Mustard Recipes

GuanYin

Maybe one for a sticky?

Mustard Steak:

Coat steak in mix of 3 tblsp English Mustard with 1 Tblsp Worcester sauce and a pinch of parsley.

Cook to preference alongside onions in the same pan


Bayou-style beans:

Boil green beans and drain.

Add 1 tbsp Mustard, 1 tsp sugar and 2 tsp worcester sauce. mix well and heat to sizzle (sauce will start to thicken and coat the beans). Add a splash of red wine and mix to a sizzle again and serve.

Beruthiel

SPINACH SALAD WITH HONEY - DIJON MUSTARD DRESSING



DRESSING:

1/2 c. oil, vegetable, safflower, cannola, etc.
1/2 c. red wine vinegar with garlic
1/4 c. honey, light in color
1/4 c. homemade chili sauce, available at Vons
1 tsp. Worcestershire sauce
1 tbsp. Dijon mustard, not regular
1 to 2 hard boiled eggs, sliced thin 4 med. mushrooms, sliced thin 1/4 of a purple onion, sliced thin 1/2 lbs. of bacon, cooked crisp then chilled in the refrigerator


Mix dressing in a glass jar, add the purple onions to it and shake well. Chill for 30 minutes. Meanwhile wash spinach well and remove stems. Drain and set aside in large bowl. Add sliced egg and mushrooms and toss with salt and pepper. Just before serving crumble chilled bacon and toss into salad. Do not add dressing until ready to serve. Shake dressing very well. Pour over salad, toss and serve.

fitz

Kindof a variation on Ruthies, just for a nice salad dressing:

Mix half cup of olive oil, tablespoon of balsamic vinegar, tablespoon of wholegrain mustard, juice of half a lemon. Mix well, drizzle over cold salad of choice.

Yum.

Tivoli

this is very simple, my mum used to make it


mums are great espicially mustard meal making mums


coat a few pork chops with colmans mustard to taste, sprinkle brown sugar on it, now fry that sweet mess for 10 mins in a little oil, turning occasionally, serve with the usual "spuds and beans"

ps remember to soak the pan for a while before you go to clean it

ecksor

Originally posted by syke
Mustard Steak:

Coat steak in mix of 3 tblsp English Mustard with 1 Tblsp Worcester sauce and a pinch of parsley.

Cook to preference alongside onions in the same pan

Just gave this one a go. Gives the meat an interesting flavour that I wouldn't have associated with Mustard if I didn't know I'd put it there myself
I'm giving it a thumbs up.

Thread stickied.

smoke.me.a.kipper

4 cream crackers.
1 table spoon on english mustard.
2 slices of cheese (i prefer sliced superquinn chedder but ive tried it with processed singles and its pretty good)

place half a slice of cheese on each cracker followed by an evenly spread dollop of english mustard. stack 2 chackers on each other and enjoy a tangy quick snack.

The Beer Baron

Ingredients:
1 mate of yours from Germany who brought back a load of German beer and some Loewensenf mustard.

8 pints of Guinness.

One bag of weed.

Pumpernickel.

One pack of liqorice Rizlas.

**** all else to eat.

Method
1. Drink Guinness and stagger in talking absolute sh1te.

2. Drink beer and smoke weed.

3. Eat all the pumpernickel (whatever the hell that is) dip in mustard.

4. Drink more and smoke more.

5. Realise there's nothing else in the house.

6. Sit there dipping liqorice Rizlas in mustard and savour the taste- best damn eatin' I've ever had I tells ya!

neuro-praxis

Coat any joint of meat in mustard - beef, lamb, pork, ham, it's all good - before you roast it and OH YES IT'S GOOD. Be liberal. It's especially good for meat that is not of the highest quality - if you cook a leg of mutton (for example) in mustard for slowly over a whole day you're left with an incredibly tender joint.

Also, you can make a great marinade for chicken drumsticks by mixing wholegrain mustard, apple juice, honey and salt. Let the chicken sit in the marinade for a good two hours before cooking.

I coated a turkey joint in honey and wholegrain mustard last week before roasting, and then used the juices to make the gravy. Sweet mustardy grainy gravy!

Odd, but delicious. Like me.

thereallyreal

Buy chicken thighs from lidl - €1.99

Mix together mustard, orange juice, garlic and a few spoonfuls of marmalade to make a sauce.

