Archive for the ‘Coarse Grain Mustard’ Category

Sticky Sausage and Potato Salad

November 5, 2015

Sticky Sausage and potato salad

Warm Chicken and Bean Salad with Wholegrain Mustard Dressing

August 13, 2015

Warm Chicken and Bean Salad with Wholegrain Mustard Dressing

Couscous Crusted Lamb (Good Housekeeping)

September 25, 2013

Couscous Crusted Lamb (Good Housekeeping)

Janssons Temptation (Potato Gratin)

September 24, 2013

Janssons Temptation (Potato Gratin)

Pork with apricots and almonds (Angela Hartnett)

August 14, 2013

(Serves 2)
500g pork tenderloin
30g butter
1 tsp coarse grain mustard
100ml olive oil
20ml red wine vinegar
3 spring onions, sliced
200g radicchio, torn
50g almonds, skin on
4 apricots, sliced

Add a dash of oil to a roasting pan, put it on the stove top on a medium heat, season the pork and brown for a few minutes, turning so it colours evenly.

Add the butter to the pan and place in a preheated oven at 200C/400F/gas mark 6 for 7-10 minutes.

Check the meat is cooked, remove from the pan and allow to rest for about four minutes.

Meanwhile, beat together the mustard, oil and vinegar until emulsified.

Put the radicchio and spring onions in a bowl and add the vinaigrette.

Smash the almonds into fairly large chunks, add them to the bowl along with the sliced apricots and mix everything together.

Slice the pork, toss through and serve immediately.

Chicken in Creamy Mustard Sauce

February 22, 2013

Chicken in Creamy Mustard Sauce

Celeriac and Bacon Soup (Nigel Slater)

February 27, 2012


onions 2 medium

butter a thick slice, about 25g

smoked bacon 120g

celeriac 800g (one large root)

thyme the leaves from 3 small sprigs

chicken or vegetable stock 500ml

water 1 litre

grain mustard 4 tsp

parsley a small bunch

Peel and roughly chop the onions. Melt the butter in a large, heavy-based pan and add the onions. Let them cook for 10-15 minutes or so till translucent. As they cook, cut the bacon into short strips or dice and add them to the pan. Stirring occasionally, leave them over a moderate heat till the bacon fat is pale gold and the onions are soft.

While the onions and bacon are cooking, peel and coarsely grate the celeriac, then stir into the onions. Add the thyme leaves and a little salt then pour in the stock and water. Bring to the boil, lower the heat and cover with a lid. Leave to simmer for 30 minutes then stir in the mustard. Chop the parsley then add it to the soup with a seasoning of salt and black pepper. Simmer for a further 5 minutes then remove from the heat.

Remove half of the soup and blitz in a blender or food processor till almost smooth. You may need to do this in two batches. Return the liquidised soup to the remaining soup in the pan. You will probably find the result is creamy enough, but if you wish to add some cream then this is the point at which to do it. Check seasoning and serve.

Pork and Cider Casserole

December 9, 2011

Butterbeans and Chorizo Casserole (Nigel Slater)

December 6, 2011

Beetroot and sweet potato salad (Angela Hartnett)

October 20, 2011

Beetroot used to be thought of as the pickled stuff in jars that no one wanted to go near. However, as with many vegetables, it has had a renaissance. When it’s in season (from September to the end of March), you’ll find it featured on lots of menus, appearing in salads, puree, soup, even risotto.

If you’re including beetroot in a dish, you can cheat and buy the pre-cooked packets at your supermarket, but it’s better to cook it yourself, if you have time. Just place it in a large pan of water that has been seasoned with rock salt, bring to the boil and simmer until a knife can easily go through it – this can take up to an hour, depending on size.

Alternatively, loosely wrap the washed beetroot in foil – two or three heads per foil packet – season with red-wine vinegar (beetroot works well with acidity; capers are also a good companion), sugar (brown if you have it), salt, thyme and a bay leaf, place in an ovenproof dish and then add water so it steams. Cook for around half an hour. Whichever method you prefer, make sure you peel the skin while it’s still warm; and wear gloves, otherwise the pigment will stain your skin.


(Serves 4)

4 sweet potatoes, cut into 2in wedges

Sprig of thyme

Bay leaf

2 packets beetroot, pre-cooked; 4 whole beetroot, if you are using fresh

50ml olive oil

20ml red-wine vinegar

Coarse-grain mustard

1 tbps flat-leaf parsley, chopped

1 handful of rocket salad

Rock salt

Black pepper

100g goat’s cheese, crumbled

50g pine nuts, roasted in a pan for 3 minutes – make sure you constantly shake the pan

Method Heat your oven to 200c (gas mark 6). Wash the sweet potatoes and cut into wedges. Place in an ovenproof dish and glaze with olive oil. Season, add a sprig of thyme and a bay leaf and place in the oven until soft, which should take around 15 minutes.

Meanwhile, dice the beetroot into a similar size, and once the sweet potato is ready, place both in a bowl (if you’re using fresh, follow cooking instructions in the introduction). Make the vinaigrette by mixing the oil, vinegar and mustard. Season and add the vinaigrette, parsley and rocket to the sweet potato and beetroot. Toss together and season with freshly milled salt and pepper.

Serve on plates with the crumbled goats cheese and pine nuts on top rather than mixed through – this way, the cheese stays nice and white.