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Posts Tagged ‘tbsp dijon mustard’

What you need:

4 1 1/2- to 2-inch-thick bone in pork rib chops
2 tsp coarse kosher salt
2 tsp chopped fresh thyme
1 tsp finely chopped fresh rosemary
1 tsp freshly ground black pepper
2 bacon slices, coarsely chopped
Olive oil (optional)
4 cups thinly sliced leeks (white and pale green parts only; about 3 large)
3 garlic cloves, minced
1/4 cup brandy
1 cup low-salt chicken broth
2 tsp finely chopped fresh sage
2 tbsp Dijon mustard
1/3 cup crème fraîche or sour cream

What you do:

Pat chops dry with paper towels. Mix 2 tsp coarse salt, thyme, rosemary, and 1 tsp pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day.

Heat a large frying pan or large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Add chops to the pan. Sear until brown, 4 to 5 minutes per side. Transfer chops to small baking sheet.

Pour off all but 3 tbsp drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend.

Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140°F to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm.

Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes. Whisk in mustard, then crème fraîche; do not boil. Season with salt and pepper. Spoon over chops.

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What you need:

6 oz / 170 thinly-sliced deli ham, torn into quarters
4  muffins, halved & toasted
4 oz / 115 g sun dried tomatoes not in oil (about 14), sliced
4 spring onions, trimmed and cut into 2-inch pieces
40z / 115 g grated strong Cheddar, divided
4 large eggs
3 large egg whites
3 cups of  milk
1 tbsp Dijon mustard

What to do:

Lightly grease a round 2-pint casserole dish with olive oil.

Alternately place the ham and muffins in the dish to make a shingled pattern. Sprinkle the sundried tomatoes, scallions and 2 0z / 55 g cheddar over the top.

Meanwhile in a large bowl, whisk the eggs, egg whites, milk, and mustard; season with salt and pepper. Pour the mixture  over the casserole and sprinkle with the remaining  cheese.

Cover the casserole with cling film; refrigerate at least 5 hours and up to overnight.

Preheat the oven to  180C / 350F / gas mark 4.

Place the casserole  dish on a large  baking tray &  bake until golden around edges and just set for about 1 hour. Let stand 10 minutes before serving.

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What you need:

4 (6 oz) salmon steaks

3 tbsp Dijon mustard

3 tbsp honey
1 tsp lemon juice
1/2 tsp pepper

What to do:

Preheat oven to 165 degrees C / 325  F / gas mark 3

Mix together the honey, mustard and lemon juice  in a small bowl.

Spread the mixture over the salmon steaks.

Season with pepper.

Arrange in a medium oven proof  baking dish.

Bake for around 20 minutes in the  oven, or until fish easily flakes with a fork.

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What you need:

2 tbsp unsalted butter
1 tbsp vegetable oil
4  steaks (about 6 oz each)
150ml of a tin of  black-bean soup
4  spring onions, chopped
125 ml  water
2 tbsp Worcestershire sauce
2 tbsp Madeira
1 tbsp Dijon mustard
2 tbsp  parsley chopped

Salt & pepper.

What to do:

In a large frying pan heat butter and oil  over medium heat until the froth subsides. Meanwhile, pat steaks dry and sprinkle both sides with 3/4 tsp of salt and 1/2 tsp of pepper.

Cook steaks, turning once, until browned and medium-rare, for around 6 to 8 mins & around 10 mins for well done.

While steaks cook, stir the black-bean soup in the tin, then transfer 150ml to a blender  and blend until very smooth.

Transfer steaks to a chopping  board and let stand, loosely covered, 10 minutes.

Meanwhile, pour off all but 1 tablespoon fat from the frying pan and cook the chopped spring onions  over medium heat,

stirring, until softened. Stir in blended black-bean soup along with remaining ingredients and any juices from meat and bring to a boil.

Spoon some of sauce over steaks and serve remainder on the side.

 

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What you need:

1 small head of broccoli ( trimmed into florets)
1 small head cauliflower or half a large head, (trimmed  into florets)
1 lb  of  Penne pasta
200 ml sour cream or reduced-fat sour cream
1 tbsp Dijon mustard

75 ml finely chopped chives (fresh)
2 cloves garlic, peeled & crushed into paste
A few drops hot sauce
Freshly ground black pepper
500 ml grated extra-sharp Cheddar

What to do:

Preheat the oven to 190C /375F / gas mark 5

Boil a large saucepan of water over a medium heat, then and add the broccoli and cauliflower florets. Boil the vegetables for 5 minutes, then remove them with  a  slotted strainer and drain.

Add the pasta to the water and undercook by about 2 minutes, drain.

In the meantime, in a large bowl mix the sour cream  with the mustard, chives, garlic, hot sauce . Add the pasta and cauliflower and 2/3 of the cheese. Mix all together then transfer it to a  oven proof  dish and cover with the remaining cheese.

Place on a baking tray and bake it in the  oven for about 40 to 45 minutes or until deeply golden.

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