How To make Chunky Mustard Beans with Red Peppers
2 lb Green and/or yellow beans
2 c Julienne strips of red
-peppers (sweet) 1 1/2 c Onions, coarsely chopped
1 ts Tumeric
1/3 c Dry mustard
1/3 c All purpose flour
1 1/2 ts Salt
1 1/3 c Brown sugar, firmly packed
1 c Cold water
2 c White or cider vinegar
1 tb Celery seeds
1 1/2 ts Mustard seeds
Remove stem end from beans; cut beans into 1 inch lengths. There should be about 8 cups. In a large pot of rapidly boiling water, cook beans, about 1/3 at a time, until tender-crunchy, about 3 minutes. As each batch cooks,
transfer immediately to large bowl of cold water to chill. Blanch peppers and onions in similar way, boiling peppers for 1 minute and onions for 2 minutes. Drain thoroughly. In a medium bowl, blend tumeric, mustard, flour and salt into sugar. Stir in cold water to make a smooth paste. In a large heavy preserving kettle, combine vinegar and celery and mustard seeds; bring to boil. Stir in about 1 cup of spiced vinegar into mustard paste, then whisk mustard past into spiced vinegar in saucepan. Cook over medium heat, whisking constantly until sauce is smooth. Reduce heat and simmer uncovered, for 5 minutes. Pour drained vegetables into sauce; mix well and return to a boil. Reduce heat and simmer 4 - 5 minutes or until vegetables are tender. Ladle into hot sterilized jars leaving 1/8 inch head space. Seal. I prefer to process these in a boiling water bath for 10 minutes for 1/2 pint jars and 15 minutes for pint jars. Makes about 9 cups.
How To make Chunky Mustard Beans with Red Peppers's Videos
HOW TO MAKE OLD FASHIONED MUSTARD PICKLES (4K)
SIMPLE, EASY, BEGINNER recipe for old fashioned mustard pickles. This was my first time making mustard pickles, and they turned out great!
Crisp & Chunky Hake on Crushed Mustard and Herb Potatoes | Sea Harvest Recipes
Delicious Dinner packed with flavour and healthy nutrients in no time at all! #MakeItHake with this weeks Fish & Tips recipe, Sea Harvest Crisp & Chunky Hake on Crushed Mustard and Herb Potatoes ????
Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
4 Crisp & Chunky Fillets
1 kg baby potatoes
3 Tbsp (45 ml) butter
3 Tbsp (45ml) wholegrain mustard
2 Tbsp (30 ml) baby capers
1 Tbsp (15 ml) red wine vinegar
a small handful of fresh dill, chopped
a small handful of chives, chopped
sea salt and freshly ground pepper
Preheat the oven to 180 ºC. Lay the frozen Crisp & Chunky Fillets onto a baking tray. Place into the oven to cook until golden brown.
Add the baby potatoes to a medium-size pot of salted water and bring to a boil.
Simmer the potatoes for 10-15 minutes until soft.
Drain the water off the potatoes and then return them to the pot and leave to steam for 2 minutes to get rid of any excess moisture.
Use a fork to roughly crush the potatoes but do not squash them completely.
Add the butter, mustard, vinegar and herbs and mix to combine. Season to taste with salt and freshly ground black pepper. Serve the Crisp & Chunky Fillets on top of a bed of crushed mustard potatoes.
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#FishnTips
Suan Cai Yu Recipe - Sichuan Fish Soup with Pickled Mustard Greens
Hi Everyone! Thank you so much for stopping by my channel! I grew up in Sichuan Chengdu and I love sharing the recipes from my hometown because they are so amazing and I think everyone should try it! Suan Cai Yu or Sichuan Fish Soup with Pickled Mustard Greens is an all time favorite for Sichuan home cooks! The flavor is just amazing and it's so hearty and warming for the fall weather! I hope you give it a try and tag me on social media if you recreated it!
