Recipes
These are some suggestions. If you have your own favourite recipes please let us know and we will share them on the website.
Delicious Dips
You can use our mustards and mint sauce to make some lovely dips – nice and easy with lots of flavour.
Mustard Dip
Equal parts of mayonnaise and natural yoghurt. Season with salt, pepper, garlic and any of our mustards to your taste.
Raita – serves 4 as a side dish
8 floz natural yoghurt
1/2 cucumber
1 tablespoon mint sauce
1/2 green chilli (optional)
Grate or finely chop the cucumber and squeeze to remove excess water. If using chilli, de-seed and finely chop. Mix ingredients together and serve chilled with curry or as a dip with poppadoms etc. Why not try with our lime pickle
Tzatziki
Ingredients as above but replace the chilli with 2 cloves of garlic. Serve with crudités, kebabs, lamb dishes etc.
Mustard Sauce – to accompany a nice juicy steak
Glass of port or red wine
1 tablespoon of one of our delicious mustards (try our Chilli Mustard)
150 ml cream/ creme fraiche
Salt & pepper
Pan fry 2 steaks to your liking. Remove from pan and keep warm. Add port or red wine to pan followed by mustard and cream and seasoning. Reduce until you preferred consistency is reached. Pour over steaks and serve.
Mustard Stuffed Chicken
125g ball mozzarella cheese torn in to small pieces
50g grated strong cheddar cheese
1 tablespoon of one of our luxury mustards (try our Cognac Mustard)
4 skinless chicken breast
8 rashers of smoked streaky bacon
Heat oven to 200c/180c fan/ gas 6
Mix cheeses and mustard together. Cut a slit in each chicken breast and stuff with the mixture. Wrap each chicken breast with 2 rashers of bacon. Season, place on baking tray and cook for 20-25 minutes.
For a vegetarian version replace chicken and bacon with 4 portobello mushrooms. Stuff with cheese mixture and bake for 15 mins 180c/160c fan/gas 4 until mushrooms are soft and cheese is bubbling.
Exotic Mushrooms on Toasted Brioche
Serves 2
1 punnet exotic mushrooms
1 tablespoon olive oil
Knob of butter
1 tablespoon of one our delicious mustards (try our Whisky Mustard)
3 tablespoons creme fraiche
Salt & pepper
Brioche
Fresh parsley chopped
Cook the mushrooms slowly in a pan in the olive oil and butter until soft. Add creme fraiche, mustard and seasoning and cook through. Adjust ingredients to your taste. Mean while toast your brioche. Spoon mushrooms on top, add a sprinkling of parsley and serve. Delicious!