2 Tbsp grainy mustard (Salmon Run works very well)
4 twigs fresh dill 200 ml cream salt and pepper to taste
Cut salmon fillets in strips of about an inch. Combine mustard, honey and dill to a paste. Coat salmon strips with the paste and then coat with panco. Roll the strips up, tie the bacon around and pan fry the rolls on both sides, first on the seam side, until nicely browned. Finish with honey, salt and pepper. Put aside and keep warm. Add the rest of the paste and the cream into the pan and make a quick sauce out of it.
Mustard Garlic Vinegarette
What you need
2 small garlic cloves, minced 60 ml apple cider vinegar
60 ml avocado oil
2 tsp fresh lemon juice
salt and pepper
3 tsp maple syrup
a handful of garlic greens
Combine all the ingredients but the garlic greens in a small bowl and blend until smooth. Add the garlic greens and serve over your favourite salt.
Without the garlic greens, the vinaigrette keeps in an airtight container in the fridge for up to one week.
yummy egg & Mustard potato Salad
ab0ut 8 servings
What you need
2½ pounds new or baby Yukon Gold potatoes, scrubbed
Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size. Transfer to a plate and let cool. Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside.
Toast mustard seeds in a dry small skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl (be ready with bowl; once seeds get going, it’s chaos).
Whisk vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper. Set 3 Tbsp. vinaigrette aside for drizzling.Halve potatoes and add to bowl with vinaigrette. Add parsley and toss to coat; season with salt and pepper. Transfer to a platter. Halve reserved eggs and tuck in between potatoes. Drizzle with reserved vinaigrette. Top with pickles, chives, and toasted mustard seeds.
Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.
Mustard Crusted Salmon Fillet
Serves 2 People
What you need
170 g salmon fillet
2 Tbsp grainy mustard (Rattlesnake Bite, Salmon Run or Grizzly Good)
Place salmon on parchment paper on a baking sheet. Mix mustard, honey, garlic and soy sauce and spread mix on top of salmon. Bake for 15 to 20 minutes. Serve with salad or vegetables.
The best mustard Chicken
4 - 6
What you need
1/2 cup plus 3 tablespoons Mustard ( Old Badger works great! )
1/4 teaspoon smoked paprika
3 dashes ground black pepper
3/4 teaspoon salt
1 cup smoked thick-cut bacon, diced
8 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 small onion, finely diced
1 teaspoon fresh thyme leaves
1 cup white wine
1 tablespoon whole mustard seeds
3 tablespoons heavy cream
water, as needed
chopped flat-leaf parsley or chives for garnish
Mix 1/2 cup Wildcraft Mustard in a bowl with the paprika, black pepper and the salt. Toss the chicken pieces in the mustard mixture, lifting the chicken skin and rubbing some of the mustard mixture beneath. Set aside.
Add the olive oil to the skillet and add the chicken pieces to the skillet in a single layer over medium-high heat. Brown them well on one side, then flip them over and brown them on the other side. Transfer the chicken to a platter. Discard the oil.
Heat a skillet with a lid or a Dutch oven over medium-high heat and add the bacon. Cook the bacon, stirring frequently until they are softened and slightly browned. Remove the bacon from the skillet and set aside. Leave about 1 tablespoon bacon fat in the skillet, discarding the rest.
Add the onion to the skillet and cook until soft and translucent. Stir in the thyme and cook for a couple of minutes before adding the chicken pieces. Add the wine. Cover and cook the chicken over low to medium heat, turning the chicken a few times, until the chicken is cooked through, about 20 minutes.
Stir in the remaining 3 tablespoons mustard, the mustard seeds or grainy mustard, and the heavy cream into skillet. Add water to thin the sauce. Simmer a little bit, top the chicken with chopped parsley and serve immediately.
Source | rasamalaysia.com
Make this recipe on a wide skillet, cast-iron skillet or Dutch oven. This is a substantial dish and feeds the entire family of at least 4-6. You can half the recipe if you have a small family. Enjoy!