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Posts Tagged ‘mustard’

This is so simple to make and oh so yummy. I can not get cream of chicken soup here in a can so I buy a packet mix and then make up with half milk and half cream which works perfectly. I actually think I prefer this to a can as I am not big on can soups. I also leave my breasts whole this is just the way I prefer but you could chop them into pieces. I served ours over parsnip mash with fresh veg but it would also be lovely over rice or more traditional potato mash, so take your pick.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Can condensed cream of chicken soup or packet made up with half skim milk and half low fat cream instead of water. (I prefer this way)
1 1/2 Tablespoons coarse grain mustard
2 Tablespoons honey
1/2 cup cream (You only need this if making with a can of soup)
1 tablespoon oil
500 g diced chicken breast fillets (I leave mine whole and slice thickly to serve.)
Chopped chives, to garnish (optional)

Method

1. In a bowl combine the soup, mustard, honey and cream. If using a packet soup make up in a saucepan using milk and cream like stated above, I like to use slightly less liquid than stated on the packet to make for a thicker sauce like consistency, add mustard and honey, stir to combine.

2. Heat the oil in a frying pan and add the chicken and cook for 5-8 min’s or until golden brown.

3. Reduce heat to medium, add soup mixture and simmer for 10-20 min’s (depending on whether or breasts are left whole or chopped into pieces) stir occasionally until sauce is hot and chicken is cooked through.

4. When cooked immediately serve the chicken over rice or with steamed vegetables or mashed potatoes.

Garnish with chopped chives if desired.

All photo’s taken by me unless otherwise stated.

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This is a delicious way to prepare chicken that is very easy to prepare with a wonderful end result. I like to stuff my chicken breasts with a slice of cheese as well as top them for extra cheesy flavour. I also love using truffle brie although more expensive than regular you can not beat the taste, although regular brie is fine. The Dijon sauce adds a wonderful finishing touch to the dish which my whole family like.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Honey Dijon Sauce

1/3 Cup honey
3 Tablespoons Dijon mustard
3 Tablespoons meaux mustard

Chicken

1/4 cup Dijon mustard
1 tablespoon lemon juice
1 egg, beaten
1/4 teaspoon ground black pepper
4 Boneless skinless chicken breast halves
2/3 cup fine dry breadcrumb
1/4 cup butter
200g Truffle brie cheese (regular is fine we just love truffles and it adds so much flavour.)

Method

1. Preheat oven to 180 degrees Celsius.

2. Combine Dijon mustard, lemon juice, egg and pepper.

3. Cut slit in chicken open out breast and pound with meat mallet until of equal thickness. Lay a slice of brie on one side of the chicken and fold breast over to cover.

(You can just top with the brie cheese we just like to double up for added flavour, so take your pick.)

4. Brush chicken all over with mustard mixture.

5. Coat with bread-crumbs.

6. Melt butter in large frypan.

7. Sauté chicken until golden on both sides, about 3-4 minutes a side.

8. Place on baking sheet.

9. Bake in oven for 10 Minutes

10. Cut Brie cheese into thin slices, remove chicken from oven.

11. Place a slice on the top of each chicken breast.

12. Bake in oven for 10 minutes more or until cheese is melted and chicken is cooked through.

13. Heat sauce ingredients in a pan until combined.

To serve: Place on serving plate and spoon sauce over each chicken breast.

All photos taken by me unless otherwise stated.

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A very quick and tasty side dish that would go well with a lot of main dishes. I served ours with a white fish main, which I will be posting and it went really well. The combined butter, lemon and mustard work together really well and because it is so quick to put together it makes a great side as there is no fuss.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Tablespoons unsalted butter, softened
2 Tablespoons Dijon mustard
1 Tablespoon lemon juice
1 Bunch broccoli, stems removed and separated into florets
1 Small cauliflower, separated into florets
Salt and pepper
Parsley for garnish
Paprika for garnish

Method

1. Blend butter, mustard and lemon juice together.

2. Steam broccoli and cauliflower, covered, until tender (about 5 to 6 minutes) Drain vegetables, return to hot saucepan and toss to evaporate any excess moisture Season with salt and pepper.

