Posts Tagged ‘mustard’
Honey and mustard pork and cajun chicken
Wednesday, May 2nd, 2012
Prep time: 20 min, plus 30 mins marinating
Cook time: 10 minServes:4
Sticky pork and spicy chicken
Ingredients
For the Honey and Mustard Pork:
1 pepper
1 onion, cut into large cubes
200 g pork fillet, cut into large cubes
100 ml olive oil
1 clove garlic, finely chopped
1 tsp dried oregano
1 tbsp honey
1 tsp English mustard
black pepper
vegetable oil, for frying
For the Cajun Chicken:
75 ml olive oil
2 cloves garlic, finely chopped
2 tbsp Worcestershire sauce
few drops of tabasco
200 g boneless cubed chicken
100 g plain flour
1 tsp curry powder
3 tsp mixed herbs and spices, of your choice
black pepper
1/2 tsp paprika
vegetable oil, for frying
Method
1. To make the honey and mustard pork, thread the onion, pepper and meat alternately onto the skewers and lay them in a shallow dish.
2. Mix together the oil, garlic, oregano, honey and mustard and season with salt and freshly ground black pepper. Pour the mixture over the meat and leave it to marinate for half an hour or so (longer if possible).
3. Remove the kebabs from the marinade and barbecue or grill until the meat is cooked through. Serve immediately.
4. For the Cajun Chicken, pour the olive oil, half of the garlic, the Worcester sauce and Tabasco sauce over the meat and leave it to marinate for half an hour or so (longer if possible).
5. Put the flour into a plastic bag with the curry powder, herbs and spices, remaining garlic and paprika. Season with salt and freshly ground black pepper. Mix well.
6. Put the chicken into the bag of spices and thoroughly coat the chicken pieces.
7. Heat the oil in a frying pan over a high heat; shake off any excess flour from the meat and fry until the chicken is cooked through and golden brown.
8. Serve immediately.
Tags: chicken, garlic, honey, mustard, onion, pepper, pork fillets
Posted in BBQ | No Comments »
Spring chicken with grain mustard sauce
Wednesday, April 4th, 2012
Prep time: 15 min
Cook time: 35 min
Serves:2
Mark Sargeant’s moist, seasonal chicken is flavoured with lemon, garlic and thyme and served with a rich white wine sauce
Ingredients
1 spring chicken, about 1kg, cut in half
1 lemon
1 heads garlic, unpeeled
1 sprigs thyme
1 red onion, unpeeled and quartered
dashes of olive oil
100 ml white wine
100 ml double cream
1 tbsp wholegrain mustard
1 heads spring greens
Method
1. Preheat the oven to 180/160 fan/gas 4.
2. Colour the halves of chicken in a frying pan then place in a roasting tray. Cut 2 wedges out of the lemon and reserve, then cut the rest into chunks and put in with the chicken. Add the garlic cloves, thyme and red onion quarters to the tray and drizzle with olive oil. Roast in the oven for 20 minutes then remove and leave for 5 minutes.
3. Discard the cooked pieces of lemon and set aside the chicken, the garlic and the onion. Put the wine in a saucepan and cook to let the alcohol burn off. Add the juices from the chicken and boil to reduce a little, then add the cream and mustard. Bring back to the boil and set aside.
4. Shred and lightly cook the greens in boiling water until just tender. Drain well, season with sea salt and freshly ground black pepper and drizzle with olive oil. Place the greens on each serving plate and top with the chicken, garlic, red onion and a lemon wedge. Pour on the sauce and serve.
Tags: chicken, garlic, lemon, mustard, red onion, Spring greens, thyme
Posted in Meal Suggestions | No Comments »
Honey mustard chicken pot with parsnips
Friday, January 14th, 2011
* 1 tbsp olive oil
* 8 bone-in chicken thighs , skin removed
* 2 onions , finely chopped
* 350g parsnips , cut into sticks
* 300ml vegetable stock
* 2 tbsp wholegrain mustard
* 2 tbsp clear honey
* few thyme sprigs
* flat-leaf parsley , to serve (optional)
1. Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
2. Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.
Tags: honey, mustard, onions, parsley, parsnips, thyme
Posted in Meal Suggestions | No Comments »
Beetroot and Spinach salad
Tuesday, December 15th, 2009
Ingredients
3 tbsp sherry or red wine vinegar
8 small cooked beetroot , vacuum-packed
300g salad spinach
250g cherry tomatoes , halved
1 tsp Dijon mustard
extra-virgin olive oil
1 tsp honey
Method
1. Pour 1 tbsp sherry or red wine vinegar over the beetroot, season and let it sit for 15 minutes.
2. Put the spinach in a large serving bowl. Add the beetroot and tomatoes. Pour the remaining vinegar, mustard, 5 tbsp olive oil, honey and some seasoning into a glass jar with a fitted lid. Shake well and pour over the salad before serving.
Tags: beetroot, mustard, spinach, tomato
Posted in Salads, Veg Ideas | No Comments »
Beet cabbage relish
Tuesday, December 15th, 2009
Ingredients
10 beets, chopped
1 cup chopped onions
2 cup chopped cabbage
1 cup red sweet pepper
1 stalk celery, chopped
2 tbsp salt
1/2 cup sugar
1 cup chopped cauliflower
3 tbsp mustard seed
1 tbsp celery seed
2 to 2 1/4 cups vinegar
Directions
Combine ingredients. Heat to boiling. Cook slowly, stirring
frequently, until vegetables are tender.
Tags: beetroot, cabbage, cauliflower, celery, mustard, onion
Posted in Veg Ideas | No Comments »
Cauliflower Fritters with Cheese Sauce
Thursday, December 10th, 2009
Cauliflower Fritters with Cheese Sauce
1 cauliflower, core removed and broken into florets
90 g breadcrumbs
45 g Parmesan cheese, grated
1 tablespoon chopped fresh parsley
2-3 eggs, beaten
90 ml vegetable oil
Salt and pepper
Cheese Sauce:
15 g butter
15 g plain flour
60 ml milk
1/2 teaspoon mustard
120 g cheddar cheese, grated
Pinch of cayenne pepper
Par-boil the cauliflower in salty water and then drain. In a bowl, mix together the Parmesan and parsley and then season with salt and pepper. Dip the cauliflower in the eggs, then coat in the breadcrumb mixture. Heat the oil in a pan and lightly fry until golden. To make the cheese sauce, melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Remove from the heat and slowly add the milk, stirring constantly. Return to the heat and continue stirring as you bring it to the boil. Reduce the heat and simmer for 2 minutes. Stir in the mustard, cheese and cayenne and then season to taste with salt and pepper. Serve immediately.
Tags: cauliflower, cheese, eggs, milk, mustard
Posted in Veg Ideas | No Comments »
Sausages with winter veg mash
Thursday, December 10th, 2009
Sausages with winter veg mash
Ingredients
4 sausages , regular or reduced-fat
2 parsnips
2 or 3 medium potatoes
175g Brussels sprouts
4 tbsp milk
1 tbsp wholegrain mustard
Method
Grill the sausages for 10-12 mins, turning frequently. Meanwhile, peel and roughly chop the parsnips and potatoes, then cook in boiling salted water for about 10 mins. Shred sprouts, add to the pan for the last 2-3 mins and cook until all the vegetables are tender.
Drain and mash the vegetables, then beat in the milk and mustard with salt and pepper. Serve with the sausages.
Tags: brussel sprouts, milk, mustard, parsnip, potato, sausages
Posted in Meal Suggestions, Veg Ideas | No Comments »