the biggest and tallest pot you have, and line the bottom with a tea towel. Place the mustard jars on top of the tea towel,  making sure that the jars aren’t too close together to prevent breakage. Fill the pot with water making sure to cover the jars. Bring the water to boil over a medium heat, and once boiling leave the jars submerged and boiling for no more than 15 minutes.

After 15 minutes, remove the jars using tongs and place onto a heatproof surface. You’ll notice that the lids will be puffed up and concave. Leave them overnight and in the morning the jars should have created a seal. If one of the jars doesn’t look like it sealed properly don’t panic! You can pop this one in the fridge and eat it first!

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The Design Files acknowledge the Traditional Custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

First Nations artists, designers, makers, and creative business owners are encouraged to submit their projects for coverage on The Design Files. Please email bea@thedesignfiles.net