3. Add mustard butter, toss to coat well

4. Sprinkle with parsley and paprika.

Serve immediately

All photos taken by me unless otherwise stated.

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This is a super simple salmon recipe that tastes great and takes no time at all to make. It is another lower in carb meal than others I have posted. I served over stir-fried vegetables in a miso rice vinegar and sake sauce, but you could serve it with your favourite side. The fish comes out wonderfully tender and moist. This is a great after work fast meal or if you don’t feel like fussing and it is extremely healthy.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Salmon fillets (about 200g each)
1 Tablespoon cider vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon lemon juice
1 Teaspoon Dijon mustard
Black pepper to taste
2 Tablespoons butter, melted
1/2 Teaspoon paprika
1 Teaspoon fresh parsley, finely chopped

Method

1. Preheat oven to 180 degrees C.

2. Arrange fillets in a shallow baking dish.

3. Mix together the remaining ingredients, pour mixture over the fish.

4. Bake 15-20 minutes or until fish is cooked through. Cooking time will depend on salmon weight and thickness.

Sprinkle with extra fresh parsley if desired.

All photos taken by me unless otherwise stated.

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I bought some thick steak fillets the other night and was going to serve them with a peppered sauce and creamed spinach. I still made the creamed spinach as we have not had it in a while and I knew my hubby would like it as it is a favourite of his. I noticed I had some tarragon to use up and new I would not be making anything to use it in over the next few days, so I came with this sauce, to utilize it. The sauce turned out surprisingly well and we both enjoyed it very much instead of cooking onion in the sauce. I sliced 2 onions thinly and fried them separately and placed them on top of the steak.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Steak fillets (nice thick cut ones.)
2 Onions, sliced thinly
3 Tablespoons Brandy
1 Teaspoons beef stock granules
3 Teaspoons french creamy mustard
1/2 Teaspoon garlic powder
180ml Double cream
120ml Light cream
2 Teaspoons cornflour
11/4 Teaspoon pepper
1 Tablespoon fresh tarragon, chopped finely (I did a generous tablespoon it was not quite 11/2 but a little over 1.)
2 Teaspoons lemon juice

Method

1. Add sliced onion to a small pan with a little olive oil and cook until onion is soft and browned, can either be kept warm on stove or reheated in a microwave later.

Sauce

1. Add brandy, beef stock and mustard to a pan bring to the boil, whisk to blend mustard.

2. Add garlic and both creams, mix a little water with cornflour, add to sauce stir until mixture boils and thickens, turn down heat.

3. Add pepper, tarragon and juice stir to combine, keep sauce warm on a low heat, on the stove, stirring occasionally to prevent a skin forming over the top.

Steaks

1. Season steaks on both sides with salt and pepper, BBQ, Grill or pan fry until browned and cooked as desired.

I like mine medium rare so when I have thick steaks like these, I sear each side for 2 Min’s and then place in the oven for 15 Min’s at 180 degrees Celsius.

To Serve: Top each steak with some onion, pour sauce over and serve with whatever veg and starch you want. I served mine with creamed spinach.

All photos taken by me unless otherwise stated.

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This can be served as a main meal like I served it or as a light meal if you only use 2 skewers per person instead of 4. It is very simple to do and is quick to make apart from the long refrigeration time, but it only takes about 5 Min’s to throw it all into a bowl then in the fridge for a few hours so it is not pain staking. It tastes wonderful and I got compliments from all, it goes really well with the mash and you can make as little or as much as you want. I served this for just 2 as a main meal but the same ingredients would serve 4 as a light meal or lunch or if you want to serve for 4 as a main just up the chicken to make more skewers and do more mash.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Chicken

16 chicken tenders (mine were small and I put 2 to a skewer.)
1 Tablespoon seeded mustard
1 Tablespoon soy sauce
2 Tablespoons honey
2 Tablespoons white wine vinegar

Mash

3 Kumara (sweet potato)
2 Carrots
2 Cloves garlic, sliced thinly
1 Tablespoon butter
1 Tablespoon cream
1 Tablespoon fresh thyme leaves

Sauce Extra

1 Tablespoon soy sauce
1 Tablespoon white wine vinegar
1 Tablespoon seeded mustard
3 Tablespoons honey

Method

1. Place all the marinade ingredients in a bowl or storage container mix chicken in and toss to completely coat chicken, refrigerate several hours or overnight.

