Home Cooking Weekend
THE SEASONING JOURNEY
Mustards
All you need to know about this versatile ingredient to help you make more of it in your cooking
Mustard seeds
There are three main varieties – yellow or white, brown and black – all from different mustard plants. Apart from the colour, the main difference is their heat. Yellow or white are the mildest, while brown and black are much hotter. It’s the oils in the seeds that give mustard its pungency. If you use seeds whole, they don’t reach their full heat potential but instead add a warm, almost nutty, flavour to dishes. HOW TO USE THEM To create a base for curries and stews, fry in oil until the seeds pop to release their flavour. Add to pickles and chutneys, or grind to make mustard powder. HEALTH BENEFITS They comtains compounds called isothiocyanates which seem to inhibit the growth of cancer cells, most notably in the gastrointestinal tract and colon. Mustard seeds are an excellent source of selenium, a trace element that is also thought to have an anti-cancer effect. HOW LONG DO THEY KEEP? Although it will happen slowly, prepared mustards in jars (not the seeds or powders) lose their pungency over time. Make sure you close the lids tightly after opening, and use within three months.
English mustard powder A combination of white and brown mustard seeds are milled into flour to make a powder that packs a punch. In its raw state, the powder isn’t that powerful, but once combined with water, a chemical reaction occurs, which releases the flavour and heat. All ready-made mustards are made using some form of mustard powder, but it’s the temperature of the water and the addition of any acids
– such as vinegar, lemon juice and wine – when it’s made that determine the strength. The hottest mustards are made with cold water and less acidity; mustards made using hotter liquids and stronger acids are milder. Uses Add the powder to the base of white sauces, soufflés, salad dressings and dips. It can also be made into a condiment or prepared mustard – simply mix with water 15 mins before you use it.
English
One of the hottest mustards in the world, it’s made by mixing English mustard powder with water, salt, spices and lemon juice or citric acid. The white seeds give the initial kick, and the long-lasting heat comes from the brown seeds.
SPREAD it on sandwiches, stir through mash, or add to creamy sauces and gravies.
American-style
Sold in squeezy bottles, this bright-yellow mustard is an American icon. It’s mild yet zingy, and although it’s made from ground yellow mustard seeds, its colour comes from the addition of turmeric.
SQUEEZE on hot dogs and burgers. Stir into sauces and marinades.
French
Dark brown, mild and sweet, this is made from ground yellow and brown mustard seeds, mixed with vinegar and spices. It was first produced in the UK to satisfy a market that found English mustard too strong, so it isn’t really French!
ADD a little heat to dressings and sauces. A less overpowering accompaniment to meats.
Dijon
The most famous of all French mustards. With its long history of mustard-making, Dijon is regarded as the mustard capital of the world. Made using milled brown seeds and traditionally the addition of verjuice – the acidic juice of unripe grapes – rather than vinegar. However, today most Dijon mustards contain white wine instead. The verjuice or white wine tempers the heat, making this a medium strength mustard.
STIR through macaroni cheese, add to sauces and dressings, or simply use as a condiment.
Wholegrain
The seeds are either mixed whole or lightly crushed with wine vinegar and spices. Different combinations of seeds will give varying flavours and heat. The whole seeds give it a great texture.
SERVE alongside ploughman’s or red meats. Try stirring through mash for a speckled effect.
May 2017 BBC Good Food Middle East 53