Home-made mustard

My home-made mustard in its jar ... with Sunday dinner
(roast pork chop and braised red cabbage)

I had no idea how simple it is! Or that it's raw. I've been making my own mustard and it's delicious, cheap and easy to make - PLUS people are delighted with jars of it as a gift. What a winner!

Here's how I make mine:

- 100g organic mustard seeds (I buy mine here and I mix brown and yellow)
- 150ml raw cider vinegar (I buy mine here - I've yet to experiment with wine vinegars)
- 50ml water
- 1 clove of garlic peeled and sliced thickly

Infuse these ingredients in a lightly closed jar (I use a pot of my NutriBullet - saves washing up) for 48 hours.

Remove the garlic, add a teaspoon of sea salt and then blitz in a food processor (I use my NutriBullet). If you want it smooth then pass it through a sieve - I like a bit of texture so I leave mine. Put it in a clean jar and keep it in the fridge.

Have a play with some additions - here are my thoughts:
- pinch of chili flakes
- honey
- balsamic vinegar (to replace some of the wine or cider vinegar)
- lemon zest
- fennel seeds, dried tarragon, dried chives or probably any other dried herb or spice you fancy

Lamb shanks braised in red wine

Yesterday the butcher's shop was filled with local Spring lamb. I don't really like the flavour of roast lamb but I love the Greek dish kleftika and there were lamb shanks on sale so I bought four. I browned them in a little oil in a non-stick frying pan and then placed them in the slow cooker (you could use a casserole dish in the oven on medium/low). First, I lined the bottom of  the dish with some whole carrots, an onion cut in half, a large sprig of rosemary from the garden, two cloves of garlic, salt and pepper. I poured a third of a bottle of strong red wine and a little water over the top and left the shanks to simmer for 6 hours and then stand in their juices until cold. 

Today, I've skimmed off the fat and lifted the shanks out - the meat was only just clinging to the bones - delicious! The liquid is rich and tasty smelling. Tonight, I'll roast the shanks with some potatoes and thicken the liquid with cornflour dissolved in water to make a sauce. We're having the meal with another Spring special - purple sprouting broccoli. Happy Sunday!