Heat oil in a large Dutch oven. Brown meat in batches. Return all meat to pan, add onions and saute for 2 mins. Season and add celery salt. Add 3 cups water, cumin and cloves. Bring to a boil, cover and simmer for 1 hour 30 mins.
Meanwhile, cook potatoes in boiling salted water for 20 mins. Drain.
To serve, add cucumber and bread to stew and cook for 5 mins, stirring occasionally. Add mustard and season. Distribute between serving bowls. Add potatoes and sprinkle with parsley. Serve with mixed greens.
ith a good spoonful of English mustard.
errings.
If English mustard is unavailable, use any mustard with a definite
Place the mustard in a mixing bowl or the bowl of an electric mixer.
Add the mayonnaise and beat for 1 minute.
Add the Worcestershire sauce, HP sauce, cream, and a pinch of salt and beat until the mixture is well blended and creamy.
If you'd like a little more mustardy bite, whisk in about 1/2 teaspoon more dry mustard until well blended.
Chill the sauce, covered, until serving.
ixture, cheese, rind, egg and mustard in a large bowl.
s achieved.
Add the English mustard and mix well.
Once
Gradually add the boiling water to the dry english mustard.
Then add the oil, stir well.
I got this from \"Cook's Thesaurus\".
Heat the oil in a large sauce pot, add the onions and cabbage. Cook, stirring, for 5 mins. Add the stock and potatoes, reduce the heat and simmer, covered, for 15 mins.
Meanwhile, cook the sausages according to the package directions.
Add the carrots to the soup and cook, covered, for a further 15 mins. Serve topped with the sausages. Serve with English mustard.
dd a teaspoon of English or Dijon mustard, a pinch of salt
bowl, then add the mustard powder, capers and egg yolks
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper.
Whisk together orange juice, orange zest, maple syrup, sugar and mustard. Bring to a boil and cook for 5 mins, until thickened, stirring occasionally.
Meanwhile, stud ham fat with cloves. Transfer to a baking tray lined with foil or parchment paper. Brush liberally with glaze then roast for 25 mins. Brush with remaining glaze and roast for another 20-30 mins, until golden brown.
Place watercress on a serving platter and top with ham. Carve and serve.
First make the mustard mashed potatoes. Cook the potatoes
owl. Gradually whisk in buttermilk, mustard and egg. Season.
Fill
Melt butter in a small saucepan over medium heat.
Add onions and cook until just softened, about 1 minute.
Whisk in flour and cook until light golden, about 1 minute.
Whisk in beef stock, milk, parsley, mustard, and nutmeg and whisk until smooth.
Season to taste with salt and pepper and cook, whisking, until thickened, 4-5 minutes.
alt and black pepper, and English mustard powder if using.
Melt
he heat, whisk in the English mustard, and the milk and cider
Toast the mustard seeds in a small dry
epper and a teaspoon of English mustard powder.
Place the lamb
Stir together the apricot jam, honey, hot English mustard, and orange marmalade in a bowl until the mixture is well combined.
Melt butter in pan.
Add tomato sauce and English mustard and green peppercorns.
Fry for 3 minutes, till bubbling.
Add brandy, flambe till alcohol burnt out.
Add cream and simmer on low heat until desired thickness is reached.