Mustard doesn’t often get the recognition it truly deserves. Whether it’s introduced to sauces, from the humble Mayonnaise, to the 'Marie Rose Seafood Dressing', it can really deliver an extra dimension - if you are willing to explore a little further.
Potatoes and mustard certainly mix well, offering that little something extra to the creamy, yet blandness, of mash; as does adding a little to a Potato Salad as it provides and interesting contrast to the chill of the fridge; even tossing potatoes in a little mustard before roasting, gives the 'auld' spud an elevated status during the Sunday lunch.
With Egg, mustard also comes into its own. Added to egg salad both wholegrain and smooth textured mustard work extremely well. Deviled eggs, omelettes and scrambled eggs can all receive that extra vitality. Fish also benefits by adding mustard to marinades, rubbing it on before slipping under the grill, or maybe adding dash of wholegrain into the frying pan with a chopped garlic clove and squeeze of lemon to offer welcome twist before serving.
Dropped into Casseroles mustard is a dream, a good teaspoon or two into the stew, lends a depth of flavour to keep the taste buds entertained especially in a Shepherds pie.
Roasted, or steamed Vegetables, also get a distinctive uplift when adding mustard to melted butter as a drizzle, or whilst roasting. And last but not least, a key ingredient to a Honey Roast Ham glaze is good hot yellow mustard.
We hope you find our the ever growing list of Mustard recipes helpful in discovering new and distinctive ways to introduce mustard to your family and friends.
- 5 Tablespoons of Martin’s Hot Yellow Mustard
- 5 Tablespoons Honey or Maple syrup
- 2 Tablespoons dark brown soft sugar (or Demerara for a lighter Glaze)
- Whole Cloves to stud.
Method: Pre Boil Ham Joint with onions, carrot, pepper corns and bay leaf for 20 mins per 450kg (1lb) Pat the ham dry with kitchen roll and stand for 20mins. Peel skin off and score the fat criss-cross pattern style and use the whole cloves to stud the diamonds. Pre-heat oven to 190C. Place the ham in a shallow roasting tin. In a small bowl, mix together the Martin’s mustard, honey or maple syrup and brown sugar. Coat the ham entirely with the glaze using a spoon or brush. Roast the ham uncovered for 30- minutes approximately, basting the ham with the juices and the caramelised sugar. Let it rest for about 15 minutes before carving to keep it from drying out, or leave to go cold, for a cold meat platter.