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 |
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 |
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 |
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 |
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 |
Low-Fat Seeded Mustard and Garlic Sauce
Melt butter in a heavy based saucepan. Add garlic and sauté for one minute. Serve warm over steak, roast chicken, burgers or char-grilled pork fillets. Add remaining ingredients and season to taste. 1 teaspoon Australian butter 2 tablespoons ... [... more]
Australian Womens Weekly |
Creamy Mustard Chicken
Heat oil in pan over medium heat. Brown chicken, remove from pan. Add vegetables to pan, cook 2 minutes, add combined cornflour, water and CARNATION Light & Creamy Evaporated Milk, bring to boil stirring. Return chicken to pan, simmer covered 5 ... [... more]
Nestlé |
Roasted Vegetables with Chives and Mustard Sauce
Peel the kumara and cut into 1cm slices. Halve the zucchinis crossways, then halve lengthways. Combine the kumara, zucchini, tomatoes, onions and oil on a baking paper-covered baking tray. Lay the prosciutto slices on top and bake a further 10 ... [... more]
Nestlé |
Bacon, Mushroom and Mustard Dip
Heat pan, add bacon and mushrooms, cook 2 minutes, cool, combine with remaining ingredients, spoon into serving dish, refrigerate 30 minutes. Garnish with sliced spring onion and serve with carrot and celery sticks, and cracker biscuits. [... more]
Nestlé |
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 |
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 |
