[Amz]

Originally posted in Newbie FAQ.

Originally Posted by ICadvisor

Hi Amz,

Your post made me laugh Here's a dead simple recipe I found online a while back for "Champagne Mustard". if you don't have Champagne vinegar a good quality white wine will do the trick too, or add equal parts real Champagen and white vinegar together.

• 2/3 cup Champagne vinegar
• 2/3 cup Dry mustard
• 3 Eggs
• 3/4 cup Sugar

Combine vinegar and mustard . Beat eggs and sugar. Add egg and sugar mixture to mustard mixture in top of double boiler over boiling water, stirring until thick. Refrigerate. Serve with baked ham, potatoes, or anything you'd like.

[Shabadu]

This is a recipe for an orientally beef broth i made one day. Give it a whack.

Beef
Mustard-I used Dijon
Chili
Garlic
Sesame oil
Teryaki
Mirin
A couple of eggs.

Any cut of beef that will be tender enough after a swift searing and short simmer will do- Use centreloin if broke, fillet if loaded.

Slice as finely as you can- go across the grain.

Smash and chop garlic and chilis- seeds in or out depending on personal taste. Stir into enough dijon to liberally coat beef. Leave for whenever.

Heat sesame oil with a splash of veg oil until almost smoking. Throw in beef. Sizzle. Good big splash of Soy and Mirin. Add water. Check for seasoning and flavour- if weak add a stock cube, more soy, chili sauce, whatever you got in your stock cupboard. Wasabi works well.

Reduce heat to an active simmer. Beat eggs. Pour in steady steam into broth. Draw a figure of 8 in the broth using a chopstick to seperate egg strands. Take off heat and serve straight away.

If you have a deep fat fryer, or chip pan, Do a few prawn crackers up and float on top with some finely shredded cucumber and scallions.

[daithi]

How did you ever live without it? a must for every mustard lovers book shelf
The Colmans Mustard Cookbook:
http://www.amazon.co.uk/exec/obidos/...827237-0144619

Also recipes from their website: http://www.colmansmustard.com/recipes.html

Also Recipes for mustard (what i thought this thread was about) so nobody need be diaspointed any more

http://www.cdkitchen.com/recipes/cat/509/0.shtml

[hamiltron]

Morning after sandwich:

1. Grill 2 rashers, place on thick slice of slightly toasted bread.
2. Mix some leftover mashed potato and grated cheese with good dollops of Colman's English Mustard and Hellman's Real Mayonnaise (my wife is a real bran- name woman). Place on top of rashers.
3. Grill this under a moderate grill until mixture is getting bubbly/brown (depends on how quantity of cheese in the mixture).
4. Top with another slice of the thick slightly toasted bread.

Bliss

[Pocari Sweat]

Gut Buster Toastie

Two slice of white bread fried liberally with anchor butter until fully soaked in. Three thick hickory smoked Divilly's rashers, two soft fried eggs shoved in fried bread. Oh yeh, broil some black and white pudding for half an hour and then lightly fry in butter and coat with Coleman's English Mustard, and shove in the fried bread with a squirt of HP brown and a squirt of Heinz Tommy K and maybe get a fried beef sausage in there too.

Another bread to use is Sunblest white soda farls, fried in quarter pound of butter and all the stuff above shoved in it with a couple of slices of fried veggy role, and a few bits of Mother's Pride potato bread fried in butter and shoved in there as well, and a bit more Tommy K.

[ecksor]

I've never seen the seen the trade-off between quality of life and life expectancy so neatly summed up in terms of a sandwich before.

[Pocari Sweat]

You can notch it up a bit more by transposing the mustard for either hot lime pickle or vindaloo paste or for top heat a Phal paste.

[uch]

I'm Feckin Starvin after reading this, it's a fried egg two slices of bread loads of butter and quarter a pot of Colemans english for me. Mmmmmm.....

[bikini]

best thing to do with mustard is spread it on fish (anyone ya fancy) and put it under the grill....takes 10 mins and is yummy

[2 stroke]

Hi everyone, First time visiting here, don't see my favourite maybe I'm weird. Colemans, bovril and honey. I won't cook any meat without it. Often add cider but only a little into food. Wife and kids waiting to be served when I cook. I've never dvulged my secret before.

[ollyk1]

Ingredients:
2 tablespoons yellow mustard seeds -- coarsely ground
1/4 cup brown or yellow mustard powder
1/4 cup cold water
2 tablespoons white wine vinegar -- or cider vinegar
1 teaspoon salt

Directions:

Grind the mustard seeds to the texture you desire. Mix the mustard powder and ground seeds with the water. Let sit for 10 minutes. Add the vinegar and salt; blend well. Refrigerate overnight before using.

[ollyk1]

Ingredients:
1/4 cup mustard seeds
2 teaspoons mustard powder
1/4 cup water
1/4 cup dry white wine
1/3 cup raspberry vinegar
1/2 teaspoon salt
1/2 cup raspberry jam,seedless

Directions:

Whirl mustard seeds, mustard powder and water in blender 1 minute until coarsely pureed to paste. Let stand at room temperature at least 2 hours. Combine mustard mixture, wine, vinegar and salt in top of small double boiler.

Cook over boiling water, stirring occasionally, 10 minutes or until slightly thickened. Return to blender. Add raspberry jam. Whirl until well mixed. Refrigerate in covered container at least overnight or up to 1 month.

[ecksor]

Ooh, that looks interesting. A friend of mine was living in Wisconsin a couple of years ago and said he sent me home a jar of raspberry mustard but I never got my mitts on it. I must get around to making that once I get back into a useable kitchen.

[peadair 11]

Mash a load of spuds

Add S&P to taste and some Wholegrain Mustard and some fresh chives

try it with glazed ham !!!!!

[ollyk1]

I'll be posting pics of some guinness mustard later but as a prelude maybe someone would like to try this....

BEEF BRAISED WITH DIJON MUSTARD AND
GUINNESS SAUCE

2 lbs. beef for stewing
2 onions, peeled and chopped
2 carrots, peeled and chopped
1 c. mushrooms, cut into quarters
2 stalks celery, cut into 1-inch lengths
1 bay leaf
3 tbsp. mixed fresh herbs (thyme, rosemary and parsley)
1/2 c. vegetable oil
2 c. Guinness
2 tbsp. Dijon mustard
2 tbsp. tomato paste
1/2 c. flour
2 c. beef stock
Salt and pepper to taste

Season and flour the beef. Brown the beef in oil over high heat. Add the vegetables and herbs and let cook a few minutes. Meanwhile, mix well the Guinness, mustard, tomato paste and beef stock in a bowl and add to the beef. Braise in a preheated oven 350 degrees for 1 1/2 hours. Adjust seasoning and serve.