Old favourite here, freezer diving and come across a nice piece, daughter spotted it, make corned beef n carrots dad!
This is kiwi version, but I think it's pretty much UK version. Usually done in winter but it's Autumn so I'm going it.
Crock pot and on slow for 5 hrs. Carrots added to pot with...
If you don't have a sous vide, or you want to use the gravy/sauce for another dish - read down for that. The gravy stands on its own! Just use beef broth rather than the drippings from the bag. (Homemade will always have more flavor and substance, but do as you can.)
PS: if anyone knows what...
Paprika Dijon Meatloaf
Dijon Meatloaf Sliced by TodayInTheKitchen posted 1 Aug 2019 at 8:36 PM
When learning how to cook 25 years ago, I started with simple recipes like meatloaf. Over the years, I have made hundreds of meat loafs and tried many different combinations. Paprika Dijon...
Mustard ice-cream might sound a bit strange but well… someone had to do it. Dijon, which is after all quite a sweet mustard, is intended to add a tang to the ice-cream which compliments the anise tarragon flavour. The basic ice cream recipe is a kulfi (an Indian ice-cream) and the great thing...
Fresh clams are a delight. I bought these from The Goods Shed - an indoor market in Canterbury which has a very good fish stall. To make them go further I added some mussels. This cooks in no time at all and makes a great light lunch with some crusty bread to mop up the juices.
4 pork chops
175ml chicken stock
2 tbsp. Dijon mustard
Use an ovenproof casserole dish.
Coat the chops in seasoned flour.
Fry the onions until soft then remove and keep aside.
Fry the pork chops until browned
Add the onions, sherry and...
Its all about sweet, sour and salty and then the kick of hot mustard. Use fairly sour plums if you can. I used skinless ‘bone-in’ chicken thighs but you could use legs or drumsticks. Skinless chicken works best for the glaze, I find. You could leave out the shallots but the whole garlic cloves...
1-1/2 cups quality white wine vinegar
3/4 cups beer - dark or medium, just whatever flavor you prefer
3 ounces apple juice
8 ounces Mexican cane sugar (unprocessed cane sugar juice reduced to a thick syrup then dried in molds, very dense and hard, color similar to dark brown sugar)...
Yet another recipe inspired by @detroitdad's excellent Blueberry Barbecue Sauce recipe. The cherries worked out particularly well.
2 pounds cherries
1/3 cup apple vinegar
1/2 onion diced
1/4 cup brown mustard
1 tablespoon Worcestershire sauce
1 serrano pepper diced
1 large tomato...
This was blisteringly, slap you up side of your head, sinus clearing when I first made it. After a couple of hours, it calmed down to where it was still spicy, but you could also taste the mustard instead of getting just heat. It's a very small batch as I wanted to try the twist, which is the...
You could of course use just one type of mushrooms here if you wish but the mixed mushrooms do look more dramatic. You could also add cheese of your choice in which case I’d put it under the mushrooms so that the mushroom shapes still stand out. I love the way the individual mustard seeds are...
We used this on grilled ham and fontina cheese sandwiches, but it would also be great with poultry or pork chops/loin/tenderloin.
1 cup fresh blackberries
1/8 cup finely diced sweet onion or shallot
1/4 cup Dijon mustard (recipe below if you want to make your own or use purchased)
A pesto needs the following things: greens, nuts, cheese, and oil. Mustard greens are peppery, which adds a wonderful bite to the pesto. They are also stubborn from a texture standpoint: unlike more delicate greens, I had to chop them up before stuffing them in the food processor.
I’d been meaning to try this technique for making pull apart bread for a while now but have been pondering what kind of filling to use. The CookingBites Recipe Challenge: Mustard offered the perfect opportunity to experiment. I used a method (but not the recipe) described here. It was far...
Yes, this one is very simple, but I love the way it turned out.
2 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon Dijon mustard
4 chicken breasts, trimmed of skin and fat
1. Whisk together Worcestershire sauce, oil, and, mustard.
Welsh Rarebit is totally delicious and there are many variations of this classic ‘savoury’. But, to my mind, it has to feature strong cheddar, strong mustard and strong beer. Here, I’ve made it vegetarian by substituting soy sauce for Worcestershire sauce (which is made with anchovies). The...
I discovered mustard kale at Ocado, the on-line supermarket I use. Never having tried it before I was intrigued. I’m not a particular fan of kale but I liked the slightly bitter flavour of this one. It did take a lot of cooking though, as the leaves are quite fibrous. You could substitute...
I love cooking chicken breasts ‘en papillote'. They stay so tender and it’s a super quick and easy method. Here, the mango mustard provides a fruity, hot dimension and the garlic, ginger and cinnamon add musky depth. If you can’t be bothered (sorry, I mean don’t have time) to make the mango...