sharing recipes from one generation to the next
The Yandilla mustard seed oil first press is mild and nutty flavoured. It’s produced by careful cold pressing to that the glucosinalates which give mustard it’s characteristic pungent flavour are not released. The pungently flavoured second press oil is then expelled from the remaining seed cake. No heat or chemicals are used during either process so the oils are pure and superior quality.
Mustard seed oil is stable at high temperature making it a great medium for spicy eastern cooking. I recently discovered the bold pungent oil also makes a delicious salad dressing.
This winter I’ve discovered how much I enjoy contrasting rich meat dishes with fresh, crisp, raw vegetable salads. The crunch of roasted peanuts, the freshness of cucumber and the natural sweetness of coconut underpinned by chilli, mustard and coriander was fabulous served with butter chicken and millet pilau. It was quick to make and super tasty, a wonderful salad of complementary textures and flavours. We just found a new favourite.
Loosely adapted from a recipe in “The Indian Kitchen” by Monisha Bharadwaj
Cucumber, Peanut and Coconut Salad
300g cucumbers, cut into 1cm dice
1 teaspoon finely chopped red chilli
4 tablespoons of roasted peanuts, roughly chopped
4 tablespoons dessicated coconut
2 tablespoons finely chopped coriander leaves
2 teaspoons pungent mustard oil
1/2 teaspoon sea salt
1/2 teaspoon castor sugar
Combine the cucumber, peanuts, coconut, chilli and coriander.
You can do this up to an hour before serving as the coconut will absorb the moisture from the cucumber.
Just before serving toss through the salt, sugar and oil.