mustard seeds Archives

Vegetarian recipes

Pickled veggies

Preserves and

Easy cucumber pickle

15 minutes

Preserves and

Cucumber-and-celery pickle

5 minutes

Cucumber-and-celery pickle

5 minutes

Bread recipes

Steamed Indian bread with tomato relish and curry-leaf butter

40 minutes

Mustard with yellow mustard seeds, honey and lemon thyme

Grainy mustard with brown mustard seeds and turmeric

Potato recipes

Potato aloo sarmies

20 minutes

Radish, cauliflower and beetroot piccalilli with baked goats cheese

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

240 ml red wine vinegar
2 t sugar
1 t mustard seeds
100 g radish selection, sliced and quartered
100 g yellow cauliflower, cut into small florets
3 candy-striped beetroot, thinly sliced
200 g goats milk cheese
sea salt and freshly ground black pepper, to taste
purple or green basil leaves, to garnish
fresh horseradish, grated, to garnish
petite herbs or microherbs, to garnish

Method

Preheat the oven to 180°C.

Heat the red wine vinegar, sugar, mustard seeds and salt in a pan over a medium heat.

Once the vinegar begins to boil, remove it from the heat and add the radishes, cauliflower and beetroot.

Allow the vegetables to cool down in the pickle, aka piccalilli.

Line the inside of a 12-cm ramekin with clingwrap, and press the goat’s cheese into the mould.

Turn the cheese out on a baking tray and remove the clingwrap. Bake for 20 minutes, or until the cheese has browned slightly.

Season the baked goat’s cheese, garnish with fresh basil, horseradish shavings and microherbs.

Serve with the piccalilli.

Cook's note: these recipes are created using Woolworths' range of heirloom vegetables.

Herby slow-cooked lamb shoulder with preserved lemon

Harissa-battered hake

5-ingredient microwave fudge

Pickled veggies

Easy cucumber pickle

Cucumber-and-celery pickle

Cucumber-and-celery pickle

Steamed Indian bread with tomato relish and curry-leaf butter

Mustard with yellow mustard seeds, honey and lemon thyme

Grainy mustard with brown mustard seeds and turmeric

Potato aloo sarmies

Lamb, chickpea and butternut stew

Italian porchetta with spicy quince-and-apple chutney

Spatchcock chicken in a tomato vindaloo potjie with radish pickle

Radish, cauliflower and beetroot piccalilli with baked goats cheese

Radish, cauliflower and beetroot piccalilli with baked goats cheese

Ingredients

Method