Printable Recipe:
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Ingredients:
1lb tilapia
2 green onion (white, green separate)
2 garlic cloves
1 piece ginger
1 pack pickled mustard green (purchase link:
2 tbsp red sichuan pickled pepper (purchase link:
5 tbsp cooking oil (2 tbsp for cooking, 3 tbsp for finishing)
1 red chili (or Thai chili)
Marinate
1 tbsp shaoxing wine (purchase link:
1/4 tsp salt
1 egg white
1 tbsp potato starch (purchase link:
Soup
3 cup stock
1.5 tsp salt
1/4 tsp white pepper powder (purchase link:
Spice infused oil
2 tbsp Dry chili (cut and deseed. purchase link:
2 bunches fresh Sichuan peppercorn (use green/red Sichuan peppercorn to substitute cuz these are a little hard to find :))
Instructions
1. How to prepare the fish slices: find the tail part of the fish filet, start slicing at an angle. Each slice should be a little more than 1/4 inch thick. Don’t worry if you are not getting the perfect slices in the beginning. Fish will still taste amazing! :)
2. Place the fish in a bowl, marinate with salt, Shaoxing wine, potato starch, and one egg white. Mix well.
3. How to prepare pickled mustard greens: cut open the package and take out the pickled mustard greens. Chop into slices. Wash with water. This helps remove excess salt and unwanted flavor from the mustard greens. Drain and squeeze out any residual water. If you have other pickled veggies such as pickled red chili, cut at an angle and place with the pickled mustard greens.
4. How to prepare the aromatics for Suan Cai Yu: slice garlic and ginger. Smack the white part of the green onion, then chop into 1 inch slices. Finely chop the green part of the onion separately (this will be used for topping). Slice red chili at an angle (this will be used for topping).
5. Cut dry chilies with a pair of scissors. This will release the seeds from the chilies. Separate the seeds, and keep the skin only. Take out some fresh green Sichuan peppercorn (use dry green Sichuan peppercorn to substitute). These can be found at the frozen section of Chinese grocery stores. Set aside with the dry chilies. Dry chilies and Sichuan peppercorn will be used for infused hot oil later.
6. Start the fire and add 2 tbsp cooking oil to the pan. Drop in sliced garlic, ginger and white part of green onion. Fry until slightly brown.
7. Add in pickled veggies. Stir fry immediately until fragrant.
8. Add in 3 cups of stock. You can use any kind of stock or use boiling water to substitute. Season with salt and white pepper powder.
9. When the soup boils, reduce heat to medium low, add in the fish slices one by one. Gently lay the fish slices on the top so they don’t clump together. You can stir the soup a little. Fish will be ready in 1-2 minutes after the soup boils. Don’t over cook the fish slices as they can break easily.
10. Use a large soup spoon to scoop out the fish and pickled veggies in a serving bowl. Then transfer over all the rest of the soup.
11. Heat up 3 tbsp of cooking oil. Pour over the dry chilis and fresh Sichuan peppercorn. After the sizzling, immediately pour the oil and spices on top of the fish soup.
12. Garnish with chopped green onion and red chili.
Want more delicious bites? Check out my other videos:
Spicy Lao Gan Ma Chili Crisp:
Lao Gan Ma Recipe:
Authentic Mapo Tofu from Sichuan:
Sichuan Baby Taro Chicken Stew:
Sichuan Green Beans Stir Fry:
#sichuanfood #chinesefood #fishstew
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Honey mustard salmon, roast lemon and herb new potatoes, zhoug green bean & olive tomato salad bowl
Honey mustard salmon:
