Recipes with english mustard
10 recipes
False curry slice
500 g chicken breasts
1,5 tablespoons mustard
3 eggs
1 tsp spices mixture
1/2 tsp carry dust
1 tsp white pepper
4-5 teaspoons flour
salt
Mix together: eggs + spices + salt + spices mixture + mustard
Cut the chicken breasts into strips and stir the egg mixture.
Stir in enough flour to get a thicker sauce.
Let the mixture stand for 3-4 hours.
Heat oil in a frying pan.
Put a spoonful of the mixture in hot oil.
Tipsy Lamb 'N' Ginger
Lamb steaks braised in dry apple cider with crystallized ginger, English mustard, apple, and yogurt. A British-style casserole with a sweet-sharp sauce and tender, fall-apart meat.
Rib Roast of Beef with Horseradish
Rib roast of beef crusted with hot English mustard, roasted to medium-rare, and served with whipped horseradish cream sauce folded with toasted walnuts.
Chicken Burgers with Mustard Sauce
Ground chicken and veal patties loaded with sautéed mushrooms and herbs, pan-fried and oven-crisped, then served with a punchy Dijon and English mustard sauce. Bistro-style burgers for eight.
Curried Potato Chowder
Curried potato chowder with caramelized onions, white wine, dry mustard, and nonfat yogurt stirred in at the end. A lighter, lower-fat chowder with bold Indian-inspired flavor.
Jack's Barbecue Sauce
Homemade barbecue sauce with maple syrup, English mustard, butter, and lemon juice simmered for an hour. A rich, tangy-sweet glaze for ribs, chicken, and grilled meats.
Medallions of Pork
French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.
Roast Duckling a la Orange
Classic French roast duck a l'orange with a caramelized orange sauce, Grand Marnier, and brown sauce reduction. Crisp skin, glossy bittersweet glaze.
Apricot & Walnut Chutney
A traditional British chutney made with fresh or dried apricots, onions, raisins, and walnuts, simmered with spices and vinegar until thick and jammy.
Beef Vindaloo
Fiery Goan beef curry with a complex marinade of vinegar, garlic, hot chilies, and warm spices that packs serious heat for adventurous eaters who like their Indian food authentically spicy.
500 g chicken breasts 1,5 tablespoons mustard 3 eggs 1 tsp spices mixture 1/2 tsp carry dust 1 tsp white pepper 4-5 teaspoons flour salt Mix together: eggs + spices + salt + spices mixture + mustard Cut the chicken breasts into strips and stir the egg mixture. Stir in enough flour to get a thicker sauce. Let the mixture stand for 3-4 hours. Heat oil in a frying pan. Put a spoonful of the mixture in hot oil.
Lamb steaks braised in dry apple cider with crystallized ginger, English mustard, apple, and yogurt. A British-style casserole with a sweet-sharp sauce and tender, fall-apart meat.
Rib roast of beef crusted with hot English mustard, roasted to medium-rare, and served with whipped horseradish cream sauce folded with toasted walnuts.
Ground chicken and veal patties loaded with sautéed mushrooms and herbs, pan-fried and oven-crisped, then served with a punchy Dijon and English mustard sauce. Bistro-style burgers for eight.
Curried potato chowder with caramelized onions, white wine, dry mustard, and nonfat yogurt stirred in at the end. A lighter, lower-fat chowder with bold Indian-inspired flavor.
Homemade barbecue sauce with maple syrup, English mustard, butter, and lemon juice simmered for an hour. A rich, tangy-sweet glaze for ribs, chicken, and grilled meats.
French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.
Classic French roast duck a l'orange with a caramelized orange sauce, Grand Marnier, and brown sauce reduction. Crisp skin, glossy bittersweet glaze.
A traditional British chutney made with fresh or dried apricots, onions, raisins, and walnuts, simmered with spices and vinegar until thick and jammy.
Fiery Goan beef curry with a complex marinade of vinegar, garlic, hot chilies, and warm spices that packs serious heat for adventurous eaters who like their Indian food authentically spicy.
