Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to: [email protected]
Mustard, as we know it, is one of our favourite condiments in sandwich, hot dog, fish n chips and BBQ foods. It is not just a condiment, however, but much more than that: There are mainly three major variety of mustard—yellow or white, brown and black.
The yellow or white mustard is indigenous to Southern Europe, whereas brown mustard is from China and was later introduced to Northern India. The black mustard is native to Southern Mediterranean region. The white mustard is widely cultivated in Australia, China, Chile, Denmark, Italy, Japan, The UK, The Netherlands, North Africa, Canada and USA. Mustard, an annual oil seed crop is also an excellent source of selenium, a nutrient considered to reduce asthma and arthritis.
They also qualify as a good source of magnesium. Like selenium, magnesium has been shown to help reduce the severity of asthma and lower high blood pressure and reduce the chances of heart stroke.
Mustard powder and mustard seeds should be kept in a tightly sealed container in a cool, dark and dry place. Prepared mustard and mustard oil should both be kept refrigerated. You can make your own mustard condiment by first macerating the seeds in vinegar and water. Then grind them to a smooth paste, add herbs of your choice like tarragon, turmeric, garlic and pepper to give your homemade mustard its unique taste.
Note: Combine prepared mustard with honey and the seasonings of your choice to make a pungently sweet dipping sauce
Mustard lamb chops
Ingredients
Lamb chops 600 gm
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Dijon mustard 3 tbsp
Rosemary fresh 2-3 sprig
Salt to taste
Olive oil for basting
pomegranate seeds to garnish
Method
To prepare the marinade combine ginger garlic paste, mustard, salt, chopped rosemary and mix well using whisk.
Rub the prepared marinade on the lamb chops and leave for 3-4 hours in refrigerator.
Cook on grill from both sides till half cooked.
Remove and allow the moisture to drip for 5 minutes.
Baste with oil and grill again for another 10- 12 minutes to cook them completely.
Serve hot garnished with pomegranate seeds.
Bread
Bread is undoubtedly the most widely consumed food in the world. A good source of carbohydrates and its compact nature and portability explains its popularity. The baker’s trade is also one of the oldest trades of the world. There is a significant evidence to prove the origin of bread in medieval ages.
Three major innovations revolutionised the way bread was baked and served across the globe — leavening, refined flour and mechanical slicing of bread. Leavening is what makes the bread fluffy and light, the most common leavening agent used in bread making is yeast in either fresh or dry form. Without leavening the bread will be called a flat bread. The prime ingredient in bread is the flour and with the enhancements in milling process more whiter and smoother flour was economically produced and used in commercial bread making. And then came the final step of bread slicing, which used to take up a lot of time and effort but still the result was not uniform and equal. Also with the introduction of bread slicing machines, the sandwich lovers were delighted and increased in multi folds due to the convenience of pre sliced bread.
In Germany, bread is more than just a food — it’s a part of the German culture. Germany produces more varieties of breads than any other country of the world. It is consumed both in morning and evening meals and also enjoyed during festivals and celebrations. The German bread now is not limited to Germany only, other countries also have acquired the taste of German breads and have bakeries specialising in German breads. German bakeries are not just for locals to indulge in exotic taste experiences, they serve a need for German expats, for whom bread is among the things they miss the most.
Bread roll sandwich
Serves 2
Ingredients
Bread roll 4 no
Mayonnaise to spread
Yellow mustard to spread
Lettuce leaf 3-4 no
Chicken mortadella 60 gm
Cucumber 1 no
Tomato 1 no
Cheddar cheese 2 slices
Salt to taste
White pepper to taste
French fries 80 gm
Method
Cut open the bread roll into half and toast.
Spread adequate mayonnaise on bread roll.
Slice chicken mortadella or grill chicken breast as alternate and keep aside.
Arrange lettuce leaf and sliced cucumber and tomato, sprinkle salt and pepper.
Squeeze yellow mustard on it and cover with cheese slice.
Cover with the other half of bread roll and secure using a wooden skewer.
Serve with crisp fried potato on the side.
IRRESISTIBLE: Mustard Lamb Chops.