Put chicken in a cooking dish, cover with the sauce and bung into a hot oven until cooked.

Serve with rice or pasta

Yummy!!!!

The amount of mustard added can be changed according to taste

dudara

Here's an easy one. Fry some pork chops, and heat the grill.

Grate some cheese and mix with mustard ( I like Coleman's for this). Spread the paste on one side of the chops and place under the grill until the cheese is bubbling.

simple yet tasty

Raphael

I googled this after reading this thread
Zaansemosterdsoep (Dutch Mustard Soup)
Makes 1 litre (4 cups)

1 litre water
2 chicken or vegetable broth cubes
125 ml (1/2 cup) creme fraiche*
2 tablespoons mustard, with whole mustard grains
125 ml smeerkaas (spreadable cheese; you want it to melt well)
4 tablespoons cornstarch
salt and pepper
1 spring onion, chopped
bacon bits


Bring water to boil. Add creme fraiche, mustard and cheese; whip until smooth. Add cornstarch. When the soup thickens, add salt and pepper to taste. Garnish with onion. Serve with bacon bits on the side.

I haven't tried this myself, Might do so in the near/distant future though. If I do, I'll follow up.

*Mix together 1/2 cup of heavy cream and 1/2 cup sour cream. Let sit in warm place for 12 hours in a sealed container. Stir. Refrigerate for 24 hours.

padster

honey and mustard dressin damm feckin good i tells ye
whole grain musdard a fanny full
orange juice a half pint
olive oil not xtra virgin get some from the 3rd pressing
lemon juice half cup also some sugar 3 or 4 spoons 2 eggs ok put all of the above in a blender apart from the oil which you add gradually to the mixture whrn the blender is running simple as that

Blub2k4

Ok here's a recipe I got recently from my hero of the moment Hugh Fearnley Whittingstall of River Cottage fame, a nice mustardy recipe.

The first is a classic rarebit and then a simple variant that adds a few leaks for substance.

Ingredients to serve 4

50g Butter
50g Flour
300ml ale ( not brown ale, a pale variety, no lager)
English Mustard ( although I have also varied it with wholegrain with guiness)
Lee & Perrins
150g Mature cheddar (preferably mature)
4 Doorsteps of white loaf

For Leeky Variant, makes a more substantial meal of it.
Tsp Olive oil
knob of butter
2 medium leeks


Instructions:
Add 50g butter to a saucepan on a medium heat ( dont burn the butter) and melt this then add 50g of flour and cook out to make a roux add the 300ml of warmed ale to the roux slowly enough stirring pretty vigorously so that you get a non-lumpy sauce. When all ale is added then add the 150g of cheese and mix it through until it is melted and you have a cheesy aley goo. If you are not adding leeks it is now almost ready. Season the beer mixture to taste with some Lee & Perrins and some english mustard, normally a good splash of worcester and a tsp of mustard is about enough.
Toast the doorsteps on both sides then spoon the gooey mixture over each slice dividing evenly between the four slices then grill until it starts to bubble and go brown on top. Serve immediately ( with the ale leftovers mmmm )

For the leeky version
Slice the leeks fairly finely then add to a pan with oil and butter (the oil added to the butter stops it burning) in and sautee until the leaks are sweated down and soft, add these to the cheesy mixture just before seasoning with worcester and mustard and proceed as before.

Enjoy.

Amz

Dijon Honey Mustard Turkey Cutlets

Baste turkey with Dijon, honey on grill. Turkey cutlets lend themselves to summertime grilling, especially served alongside barbecued vegetables.

So they don't stick to barbecue grill, rub lightly with oil or use a non-stick vegetable spray while the grill is cold. During cooking never pierce turkey with a fork. Instead turn it with a spatula or tongs to keep the juices in. Dijon Honey Turkey Cutlets

60 mL ( 1/4 cup) vegetable oil
60 mL ( 1/4 cup) honey
60 mL ( 1/4 cup) Dijon mustard
15 mL (1 tbsp) lemon juice
1 clove minced garlic, freshly ground pepper, to taste
Dijon Honey Mustard Turkey Cutlets

Baste turkey with Dijon, honey on grill. Turkey cutlets lend themselves to summertime grilling, especially served alongside barbecued vegetables.