2. Soak 8 skewers for about an hour to prevent burning, thread chicken onto skewers, 2 tenders to each skewer, cook chicken in a pan or grill or BBQ until browned on both sides and cooked through, basting from time to time with reserved marinade.

3. Meanwhile, boil, steam or microwave kumara, carrot and garlic, until tender, drain, in a medium bowl add cream, butter and the veg, mash until smooth, stir in thyme.

4. Add any remaining marinade, left over after basting the chicken with the extra sauce ingredients in a small sauce pan and bring to boil.

To Serve: Place mash on plates top with skewers drizzle with sauce and serve the remaining sauce on the side.

Serves 2

All photos taken by me unless otherwise stated.

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Legs of lamb are on special at the store at the moment, with 10 CHF off a kilo, so well worth enjoying at that price. They were selling them on the bone and off, I bought a de-boned leg of about 900g of meat. I served this with buttery mushrooms, celeriac and carrot and braised onions. I do usually make this with baby onions, but I could not find any, and I went to 2 stores, so I gave up in the end and bought shallots instead, worked fine and tasted fine but it is better with baby onions. I made this for myself, hubby and son and thought there would be left overs, but they ate all the meat, I think they were just being a bit piggy as this should have served 4 easily. So serving size depends on what kind of appetites you are cooking for, if like my men they are quite big eaters, I would serve some potato with this, either mash or some nice roast ones, you could even make stuffing balls. If you have read any of my recent posts lately you will have read that my hubby and I are trying not to eat to many carbs in the evening, hence I didn’t make any with ours.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Tablespoon olive oil
1 Onion, sliced thinly
3 Cloves garlic, crushed
900g-1kg lamb leg, boned
1 Cup dry white wine
3 Sprigs fresh rosemary
10 Sprigs fresh thyme
1 Teaspoon mustard seeds
11/2 Cups water
2 Teaspoons beef stock
1kg celeriac, sliced
2 Medium carrots, cut into strips, 5mm approx
100ml Cream
2 Tablespoons cornflour
1/4 Cup seeded mustard
2 Tablespoons fresh parsley, chopped finely

Braised Onions

2 Tablespoons olive oil
400g Baby Onions
1/2 Dry white wine
1/2 Cup beef stock
1 Tablespoon white wine vinegar
1 Teaspoon sugar

Buttery Mushrooms

400g Mixed mushrooms, chopped and sliced (Anything you like Swiss brown, oyster, shitake, enoki, chantrelles etc…)
50-70g Herbed butter

Method

1. Add lamb to a heated pan and cook, until, browned all over, remove, set to one side. Heat olive oil in same pan add onion and garlic, cook, stirring, until onion is soft, return lamb.

2. Add wine, herbs, seeds, stock and water, simmer covered, 1 hour.

3. Add celeriac, simmer covered, for further 20-30 Min’s until lamb and celeriac are tender, add carrots about 15 Min’s before lamb is finished, carrots will just be cooked, add with celeriac if you prefer your carrots quite tender.

4. Remove lamb, celeriac and carrot cover and keep warm. Strain liquid into a smaller pan, add cream, simmer uncovered, 5 Min’s. Blend a little water with the cornflour, add to sauce, stir until mixture boils and thickens.

Serve lamb sliced with celeriac, carrot, sauce, buttery mushrooms, braised onions and sprinkle with parsley.

Braised Onions

1. Heat oil in a pan, add onions, cook, stirring, about 10 Min’s or until onions are browned.

2. Add wine, stock, vinegar and sugar, simmer covered, 30 Min’s, remove lid simmer uncovered a further 10 Min’s or until almost all the liquid has evaporated.

Buttery Mushrooms

1. Melt butter in a pan add mushrooms, cook, stirring occasionally until mushrooms are tender and cooked as desired. (I say this as I like to brown mine a little.)

To Serve: Slice lamb and arrange on a serving platter plate with vegetables, onions and mushrooms. Pour a little sauce over the lamb sprinkle with parsley and serve the extra sauce in a gravy boat on the side.

All photos taken by me unless otherwise stated.

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