Chicken with Creamy Mustard Sauce 20210902
Everybody will love this chicken with creamy mustard sauce. Just 4 base ingredients – chicken, cream, Dijon and wholegrain mustard – with the option to elevate it to dinner-party-worthy with the addition of fresh tarragon and parsley!
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Pork Tenderloin with Mustard Sauce
This pork tenderloin is doused in a gorgeous rosemary dijon sauce and couldn’t be easier to make! Chris x
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PORK TENDERLOIN with Mustard Sauce. Easy and Quick recipe [ENG]
Hello friends! Today we make pork tenderloin with mustard sauce. A recipe that I often make when I have guests for lunch. Mustard sauce goes very well with pork. Try it!
Ingredients and doses for 2/3 people:
1 pork tenderloin
150 ml double cream
1 tablespoon mustard in grains
1 tablespoon dijon mustard
salt
pepper
Paprika powder
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Video: Anna Bianco
Animation Logo: moephatproductions.com
Logo: Katrin Scheibert
© Luca in his kitchen / Anna Bianco 2021
Special Beef Burger with Signature Mustard Sauce Recipe By Food Fusion (Bakra Eid Special)
This Eid lets enjoy restaurant quality taste at home; try this amazing beef burger recipe with a perfect sauce to go with it to elevate the taste buds. #HappyCookingToYou #FoodFusion
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Special Beef Burger with Signature Mustard Sauce
Recipe in English:
Ingredients:
Prepare Special Mustard Sauce: 00:11
-Imli (Tamarind) 50g
-Water 500 ml
-Raidana (Mustard seeds) yellow 1 tsp
-Cooking oil 3 tbs
-Maida (All-purpose flour) 3-4 tbs
-Lal mirch powder (Red chilli powder) 1 tbs or to taste
-Namak (Salt) ½ tsp or to taste
-Mustard paste 3 tbs
-Cooking oil 2 & ½ tbs
-Nihari masala 2 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder ¼ tsp
-Namak (Salt) ½ tsp or to taste
-Beef boiled & shredded ½ kg
Assembling: 01:57
-Burger bun
-Tamatar (Tomato) slice
-Kheera (Cucumber) slice
-Mayonnaise
Directions:
Prepare Special Mustard Sauce: 00:11
-In a bowl,add tamarind,water and let it soak for 30 minutes then strain & discard seeds.
-In frying pan,add mustard seeds and dry roast for 30 seconds & let it cool.
-In mortal & pestle,add mustard seeds and crush coarsely & set aside.
-In a wok,add cooking oil,all-purpose flour and mix well for 1 minute.
-Add red chilli powder and mix well.
-Add tamarind water and whisk well.
-Add coarsely crushed mustard seeds,salt,mustard paste,whisk continuously and cook on medium flame until sauce thickens (approx. 10-12 minutes) & let it cool (if required add more all-purpose flour).
-In frying pan,add cooking oil,nihari masala,red chilli powder,garam masala powder,salt,mix well and cook for 30 seconds.
-Add beef,mix well and cook on low flame for 4-5 minutes.
Assembling: 01:57
-On burger bun,add & spread special mustard sauce,beef mixture,special mustard sauce,tomato and cucumber.
-On top bun,add & spread mayonnaise and cover with top bun make a burger (makes 5-6) & serve!
Recipe in Urdu:
Ajza:
Prepare Special Mustard Sauce: 00:11
-Imli (Tamarind) 50g
-Water 500 ml
-Raidana (Mustard seeds) yellow 1 tsp
-Cooking oil 3 tbs
-Maida (All-purpose flour) 3-4 tbs
-Lal mirch powder (Red chilli powder) 1 tbs or to taste
-Namak (Salt) ½ tsp or to taste
-Mustard paste 3 tbs
-Cooking oil 2 & ½ tbs
-Nihari masala 2 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder ¼ tsp
-Namak (Salt) ½ tsp or to taste
-Beef boiled & shredded ½ kg
Assembling: 01:57
-Burger bun
-Tamatar (Tomato) slice
-Kheera (Cucumber) slice
-Mayonnaise
Directions:
Prepare Special Mustard Sauce: 00:11
-Bowl mein imli aur pani dal dein aur 30 minutes kliya chor dein phir strain ker ka seeds ko discard ker dein.
-Frying pan mein raidana dal dein aur 30 seconds kliya dry roast karein & thanda ker lein.
-Mortal & pestle mein raidana dal ker coarsely crush ker lein & side per rakh dein.
-Karahi mein cooking oil aur maida dal dein aur 1 minute kliya ache tarhan mix ker lein.
-Lal mirch powder dal ker ache tarhan mix karein.
-Imli ka pani dal ker ache tarhan whisk ker lein.
-Coarsely crushed raidana,namak aur mustard paste dal ker musalsal whisk kertay rahein aur darmiyani ancch per sauce garha ho janay tak paka lein (approx. 10-12 minutes) & thanda ker lein.
-Frying pan mein cooking oil,nihari masala,lal mirch powder,garam masala powder aur namakd al ker ache tarhan mix karein aur 30 seconds kliya paka lein.
-Beef dal ker ache tarhan mix karein aur halki ancch per 4-5 minutes kliya paka lein.
Assembling: 01:57
-Burger bun per special mustard sauce dal ker pheela lein,beef mixture aur special mustard sauce dal ker tamatar aur kheera rakh dein.
-Top bun per mayonnaise dal ker pheela lein aur top bun sa cover ker ka burger tayyar ker lein (makes 5-6) & serve karein!
How To Make Roast Beef Topside With Honey Mustard Parsnips | Waitrose
Rich Harris shows you how to make this delicious topside roast beef with honey parsnips. It's really easy, and perfect for a special family lunch.
See the recipe here:
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Company Pot Roast with Barefoot Contessa | Barefoot Contessa: Cook Like a Pro | Food Network
Ina knows the perfect dinner to impress your dinner guests!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Company Pot Roast
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 20 min
Prep: 20 min
Cook: 3 hr
Yield: 8 servings
Ingredients
1 (4 to 5-pound) prime boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2 cups chopped carrots (4 carrots)
2 cups chopped yellow onions (2 onions)
2 cups chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy
2 tablespoons Cognac or brandy
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature
Directions
Preheat the oven to 325 degrees F.
Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.
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Company Pot Roast with Barefoot Contessa | Barefoot Contessa: Cook Like a Pro | Food Network