The CookingBites recipe challenge: mustard

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Morning Glory

Morning Glory

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Welcome to the CookingBites recipe challenge. The current challenge ingredient is mustard* and TastyReuben is our judge. To enter, all you need to do is post a recipe which contains mustard, tag it cookingbites recipe challenge, and post a link to it in this thread. The winner becomes the judge for the next challenge. Provisional deadline: midnight, end of day Monday 30th December UK time (GMT). Detailed challenge rules can be found here.

* you can use bottled/jarred prepared mustards, ground dry mustard, and mustard seeds. You can even make your own mustard.
 
I had a cross between cabbage salad and kohlslaw today, but that was before I saw the challenge ingrdient.
No pics, but it was nice so I'll make another batch soon

Cabbage, carrots, mustard, vinegar, olive oil (making it cabbage salad), but also yoghurt and crushed egg (no mayo).
Homemade mustard. Quite a old batch :)
 
IMG_1500.JPG


Curry Chicken Salad

I just love Trader Joe's Curry Chicken Salad. I was looking for a copycat recipe on the WWW and cobbled together my own.
I make this often! If I have leftover cooked Chicken, it's gonna wind up as a Salad of some sort.
I like the warm spices in it. The Dijon Mustard gives it that little bit of bite to counter the Mayonnaise.
I haven't tried Dried Cranberries in place of the Raisins, YET! Maybe some diced fresh Apple would be nice too ... 🤔
 
The combination of apple or raisins and mustard sounds exotic but really good. Do you ever put mayo on a banana that has been sliced lengthwise? You would never think it is a tasty combination but it is. I sometimes I put nuts on top of it for a snack. I call it my savory banana split.
 
Mustard
William Heyen (1975)

Down at the lake we looked about us,
Saw tares growing among the wheat,
Saw fishermen at their nets,
Saw the mustard’s yellow blossoms,
Pods bursting at the ends of stiff stems.

In dry graves its seeds have passed
Millennia like minutes. Brought to light again,
These sprout in new tears. Tares, wheat,
Fishermen still at their nets
Under the golden sun, and mustard, for us,

To taste the world’s sorrow never grown old,
Wisdom powdered to bloom on the tongue.
 
Very basic
1- just soaking whole back mustard seed in wine vinegar. Grind once they have taken up most of the liquid
2- ground black mustard seed in pestle and mortar, add wine vinegar
Curious if there would be a difference as sofar I have always done 1.
But with grinding first you can control "coarseness" better.

Then I might make one into a basil mustard. Bought that once and it was delicious
 
Last edited:
badjak said:
Very basic
1- just soaking whole back mustard seed in wine vinegar. Grind once they have taken up most of the liquid
2- ground black mustard seed in pestle and mortar, add wine vinegar
Curious if there would be a difference as sofar I have always done 1.
But with grinding first you can control "coarseness" better.

Then I might make one into a basil mustard. Bought that once and it was delicious
Click to expand...
Look forward to hearing about it.
 
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