uses cookies. By continuing to browse this site you are agreeing to our use of cookies. Click here to find out more x
Post Reply  
Thread Tools Search this Thread
09-02-2012, 02:42   #46
Join Date: Mar 2005
Posts: 7,649
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.
strobe is offline  
25-02-2012, 22:58   #47
Registered User
Join Date: Sep 2010
Posts: 55
So cool

I cant believe there's a mustard section. Thats cool.
dkeely is offline  
01-03-2012, 14:39   #48
Registered User
uch's Avatar
Join Date: Oct 2002
Posts: 6,483
Originally Posted by dkeely View Post
I cant believe there's a mustard section. Thats cool.

Actually most of it's Hot
uch is offline  
Thanks from:
15-05-2012, 18:39   #49
Registered User
Chucken's Avatar
Join Date: May 2012
Posts: 8,330
Gave this a go today..very nice but I added extra mustard
Chucken is offline  
15-08-2012, 17:16   #50
Registered User
jackie1974's Avatar
Join Date: Dec 2010
Posts: 470
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.
jackie1974 is offline  
Thanks from:
11-06-2015, 18:51   #51
Registered User
SeriousSummer's Avatar
Join Date: Jun 2015
Posts: 1
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.


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.
SeriousSummer is offline  
Thanks from:
Post Reply

Quick Reply
Remove Text Formatting

Insert Image
Wrap [QUOTE] tags around selected text
Decrease Size
Increase Size
Please sign up or log in to join the discussion

Thread Tools Search this Thread
Search this Thread:

Advanced Search

Share Tweet