Advertisements
Feeds:
Posts
Comments

Posts Tagged ‘Mustard’

Cherry tomato salad with wholegrain mustardSuch a nice tomato salad with lots of delicious dressing for which you will require some crusty bread. You do need to skin the tomatoes but it actually takes no time at all if you follow the instructions below and it allows them to soak up the dressing so don’t be tempted to leave that step out.

Cherry tomato salad with wholegrain mustard – serves 4 to 6

  • 900g cherry tomatoes
  • 50g walnuts, coarsely chopped

FOR THE DRESSING:

  • small bunch of tarragon
  • 2 tbsp balsamic vinegar
  • 1 heaped tbsp wholegrain Dijon mustard
  • 125ml walnut oil or olive oil

Peel the tomatoes by cutting a slit in the base of each then putting them into a large bowl. Pour over some boiling water from the kettle and immediately drain – the skins should peel of easily.

Keep a sprig of tarragon to garnish and remove the rest of the leaves from the stalks. Coarsely chop the leaves and discard the stalks. Whisk the vinegar and mustard together with some salt and pepper. Gradually whisk in the oil so the dressing thickens slightly, then whisk in the chopped tarragon.

Pour the dressing over the tomatoes,  mix gently and taste for seasoning. You can leave at room temperature for a couple of hours at this point. Pile into a salad bowl and sprinkle with the walnuts and the reserved tarragon just before serving.

(Original recipe by Anne Willan IN: BBC Good Food Magazine, April 2002)

Advertisements

Read Full Post »

Ginger beer & tangerine glazed ham (to serve 8 – we served 6 and had load of leftovers).

If you can get a mild-cured gammon which requires no soaking all the better. If not you will have to start this even earlier as your ham will need to be soaked overnight – ask your butcher’s advice when you’re buying. We used a 3kg mild-cure gammon but if yours is a different size allow 30 mins per 500g, plus an extra 20 mins.

Our advice is to boil the ham the day before and then you only have to do the glaze and bake it before serving.

3kg mild-cure gammon

1 onion, halved

3 tangerines, zest removed (reserve the juice if you want to cook the lentils above!)

4 star anise

2 litres ginger beer

For the glaze: 4 tbsp honey, 2 tbsp wholegrain mustard & a small handful of cloves (we forgot about the cloves and it was delicious anyway).

  • Put the gammon, onion, tangerine zest and star anise in a big pot. Pour over the ginger beer but keep back 100ml (make sure the gammon is just covered – top up with some water if you have to). Bring to the boil, skim the fat off the surface, reduce to a simmer, cover and cook for 3-3 1/2 hours. Remove it from the pan (and keep the liquor if you are going to do the lentil recipe). If you do this in advance you need to cool it and then cover and chill – bring back to room temperature before continuing.
  • Heat the oven to 200C (gas 7). Cut the skin off the gammon but leave a layer of fat. Lightly score the fat into diamond shapes. Put in a roasting tin lined with foil. Warm the honey, mustard and 100ml ginger beer and boil until it thickens. Spoon this over the fat, then stud each diamond with a clove. Bake for 20-25 minutes (or 30 -35 mins if you prepared it ahead).
  • Slice and serve warm or cold and serve with the beetroot, lentil and cauliflower recipes below.

Click here for the original recipe from BBC Good Food.


Read Full Post »

We were up in Belfast for the weekend which always means over-indulgence and I then flew to Birmingham for a conference and ate very boring and fatty food – what a waste!

This was a much needed healthy dinner and yet again I had succumbed to M&S reduced tuna steaks (I just can’t help myself when it comes to food bargains!).

This reads fairly dull but actually it was really tasty. I’m not a big fan of red onions (like I usually poke them out of a salad) but the way these are macerated with the lemon juice really takes the sting and sharpness out of them.

Highly recommended for when you feel like something healthy and tasty (or if you have to use them cheapo tuna fillets you bought).

I found this recipe in another of my old BBC Good Food magazines.

Hot mustard tuna with herby couscous (serves 4 though we halved it very successfully)

  • Put a finely sliced red onion in a little bowl with the zest and juice of a lemon and some seasoning – leave to soak for about 5 minutes to soften the onion a bit.
  • Put 250g of couscous into a large bowl and pour over 400ml of hot vegetable stock, cover with cling film and leave for 10 minutes.
  • Season 4 tuna steaks, brush with 1 tbsp olive oil, then pat 2 tsps of English mustard powder over them.
  • When the couscous is ready, add a bunch of roughly chopped flat parsley and 2 tbsp of capers to the onions – give it a good stir before mixing into the couscous with a fork.
  • Heat a griddle pan and sear the tuna steaks for a minute on each side (more if you don’t like it rareish).
  • Serve with lemon wedges.

Julie

Original recipe can be found here: http://www.bbcgoodfood.com/recipes/4839/hot-mustard-tuna-with-herby-couscous

Read Full Post »