Tag archive for : highbank
Thanks to MarieClaire Digby from the Irish Times for printing our Hooker and Highbank mustard recipe. In case you missed it here ya go – Get On It….
Jess Murphy, chef/proprietor at Kai Café and Restaurant in Galway, makes a unique Irish-inspired mustard that goes down a treat in the cafe and she has kindly agreed to share the recipe.
To make four 200ml jars of Jess’s Hooker and Highbank mustard you’ll need:
350g golden mustard seeds
500ml Galway Hooker ale
1 tsp of Achill Island sea salt
A pinch of chilli flakes
350ml of cider vinegar
6tbsp of Highbank apple syrup
1tsp of ground mace or nutmeg
Mix the mustard seeds and beer together in a bowl, cover and soak overnight. Sterilise the jars by washing them in very hot water, then drying in the oven at 160 degrees. Stir the remaining ingredients into the mustard seeds. Blend in small batches in a processor until nearly smooth. Spoon into the sterilised jars and tap gently to remove air bubbles. Leave for three weeks to a month to mature.
Filled Under : Recipes