So they don't stick to barbecue grill, rub lightly with oil or use a non-stick vegetable spray while the grill is cold. During cooking never pierce turkey with a fork. Instead turn it with a spatula or tongs to keep the juices in. Dijon Honey Turkey Cutlets

60 mL ( 1/4 cup) vegetable oil
60 mL ( 1/4 cup) honey
60 mL ( 1/4 cup) Dijon mustard
15 mL (1 tbsp) lemon juice
1 clove minced garlic, freshly ground pepper, to taste
4 turkey cutlets/steaks

In a shallow dish, combine vegetable oil, honey, Dijon mustard, lemon juice, garlic and pepper.

Add cutlets and marinate at least two hours or overnight. Turn cutlets occasionally.

Preheat grill to medium heat, brush with oil if desired. Grill cutlets 10 to 15 cm (4 to 6 inches) above coals for 5 to 6 minutes per side or until no longer pink in centre.

If cutlets are not available, cut 450 g (1 lb) boneless, skinless turkey breast into 6 mm (-inch) slices

Makes 4 servings

Amz

"Mammy Amz" made a srcumdiddlyumptious salad dressing this evening with mustard in it. I'll post the recipe in the morning, it had red wine vinegar, olive oil, grapeseed oil, mustard and something else in it.

Mmmmustard ...

Amz

Originally posted in Newbie FAQ.

ICadvisor wrote:

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/ASIN/1904573150/qid=1122930095/sr=8-11/ref=sr_8_xs_ap_i11_xgl/202-5827237-0144619

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.

ollyk1

Ingredients
Amount Ingredient Preparation
1/4 cup dry mustard
1/4 cup white wine vinegar
1/3 cup white wine dry
1 teaspoon sugar
1/2 teaspoon salt
3 each egg yolks

---

lime mustard

---

3/4 teaspoon lime peel grated
1 1/2 teaspoons lime juice

---

tarragon mustard

---

1/2 teaspoon tarragon crushed

---

spicy mustard

---

1/4 teaspoon turmeric ground
1/4 teaspoon cloves ground

---

tomato mustard

---

1 teaspoon paprika
1 tablespoon pimiento finely chopped
1/2 cup tomato paste

Directions
Blend all ingredients except egg yolks and let stand 2 hours. Beat egg yolks into mixture. Cook, stirring constantly, over hot (not boiling) water until slightly thickened, about 5 minutes. Cover and store in refrigerator for up to a month.

LIME MUSTARD: When adding egg yolks, also add lime peel and juice and follow basic mustard recipe. Serve with lamb, chicken or fish.

TARRAGON MUSTARD: When adding egg yolks, also add tarragon and follow basic mustard recipe. Serve with lamb, chicken, shrimp or steaks.

SPICY MUSTARD: When adding egg yolks, also add turmeric and cloves and follow basic mustard recipe. Serve with ham, hamburgers or hot dogs.

ollyk1

1/2 cup non-fat yogurt
1 tablespoon Honey Dijon Mustard
1 tablespoon minced green onion
1/2 teaspoon soy sauce
1/2 teaspoon grated fresh ginger (or 1 teaspoon ground ginger)
1/4 teaspoon garlic powder
Combine all ingredients and refrigerate for at least 1 hour. Serve with snow peas, carrot sticks or fresh vegetables of your choice. Serves 8.

ollyk1

INGREDIENTS:
1/4 cup yellow mustard seed
2 Tbsp. black or brown mustard seed, heaping
1/4 cup dry mustard powder
1/2 cup water
1 1/2 cups cider vinegar
1 small onion chopped
2 Tbsp. firmly packed brown sugar
1 tsp. salt
2 garlic gloves, minced or pressed
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. dried tarragon leaves
1/8 tsp. turmeric
PREPARATION:
In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart stainless steel or nonreactive saucepan, combine remaining ingredients. Simmer, uncovered, on medium heat until reduced by half, 10-15 minutes.

