Creamy Mustard Pork with Apples

This one pot wonder is so easy to make and it tastes fantastic! All you have to do is prep a few ingredients, chuck it all in a baking pan and bake for 40 minutes. EASY! 

It’s a comforting winter dish, 

which would be great with nectarines or peaches instead of the apple.

Serve it with mash potatoes, cooked veggies 

or any side dish like polenta, rice or even pasta also work well.

Ingredients:
4 x pork chops
2 x apples (cored and sliced)
2-3 garlic cloves (roughly chopped)
1tsp dried sage leaves
15ml whole grain mustard
30ml water
30ml olive oil
200mls cream

Method:
Preheat the oven to 180˚C.

Place the pork chops in a large baking pan, scatter around the apples, garlic, and sage.

Mix the mustard with the water then pour it mainly over the chops. Lightly dress everything with the olive oil and bake for 30mins.

Lastly pour the cream over everything in the pan, and return it to the oven to cook for another 10mins.

Mustard and Herb Chicken Thighs

Ingredients:
30ml olive oil
15ml red wine vinegar
15ml Dijon mustard
10ml fresh basil, chopped finely
10ml fresh parsley, chopped finely
5ml fresh thyme leaves, chopped finely
1 clove garlic, finely chopped
6 boneless, skinless chicken thighs
Sea salt and freshly ground black pepper
Cooking spray
Lemon wedges

Method:
Combine the olive oil, red wine vinegar, mustard, herbs and garlic together in a shallow bowl and whisk together.

Place the chicken thighs in the marinade and toss to coat the chicken evenly. Wrap in plastic wrap and store in the fridge for 4 hours.Remove the chicken from the fridge 20 minutes before cooking. 

Heat a large grill pan over medium-high heat and coat the pan with cooking spray. Season both sides of the chicken thighs with salt and pepper to taste. Place the chicken into the heated grill pan and cook for 5-6 minutes, before turning over and cooking for a further 3-4 minutes, or until cooked through. Remove from the grill pan and serve with wedges of lemon.

Chicken in Mustard Sauce

Ingredients:

4 125g chicken breasts, cut into strips

Olive oil

6 large shallots, peeled and sliced

15ml grainy mustard

100ml crème fraiche

Method:

Drizzle a large pan with a little olive oil and gently fry the shallots until they are transparent. Add the chicken and stir-fry for 6-8 minutes until the chicken is cooked and browned all over.

Remove from the heat and add the mustard and crème fraiche. Reheat slowly for about 3 minutes or until piping hot.

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Honey Mustard Stuffed Pork

To make Honey Mustard Sauce:

1/2 cup Mayonnaise

1/4 cup mustard

1/4 cup honey

15ml apple cider vinegar

a pinch of salt

2.5ml cayenne pepper

Whisk together and chill

To make the pork roll roast:

Ingredients:

1 boneless pork loin roast

1/2 cup honey mustard sauce

4 cloves of garlic, chopped

30ml chopped parsley

1 tomato, thinly sliced

 5ml freshly ground black pepper

5ml sea salt

15ml olive oil

Method:

Preheat the oven to 180 C. Grease a medium sized baking pan.

starting about a third in from one side, make a lengthwise slit down the roast to within 1/2 inch of the bottom. Turn the roast over and make another lengthwise slit, starting about a third in from the opposite side. Open the roast so it lies flat.

Combine mustard, salt, pepper  and garlic. Rub 2/3 of the mixture over the roast. Lay a thin layer of tomato slices and sprinkle with parsley.

Roll up the roast, starting with a long side and tie the roll up with kitchen string.

Brush the outside of the roast with oil and remaining mustard mixture.

Roast for 1 hour.

Mackerel and Mustard Tart

This is an enjoyable fish dish to serve for a weekday supper. It’s fairly quick to make and doesn’t take much effort. Get the children or hubby to help and it's made in a jiffy.

Ingredients:

For the pastry

125 g butter, cubed, plus extra for greasing

250 g plain flour, plus extra for dusting

a pinch of salt

1 egg yolk

50ml cold water

For the filling

3 smoked mackerel fillet

3 whole eggs

6 egg yolks

250 ml double cream

1-2 tsp coarse wholegrain mustard

1 bunch watercress, chopped

1 handful grated extra mature cheddar, or other sharp-tasting cheese

To serve

dressed salad leaves, to serve

Method:

For the pastry: put the butter, flour and a pinch of salt in a food processor and blend until the mixture resembles fine breadcrumbs. Mix the egg yolk with 50ml cold water, add to the mixer and continue processing until a dough is formed. Wrap it in cling film and chill for at least 1 hour, removing it from the refrigerator 15 minutes before you want to roll it.

Preheat the oven to 170C.

