Category: mustard

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food garlic mustard rosemary steak

barbecued steak with mustard, garlic and rosemary

barbecued sirloin steak

Every so often the carnivore rises in me, and nothing but a juicy steak will do. I was also dying to BBQ it. Usually I don’t like adorning my steak with anything except salt and pepper, but casting the net out to Twitter Foodurchin alerted me to this tasty little marinade by Valentine Warner. I tweaked it to my own store cupboard, but by golly it was tasty. Rich and dark, loaded with savoury flavours. A must for this Summer’s BBQ repertoire.

Barbecued steak with mustard, garlic and rosemary:

1 head of garlic, finely chopped

A few sprigs of rosemary, finely chopped

1 tablespoon Dijon mustard

1 tablespoon soy sauce

Rind and juice of 1 lemon

1 tablespoon of red wine vinegar

2 sirloin steaks

  1. Coat the bottom of a medium hot pan with olive oil, and fry the garlic and rosemary together. Stir frequently to ensure the garlic doesn’t burn.
  2. Add the soy, mustard, lemon and vinegar to the pan and allow the mixture to bubble away for about five minutes. Turn the marinade out and allow to cool.
  3. Cover the steaks with the marinade and leave for a couple of hours, turning a couple of times.
  4. Get a BBQ red-hot, and cook the steaks on one side untouched for 4 minutes.
  5. Turn the steaks over, baste with marinade and cook until done to your liking. Allow to rest for a couple of minutes and serve with a tomato and onion salad and new potatoes.
Categories
cider food gammon maple syrup mustard

maple baked gammon with roasted red onions

I love a gammon joint, and while I let the glaze get a bit spotty it was still dead tasty. I won’t go into details as they are all in the link below, but the real tasty treat was the roasted onions: roasted in foil until soft, then split and fried on the cut side for a lovely crisp dimension. The gammon glaze is a standby of mine: maple syrup, cider and wholegrain mustard – an excellent combination with any pork dish.

Based on a recipe by Phil Vickery

Categories
food gammon mustard

sweet-glazed mustard gammon

While trying out Jamie Oliver’s method for roast potatoes, I had to have something to serve them with. At this time of year, gammon is both plentiful and reasonably priced so it seemed like an obvious choice. I favour the twice-cooking method; the boiling to do the actual cooking, then baking a glaze on the joint. This was a fairly obvious one of mustard and sugar, which ticks all the right boxes in ham for me.

Sweet-glazed mustard gammon:

1 gammon joint (450g)

1 stick celery

5 juniper berries

2 tablespoons wholegrain mustard

1 tablespoon light muscovado sugar

  • Cover the gammon with water and bring to the boil. Throw this water away and start again with fresh water (this removes scum from the joint and lightens the salty flavour).
  • Add the celery, juniper and a few peppercorns. Boil for 2 hours or until a skewer can pierce the meat with no resistance.
  • Allow the joint to drain well and pat dry. Preheat the oven to 180°C.
  • Spread the mustard over the joint, then press the sugar into the mustard. Roast for twenty minutes or until the mixture is coloured and bubbling. Carve into thick slices and chomp away.
Categories
food mustard pasta sausages

sausage and mustard rigatoni

Nigel Slater. What a deity of food writing. No-one can conjure more poignant or vivid portraits of cooking that can transport you to the moment of being mid-mouthful. He has pretty much sewn up the childhood nostalgia food writing market, and we love him for it. I have a couple of his books and they are invaluable. I don’t often cook directly from them, but I use them sometimes just for the joy of reading about food, or to jumpstart my cooking brain when I have reached a culinary dead-end.

When I heard Nigel had a new TV show, Nigel Slater’s Simple Suppers, I was overjoyed. Essentially it’s a combination of home-grown veg with his usual disdain for actual recipes and finding harmony between the two. The show itself was a touch disappointing, not quite sparking that Nigel fire. It’s not up to the glorious gratuitous gluttony of Real Food, which is an absolute treat.

There’s still some goodness to be had though, such as the following recipe for sausages and mustard. I substituted double cream for creme fraiche as I had some knocking about, and partnered it with some broccoli to round it out. An absurdly simple dish but I love that sort of thing, so that each is singing in harmony. It’s meaty, potent and creamy, and oh-so-perfect for evenings with a nip in the air. Next time I fancy this might contain mushrooms to lend and earthiness to the dish. Cheers Nigel!

Sausage and mustard rigatoni:

2 onions, sliced

6 sausages, meat squeezed from the skins into little balls

1 tablespoon Dijon mustard

1 tablespoon wholegrain mustard

3 tablespoons creme fraiche

Couple of handfuls pasta (I used rigatoni)

1 tablespoon chopped parsley

  1. Cook the pasta according to the packet instructions.
  2. Fry the onions in a large pan. Cover them and cook for ten minutes until softened.
  3. Add the sausage and fry until slightly brown.
  4. Add the mustards, cook for a minute then add the creme fraiche. You may need some water from the pasta to slacken it down a touch.
  5. Add the pasta and parsley, then stir together.

The original recipe can be found here.

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