To make your pickling liquor :
220g Live apple cider vinegar (with the Mother) or elderflower vinegar 81g white wine, ideally sauvignon blanc
3g Dried chamomile flowers
To make your chamomile mustard:
331g Pickle liquor (from recipe above) 134g yellow mustard seeds
43g yellow mustard powder
15g Blackthorn salt
Thermometer (not essential)
1 litre kilner style jar, sterilised
Stick Blender of Food Processor (blades must be sharp)
1. Put the pickling liquor and camomile flowers in a pan and heat to 80° or just below boiling, and then steep for 10 minutes or until the floral camomile flower smell is apparent.
2. Put your mustard seeds, mustard powder and salt in your sterilised jar and strain the pickling liquor from the camomile seeds into the jar. Mix well and store for at least 1 day in a warm place.
3. Using your stick blender or food processor blender the mix until it starts to thicken, then leave for a week at room temperature or in the fridge, depending on how funky you like your mustard. (I keep mine at room temperature as I like it with a bit of that funky taste, when kept at room temperature it begins to mellow in bitterness as time goes on.)
You can blend this smooth like dijon, or leave it coarse. Breaking down the mustard seeds helps to thicken the mustard. At the bending stage it can be a little bitter so add more honey if need be. Serve with pork, charcuterie, ham, trout, potatoes or any brassicas.
Neep Misozuke with Dulse, and sourdough crackers
250g Peeled and washed Neeps
15g Botanist Gin
Honey to season (optional)
1 tsp mara dulse flakes or nori flakes (readily available online)
7 whole peeled garlic cloves
1 ziplock bag or similar resealable bag, or glass container with lid
1. Cut the neep into a large dice, roughly 2cm
2. In a bowl put the miso, gin, dulse and garlic, mix and add honey to taste if you wish to add this in, just enough to give a little sweetness.
3. Put the neep and the miso mixture (misozuke) in a ziplock bag (or similar alternative) and massage it all together for a couple of minutes. Alternatively this can be mixed well in a bowl then added to the vessel of your choice.
4. Leave at room temperature for 1-3 days, depending on how pickle-y and funky you like it. Store in the fridge.
5. To use, remove the neeps from the bag, scooping off any of the misodoko and storing it in the fridge to use again.
N.B. If your misozuke is a little wet after the neeps have ben removed, cook on a low heat to evaporate and extra liquid. You can reuse the misozuke for up to a month. You can use any root vegetable for this, I like to snack on it with charcuterie or mixed through Asian salads.
500 g sourdough starter
300 g strong flour
50 g extra virgin olive oil
10 g Blackthorn salt, plus more to sprinkle
1.In a bowl or an electric mixer combine sourdough starter with flour, olive oil, honey and the 10 g salt. Combine well, kneading until the dough comes together in a smooth ball
2.Wrap tightly in cling film and refrigerate for at least 30 minutes or over night to rest the dough. Alternatively, if you have a vacuum pack machine, vacuum the dough on full power and use right away. This has the same reaction in the dough as it would if it had been resting.
3.Preheat oven to 180°C
Line two baking sheets with parchment or silicone baking mats
4.Cut the dough in half; put one half back in the fridge while you roll out the other. Cut dough again into 4 smaller pieces
5.Roll out each piece into an oblong rectangle. You can do this with a rolling pin on a lightly floured surface, or using a pasta roller for super thin crackers. I like to roll my dough out to the #6 thickness setting (out of 8) on my pasta machine. If you are rolling by hand, just roll it as thin as you possibly can
6.Lay out two oblongs of dough side by side (not overlapping) and cut discs out of them around 8 cm in diameter. Re-roll them, place on the mat as per the video. Cut again.
7.Spray or brush lightly with water and sprinkle with salt
8.Bake for 10-15 minutes or until golden brown and crispy, rotating the pans top to bottom and back to front part half way through baking. If you have rolled the crackers by hand and are quite thin they will cook quicker, so check them at around 8 minutes, especially if you prefer them less fired!
9.Once ready, let cool, then transfer crackers to a cooling rack. Repeat with remaining dough.
10.Crackers will keep in an airtight container at room temperature for up to one week.