Mustard and Turmeric Braised Breakfast Radishes

Ingredients & Method

Heat the oil in a saucepan over a medium heat, then add the radishes, along with the garlic, turmeric, mustard seeds, cumin and salt and pepper, and cook for about 5–10 minutes (depending on size), stirring all the time. During this time you will notice that the radishes lose their red colour slightly and the spices will stain the radishes beautifully.

Stir in the vinegar and sugar and continue to cook, stirring, for a further 2 minutes or until the vinegar is reduced and sticks to the radishes. Add the stock and bring to the boil, then reduce the heat to a gentle simmer. Cover the surface with a cartouche (a circle of greaseproof paper), cover the pan with a lid and gently braise the radishes over a low heat for 12–15 minutes or until they are tender to the knifepoint.

Once cooked, remove the lid and cartouche and stir, then increase the heat and boil rapidly for 3–4 minutes until the liquid is nearly all evaporated. Remove from the heat, then stir in the butter until melted and the radishes have a glossy coating.

Serve the braised radishes with grilled salmon fillets, roast chicken or shoulder of lamb or griddled beef steaks.

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