MUSTARD SEEDS RECIPE RECIPES

ASIAN-INSPIRED MUSTARD GREENS RECIPE | ALLRECIPES

Asian-Inspired Mustard Greens Recipe | Allrecipes image

I don't know what it is about this combination of flavors, but I could eat these every day. Even though it contains the right ingredients in the right proportions for a teriyaki sauce, which is what I was aiming for originally, to describe the flavor as such would be inaccurate. I'm usually perfectly happy with this and a bowl of rice as a meal in itself, but when I'm forced to share, it pairs well with roasted chicken or just about any kind of pork.

Provided by trepto

Categories Side Dish Vegetables Greens

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon sesame seeds
1 teaspoon Asian (toasted) sesame oil
6 cups washed and chopped mustard greens
¼ cup water
1 teaspoon minced garlic, or to taste
1 tablespoon soy sauce
2 teaspoons Japanese rice wine (mirin) vinegar
1 teaspoon sake
1 teaspoon white sugar

Steps:

Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.

Nutrition Facts : Calories 54.2 calories, CarbohydrateContent 6.3 g, FatContent 2.5 g, FiberContent 3.1 g, ProteinContent 3 g, SaturatedFatContent 0.3 g, SodiumContent 247.3 mg, SugarContent 1.2 g

MAPLE & MUSTARD GLAZED HAM RECIPE | BBC GOOD FOOD

Maple & mustard glazed ham recipe | BBC Good Food image

Gordon Ramsay’s succulent maple-glazed ham is perfect for a Boxing Day feast

Provided by Gordon Ramsay

Categories Dinner, Lunch, Main course

Total Time 3 hours 10 minutes

Prep Time 30 minutes

Cook Time 2 hours 40 minutes

Yield 10

Number Of Ingredients 10

Ingredients

1 whole leg of gammon, smoked or unsmoked, around 5kg weight bone-in
1 cinnamon stick
1 tsp peppercorns
1 tsp coriander seeds
2 bay leaves
about 25 whole cloves
200ml maple syrup
2 tbsp coarse-grain mustard
2 tbsp Worcestershire sauce
2 tbsp soy sauce

Steps:

Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around 1 hr 50 mins, topping up the water level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.
Carefully pour the liquid away (I like to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/fan 170C/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.
Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.

Nutrition Facts : Calories 608 calories, FatContent 35 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 7 grams sugar, ProteinContent 66 grams protein, SodiumContent 6.63 milligram of sodium

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PICCALILLI RECIPE WITH HOT MUSTARD | JAMIE OLIVER RECIPES

There's nothing better than a dollop of this incredible spicy piccalilli on your favourite cheese
From jamieoliver.com
Total Time 1 hours 35 minutes
Calories 12 calories per serving

1. No ploughman’s is complete without this. Let it mellow in a dark cool cupboard for 1 month before eating.
2. This is the best piccalilli I’ve ever had. Pile it onto your plate with a ploughman’s or spice up ham and colcannon with a generous dollop. Put all the vegetables in a bowl, add the salt and enough water to cover. Leave in a cool place for about 1 hour.
3. Heat a saucepan big enough to hold all the vegetables. Add the mustard oil to the pan, then fry the mustard seeds, cumin, turmeric and nutmeg for a moment. Lower the heat, add the mustard powder, flour and a splash of vinegar. Stir well to make a thick paste. Gradually add the remaining vinegar and 100ml water, stirring all the time to make a smooth paste. Add the apples, mangoes, sugar, garlic, oregano and bay leaves. Cook for 2–3 minutes.
4. Drain the salted vegetables and add them to the pan, stirring well to coat with the spicy paste. Cook for 10–15 minutes until the vegetables have just softened and started to release some juice. Spoon into sterilized jars (see the how to video below) and close the lids tightly.

See details

MAPLE & MUSTARD GLAZED HAM RECIPE | BBC GOOD FOOD

Gordon Ramsay’s succulent maple-glazed ham is perfect for a Boxing Day feast
From bbcgoodfood.com
Total Time 3 hours 10 minutes
Category Dinner, Lunch, Main course
Cuisine British
Calories 608 calories per serving

Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.

See details

PICCALILLI RECIPE WITH HOT MUSTARD | JAMIE OLIVER RECIPES

There's nothing better than a dollop of this incredible spicy piccalilli on your favourite cheese
From jamieoliver.com
Total Time 1 hours 35 minutes
Calories 12 calories per serving

1. No ploughman’s is complete without this. Let it mellow in a dark cool cupboard for 1 month before eating.
2. This is the best piccalilli I’ve ever had. Pile it onto your plate with a ploughman’s or spice up ham and colcannon with a generous dollop. Put all the vegetables in a bowl, add the salt and enough water to cover. Leave in a cool place for about 1 hour.
3. Heat a saucepan big enough to hold all the vegetables. Add the mustard oil to the pan, then fry the mustard seeds, cumin, turmeric and nutmeg for a moment. Lower the heat, add the mustard powder, flour and a splash of vinegar. Stir well to make a thick paste. Gradually add the remaining vinegar and 100ml water, stirring all the time to make a smooth paste. Add the apples, mangoes, sugar, garlic, oregano and bay leaves. Cook for 2–3 minutes.
4. Drain the salted vegetables and add them to the pan, stirring well to coat with the spicy paste. Cook for 10–15 minutes until the vegetables have just softened and started to release some juice. Spoon into sterilized jars (see the how to video below) and close the lids tightly.

See details

MAPLE & MUSTARD GLAZED HAM RECIPE | BBC GOOD FOOD

Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.

See details

PICCALILLI RECIPE WITH HOT MUSTARD | JAMIE OLIVER RECIPES

There's nothing better than a dollop of this incredible spicy piccalilli on your favourite cheese
From jamieoliver.com
Total Time 1 hours 35 minutes
Calories 12 calories per serving

1. No ploughman’s is complete without this. Let it mellow in a dark cool cupboard for 1 month before eating.
2. This is the best piccalilli I’ve ever had. Pile it onto your plate with a ploughman’s or spice up ham and colcannon with a generous dollop. Put all the vegetables in a bowl, add the salt and enough water to cover. Leave in a cool place for about 1 hour.
3. Heat a saucepan big enough to hold all the vegetables. Add the mustard oil to the pan, then fry the mustard seeds, cumin, turmeric and nutmeg for a moment. Lower the heat, add the mustard powder, flour and a splash of vinegar. Stir well to make a thick paste. Gradually add the remaining vinegar and 100ml water, stirring all the time to make a smooth paste. Add the apples, mangoes, sugar, garlic, oregano and bay leaves. Cook for 2–3 minutes.
4. Drain the salted vegetables and add them to the pan, stirring well to coat with the spicy paste. Cook for 10–15 minutes until the vegetables have just softened and started to release some juice. Spoon into sterilized jars (see the how to video below) and close the lids tightly.

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From simplyrecipes.com

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