Here in Australia we are now starting Spring, and we've had a great start with a week of unusually warm weather. Warm weather here means BBQ's! But up in the Northern Hemisphere you guys are heading into the cooler months of your year, so that means yummy stodgy foods.
The opposite changes made me think about a food that is equally at home in Summer foods as well as Winter and this lead me to Mustard!
This little jar of flavor has probably been languishing in the back of your pantry or fridge just begging to be given a new lease on life. It can be used for so much more than just adding an extra stain to your shirt while eating hot dogs, so let's see what else we can do with it.
And remember ... it's additive and preservative free! Bonus!
How to Use?
Mustard comes in all spectrum's of flavors and hotness so there is one to suit both adults and children alike. It can come in paste form, seed form or powder so it's very flexible in its uses. It's also calorie free so great for when your watching your waist line.
Some common uses include:
- Spread on sandwiches to add extra flavor to cold meats and salad;
- Stir through casseroles and gravies to add extra flavor;
- Add a teaspoon to your homemade salad dressings;
- Coat chicken or fish fillets in a mild mustard spread and crumb as usual, bake in a moderate oven - delicious!
- Spread over toasted bread, top with cheddar cheese and grill - great with soup!
- Add powdered mustard to burger mince;
- Make a mayonnaise with it;
- Add in powdered form to homemade breads (but note it will inhibit yeast so may require longer rising time;
- Add to savory scones or muffins;
- Dollop on your baked potato.
Which do I buy?
Listed here are the best brands to buy from your local supermarket:
Pathmark Classic Yellow Mustard
Kraft Yellow Mustard
Crystal Spicy Brown Mustard
Pathmark Spicy Brown Mustard
Guldens Spicy Brown Mustard
Great Value Prepared Mustard
Great Value Honey Mustard
Golds Dijon Mustard
Mister Sweet Hot Mustard
Any brand of powdered mustard.
Keens Mustard Powder
Masterfoods Australian Mustard
Masterfoods Dijon Mustard
Masterfoods Honey Wholegrain Mustard
Masterfoods Hot English Mustard
Masterfoods Wholegrain Mustard
Masterfoods Squeezy Fine Wholegrain Mustard
Masterfoods Squeezy Honey Mustard
Masterfoods Squeezy Mild American Mustard
Colmans Original English Mustard
Colmans Original English Mustard Tube
Colmans Original English Squeezable Mustard
Colmans Mustard Powder
Colmans Wholegrain Mustard
Keens Mustard Powder
Sweet Chicken Curry
I love this recipe because it's easy, you can make it to a heat that you like (no guessing from a random jar of curry paste), it's a curry that kids will love and it's a one pot meal - which we all know I love as I'm lazy!
1 kg chicken thigh fillets (or breast) cut into 2 cm cubes
1 onion diced
4 tbsp butter
1/3 cup honey
3 tbsp Dijon mustard (or other mild mustard)
1 tsp mayonnaise
2 tsp curry powder
1/2 tsp salt
1 cup Greek yogurt
1 red pepper, chopped
Pre-heat oven to 180C/350F
Brown chicken and onion in an oven proof casserole dish on the stove top.
Remove the chicken from pan and set aside to keep warm.
Melt the butter and honey in the pan.
Mix mustard, mayo, curry powder and salt and add to the pan and mix well.
Stir through Greek yogurt.
Add chicken, onion and pepper and coat in sauce thoroughly.
Put casserole dish in the oven and bake for 15 minutes.
Stir the chicken once and bake for another 15 minutes.
Serve over steamed rice. You can also sprinkle with coriander leaves if you enjoy that flavor.
1/2 cup salad oil
2 tbsp vinegar
1/4 tsp mustard powder
1 tsp sugar
salt and freshly ground black pepper powder to taste
Combine all the ingredients in a bowl, mix well and refrigerate for at least an hour.
200 gms fresh cream
2 tbsp salad oil or refined oil
1 tsp mustard powder
3 tsp powdered sugar
3 tsp lemon juice
1/4 tsp freshly ground pepper
1/2 tsp salt
Beat the cream until thick.
Add the remaining ingredients and mix well.
Store in the refrigerator and use within 24 hours. Serve cold.
MOO (Make Our Own!) Mustard
Makes 1 cup
1/3 cup (55g) mustard seeds
1/3 cup (80ml) white wine vinegar
1/3 cup (80ml) dry white wine (or water)
1 tablespoon maple syrup
1 teaspoon ground turmeric
1/2 teaspoon salt
big pinch of cayenne
2-4 tablespoons warm water, if necessary
optional: 1-3 teaspoons prepared horseradish, to taste
Combine all the ingredients, except the horseradish, in a stainless-steel bowl. Cover, and let stand for 2-3 days.
Put the ingredients in a blender and whiz until as smooth as possible. Add 2 to 4 tablespoons of water if the mustard is too thick. Blend in the horseradish, if using.
Storage: The mustard will keep for up to 6 months refrigerated, although it’s best if used within one month.
Thank you to David Lebovitz for this recipe http://www.davidlebovitz.com/2013/03/homemade-mustard-recipe-joe-beef/
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