RAPESEED HONEY RECIPES

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CRISP HONEY MUSTARD PARSNIPS RECIPE | BBC GOOD FOOD



Crisp honey mustard parsnips recipe | BBC Good Food image

Dried mustard adds a slight heat to this sweet parsnip vegetarian side dish

Provided by Good Food team

Categories     Side dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8

Number Of Ingredients 5

1kg parsnip, peeled and cut into thumb-width batons
2 tsp English mustard powder
2 tbsp plain flour
4 tbsp rapeseed oil
about 3 tsp clear honey

Steps:

  • Boil the parsnips for 5 mins, then drain well and let them steam-dry for a few mins. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
  • Heat oven to 220C/200C fan/gas 7 – you can do this while the turkey is resting. Put the oil into one large, or even better 2, non-stick baking trays (the parsnips mustn’t be crowded if they’re to become really crisp), then heat in the oven for 5 mins. Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 mins or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and tip into a serving dish.

Nutrition Facts : Calories 149 calories, FatContent 7 grams fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 6 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.66 milligram of sodium

SLOW COOKER HONEY & MUSTARD PORK LOIN RECIPE | BBC GOOD FOOD



Slow cooker honey & mustard pork loin recipe | BBC Good Food image

Prep this honey and mustard pork loin in the morning to get a head start on Sunday lunch. Cooking it in a slow cooker creates beautifully succulent meat

Provided by Cassie Best

Categories     Dinner

Total Time 6 hours 30 minutes

Prep Time 30 minutes

Cook Time 6 hours

Yield 6

Number Of Ingredients 12

1½ tsp fennel seeds
2 garlic cloves
5-6 thyme sprigs
2 tbsp rapeseed or olive oil
1.8kg pork loin, skin removed and fat well scored (cut from the thicker end of the joint)
300g shallots
1 small celeriac, peeled, quartered and cut into chunks
2 eating apples (such as Braeburn or Cox), peeled, cored and cut into wedges
150ml white wine
250ml chicken or pork stock
1 tbsp honey
1 tbsp Dijon mustard

Steps:

  • Lightly crush the fennel, garlic and the leaves of 3 thyme sprigs together in a pestle and mortar. Add 1 tbsp oil and season well, then bash to a rough paste. Rub the mixture all over the pork, then cover and chill for at least 2 hrs or up to 24 hrs.
  • Set the slow cooker to low. Tip the shallots into a heatproof bowl and pour a kettleful of boiling water. Leave to soak for 2 mins, then drain and rinse under cold water until cool enough to handle (this will make them easier to peel). Cut off the roots and remove the papery skins.
  • Heat the remaining oil in a frying pan or flameproof casserole that's large enough to fit the pork joint. Brown the shallots for a few minutes over a medium heat, then tip into the slow cooker. Add the celeriac and apples, then season well and mix.
  • Put the pork in the pan and brown really well on all sides, then transfer to the slow cooker fat-side up on top of the vegetable mixture. Pour the wine into the pan and bubble for 1 min. Add the stock, honey and mustard and bubble for 1 min more, then pour the mixture over the pork. Cover and cook on low for 5-6 hrs, turning the meat and stirring the veg halfway through cooking, if you can.
  • Lift the pork out of the slow cooker, wrap and leave to rest for 10 mins before carving. Serve with the cooked vegetables and some greens, if you like.

Nutrition Facts : Calories 597 calories, FatContent 41 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 42 grams protein, SodiumContent 0.7 milligram of sodium

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