Ingredients * 1/4 cup Dijon mustard
* 1/4 cup honey * 1/4 cup olive oil * 1 teaspoon salt * 1/2 teaspoon garlic powder * Black pepper Preparation Toss all the ingredients into a bowl and whisk until the dressing is silky and smooth.
PREPARATION: 15-20 minutes TIME TO BAKE: 15-20 minutes BAKES: 12 INGREDIENTS 900g plain flour 50g baking powder 180g butter 284ml buttermilk 5 tsp Dijon mustard
2 tsp cracked black pepper Half tsp cayenne pepper 4 medium eggs (plus one extra for brushing the scones) 450g cheese, grated Milk (if required) METHOD: Start off by preheating the oven to 240C 1 Mix the flour and baking powder together.
SERVES 4 INGREDIENTS | 1kg pork shoulder in one piece, skin and bone removed For the rub: | 1tsp light brown sugar | 2tsp Dijon mustard
| 1/2tsp smoked paprika | 1tsp salt For the BBQ sauce: | 3tsp olive oil | 1 brown onion, diced | 1 garlic clove, crushed | Pinch of salt | 3tsp cider or white wine vinegar | 11/2tsp dijon mustard
| 100ml tomato ketchup | 1 heaped tbsp light brown sugar | Pinch cayenne pepper | Half tsp smoked paprika | Pinch of ground cloves | Pinch ground cinnamon | Pinch ground star anise | Black pepper METHOD 1 Preheat oven to 120C/ Gas Combine rub ingredients and rub over the pork.
check] Annie's Naturals Organic Dijon Mustard
1 tsp 5
1 level tbsp extra-light mayonnaise 1/4 level tsp Dijon mustard
50g low-fat natural cottage cheese salt and freshly ground black pepper 25g fresh basil leaves, chopped 1 garlic clove, finely chopped 4 tbsp vegetable stock, cooled 1 level tbsp freshly-grated parmesan 2 skinless chicken breasts, cooked and shredded 4 slices of wholemeal bread (from a small 400g loaf) 1 tomato, sliced Little Gem lettuce leaves, sliced radish and halved baby corn, to serve 1 Combine the mayonnaise, mustard and cottage cheese, and season to taste.
uk OX TONGUE RILLETTE, DUCK EGG PUREE, PICKLED SHALLOTS Ingredients 400g ox tongue (trimmed and de-veined) 2 large carrots 1 onion 1 stick of celery 2 banana shallots 10g flat leaf parsley 800ml good quality beef stock 1 garlic 1 tbsp sherry vinegar Duck egg puree: 3 large duck eggs 1tsp white wine vinegar 200ml olive oil 1/2 tsp dijon mustard
Pickling liquor: 200ml water 200ml sugar 200ml white wine vinegar 1 star anise Method Place your ox tongue, roughly chopped, one carrot, one garlic clove and onion into an oven dish, then cover with beef stock.
Add to the macaroni and cheese along with 1/4 cup each chopped fresh chives, tarragon and basil, the zest of 1 lemon and an additional tablespoon of Dijon mustard
carrots, beans, cauliflower, 1 small potato diced, 1tsp Worcestershire sauce, 1tsp tomato puree, 1tsp Dijon mustard
, 1tsp honey, 175g beef, extra trimmed lean, 1 spray of olive oil spray Instructions: 1.
STICKY SAUSAGES WITH MUSTARD MASH AND ONION GRAVY Serves: 4 Preparation: 10 mins Cook: 25 mins INGREDIENTS 40g softened butter; 2 onions, thinly sliced; 11/2 tbsp plain flour; 500g tub Cooks' Ingredients Beef Stock; 900g Maris Piper potatoes, peeled and cut into large chunks; 50ml milk; 2 tbsp Grey Poupon A L'Ancienne Old Style Mustard; 1 tbsp olive oil; 454g pack Waitrose 8 Pork Sausages; 1 tbsp clear honey; 1 tbsp Grey Poupon Dijon Mustard
If you are in need of inspiration for al fresco food try this tasty prawn salad recipe from Dijon mustard
specialists Grey Poupon, pictured.
And many sandwich and salad lovers believe that Dijon mustard
-- which traces its roots back to a recipe a man named Jean Naigeon created in Dijon, France, in the 1800s -- offers a bold bite that American-style yellow mustard just can't match.
INGREDIENTS 225g fresh macaroni 1 pinch salt (to season macaroni) 120g reduced fat mayonnaise 1 tablespoon white wine vinegar 1 teaspoon (level) Dijon mustard
half teaspoon garlic powder 2 stick chopped celery 1 medium red onion, finely chopped 2 tablespoons fresh, chopped parsley 1 pinch salt quarter teaspoon ground black pepper METHOD?