ven to 400\u00b0F.
For the mustard maple glaze, combine the
Combine orange juice, coriander, garlic and paprika in a shallow dish. Add chicken, tossing to coat; season to taste. Set aside.
Gently toss arugula, watercress, peppers and avocado in a large bowl.
Preheat a grill pan on high heat. Cook chicken for 2-3 mins each side, until cooked through. Slice thickly.
Meanwhile, for the mustard dressing, whisk all ingredients in a small bowl.
Arrange chicken and salad on plates. Drizzle with mustard dressing; sprinkle with pine nuts.
FOR THE MUSTARD SAUCE: Combine the onion and
The night before, boil the egg until hard-boiled (10-15 mins).
When they're boiled, rinse with cold water, peel, let them cool, and stick in the fridge.
The next day, cook the bacon in a skillet until crispy on both sides. (about 10 mins.) Set the bacon aside on paper towels and when cooled, crumble.
Combine all ingredients for the dressing together in a small bowl.
Combine bacon, bell pepper, green onion and romaine in a bowl. Pour dressing over salad and toss. Garnish with sliced boiled egg and avocado.
br>mix together the flour,mustard,salt and sugar and add
ackage directions (or use my recipe for homemade noodles). Set aside.
In
ow for 30 minutes.
Add the chicken and spaetzle (recipe below
Using a coffee grinder, grind the yellow mustard seeds until they are powdery and resemble coarse meal.
Place in a food processor and add the remaining ingredients.
Process until very smooth.
Store in the fridge in sterilised jar.
Note: This mustard improves dramatically over time.
Its flavors will mellow, becoming rounder and less sharp.
See Cheese Dip recipe for use, too.
d onion, vinegar, sugar, cloves, mustard seeds, peppercorns and bay leaves
ven to 400 degrees.
For the filling mix the turkey
Mix all ingredients in a bowl.
Use to make ham barbeques, barbecue meat or on my recipe for Bacon Chicken.
vernight.
To make the mustard fruits, combine all ingredients in
In a food processor, process yolks, lemon juice and garlic until smooth. Combine oils in a container with a pour spout. With food processor running, gradually add oils in a thin steady stream until combined and mixture thickens.
Transfer mayonnaise to a bowl and add mustard, capers, dill and zest. Stir until well combined. Season to taste with salt. (If the mayonnaise is too thick, whisk in 1-2 tbsp water.) Serve with shrimp and salad.
In a small size mixing bowl, mix tog mustard, sugar and flour.
Add enough boiling water to make a thick paste.
Thin the thick paste with vinegar to give you the consistency of paint to thinner if you like.
Store in a jar in the fridge.
n large baking pan. Broil for 10 mins, or until cooked
am. Cover with foil. Roast for 1 1/2 hours, basting
heat vinegar and add coriander, mustard, bay, salt and sugar. Do
oiling water and let stand for 5 mins. Drain, peel away
In medium bowl, combine vinegar and mustard.
Cover and refrigerate overnight.
Mix remaining ingredients with the vinegar and mustard.
Refrigerate in airtight container.
Will keep well in refrigerator for about one month.