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MasterChef New Zealand

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Muscat Dressing


Muscat Dressing

Recipe by Simon Gault
Makes 20 portions

1/2 tbsp yellow mustard seeds
3 tbsp water
60g brown sugar
100ml muscat wine
60g chilli grape jam
1/4 tsp salt
100ml Pukara extra-virgin olive oil

1. It's best to complete the dressing a day in advance to allow the mustard seeds to soften. Soak the mustard seeds in 1 tablespoon of water.

2. Combine the remaining 2 tablespoons of water with the brown sugar in a small saucepan. Place the sugar and water over a medium heat, stirring with a wooden spoon for 3 minutes until the sugar has lightly caramelised.

3. Add the muscat, bring to the boil and simmer for 3 minutes, until the sugar has dissolved.

4. Pour into a blender and add the chilli grape jam. Blend until a smooth texture is achieved, then pour into a bowl.

5. Add the drained mustard seeds and salt and whisk together, simultaneously drizzling in the olive oil very slowly until all the oil has been added and a nice, glossy, thick sauce is achieved.

 




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