26. Pink Sirloin & Pickled Mustard Seeds
A couple of months ago we got a stonker of a bargain on a whole sirloin that we portioned, froze, and have been reaping the rewards since. Roasted this piece yesterday and had with celeriac salad, balsamic shallots and the gorgeous sweet popping mustard seeds.
POPPING MUSTARD SEEDS
20g mustard seeds
50ml white wine vinegar
2 bay leaves
3 coriander seeds
Pinch of sea salt
Put everything in a small pan, bring to the boil and simmer gently for 8 minutes. Store in the fridge once cooled.
1tbsp creme fraiche
1tsp Dijon mustard
Juice of half a lemon
Half a celeriac
Mix the mayo, creme fraiche, lemon and mustard with seasoning to taste. Peel and cut the celeriac into thin matchsticks, then mix thoroughly into the dressing.
About 10 shallots, peeled with root intact
3 tbsp olive oil
2tbsp balsamic vinegar
1tbsp brown sugar
Fresh thyme leaves if you have any
Heat the oven to 190. Cut the shallots in half through the root. Heat the olive oil in a casserole and fry the shallots cut side down for at least 5 minutes over a highish heat to brown. Add the sugar, vinegar, thyme and a pinch of salt and give it a stir. Roast in the oven for about 25 minutes til soft.