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Articles by Evan William McVey
Celtic Cookery Part 2: Appearances

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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