Archive for the ‘Mustard Powder’ Category

Best-ever macaroni cheese (BBC good food)

January 31, 2017

http://www.bbcgoodfood.com/recipes/8834/bestever-macaroni-cheese

 

  • 50g baguette, cut into small chunks
  • 2 tbsp butter, plus 1 tbsp melted
  • 350g spiral or other short pasta
  • 1 garlic clove, finely chopped
  • 1 tsp English mustard powder
  • 3 tbsp plain flour
  • 500ml whole milk
  • 250g vegetarian mature cheddar, grated
  • 50g Parmesan (or vegetarian alternative), grated
    1. Heat oven to 200C/fan 180C/gas 6. Spread the chunks of bread over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
    2. Boil the pasta for 2 mins less than stated on the pack. Meanwhile, melt the remaining butter in a saucepan. Add the garlic and mustard, cook for 1 min, then stir in the flour. Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking constantly until thickened. Take off the heat, then stir in all the cheddar and half the Parmesan.
    3. Stir the pasta and some seasoning into the cheesy sauce, then tip into a large ovenproof dish, or 4 individual dishes. Scatter over the bread and remaining Parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.

 

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Best ever macaroni cheese

November 14, 2016

 

  • 50g baguette, cut into small chunks
  • 2 tbsp butter, plus 1 tbsp melted
  • 350g spiral or other short pasta
  • 1 garlic clove, finely chopped
  • 1 tsp English mustard powder
  • 3 tbsp plain flour
  • 500ml whole milk
  • 250g vegetarian mature cheddar, grated
  • 50g Parmesan (or vegetarian alternative), grated

 

  1. Heat oven to 200C/fan 180C/gas 6. Spread the chunks of bread over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
  2. Boil the pasta for 2 mins less than stated on the pack. Meanwhile, melt the remaining butter in a saucepan. Add the garlic and mustard, cook for 1 min, then stir in the flour. Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking constantly until thickened. Take off the heat, then stir in all the cheddar and half the Parmesan.
  3. Stir the pasta and some seasoning into the cheesy sauce, then tip into a large ovenproof dish, or 4 individual dishes. Scatter over the bread and remaining Parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.

http://www.bbcgoodfood.com/recipes/8834/bestever-macaroni-cheese

Butternut macaroni cheese

November 8, 2016

 

  • 1 large butternut squash, peeled and cut into 2½ cm/1in chunks
  • 2 tsp olive oil
  • 300g macaroni
  • 50g butter
  • 50g plain flour
  • 1 tsp English mustard powder
  • 500ml milk
  • 200g extra-mature cheddar or vegetarian alternative, grated
  • 50g Parmesan or vegetarian alternative, grated
  1. Heat oven to 220C/200C fan/gas 7. Toss the squash with the olive oil and some seasoning, and roast on a baking sheet for 15-20 mins until tender. Meanwhile, cook the macaroni following pack instructions, then drain.
  2. Melt the butter in a pan and stir in the flour and mustard powder to make a paste. Gradually whisk in the milk and simmer to thicken to a smooth sauce, stirring constantly.
  3. Take the sauce off the heat and mash in a third of the squash with the cheddar and half the Parmesan. Season, then stir in the drained macaroni with the remaining squash. Tip into an ovenproof dish, scatter with the remaining Parmesan and bake for 15 mins until golden and bubbling.

http://www.bbcgoodfood.com/recipes/1742634/butternut-macaroni-cheese

 

Parsnip Crisps with Thyme Salt and Mustard (Lorraine Pascal)

February 19, 2016

Parsnip Crisps with Thyme Salt & Mustard (Lorraine Pascal)

Perfect Steak and Ale Pie (Felicity Cloake)

November 5, 2015

Perfect Steak and Ale Pie (Felicity Cloake)

Beef and butternut squash pot

October 12, 2015

Beef and butternut squash pot

Beef and Butternut Squash Pot

August 13, 2015

Beef and Butternut Squash Pot

Traditional Roast Beef with Rich Gravy (Good Housekeeping)

September 25, 2013

Traditional Roast Beef with Rich Gravy (Good Housekeeping)

Slow-Cooked Pulled Pork With Cabbage Slaw

February 7, 2013

Slow-Cooked Pulled Pork With Cabbage Slaw 2 Slow-Cooked Pulled Pork With Cabbage Slaw 3 Slow-Cooked Pulled Pork With Cabbage Slaw 1

Perfect Crab Cakes (Felicity Cloake)

September 7, 2012

Makes 4

40g breadcrumbs
½ tsp mustard powder
½ tsp salt
¼ tsp white pepper
Pinch of nutmeg
Pinch of paprika
2 tbsp parsley, chopped
250g white crabmeat, in chunks
1 egg, beaten
Flour, to coat
Vegetable oil, to cook
Lemon wedges, to serve

1. Put the breadcrumbs, mustard powder, seasoning and parsley in a bowl and stir well to combine. Add the crab and stir gently to distribute, being careful not to break up the chunks. Add the egg, a little at a time, until you have a firm mixture that you can form into cakes.

2. Divide into four, and shape into flat cakes. Put a little flour in a flat dish, season lightly and turn the fishcakes in it to coat. Chill for 30 minutes.

3. Coat the bottom of a frying pan with a shallow layer of oil and cook the crab cakes over a medium-high heat for about 4 minutes on each side, turning carefully, until crisp and golden. Serve immediately.