Homemade English Ale Mustard With Garlic Recipes

Steps:

• Wrap 8 cloves garlic in foil; roast 30 minutes at 400 degrees F. Squeeze the garlic out of its skin and puree with 1/2 cup dijon mustard, 1/3 cup maple syrup, and salt and pepper.

Steps:

• Soak brown and yellow mustard seeds with dark beer in a large bowl set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
• Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
• Sterilize the jars and lids in boiling water for at least 5 minutes.
• Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
• Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
• Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Refrigerate the jars of mustard for 2 weeks before using.

Steps:

• Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well with a vegetable brush.
• In a soup pot with a tight-fitting cover, heat olive oil, then add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened, 3 minutes. Pour in ale and bring to a simmer. Add mussels and cover pot. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Use a slotted spoon to transfer mussels to bowls. Discard any that have not opened.
• Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with bread for sopping up juices.

Steps:

• Grind the mustard seeds to a smooth powder using either an electric spice grinder or a coffee grinder.
• Transfer the ground seeds to a bowl and add the flour, crushed garlic and salt.
• Gradually whisk in the ale until it takes on a smooth, creamy consistency.
• Spoon the mustard into sterilised jam jars and secure with well-fitting lids.
• Leave to mature for at least 2 weeks in a cool place before tasting.

Steps:

• Toast the mustard seeds in a small dry pan (I use a cast iron pan) over medium heat, shaking occasionally, until the seeds start to pop. Remove from heat and tip the seeds into a mortar and pestle and crush them a few times. (If you don't have a mortar and pestle, tip them into a bowl and use the back of a spoon to crush them).
• In a glass or pottery bowl, blend the crushed mustard seeds, mustard powder and water thoroughly and let stand for 20 minutes. (You can drink the remaining beer while you're waiting!).
• Add the cayenne pepper, tumeric powder and salt. Stir to combine, then add the honey, vinegar and beer.
• If the mixture seems too thin, add up to one more tablespoon of mustard powder to help thicken it.
• Pour mustard into a small jar, cover and refrigerate for 2 to 3 days before using to let the flavors combine.
• Enjoy!

Steps:

• Mash garlic to a paste with ‚ teaspoon salt. Heat oil in a 5-quart pot over moderately high heat until hot and sauté garlic paste until fragrant. Add half of greens and toss with tongs to coat with oil, adding remaining half as greens wilt. Add water and cook, covered, stirring occasionally, 5 minutes. Continue to cook, uncovered, until greens are just tender and most of liquid is evaporated. Season with additional salt.