Recipe suggestions for Mustard Leaves?!
Answers: I've just been given some mustard leaves, but have no idea what to do with them - does anyone have any suggestions?
I am assuming you have the big green leafy things. Cooking mustard greens is easy and fun. I like to de-vein them (cut out that stalk that runs up the middle of the leaf) and cut them into coaster size pieces or bigger.
Then in a large open pan I heat up a little olive oil and garlic, once it's hot, throw in all the greens and wait for them to start shrinking (throw them all in at once, they'll condense quite a bit). Keep moving them about with tongs or a spoon, and once the shrinking happens kill the heat, keep stirring (even with the heat off they're still cooking) and then add some fresh lemon juice and a pinch of salt, or instead of salt you could use a dash of Worcestershire.
Makes a great side dish to any meat, fish, or potato dish, and are very healthy.
try this..
Basic Mustard Recipe
Ingredients:
1/4 cup Dry mustard
1/4 cup White wine vinegar
1/3 cup Dry white wine
1 teaspoon Sugar
1/2 teaspoon Salt
3 Egg yolks
***Lime Mustard***
3/4 teaspoon Grated lime peel
1 1/2 teaspoon Lime juice
***Tarragon Mustard***
1/2 teaspoon Crushed tarragon
***Spicy Mustard***
1/4 teaspoon Ground turmeric
1/4 teaspoon Ground cloves
***Tomato Mustard***
1 teaspoon Paprika
1 tablespoon Chopped pimento
1/2 cup Tomato paste
Directions:
Blend all ingredients except egg yolks and let stand 2 hours. Beat egg yolks into mixture. Cook, stirring constantly, over hot (not boiling) water until slightly thickened, about 5 minutes. Cover and store in refrigerator for up to a month.
LIME MUSTARD: When adding egg yolks, also add lime peel and juice and follow basic mustard recipe. Serve with lamb, chicken or fish.
TARRAGON MUSTARD: When adding egg yolks, also add tarragon and follow basic mustard recipe. Serve with lamb, chicken, shrimp or steaks.
SPICY MUSTARD: When adding egg yolks, also add turmeric and cloves and follow basic mustard recipe. Serve with ham, hamburgers or hot dogs.
TOMATO MUSTARD: When adding egg yolks, also add paprika, pimento and tomato paste and follow basic mustard recipe. Serve with seafood, hamburgers, hot dogs or ham.
Spicy German Mustard
INGREDIENTS:
1/4 cup yellow mustard seed
2 Tbsp. black or brown mustard seed, heaping
1/4 cup dry mustard powder
1/2 cup water
1 1/2 cups cider vinegar
1 small onion chopped
2 Tbsp. firmly packed brown sugar
1 tsp. salt
2 garlic gloves, minced or pressed
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. dried tarragon leaves
1/8 tsp. turmeric
PREPARATION:
In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart stainless steel or nonreactive saucepan, combine remaining ingredients. Simmer, uncovered, on medium heat until reduced by half, 10-15 minutes.
Pour the mixture into the mustard mixture. Let mixture stand, covered, at room temperature for 24 hours, adding additional vinegar if necessary in order to maintain enough liquid to cover seeds. Process the seeds and mixture in a blender or food processor until pureed to the texture you like --this can take at least 3 or 4 minutes. Some prefer whole seeds remaining, others a smooth paste. The mixture will continue to thicken. If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days in the refrigerator before using.
Makes about 1 1/2 -2 cups. ~*-*~