Sirloin steak with pickled mustard seeds and greens
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***RECIPE***
mustard seeds
vinegar
chili, shallot, etc
sugar
sirloin steak (in non-American English it's generally called rump steak)
dark greens (I used purple curly kale, and two bunches were enough for maybe 3 people)
garlic
ginger
honey (very optional)
Thai fish sauce (or soy sauce, or Worcestershire, or skip it)
oil
salt
pepper
Chinese five spice (very optional)
fresh cilantro for garnish (very optional)
For the mustard seeds, take some whole mustard seeds (I used about half a cup, which was way more than I needed for this meal), put them in fresh water, bring them to a boil, drain and rinse them to purge their bitterness. You can repeat this process a few times to get out more bitterness, which you can assess by tasting a seed or the water.
If you want, dice up some aromatic vegetables — I did a red chili and a shallot. Combine the drained seeds with vinegar (I used rice vinegar) and maybe some water, if you don't want them too tart. Add in a little sweetener if you want — I used a handful of white sugar and it was a little too sweet for me. Add a pinch of two of salt.
Make sure the seeds are fully submerged and have maybe a centimeter of extra liquid on top. Heat back up and boil for 7-8 minutes, put in the diced vegetables, and boil for a couple minutes more until the seeds are plump and as tender as you want them. Add more vinegar or water if they need them, but I try to limit the amount of liquid so I get a thick condiment at the end. Taste and adjust salt/sugar/etc. Eat them hot, or chill in the fridge — they get better with age and last at least a couple weeks in the fridge.
When you want to eat, peel and dice some garlic and ginger for the greens and set aside. Cut the really thick, central stems out of the greens. If you want to eat the stems, slice them up very thin and set them aside. Hack up the leaves a bit.
Cut the sirloin apart along the natural boundaries between the muscles and trim out the fat and gristle between them. Season with salt, pepper and a little five spice, and rub down the steaks with oil. Get a wide pan very hot and cook the steaks. Take them out, and while they rest, throw in the sliced stems, along with some additional oil if there isn't any fat left in the pan. Be careful not to burn the fond at the bottom of the pan and pull the heat down, if necessary.
After you've given the stems a 2-minute head start, stir in the garlic and ginger, then immediately put in as many of the leaves as you can fit. If the leaves aren't very wet, you might need to pour in a little water to deglaze the pan and get the leaves cooking down. As the leaves cook you'll be able to fit the rest in. Put in a few shakes of fish sauce. When the the greens are cooked down (mine took about 5 minutes), stir in a little honey if you want it, taste and adjust seasoning. Take the pan of the heat but leave the greens in there to stay warm while you slice the meat.
Slice the meat, put some hot greens on a plate and lay the beef on top, spoon on the mustard seeds and maybe sprinkle on cilantro leaves.
Grilled Chicken Steak with Honey Mustard Sauce Recipe
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Ingredients
chicken breast boneless 300 grams
yugart 3 tbsp
red chili flakes 1 tsp
black pepper powder 1/2 tsp
salt 1/2 tsp
dry Origano 1/2 tsp
peprika powder 1/2 tsp
hot sauce 1 tbsp
wostershire sauce 2 tbsp
yellow mustard 1/2 tbsp
cooking oil 1 tbsp
chopped garlic 1/2 tbsp
(honey mustard sauce)
yellow butter 20 grams
chopped onion 1 tsp
chopped garlic 1/2 tsp
milk 1 cup
milk pak cream 1/4 cup
honey 1 tbsp
yellow mustard 1 tbsp
chicken powder 1 tsp
red chili flakes 1 pinch
salt to taste
origano 1 pinch
lemon juice 1 tsp
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Ingredients:
For marination
150g Chicken breast
1 Tbsp Yellow Mustard
1 tsp chopped garlic
1/2 Tbsp hot sauce
1 tsp whitepepper
1 pinch blackpepper
1/2 tsp Oregano
1/2 tsp salt
1 tsp crushed chilli
1 Tbsp oil
For sauce
1/2 Tbsp oil
1 tsp chopped onions
1 tsp chopped garlic
1/2 cup cooking cream
2 cup milk
1 Tbsp Yellow Mustard
1/2 tsp Oregano
1/2 tsp whitepepper
1/2 Tbsp chicken powder
Fresh basil leaves chopped
(2-3)
Directions:
First of all we marinade the chicken breast. For this purpose we take a bowl and add Yellow Mustard, hot sauce, chopped garlic, blackpepper, whitepepper, Oregano, crushed chilli and salt. Mix all the ingredients with whisk. After this dip the chicken breast in this Mustard mixture and apply it completely. Now we place the chicken breast on the grill. Grilled the chicken breast 4-5 minutes on both sides. Meanwhile we prepare Mustard sauce for the grilled chicken. So take a pan and add oil and chopped onions and chopped garlic sautéed until light brown. After this cream and milk and cooking with continuously stirring. Add yellow mustard,Oregano, whitepepper, blackpepper and chicken powder in mentioned quantities. Cook until thickens the sauce. At the end add chopped fresh basil. Our mustard sauce is ready. For serve take a plate and transfer the grilled chicken into the plate and pour sauce on the top of grilled chicken. We also use oven baked potato and sautéed veggies as side dish.
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Pork Tenderloin with Mustard Cream Sauce (quick pork fillet recipe)
Here's one of those gold nugget recipes that proves you can make something really incredible with very few ingredients! It's a Pork Tenderloin with a Mustard Cream Sauce that tastes way more sophisticated than the 3 ingredients it calls for.
This sauce really is excellent for pork fillets - elegant enough for company, but quick enough for dinner tonight!
PRINT RECIPE:
Beef Sirloin with Mustard Crust ????
We’ve partnered with our good friend Jack from Jacks Meat Shack to give you a selection of the tastiest recipes you can recreate at home with the best selection of our meat range. Following on from our pork and turkey recipes, we’re bringing you this wonderful beef sirloin recipe with a mustard crust.
Creamy Mustard Sauce for chicken, beef, meatballs and more
This creamy mustard butter sauce is fantastic with roast chicken or beef, rib eye or eye fillet steak, roast pork or pork chops and more, including Swedish meatballs!
The Dijon mustard and white wine give it a beautiful flavour, and Western Star butter creates a deliciously creamy taste and texture, adding just the right finishing touch to your meal. Serve mustard sauce with Christmas roasts such as pork, rib roast or roast eye fillet.
RECIPE TIPS:
- You can make this sauce ahead too. Store sauce in a sealed container in the refrigerator for 2-3 days. Reheat in the microwave or over low heat in a saucepan.
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