black peppercorns Archives

Beef recipes

Soutvleis

2 hours

Seven colours

Sweet potato mash with peanuts

45 minutes

Cabbage recipes

Pickled red cabbage slaw

5 minutes

Cheat recipes

Quick-and-easy chicken stock

1 hour 20 minutes

Asian recipes

Thai beef curry

20 minutes

Preserves and

Easy pickled watermelon rind

5 minutes

Beef recipes

Beef tongue with mustard sauce

2 hours

Asian recipes

Versatile veggie stock

20 minutes

Grainy mustard with brown mustard seeds and turmeric

Serves Makes 3 cups

Difficulty Easy

Prep Time 10 minutes, plus overnight

Ingredients

125 g brown mustard seeds
2 T black peppercorns
2 t fine sea salt
1/2 t sugar
1/2 t turmeric
3/4 cup dry white wine
1/3 cup white wine vinegar, plus 1 T
1/3 cup mustard oil
2/3 cup canola oil

Method

Combine all the dry ingredients in a blender. Add the wine and vinegar. Blend the mixture until the mustard seeds and peppercorns are broken up.

Allow the mixture to stand for 1 hour. Add the oils to the mustard seed mix and blend until the mixture thickens and the texture is to your preference.

Allow to stand overnight so that the mustard can settle, then pour into sterilised jars and seal.

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Soutvleis

Sweet potato mash with peanuts

Pickled red cabbage slaw

Quick-and-easy chicken stock

Thai beef curry

Easy pickled watermelon rind

Beef tongue with mustard sauce

Versatile veggie stock

Bertus’s mac-and-cheese tots

Starry watermelon salsa salad

Mustard with yellow mustard seeds, honey and lemon thyme

Grainy mustard with brown mustard seeds and turmeric

Grainy mustard with brown mustard seeds and turmeric

Ingredients

Method