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37 maltatoday, SUNDAY, 22 DECEMBER 2013 maltatoday, SUNDAY, 22 MAY 2011 FINE FOOD OF THE WEEK Pungent flavours from a tiny seed Mustard seeds Originating somewhere in the eastern Mediterranean, mustard seeds have been ground into a paste and used as a condiment since the Ancient Roman Empire. But mustard isn't simply mustard, with a range on products on the market which can be spicy, mild or even sweet. What distinguishes the characteristics of a mustard depend very much on the combination of seeds used and the other ingredients used in its preparation. Mustard seeds are from the mustard plant and though there are approximately 40 different varieties of mustard plants, there are three principal types used to make mustard seeds: black mustard, white mustard and brown mustard. Black mustard seeds have the most pungent taste, while white mustard seeds, which are actually yellow in color, are the most mild and are the ones used to make American yellow mustard. Brown mustard, which is actually dark yellow in color, has a pungent acrid taste and is the type used to make Dijon mustard. English mustard This bright yellow-coloured mustard is hot and peppery, made from crushed white, black and brown mustard seeds and turmeric ground into powder with some added flour. Dijon mustard Dijon mustard originated in 1856, when Jean Naigeon of Dijon substituted verjuice, the acidic "green" juice of not-quite-ripe grapes, for vinegar in the traditional mustard recipe. In general, mustards from Dijon today contain white wine rather than ver- juice. This mellows the flavour of the black and brown mustard seeds making it much milder than its yellower English cousin. Whole-grain mustard In whole-grain mustard, also known as granary mustard, the seeds are mixed whole with other ingredients. Different flavors and strengths can be achieved through different blends of mustard seed species. Hot mustards The term hot mustard historically usually referred to mustards prepared to bring out the natural piquancy of the mustard seeds. This is enhanced by using pungent black or brown RECIPE OF THE WEEK Mustard sauce by Pippa Mattei Gravad lax is a perfect festive starter or snack and can be prepared at home in advance or even bought ready prepared from some good fish shops. Simply add this delicious and simple mustard sauce and a couple of slices of brown bread. Ingredients • • • • • • 100mlgoodDijon mustard 100mlvegetableoil 5leveltablespoons sugar 4tablespoonswhite vinegar 1tspsouredcream (or crème fraiche) Pinchsalt Method 1. 2. 3. 4. Putmustard,vinegar, sugar and salt into a medium sized bowl. Slowly add oil whisking with a fork all the time until all the oil is emulsified into the mixture. Chill. Stir in 4 tablespoons chopped fresh dill just before serving. Serve with gravad lax. mustard seeds rather than the white mustard seeds used to make milder mustards Russian mustard is a sharp, strong hot mustard, prepared from an Indian seed and high acid (~6-9%) distilled white vinegar, with salt, sugar, and vegetable oil. Mustard flour is diluted with hot water in Russia, resulting in a sharper taste. Adding hot water does not reduce the pungency. Honey mustard Honey mustard is a blend of mustard and honey, typically in equal parts. It is commonly used both on sandwiches, and as a dip for finger foods such as chicken strips. It can also be combined with vinegar and/ or olive oil to make a salad dressing. Beer mustard Beer mustard, which substitutes beer for vinegar, allegedly originated in the 20th century somewhere in the United States Midwest. It is a great condiment for Christmas hams. Fruit mustards Fruit and mustard have been combined since the Lombard creation of mostrada di frutta in the 14th century. Large chunks of fruit preserved in a sweet, hot mustard syrup were served with meat and game, and were said to be a favorite of the Dukes of Milan. Traditional variations of fruit mustards include ap- ple mustard (traditional in Mantua and very hot), quince mostarda (or mostarda vicentina, mild and with a jam-like appearance) and cherry mustard. In various areas of Italy, the term mostarda refers to sweet condiments made with fruit, vegetables and mosto, grape juice that gets simmered until syrupy. Sweet mustard (Bavaria) Sweet mustard is made from kibbled mustard seed and sweetened with sugar, applesauce or honey. It is typically served with Weisswurst or Leberkase. There are regional differences within Bavaria toward the combination of sweet mustard and Leberkase.