Condimentum Recipes May 07, 2014 12:59
Vinaigrette With Seedy Mustard
Seedy Mustard enhances most oil and vinegar dressings. This is our current favourite:
- 1 cup of Extra Virgin Olive Oil
- ¼ cup of white wine vinegar
- 1 Tablespoon white balsamic vinegar
- 1 heaped Tablespoon Seedy Mustard
- 1 teaspoon of liquid honey
- 1 large clove of garlic, crushed or finely chopped
- Salt & Black pepper to taste
Shake or whisk together.
Ham or Gammon with Marmalustard
Finish a ham or gammon steak by generously spreading our Marmalustard on top. Finish with thinly sliced Gruyere cheese and grill until bubbling and flecked with gold.
Lamb Burger with Festival Relish
Coarsely mince lean lamb, season with sea salt, cumin, freshly ground black pepper, bind with an egg.
Form into patties around a square of creamy feta cheese, barbeque or cook on ridged pan.
Serve with a dollop of thick greek yoghurt topped with a generous spoonful of Festival Relish
Aubergine & Chicken Involtini
- 1 large aubergine, thinly sliced lengthways
- Tomato concentrate
- Chopped cooked chicken (about 2 breasts or equivalent)
- ¾ cup of grated tasty cheese
- 2 Tablespoon mayonnaise
- 1 ½ Tablespoon Seedy Mustard
- French Tarragon, chopped (optional)
Lightly spray or brush the slices of aubergine with oil and grill for 2 or 3 minutes to soften, paint each slice thinly with tomato concentrate.
Mix the chicken, cheese, mayo and Seedy Mustard (plus herbs if using) together and put a good spoonful on one end of each slice of aubergine and roll up.
Stack in one layer in a rectangular dish, brush with oil and bake in moderate oven for 20-30 minutes.
A generous spoonful of Seedy Mustard adds a new textural and flavour dimension to a classic Hollandaise Sauce, or any cream sauce for pasta.
- ½ cup of mayonnaise
- ¼ cup of Seedy Mustard
- 1 Tablespoon Sweet chilli sauce
- 1 large garlic clove, finely chopped
Mix together and add lemon juice, or chilli to taste.
Great with crudité, meat balls, squid, oven fries – anything!
Marmalustard Cumberland Sauce
- 325g redcurrant jelly
- 1 navel orange, zest & juice
- 1 lisbon lemon, zest & juice
- 1 rounded teaspoon of arrowroot
- 2 small glasses of port
- 2 heaped Tablespoon of Marmalustard
Pare the zest from the orange and lemon and shred finely. Blanch for five minutes in boiling water, strain and refresh in cold.
Put jelly in a pan with strained orange and lemon juices, bring to the boil and simmer for 3 minutes. Add port.
Slake the arrowroot in 1 Tablespoon of cold water then stir into simmering liquid, immediately taking it off the heat. Strain and cool, then add the Marmalustard and blanched rinds. (A generous slash of Grand Marnier is a luxurious and delicious addition).
This is best made a day or two before required.