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I am
surprised that we are not seeing near as much Celtic cookery around,
especially in modern restaurants. It has I believe been one of the main
foundations of cooking in Australian history. I am however in more recent
times seen Celtic food items such as Scottish Smoked Salmon, gourmet
cheeses including “Welsh Caerphilly” and the famous Black Pudding
appearing more often on the shelves, and now at work, Grilled Scallops and
Black Pudding with Sweet Tomato and Apple Sauce.
Here is a
good and handy little recipe that I have been making for a while, perfect
to include in anything from sandwiches to gourmet sauces.
Seeded Mustard
200g Black
mustard seeds
200g White mustard seeds
175ml White wine vinegar
4 Tbl Honey
¼ tsp Cinnamon
1 tsp Salt
Mix the black
and white mustard seeds together in a bowl. Pour in the white wine vinegar
and cover with plastic film. Leave to soak for at least 24 hours before
placing in a food blender with the honey, cinnamon and salt. Blend until
the mixture is thick and creamy. Seal in a container and refrigerate for
use.
Evan William McVey
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