Pour the mixture into the mustard mixture. Let mixture stand, covered, at room temperature for 24 hours, adding additional vinegar if necessary in order to maintain enough liquid to cover seeds. Process the seeds and mixture in a blender or food processor until pureed to the texture you like --this can take at least 3 or 4 minutes. Some prefer whole seeds remaining, others a smooth paste. The mixture will continue to thicken. If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days in the refrigerator before using.
Makes about 1 1/2 -2 cups.

ollyk1

1 (4 pound) corned beef brisket
2 medium onions, sliced
1 medium onion, studded with 3 whole cloves
1 large carrot, scraped and sliced
1 bunch fresh parsley
1 bay leaf
1/4 teaspoon pepper
2 pounds small new potatoes, peeled
1 (2 pounds) cabbage, cut into wedges
Irish Mustard Sauce

Irish Mustard Sauce
1 tablespoon cornstarch
2 teaspoon sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1 cup water
1 tablespoon butter
1/4 cup cider vinegar
1 teaspoon grated horseradish
2 egg yolks, beaten

In a large Dutch oven combine the corned beef and enough water to cover; bring to a boil. Remove from heat. Drain. Add fresh water to cover. Add the onion, carrot, parsley, bay leaf, and pepper. Bring to a boil. Skim off foam, if necessary. Reduce the heat, cover and simmer 4 hours or until tender. Remove the onion and parsley. Add the potatoes to Dutch oven. Simmer for 10 minutes.

Add the cabbage wedges, and simmer 20 minutes or until vegetables are tender. Remove and discard bay leaf. Transfer the corned beef and vegetables to a serving platter. Serve with Irish Mustard Sauce.

Serves: 6 to 8.

To prepare Mustard Sauce: In a 1-quart saucepan combine the cornstarch, sugar, mustard and salt. Mix well. Add water; stir over low heat until mixture thickens and boils. Remove from heat; add the butter, vinegar and horseradish.

Beat a little of hot mixture into egg yolks; then add yolk mixture back to pan.

Cook slowly, stirring until sauce thickens slightly. Serve with corned beef.

nonamemark

peadair 11 wrote:

Mash a load of spuds

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

try it with glazed ham !!!!!

i was going to put this up, its savage! make sure to use wholegrain mustard though! and dont forget to mash up the butter!

my friend wont try this for some reason. he did one day, but all he did was put a bit of the smooth ****e on cold potato, ughhhhh

r3nu4l

Okay I got a great recipe from Channel4 Food that I thought I'd share with you. I've had it once a week for three weeks now.

It's basiclaly a tuna-pasta bake with mustard (Coleman's English) added to a cheese sauce and it tastes great.

Recipe here

This is enough to serve four (or two people for two nights!) if you are having some salad with it and you can substitute the peas and sweetcorn for pretty much any other veg.

Delicious...mine has ten more minutes in the oven before it's ready

Cicero

This is so easy-
Centre Loin/Chump Chops (i.e. any lamb chops you would normally grill or fry)

Mix your favourite mustard (smooth mustard is best for this- especially flavoured mustards like paprika mustard), with a good dose of freshly roasted and ground cumin seeds (the pre-ground glass jars are fine!) , and freshly ground black pepper(the only black pepper to use!! Can we start a thread on black pepper???)

Coat the chops liberally (without caking them) in the marinade and leave in fridge covered for 3/4 hours (if this is not possible, don't worry, just coat the chops before grilling/frying)

Grill/fry to your liking, sprinkling a small bit of balsamic vinegar towards the end of cooking (not essential but does give an added dimmention to the whole dish)

Serve with favourite mustard on the side and boiled/roasted potatoes and peas blitzed in blender with fresh cream and mint

That's it !!

Sarky

I had a sunday roast style dinner last weekend, and the mashed potatoes had a dollop of wholegrain mustard mixed in. It was a delicious twist to the meal, I think everyone should try it.

Sigma Force

Not sure if this recipe has been posted before.

You can use your favourite mustards for this.

Pork & mustard casserole.

Ingredients.

One pork steak or 5 pork chops cut into small cubes (cut off excess fat).
Approx. 4 tablespoons plain flour seasoned with a couple of pinches of salt, pepper (season to your preffered taste) and a teaspoon of mustard powder and 2 teaspoons of light or dark brown sugar.
240ml single cream
1/2 pint chicken stock
1 pint good quality apple juice
2 heaped tablespoons of your favourite wholegrain mustard

Chop pork into small cubes, roll the pork in the seasoned flour.
Brown the pork in a good sized saucepan.

Once browned add chicken stock, apple juice and bring to the boil then turn off heat. Stir in wholegrain mustard.