2 salmon fillets
2 tbsp. extra virgin olive oil
½ tsp. Dijon mustard
½ tsp. sea salt
¼ tsp. black pepper
1 tsp. Herbes du Provence
1 tsp. garlic powder
1 tsp. tamari
½ tsp. honey
2 tbsp. lemon juice
1. Preheat the oven to 180C
2. Combine all of the salmon marinade and drizzle over preferable washed salmon fillets.
Roasted lemon & herb new potatoes:
250g new potatoes
1 tbsp. garlic powder
1 tbsp. Herbes du Provence
1 tsp. lemon zest
½ tsp. sea salt
1 tsp. black pepper
4 garlic cloves
2.5 tbsp. extra virgin olive oil
Zhoug green beans:
200g green beans
2-3 jalapeño (remove and store seeds)
1 lemon
1 garlic clove
90g fresh cilantro
90g fresh parsley
¼ tsp. red chilli flakes
½ cardamom powder
1 tsp. cumin seeds
180ml extra virgin olive oil
½ tsp. sea salt
Olive & tomato salad:
50g black olives
50g cherry tomatoes
½ small red onion
15g fresh parsley
To serve:
Salad leaves of choice
Roasted red pepper dip flamed hispi cabbage w/ hazelnut gremolata, brown rice & egg bowl
Roasted red pepper bean dip:
1 cup white beans
3 large3 red peppers
1 garlic bulb
80ml extra virgin olive oil
1 tbsp. chopped rosemary
1/3 tsp. smoked paprika
2 tbsp. cumin powder
½ medium chilli
4. tbsp lemon juice
2 tbsp. light tahini
sea salt & black pepper
Hispi cabbage w/ gremolata
1 hispi/ sweetheart cabbage
sea salt
Gremolata:
30g flat leaf parsley
2 tbsp. Lemon juice
1 garlic clove
90ml extra virgin olive oil
1/8 tsp. sea salt
¼ tsp. black pepper (or to taste)
30g roasted hazelnuts
Brown rice
1 cup brown rice
2 cups water
1 tbsp. furikake or sesame seeds
½ tsp. sea salt
To serve:
Boiled egg
Greens of choice
Tuna, parmesan chickpeas, roasted sweet potatoes, salsa verde, kale & avocado
Roast sweet potatoes:
1 medium sweet potato
1 tsp. cumin powder
½ tsp. cinnamon powder
Salt
2 tbsp. extra virgin olive oil
Parmesan chickpeas:
100g cooked chickpeas
30g parmesan (grated)
1 tsp. Italian mixed herbs
1 tsp. garlic powder
2 tbsp. extra virgin olive oil
salt & black pepper
Tuna:
150g canned tuna
20g dill
2 tbsp. yogurt
½ tsp. Dijon mustard
¼ red onion
2 tbsp. extra virgin olive oil
2 tbsp. lemon juice
salt and black pepper
Salsa verde
40g fresh basil
15g fresh parsley
2 anchovies
1 garlic cloves
½ small shallot
2 tbsp. lemon juice
¼ tsp. chilli flaskes
1 tsp. capers
50 ml extra virgin olive oil
salt & black pepper
Steamed kale:
70g cavolo nero
Chunky Mustard Pickles Part 2
Prepare and cook ingredients. Add canning gel and spices.
S3Ep05-Stir Fry Leaf Tripe with Spicy Pickled Sour Mustard 酸菜炒牛百葉
RECIPE BELOW: This tripe dish has a wonderful snappy crunchy texture with a good bite and chew. The sour mustard green provides a nice bit of acid and a little extra crunch along with a bit of heat from the chilis. The fermented black beans a nice earthy savory flavor.
Ingredients:
• 1# Beef bible tripe
• 2 pkg/3 oz sliced sour mustard
• 2 Tsp fermented black beans, soaked, washed, rinse & drain
• 1 knob ginger, minced
• 5 cloves garlic, minced
• 2 green onions, angle sliced
• 2 Tbsp cilantro, rough chop
• 1 Tbsp Shaoxing wine
• 1.5 Tsp sesame oil
• 1 Tsp Soy sauce
• 1/4 tsp White pepper
• 1/2 Tsp seasoning salt mix-Watch video-
• 1 Tsp Sugar
• 2 Thai chilies, minced *optional
• Oil for cooking
**Always wash & rinse vegetables before using
**Always adjust the seasonings to your personal taste
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