Mustard

• 150 g dry mustard seeds
• 1 medium onion, chopped
• 2 garlic cloves, crushed
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 1 bay leaf
• 2 teaspoons Tabasco sauce
• 2 tablespoons golden syrup
• 1 tablespoon curry powder
• 1 cup white wine
• 1 chicken stock cube

1. Combine all ingredients in a saucepan and cover with water.
2. Leave to soak ingredients for an hour, strain and add a new lot of fresh water to cover.
3. Leave again for 2 hours, put saucepan on heat and simmer for an hour, stirring mixture frequently, to prevent the mixture sticking to the bottom of saucepan.
4. Add more water or wine as/if required.
5. Remove from the heat and cool slightly.
6. When cooled place in a food processor and process until roughly chopped, not pureed.
7. Pour into sterilised bottles or jars and store in cool place for at least 1 week before using.

seeds, onion, garlic, salt, ground black pepper, bay leaf, tabasco sauce, golden syrup, curry powder, white wine, chicken

Taken from www.food.com/recipe/mustard-352041 (may not work)