Pour the whole lot into a casserole dish.

Cook in the oven 180 fan oven for 40 minutes.
Then take out the dish and stir in the single cream and cook for another 10 minutes until bubbling nicely.

Take out of the oven and serve nice and hot with some nice mashed spuds and some shredded cabbage.

Enjoy!

LimeFruitGum

I tend to use Dijon mustard in marinades, mixed with garlic or lemon, orange or honey

cantenaccio

i think that's the thing he mentioned

raptor twin

Get a cake tin put in 5 greenish bananas, 4 heaped tea spoons of Strong Mustard cook with Cumin powder 1 tea spoon and 3 tbs of honey, great with Goat or Halibut

ToniTuddle

Now this is not a full on recipe but handy for a snack


American Mild Mustard**, Hellmans Garlic Mayonnaise and Heinz Tomato Kethcup all mixed together (use a cup, small glass).

You can experiment with how much of each you may need depending on what you like. Personally I add in good bit of the tomato kethcup and american mild.

Makes the most GORGEOUS sauce.
Throw it on some toast and add a slice or two of ham and away you go!
Very addictive!!(well was to me anyway!)


**You can use regular mustard but maybe not as much depends on your taste really.

Don't knock it 'til you try it

whippetgood

New to Boards and was just like :-O there's a mustard forum? "that must be a pisstake" but I clicked in, saw mustard recipes and now i'm like :-O totes have to try that . Thanks Boards Delia Smith uses Mustard Powder in a lot of her recipes I will look one out and share soon

ciaeim

love this

strobe

Just a simple but tasty little one I mixed up today. Colemans mustard, mayonnaise, balsamic vinegar and smoked paprika. Had it with stuffed aubergine, but seemed like it'd make a good all purpose dip for anything savoury. Good stuff.

I cant believe there's a mustard section. Thats cool.

uch

Deleted User wrote: »

I cant believe there's a mustard section. Thats cool.

Actually most of it's Hot

Chucken

Gave this a go today..very nice but I added extra mustard :cool:

http://dutchfood.about.com/od/starterssoupssalads/r/Mustardsoup.htm

jackie1974

This is absolutely delicious, easy and all in one pot.

Cheesy chops and chips.

4oz of potatoes, peeled and thickly sliced.
1 onion thinly sliced
splash of cider, wine or stock
2 tbsp of olive oil
4 pork chops
4oz cheddar cheese, grated
1 tbsp wholegrain mustard
3tbsp of milk

Preheat the oven to 230*C (210 if fan oven) gas mark 8

Toss potatoes, onion, liquid and oil together in a large casserole dish, season and bake for 30 minutes

Lay the chops on the potatoes and cook for 15 minutes more.

Mix the cheese, mustard and milk together to form a paste and spread it on the chops and put under the grill for 5-10 minutes until cheese is bubbling and potatoes are golden.

Serve straight from the pan.

SeriousSummer

I'm coming to visit Ireland this summer, so of course the first thing I had to do was check out the mustard scene and I'm relieved to find it so lively.

But I'm taken a bit aback that there isn't a recipe for Guinness Mustard, so I'm going to add the one I use.

Ingredients:

1 pint Guinness
10 oz. mustard powder (that might be about 250 grams, more or less, if I don't have it wrong) (don't buy Colman's unless you're rich enough to throw dollars away, find an Indian grocery and buy a big bag of mustard powder; it's cheaper and better)
1 cup cider vinegar
1.5 Tablespoons sea salt
.5 Tablespoon black pepper
.5 teaspoon cinnamon (optional)
.5 teaspoon cloves (optional)
.5 teaspoon allspice (optional)
.5 teaspoon nutmeg (optional)
.5 cup brown sugar (optional)

Mix up the first four ingredients, adding any of the spices and the sugar if you like. The sugar helps tame the heat down, as does the vinegar. If you want your mustard to make your eyes water, you can leave them out. The mustard also mellows over time. I'm down to just a tiny bit in my last batch and it's as smooth now as 12-year old whisky. The recipe makes about a liter, so it'll last quite awhile. Pack up your left over mustard power in a sealed bag and put in the freezer for you next batch in a year or so.

Sorry for the measurements in American, but we're a bit backward about adopting the metric system.