Country Style - - COUNTRY COOK -

MAKES 3 CUPS Many re­gional vari­a­tions of this de­li­cious condi­ment can be found in Italy, some­times made with a mix of fruits and some­times just with quince. Its heady aroma comes not from mus­tard seed or mus­tard as we know it, but from a very con­cen­trated mus­tard oil. Adapted from a recipe in Savoury Pre­serves by Guy Tull­berg and Becky Vale (Pav­il­ion, 2014), this recipe is a tweak on a tra­di­tional favourite, us­ing ap­ple juice in­stead of wa­ter to keep the flavours bright. 1 cup golden caster sugar or raw caster sugar

1 cup tart ap­ple juice 1 fresh bay leaf cut into 2–3cm pieces cut into 2–3cm pieces cut into 2–3cm pieces 4 dried figs, roughly chopped 1 ta­ble­spoon ap­ple cider vine­gar 1 strip or­ange peel, white pith re­moved 2 tea­spoons yel­low mus­tard seeds 1 large not-too-ripe quince, peeled, cored, 1 firm pear, such as Beurre Bosc or slightly un­der-ripe Wil­liams, peeled, cored 1 large Granny Smith ap­ple, peeled, cored, 2 tea­spoons yel­low mus­tard pow­der meats, cheeses and breads, to serve Place sugar, juice, vine­gar, rind, bay leaf and mus­tard seeds in a saucepan, and bring to boil over a medium-high heat. Cook, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til liq­uid thick­ens slightly. Add quince, re­turn to boil and cook for 2–3 min­utes. Add pear, re­turn to boil and cook for 2–3 min­utes. Add ap­ple, re­turn to boil and cook for 2–3 min­utes. Re­duce heat to low and sim­mer for 10 min­utes or un­til liq­uid has re­duced by one-quar­ter. Add figs, re­turn to boil and cook for 2–3 min­utes. Stir gen­tly and re­duce heat to low. Sim­mer for 10 min­utes or un­til cooking liq­uid is thick but not quite a syrup. Stir in mus­tard pow­der. Mean­while, pre­heat oven to 120°C. Wash three 1-cup ca­pac­ity jars or one 3-cup ca­pac­ity jar in hot soapy wa­ter, then rinse. Place jars (up­right) and lids on a bak­ing tray. Place in oven for 20 min­utes to dry and ster­ilise. La­dle mostarda into hot jars and seal. In­vert un­til cool. La­bel, date and store in a cool, dark place for up to 4 weeks. Re­frig­er­ate af­ter open­ing. Serve with your choice of meats, cheeses and breads. >

Slow-cooked pork shoul­der with pot-roasted quinces (recipe page 84)

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.