It is no luxury eye-level wood-fired oven, the oven we have built in the orchard. It is a repurposed, get down on your knees wood-fired oven. Here’s the story of how we built it, starting in the summer of 2020.
Blessed with many a pocket full of pears in the orchard this year I have been refining my recipe for Pear Mustard and am now very happy with the results 🙂
Here comes the recipe: Makes about 3 kg finished mustard, which keeps for months on end and just gets better and better in the process!
Pears 1 kg
Mustard seeds 550 g
Apple juice 1150 ml
Fresh Ginger 3cm piece, peeled and finely diced
Salt 4 tsp (I use my homemade celery-apple-onion salt)
Grind 550 g of the mustard seeds to a fine powder using a coffee grinder or pestle and mortar. Place the ground mustard in a large glass or ceramic bowl, jug or similar, together with 650 ml of the apple juice and the remaining 150 g of whole mustard seeds. Mix together well, cover and leave to stand overnight.
Core the pears, place in a pan with 500 ml of the apple juice and diced fresh ginger . Bring to the boil until pears become soft. Remove from heat, leave to cool and then puree with / in a blender.
Combine the soaked mustard seeds, pureed pears, salt and honey, mixing together well. Blend again briefly if you prefer an even smoother mustard – I prefer a degree of wholegrain though.
Fill into sterilised jars and seal. Kept in a cool, dark place like a cellar the mustard will keep for many, many months and just gets better with age.
Perfect for salad dressings, marinades and sauces all winter long!