Butter a 25cm spring-form tart tin and sprinkle with a little flour. Lightly dust the dough with flour and roll out to a thickness of 3mm. Carefully lift the dough and lay it over the tart tin, then gently press down into the base. Trim the edges, leaving a rim of pastry above the rim of the tin to allow for shrinkage. Prick the base with a fork, then chill for 30 minutes. Line the pastry with a sheet of greaseproof paper, then fill with dried peas or beans and bake for 12 minutes.

Preheat the oven to 180C.

For the filling: skin the mackerel fillets, cut them in half lengthways and flake the flesh, removing any bones. Beat together the whole eggs, egg yolks, cream, mustard and some salt and pepper. Scatter the mackerel and watercress over the base of the part-cooked tart shell. Place the pastry case in the oven. Carefully pour in the egg mixture, stopping when the liquid reaches the rim of the case – be careful not to let it overflow. Top with grated cheese then bake for 30-40 minutes, until the filling has set. Remove the tart from the oven. Trim off any excess pastry around the rim then cut into wedges and serve with dressed salad leaves.

Roast Salmon with Dill Mustard Sauce and Pickled Vegetables

This spicy fish recipe is perfect for a dinner party.

Serve with a crisp dry white wine.

Ingredients:

For the salmon

8 x 75g pieces of salmon fillet

20ml vegetable oil

15ml ginger and garlic paste

2ml sea salt

30ml Greek-style yoghurt

30ml wholegrain mustard

2 ling thin green chillies, finely chopped

5ml sugar

5ml finely chopped fresh dill herb

20-30ml mustard oil, for drizzling

For the pickled vegetables

150ml white wine vinegar

75g caster sugar

3 radishes, finely sliced

1 golden beetroot, very finely sliced

1 carrot, very finely sliced

½ cucumber very finely sliced and cut into dice

150ml sparkling water

Method:

For the salmon, pat the fish dry using kitchen paper.

Mix together one teaspoon of the vegetable oil, the ginger-garlic paste and the salt in a small bowl. Rub this mixture over the fish and set aside for five minutes.

Meanwhile, mix together a second marinade in a small bowl with the yoghurt, wholegrain mustard, chillies, sugar and dill.

Mix the fish with the second marinade and set aside until you are ready to cook the fish.

For the pickled vegetables, place the vinegar and sugar into a saucepan and heat until the sugar has dissolved.

Place all the vegetables, except the diced cucumber, into a bowl and pour over the hot vinegar. Stir well then leave for at least five minutes.

Place the diced cucumber into a bowl with the sparkling water, then cover and place in the microwave on high for 30 seconds. Remove and drain.

To cook the salmon, crank up your grill to maximum power and put the fish skin-side up to cook for 3-4 minutes. Serve the fish immediately drizzled with mustard oil and the diced cucumber alongside. Serve a portion of the pickled vegetables in a small bowl for each guest.

Sweet Lamb Sausages

It might appear strange to combine red meat with a sweet flavour,

but lamb, mint, honey and mustard are a marriage made in heaven.

.

Ingredients:

500g lamb mince

20-30 ml honey

1 clove of garlic, finely chopped

1 slice of white bread, made into crumbs

50ml chopped fresh mint

5ml Dijon mustard

1 egg

Sea salt and freshly ground black pepper to season

.

Method:

Place all the ingredients except the bread crumbs in a large bowl. Knead and massage together to blend. Mix in the breadcrumbs and continue to knead until the mixture pulls away from the sides of the bowl and forms a ball. Divide the mixture into 8 and shape each piece into a sausage.

In a wide frying pan heat a little oil and gently fry the sausages for 6-8 minutes until cooked through, turning to brown on all sides.

American-Style Potato Salad

Potato salad makes a wonderful accompaniment to any meal.

As a family, we enjoy it the traditional way with mayonnaise,

but adding a runny mustard and gherkins to the sauce

gives it such an interesting flavour.

Ingredients:

4-5 medium waxy potatoes,

30ml milk

50ml hotdog mustard sauce

5ml vinegar

5ml liquid from a jar of gherkins

5ml sugar

125ml homemade mayonnaise

1 gherkin, chopped

1 hardboiled egg, chopped

2-3 rashers of streaky bacon,

Method:

Cut each potato into 8 pieces and cook in salted boiling water until tender. Drain and set aside to cool slightly.

Mix the milk, mustard sauce, vinegar, pickle juice and sugar together in a small bowl to make a dressing.

Fry the bacon until it is cooked and crispy. Cut the rashers in half lengthwise and snip into 1 inch pieces.

When the potatoes have cooled, pour over the dressing and toss to coat the potatoes. Add the mayonnaise, the chopped gherkin, egg and bacon and blend through the potato mixture. Chill in the fridge for a couple of hours before serving.

