You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
Did anyone else catch Jamie At Home the other night making homemade ketchup? It looked fantastic but please don't get me started on my severe love/hate relationship with Jamie!
Just thought next time I may see the organic tomatoes reduced in the shops I might just make my own. Truth be told I'd love to make my own mustard and mayonnaise.
Anyone else already doing this and any comments you'd like to let us know about?
I make my own ketchup frequently - I've posted the recipe on here - it's really easy and really yummy and lasts a good while - or rather it would if I didn't keep giving it to people and the kids would stop eating it! I have to say it's have very positive reviews from a chef and a friend of a chef (a famous one at that!)
Let us be lovely
And let us be kind
Let us be silly and free
It won't make us famous
It won't make us rich
But damn it how happy we'll be!
Edward Monkton
Member of the Ish Weight Loss Club since 10/1/11 Started at 12st 8 and have lost 8lb so far!
HomeMattersMost wrote:Truth be told I'd love to make my own mustard and mayonnaise.
jen
Hi jen,
we make our own mayonaise! And make our own ketchup, but from a recipe in the New Zeland Harvest Cookbook. It is with most of the things we make ourselves. Once you started you won't go back to the supermarket stuff.
I am interested in making mustard. Do you have some advice? Can you point me to a web page or something on how to get started?
Cheers
Peter
Be who you are and say what you feel, because those who mind don't matter and those who matter, don't mind.
Dr. Seuss (1904 - 1991)
For mustard, I've been thinking about trying this recipe from the Lark Rise Recipe Book
Household Mustard
2 oz. White Mustard Seeds
1/2 pint Water
2 Teaspoons Sea Salt
8 Tablespoons Wine Vinegar
Salt and Pepper
1. Put the mustard seeds into a bowl.
2. Boil the water and sea salt and leave until lukewarm.
3. Pour over the seeds and leave overnight.
4. Drain well and crush the seeds until creamy (this may be done in a blender or small coffee grinder).
5. Bring the vinegar to the boil, leave until lukewarm, and then work into the mustard drop by drop to make a thick cream.
6. Season with pepper and a little salt.
7. Put into a small pot and cover.
[quote="Mainer in Exile"]For mustard, I've been thinking about trying this recipe from the Lark Rise Recipe Book
This sounds nice! If you or anyone else tries this please post back!
You hear about these little poshy farms / vineyards in France that bottle their own mustard as well sell their own wine. Maybe the recipe above is like the basic and everyone adds there own 'something something' to give it a bit of zing.
[/quote]
