Chinese mustard
Smallish dark green leaves with a peppery taste. Used mainly as a vegetable, but also for pickling, although other hotter flavoured types of mustard greens are used more often for pickling. Gai Choy, Kaai Tsoi Ha Karashina var. rugosa [... more]
NSW Agriculture |
Homemade Mustard
Place mustard seeds in a medium sized bowl. Cover with vinegar and beer. Allow to soak overnight. Place in a blender along with remaining ingredients. Blend until the seeds crack and mustard emulsifies and thickens - about 30 secs to 1 ... [... more]
Australian Womens Weekly |
Lamb Racks with Mustard Gravy
Combine the cheese, mustard, worcestershire sauce, parsley and pepper. Mix well. Spread over the top of the lamb racks, then return to the oven. Cook for a further 15 minutes or until the lamb is cooked and the crust is golden brown. Prepare the ... [... more]
Nestlé |
Potatoes in mustard oil and spices
Heat mustard oil in heavy based saucepan over high heat then add cumin seeds and ground asafoetida. When seeds splutter add potatoes and cook stirring for about 2 mins until they change colour and begin to look opaque but not translucent. Lower ... [... more]
International Vegetarian Union |
Balsamic Stuffed Chicken with Mustard Glaze
Chop the tomatoes, onion and chives finely. Mix them together and sprinkle the balsamic vinegar in and mix through to taste. Put aside. Mix the Dijon mustard, lemon juice and Balsamic vinegar together. Put aside. Cut a hole in the side of the ... [... more]
All Recipes AU |
Barbecued prawns with mustard sauce
Preheat the barbecue. Thread the prawns onto four long skewers. Place the prawns on the barbecue and cook until opaque throughout, about 1 minute per side. Serve at room temperature or chilled, with the mustard dipping sauce. 2 1/2 tablespoons ... [... more]
All Recipes AU |
Chicken goujons with mustard dip
To make the mustard dip, mix together the yogurt, mustard, chives and pepper to taste. Spoon into a small serving bowl. Cover and chill until required. Meanwhile, slit open each chicken breast horizontally, then cut lengthways into thin strips. ... [... more]
All Recipes AU |
Stir-Fry, Green Beans With Chilli And Mustard Seeds
Add chilli flakes and beans. Stir fry for a minute. Add mustard seeds and stir fry until they pop. Toss through dill and serve. Heat oil in a wok. Add garlic and cook for 30 seconds. 1 tablespoon light olive oil 150g green beans, sliced ... [... more]
Australian Womens Weekly |
Open Mustard Crusted Chicken - DAIRY DELICIOUS
Combine yogurt, chutney, chives and mustard in a bowl. Reserve half of this yogurt mixture for dolloping. Place chicken in remaining yogurt marinade and coat well on both sides. Place chicken on a paper lined baking tray and bake at 200°C or ... [... more]
Australian Womens Weekly |
Chinese Hot Mustard
Similar to the mustard sauce in Chinese restaurants. A little of this goes a long way. Combine mustard and sugar; stir in water and oil. Let stand 8 hours before serving. Store in fridge. 1/4 cup boiling water 1/3 cup dry mustard 2 teaspoons ... [... more]
International Vegetarian Union |
Spinach and Mustard - Palak and Sarson ka Saag
I talked to my aunt who cooks the best saags. Her recipe is so simple and here it is. Of course, she was vague about quantities so adjust spices to taste . Put spinach, mustard, chopped garlic and ginget and all the spices in a deep pan. Add ... [... more]
International Vegetarian Union |
Mustard Prawns with Fried Basil
Add prawns and cook until they just turn pink, approximately 2-3 minutes. Add mustard and chicken stock, and heat until sauce becomes thick and prawns have cooked through. Serve prawns with steamed jasmine rice and scatter with fried basil ... [... more]
Australian Womens Weekly |
