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I was watching Rick Stein's first edition of a new series on the BBC about India and I noticed Indian people using mustard oil to fry in. I can get this oil in ethnic shops, so I wanted to try it out.


Yesterday I roasted this chicken on a "bed" of fresh tarragon, garlic and preserved Maroccan lemons (under the chicken). Then I brushed the whole chicken and garlic with mustard oil and added pepper and salt (fleur de sel). The result; quite a nice but not too pronounced very longlasting taste. But what I noticed is that the oil kept nearly all moist in the animal and did not color too much. I expected otherwise, since my oven was at a high 200°C and the chicken was in there for one whole hour!


chicken and mustard oil 1 chicken and mustard oil 2


So if you have any experience with mustard oil, could you give some more information about the use of it in food? Which dishes etc.? All I can add is that the ingredientlist is ultra short; 100% mustard oil.