Gravad Lax

Gravad Lax

(or Gravelax as some erroneously call it)

is a traditional Scandinavian dish served in the festive season.

Basically it is a sweet pickle made with salmon,

but the dill used in the pickling gives it an amazing flavour.

Served as a starter with a special mustard sauce,

it's a dish to impress.

This needs to be made about three days before you want to serve it.

.

Ingredients:
750g salmon fillet
50ml sea salt, the flakes variety is the best to use
50ml Demerara sugar
10ml prepared English mustard
30ml brandy freshly ground black pepper to taste
1 large handful of fresh dill, roughly chopped

.

Method:
Place the salmon fillet, skin-side down, into a wide, shallow dish that fits the salmon snugly.
Place the salt, sugar, English mustard and brandy into a clean bowl and mix well until the ingredients have combined to form a smooth yellow mixture.
Spread the mixture over the salmon's pink flesh to cover completely.
Grind over black pepper to taste and sprinkle the dill onto the paste-covered salmon, patting down to press the dill onto the flesh. No pink flesh from the salmon should be visible.
Turn the fish over in the dish so that the skin is facing upwards.
Cover the dish with one layer of cling film. Press the cling film down onto the edges of the fish to exclude as much air as possible before wrapping the film around the sides of the dish. Once this has been completed repeat the process with another layer of cling film.
Apply weights to the top of the fish to press it down into the dish (use a dish or board that sits nicely within the salmon dish, weighed down evenly by tins from your store cupboard or any other suitable weights).
Transfer the fish to the fridge and leave for 2-3 days.
When you are ready to prepare for your meal, unwrap the cling film from the dish and remove the salmon fillet. Brush the dill off the salmon.
Place the salmon fillet on a carving board flesh-side up. With a long, sharp knife, carefully carve very thin diagonal slivers of the pink flesh off the salmon.
Rewrap the fish in cling film and keep in the fridge if it's not all used in one go.
To serve, place on a clean plate and garnish with chopped fresh dill. Serve with buttered rye bread and a separate bowl of Mustard sauce.

.

Mustard Sauce:
Ingredients:
30ml Dijon mustard
20ml sugar
1 egg yolk
100ml olive oil
30ml white wine vinegar
10ml fresh chopped fresh dill
sea salt and freshly ground black pepper to season

.

Method:
Beat the mustard with the sugar and egg yolk until smooth. Whisk together the oil and vinegar, then gradually add to the mustard mixture, whisking thoroughly between each addition. Add the chopped dill and season with salt and black pepper, mixing well to ensure even distribution of the seasoning.

Pork Chops with Apple and Parsnip Sauce

Ingredients:
1 Pork chop per person
50ml butter
1 Bramley or Granny Smith cooking apple, peeled and cubed
1 large parsnip, peeled and cubed
1 shallot, finely chopped
100ml white wine
30ml Dijon mustard
sea salt and freshly ground black pepper to season
5ml chicken stock powder
30-45ml honey
100ml double cream
Fresh chopped parsley to garnish.

Method:
Cook the chops on a hot griddle pan shortly before the sauce is ready.

To Make The Sauce:
Melt the butter in a saucepan and add the apple, parsnip and shallot. Saute together for a few minutes before adding the wine and mustard.
Add seasoning and chicken stock powder and bring to the boil.
Simmer until the apple and parsnip are breaking down and the wine has reduced.
With a hand blender, blitz the mixture to a puree, then fold in the honey and cream. Check the seasoning.
Warm through and serve the sauce over the chops, garnished with fresh chopped parsley.

Honey Mustard Peppercorn Pork Chops

This pork chop dish is a variation

of one of my favourite English dishes,

Somerset Pork.

With its creamy mustard sauce,

served with new potatoes,

it is absolutely delicious!

~~~

Ingredients:
15ml wholegrain mustard
5ml runny honey
2 Pork Chops
50g butter
1 red onion, halved and sliced
2 cooking apples, pealed, cored and cut into slices
200g new potatoes, lightly cooked and halved
5ml wholegrain mustard
6 sage leaves, shredded

Sauce:
3 finely chopped shallots
15ml green peppercorns
125ml cider
100ml double cream

Method
Nick the fatty edge of the chops in a few places to stop the chops from curling when cooking.
Mix the mustard and honey and cover the chops liberally.
Place the chops in a hot griddle pan and cook for 5-6 minutes on each side.
In another pan, melt half butter, add the onions and apples and cook for 2-3 minutes.
Add the potatoes and mustard to the onion and apples and warm through, adding the sage leaves and seasoning just before serving.

To make the sauce:
In a hot pan, melt the remaining butter, allowing it to foam. Add the shallots and peppercorns and cook for about a minute. Add the cider and bring to the boil. Add the double cream and simmer until it thickens, Season with sea salt and freshly ground black pepper.