RECIPES MUSTARD SEEDS RECIPES

Name: Pickled Mustard Seeds
Yield: Makes about 1 cup in brine
Ingredients: 1/2 cup yellow mustard seeds; 1 cup champagne vinegar; 1 tablespoon sugar; 1 teaspoon kosher salt

PICKLED MUSTARD SEEDS RECIPE | EPICURIOUS

Pickled Mustard Seeds Recipe | Epicurious image

Mustard seeds that have been plumped in a pickle brine can really make a dish. They provide texture and crunch, heat and sweetness.

Provided by Hugh Acheson

Yield Makes about 1 cup in brine

Number Of Ingredients 4

Ingredients

1/2 cup yellow mustard seeds
1 cup champagne vinegar
1 tablespoon sugar
1 teaspoon kosher salt

Steps:

Place the mustard seeds in a small pot, cover with cold water, and bring the liquid to a boil. Strain the mustard seeds, discarding the water, and repeat this process 3 more times.
In the same pot, combine 1 cup of cold water with the vinegar, sugar, salt, and the blanched mustard seeds. Bring to a boil, and then remove from the heat. Pour the contents into a small sealable container and refrigerate it overnight.
When you’re ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.

PICKLED MUSTARD SEEDS RECIPE | EPICURIOUS

Pickled Mustard Seeds Recipe | Epicurious image

Mustard seeds that have been plumped in a pickle brine can really make a dish. They provide texture and crunch, heat and sweetness.

Provided by Hugh Acheson

Yield Makes about 1 cup in brine

Number Of Ingredients 4

Ingredients

1/2 cup yellow mustard seeds
1 cup champagne vinegar
1 tablespoon sugar
1 teaspoon kosher salt

Steps:

Place the mustard seeds in a small pot, cover with cold water, and bring the liquid to a boil. Strain the mustard seeds, discarding the water, and repeat this process 3 more times.
In the same pot, combine 1 cup of cold water with the vinegar, sugar, salt, and the blanched mustard seeds. Bring to a boil, and then remove from the heat. Pour the contents into a small sealable container and refrigerate it overnight.
When you’re ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.

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RECIPES USING MUSTARD SEEDS RECIPES ALL YOU NEED I…

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From stevehacks.com
Total Time 2 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 312 calories per serving

{ "@type": "HowToStep", "text": "
1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Using a pestle and mortar, grind the fennel and coriander seeds, and chilli flakes until fine.
3. Place the cauliflower on a sheet of tin foil, rub in half of the ground spices and 1 tablespoon of oil, and season with sea salt and black pepper.
4. Wrap the cauliflower in the foil, pop it on a roasting tray and bake for 30 minutes, or until tender, removing the foil for the last 15 minutes to give it a gnarly crust. Remove and set aside.
5. Peel and finely grate the ginger and 6 cloves of garlic. In a bowl, combine two-thirds of the ginger, the grated garlic and the remaining half of the spice mixture.
6. Make an incision in each aubergine with a small sharp knife, then rub the ginger mixture into each one, along with a drizzle of oil.
7. Place the aubergines in a small roasting tray and cook in the oven for 15 to 20 minutes, or until softened and starting to split. Set aside.
8. Make your spice blend. Split the cardamom pods, add the seeds to a mortar with all the other ingredients, then grind well.
9. Peel and finely chop the onions, then deseed and roughly chop the chillies and tomatoes, keeping them separate. Peel and finely slice the remaining 3 cloves of garlic.
10. Place a large pan over a medium heat and toast the ground spices for 1 minute, or until aromatic.
11. Stir in 1 tablespoon of oil, followed by the onions, green chillies, sliced garlic, and the remaining ginger. Cook for 10 minutes, or until the onion and garlic are softened and coloured.
12. Add the tomatoes, cinnamon stick and 200ml of water and let it simmer over a low heat for 30 minutes.
13. In a blender, blitz the cashews with 4 tablespoons of water until you have a smooth paste, then stir this into your curry. Cook for 5 minutes, or until thick and fragrant.
14. For the tempeh, peel and finely slice the garlic, then add to a frying pan over a medium heat with a splash of oil, the curry leaves and mustard seeds.
15. Fry for 1 minute, or until crisp, then drain on kitchen paper.
16. Chop the roasted cauliflower into florets and stir into the curry along with the aubergines.
17. Top the curry with the tempeh and shaved coconut. Halve the pomegranate and bash it, cut side down, with a wooden spoon so the seeds come tumbling out. Scatter the seeds over the curry, then serve with chapatis on the side.
" }

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If using a pre-shredded slaw mix, substitute 2 to 3 cups of it in place of the cabbage and carrot included in the ingredients list below.
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Transfer fish to serving plates. Add slaw and lemon wedge, and top fillet with extra pickled mustard seed if desired. Enjoy immediately.

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RECIPES USING MUSTARD SEEDS RECIPES ALL YOU NEED I…

{ "@type": "HowToStep", "text": "
1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Using a pestle and mortar, grind the fennel and coriander seeds, and chilli flakes until fine.
3. Place the cauliflower on a sheet of tin foil, rub in half of the ground spices and 1 tablespoon of oil, and season with sea salt and black pepper.
4. Wrap the cauliflower in the foil, pop it on a roasting tray and bake for 30 minutes, or until tender, removing the foil for the last 15 minutes to give it a gnarly crust. Remove and set aside.
5. Peel and finely grate the ginger and 6 cloves of garlic. In a bowl, combine two-thirds of the ginger, the grated garlic and the remaining half of the spice mixture.
6. Make an incision in each aubergine with a small sharp knife, then rub the ginger mixture into each one, along with a drizzle of oil.
7. Place the aubergines in a small roasting tray and cook in the oven for 15 to 20 minutes, or until softened and starting to split. Set aside.
8. Make your spice blend. Split the cardamom pods, add the seeds to a mortar with all the other ingredients, then grind well.
9. Peel and finely chop the onions, then deseed and roughly chop the chillies and tomatoes, keeping them separate. Peel and finely slice the remaining 3 cloves of garlic.
10. Place a large pan over a medium heat and toast the ground spices for 1 minute, or until aromatic.
11. Stir in 1 tablespoon of oil, followed by the onions, green chillies, sliced garlic, and the remaining ginger. Cook for 10 minutes, or until the onion and garlic are softened and coloured.
12. Add the tomatoes, cinnamon stick and 200ml of water and let it simmer over a low heat for 30 minutes.
13. In a blender, blitz the cashews with 4 tablespoons of water until you have a smooth paste, then stir this into your curry. Cook for 5 minutes, or until thick and fragrant.
14. For the tempeh, peel and finely slice the garlic, then add to a frying pan over a medium heat with a splash of oil, the curry leaves and mustard seeds.
15. Fry for 1 minute, or until crisp, then drain on kitchen paper.
16. Chop the roasted cauliflower into florets and stir into the curry along with the aubergines.
17. Top the curry with the tempeh and shaved coconut. Halve the pomegranate and bash it, cut side down, with a wooden spoon so the seeds come tumbling out. Scatter the seeds over the curry, then serve with chapatis on the side.
" }

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INDIAN POTATOES WITH MUSTARD SEEDS (SOOKHI BHAJI) - FOOD.C…

A great side dish, can be a vegetarian main dish also. Has been served at tea time in India as a snack, too! Oil-free, more low-fat cooking with high flavor! :)
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 255.6 per serving

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