Add coriander seeds to citrus based marinades, spice rubs, vinaigrettes, and dressings.
Homemade Bread and Butter Pickles – Slice 6 Lebanese cucumbers into 5mm discs. Mix with 1 tbsp salt, refrigerate overnight, rinse well, drain. Heat 400 ml vinegar, 1 tbsp coriander seeds, 1 tbsp mustard seeds, 200 gm sugar, 1 pinch turmeric until the sugar dissolves. Place cucumbers into sterilised jars and fill with the liquid. Best after 3 days. Serve with cold cuts like mortadella, roast beef, smoked chicken, or aged cheddar.
Use crushed coriander and cumin seeds with orange zest when marinating olives or roast peppers.
Coconut Raita - Toast and grind 2 tbsp coriander seeds, 2 tbsp cumin seeds, add 1 tspn mustard seeds. Mix 300 ml natural yoghurt, with 100 gm freshly grated coconut, 2 tbsp lime juice and salt. Temper spices in 2 x 1 tbsp coconut oil, and spoon over the raita. Serve with poppadoms and curries.
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