Tag: mustard powder

Crostini Dijonnaise – Mustard-Infused Toasts for Extra Special Spreads

If you’re going to serve your pate or rillettes with toasted bread and mustard anyway, why not save a step, and just make mustard-flavored crostini? That’s the question I asked myself while making the potted duck spread we just posted, and this was the answer.

For a first attempt I was very happy with the results. These had the same crispy crunch of traditional crostini, but also offered a fairly noticeable, mustardy zing.

I’m looking forward to trying some variations using hot mustard powder, maybe mixed into a little olive oil. Speaking of oil, my only criticism is that these needed a little more fat. Next time I’ll use a little more of the butter spread, and/or drizzle in some olive oil to insure we don’t have any dry spots.

That aside, I loved the color, and as we head into entertaining season, I think these would make a great addition to your appetizer arsenal, especially when paired with something as extra special as a batch of homemade rillettes (hint, hint). I really hope you give these a try soon. Enjoy!

Ingredients for one baguette:

1 baguette, sliced diagonally

4 tbsp soft butter

2 tbsp Dijon mustard

1 tbsp yellow mustard

salt, freshly ground black pepper, and cayenne to taste

– bake at 350 F. until crisp and golden brown

(Next time I may try to add a few tablespoons of olive oil, and a pinch of mustard powder to the mix)

BBQ pork sandwich

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Ingredients

2kg boneless pork shoulder joint
1tbsp smoked paprika
1tbsp English mustard powder
2tsp dried oregano
2tsp sea salt
2tsp freshly ground black pepper
150ml white wine vinegar
150ml water
4tbsp soft brown sugar
200ml ready-made barbecue sauce
White rolls, to serve

That’s goodtoknow

Serve with a creamy homemade coleslaw made with shredded red cabbage, spring onions and carrots mixed with mayonnaise and a squeeze of lemon juice.

Method

Preheat the oven to 170°C/325°F/Fan 150°C/Gas mark 3. Place the pork shoulder in a large roasting tin. Mix together the paprika, mustard powder, oregano, salt and pepper and rub into the pork shoulder.
Mix together the vinegar, water and sugar and pour the mixture around the pork. Cover the pork closely with greaseproof paper then cover tightly with foil.
Roast in the oven for 3 hrs 30 mins then uncover the pork and baste with the pan juices. Roast, uncovered, for a further 1hr until the pork is very tender. Lift the pork from the roasting tin and place on a chopping board.
Using 2 large forks ‘pull’ the tender pork flesh into small pieces and place in a bowl. Warm the barbecue sauce in a small pan then stir into the hot pulled pork to coat. Pile the pork into white rolls and serve immediately.

By Nichola Palmer

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Sweet Hot Mustard Chicken Thighs – Good to the Bone

I don’t make a lot of Indian food on this blog, but I do
borrow a lot of techniques inspired by that cuisine. Things like toasting
spices in fat for stews, marinating meat in yogurt, and slashing chicken down
to the bone, as I did with these sweet, hot mustard thighs.

I know it’s a bit controversial, since some say you lose
moisture, but any technique that’s been practiced for a thousands years is okay
by me. I think it helps permeate the chicken with the sweet, hot mustard
marinade, as well as gives the final product some fairly cool “racing stripes.”

As I mention, if you insist on using boneless-skinless
thighs, this will still work, but it is really is a recipe where the bone is
key. You may have heard the expression, “the closer the bone, the sweeter the
meat,” and it’s so true. There are many ingredients you can substitute for, but
bones aren’t really one of them.

Imagine a chef boning out a rack of ribs before barbecuing
them, so that they’re easier to eat? …actually, don’t imagine that, but I think
you get the point. Anyway, I hope you try this very easy and delicious sweet,
hot mustard chicken thigh recipe soon. Enjoy!

Ingredients:

(consider all the spices “to taste” and adjust to your liking)

8-10 chicken thighs

1/2 cup Dijon mustard

1/4 cup packed brown sugar

1/4 cup red wine vinegar

1 tsp mustard powder

1 tsp freshly ground black pepper

1 tsp salt

1/2 tsp ground dry chipotle

cayenne to taste

1 onion sliced into rings

4 cloves minced garlic

vegetable oil for the pan and top of chicken