6/9/2023 0 Comments Digifish aqua garden crackersThen you begin to notice the acrid bitterness that sits under the mustard note. First is the mustard – nice, rounded, definite. Brown/black mustard seeds have two predominant flavours. He adds LOTS of mustard seeds without frying in oil until they pop. I have to say something about Ottolenghi's use of mustard seeds. With some plain rice or bread, this dish is a light meal in itself, and it is an excellent side dish. But what makes this dish is the lemony tang from the Purslane or Sorrel – so perfect with the peas – and the slight sauce from the added yoghurt which is heaven. You really have to love mustard to love this dish. Or tender young rocket or mustard leaves, plus a squeeze of lemon, makes a good substitute. The sour leafed sorrel is difficult to get locally, so I substitute with Purslane, which you can cook a little or leave raw. Purslane (which I used) and sorrel will spruce up even the most frugal of meals. It brings bursts of exciting flavours that surprise and delight. Ottolenghi shakes up our expectation of peas with this recipe that combines the soft green flavour of peas with the tartness of the green leaves and the nuttiness of popped black mustard seeds (buy them from your Indian grocery).
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