serves
18-20
prep
5 minutes
difficulty
Easy
serves
18-20
people
preparation
5
minutes
difficulty
Easy
level
Ingredients
- ½ cup yellow mustard seeds
- ½ cup red mustard seeds
- ½ cup whole wattleseeds
- ¾ cup white vinegar
- ½ cup pale ale (beer)
- 2 tbsp honey
- 2 tsp soft brown sugar
- 2 tbsp sea salt
- 1 tsp ground turmeric
Soaking time: 12 hours. Chilling time: at least 24 hours.
Instructions
- Soak the mustard seeds and wattleseeds in a bowl of water for 20 seconds, then drain and transfer to a clean bowl. Add the vinegar and beer and soak for 12 hours.
- Reserving 3 tablespoons of the soaked seeds, place the remaining mixture (seeds, vinegar and beer) in a food processor with the honey, sugar, salt and turmeric. Blend until smooth. Add the reserved seed mixture and blend for 15 seconds (or until your desired consistency is achieved). Transfer to an airtight jar and chill for at least 24 hours to let the bitterness of the mustard dissipate and the flavour to develop.
- Store in an airtight container in the fridge for up to 3 months.
Use this in Nornie Bero's vegetarian warrigal greens and ricotta 'sausage' rolls recipe.
This is an edited extract from Native Ingredients Every Day by Nornie Bero (Hardie Grant Books). Photography by Rochelle Eagle.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
