RECIPES USING MUSTARD SEEDS RECIPES

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JAMIE'S CHRISTMAS CURRY | VEGETABLE RECIPES | JAMIE OLIV…



Jamie's Christmas curry | Vegetable recipes | Jamie Oliv… image

It'll put fire in your belly and tick all the boxes on the pure enjoyment front, which is exactly what you want!

Total Time 2 hours 10 minutes

Yield 6

Number Of Ingredients 25

1½ teaspoons fennel seeds
1½ teaspoons coriander seeds
1 tesapoon chilli flakes
1 medium cauliflower
groundnut oil
15cm piece of ginger
9 cloves of garlic
20 finger aubergines
3 medium onions
2-3 fresh green chillies
1 kg ripe tomatoes
1 cinnamon stick
150 g cashews
100 g coconut shavings
1 pomegranate
1 teaspoon cardamom pods
2 teaspoons turmeric powder
3 dried Kashmiri red chillies
7 cloves
1 tablespoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
3 cloves of garlic
1 small handful of fresh curry leaves
1 tablespoon brown mustard seeds

Steps:

    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.

Nutrition Facts : Calories 312 calories, FatContent 21.3 g fat, SaturatedFatContent 3.6 g saturated fat, ProteinContent 12 g protein, CarbohydrateContent 24.1 g carbohydrate, SugarContent 16 g sugar, SodiumContent 0.4 g salt, FiberContent 7.9 g fibre

MUSTARD CRUSTED RACK OF LAMB RECIPE | FOOD NETWORK



Mustard Crusted Rack of Lamb Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 3 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours 0 minutes

Yield 1 rack of lamb, serving 2

Number Of Ingredients 20

1 rack of lamb, trimmed (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan
Fig Chutney, recipe follows, optional
2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved

Steps:

  • Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
  • Preheat the oven to 450 degrees F.
  • Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
  • In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
  • Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
  • Serve with some of the Fig Chutney, if desired.
  • In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
  • Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

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