Fennel Seed Mustard Recipes

FENNEL SEED MUSTARD

Steps:

• Mix fennel seed in your food processor until crushed.
• Add mustard, brown sugar, vinegar,& salt, mix well.
• With the machine running very slowly add the oil in a steady stream.
• Blend until it has the consistency of mayonaisse.
• Transfer to a jar and keep in the fridge.

BRAISED FENNEL WITH MUSTARD GREENS

Steps:

• In a large skillet, heat olive oil over low heat. Add the fennel, salt and pepper. Cook, stirring frequently, until the fennel is light brown around the edges and soft, 15 to 20 minutes. Pour in the wine. Turn up the heat and cook until the wine is evaporated, 8 to 10 minutes. Add the mustard greens and cook, stirring until wilted. Serve immediately.

MUSTARD FENNEL PORK LOIN WITH CUMBERLAND PAN SAUCE

Steps:

• Roast pork:
• Discard center stem from bay leaves, then crumble leaves into grinder and pulse with kosher salt and fennel seeds until bay leaves are finely chopped.
• Discard any strings from loin if tied. Arrange loin, fat side up, lengthwise on a work surface. Holding knife horizontally, make a lengthwise cut about 1 1/2 inches deep along side of loin (do not cut all the way through). Open loin like a book, then pat dry inside and out. Rub 1 tablespoon mustard all over cut sides, then sprinkle with 1 teaspoon seasoned salt. Close loin and tie crosswise at 1-inch intervals with string. Rub olive oil evenly over roast, then rub with remaining mustard and sprinkle with remaining seasoned salt, pressing lightly to help adhere. Oil roasting rack, then transfer pork, fat side up, to rack set in roasting pan and marinate, loosely covered and chilled, at least 12 hours.
• Let pork stand at room temperature 30 minutes before roasting.
• While pork comes to room temperature, put oven rack in middle position and preheat oven to 450°F.
• Roast pork 25 minutes, then reduce oven temperature to 325°F and continue to roast until thermometer inserted diagonally 2 inches into center of meat registers 145°F, 35 to 45 minutes. Transfer pork to a platter (reserve roasting pan) and let stand, uncovered, 25 minutes.
• Make sauce while pork stands:
• If there is fat in roasting pan, skim all but 1 tablespoon. Straddle roasting pan across 2 burners, then add 1/2 cup water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Port and boil 1 minute. Add orange and lemon juices, jelly, ginger, and salt, and cook, whisking, until jelly is dissolved. Whisk together remaining tablespoon water and cornstarch in a cup, then add to pan and boil, whisking, 1 minute. Remove from heat and whisk in butter, then pour sauce through a fine-mesh sieve into a bowl.
• Discard string from pork. Slice pork and serve with sauce and cracklings.
• *Available at some supermarkets, some specialty foods shops, and Niman Ranch (866-808-0340; nimanranch.com).

CRANBERRY-ORANGE CHUTNEY WITH CUMIN, FENNEL, AND MUSTARD SEEDS

Steps:

• Bring sugar and vinegar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat and set aside.
• Heat oil in large saucepan over medium heat. Add cumin, fennel, and mustard seeds; stir until mustard seeds pop, about 1 minute. Add onion; cook until beginning to brown, stirring constantly, about 6 minutes. Add ginger and chile; stir until chile softens, about 2 minutes. Add vinegar mixture, 3/4 cup water, all cranberries, orange peel, and salt. Simmer until juices thicken, stirring often, about 20 minutes. Cool, cover, and chill. DO AHEAD: Can be made 3 days ahead. Keep chilled.

FENNEL SEED MUSTARD FOR FISH

Steps:

• Grind the seeds to a powder using a mortar and pestle or an electric coffee grinder.
• Combine the ground fennel, mustards, sugar, and vinegar in a small bowl.
• Slowly add the olive oil, beating with a fork until creamy and thick.
• Makes 3/4 cup.