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Posts Tagged ‘tsp dijon mustard’

What you need:

2×200 g pieces of tuna, or 370g tinned tuna
350 g cold mashed potato
1 large French shallot, finely diced
1 tsp Dijon mustard
½ tsp cayenne pepper
Zest and juice of half a lemon
1 tbsp capers
3 sprigs parsley leaves, finely chopped
1 egg, lightly beaten

For the coating:
2 eggs, whisk with a little water
100 g flour
150 g panko breadcrumbs
Light olive oil, for frying

What you do:

Pre heat the oven to 190C / 375F /gas mark 5
Place the tuna fillets on a baking tray and lightly oil and season. Place in the oven and bake for 6 minutes or until the fish is just cooked.
Once the fish is cool, flake the (or simply add the canned tuna) into a large bowl with the mashed potatoes. Add the mustard, French shallots, cayenne, lemon juice and zest, capers, parsley and egg. Season to taste. With a wooden spoon, incorporate all the ingredients well. If the mixture seems a little wet add a little of the bread crumbs.

Divide the tuna mixture into golf ball size portions and roll to make perfect circles. Place on a baking tray and gently press down on each fish cake with a fork.

Dip the fish cakes in the flour, then the egg wash and finally into the bread crumbs. Shallow-fry the croquettes in the oil until golden and crispy. Place on some paper towelling and drain off the oil.
Serve hot.

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What you need:

1 large steak , such as sirloin, rib-eye or rump
1 tsp olive oil
1 ciabatta bread roll, halved
1 tsp Dijon mustard
handful watercress
50g Stilton
splash balsamic vinegar

What you do:

Heat a frying pan or a griddle pan. Rub the steak with the olive oil, season, then cook for 2-4 mins on each side or until done to your liking. Put the steak on a plate to rest.

Put the roll halves cut-side down in the pan for 2 mins to soak up the meat juices and toast until golden brown. Spread the toasted side with the mustard and pile the watercress on top.

Cut the steak in half, sit on top of the watercress, then crumble over the Stilton. Drizzle with a splash of balsamic vinegar, tip over any steak resting juices and serve.

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What you need:

For the mash:

28.2oz / 800 g  Potatoes, peeled, cut into even sized chunks
2.1fl oz / 60 ml  Semi-skimmed milk
2 tsp Dijon mustard
1.9oz / 55 g  Cheese
17.6oz / 500 g  Skinless, boneless salmon fillet, cut into 4 strips
4 Spring onions, chopped

For the sauce:
1.1fl oz /30 ml Olive oil
2 tbsp Plain flour
14.1fl oz /400 ml  Semi-skimmed milk
1 Lemon, zest and squeeze of juice
3 tbsp Flat leaf parsley, chopped

What you do:

pre heat the oven to 200°C / 400°F / Gas Mark 6

Place the potatoes in a pan of cold water, bring to the boil and simmer gently for 25 minutes or until tender.

Place the salmon strips into a roasting tray, and grind over plenty of black pepper. Roast for 8-10 minutes.

To make the sauce, heat the olive oil in a pan. Stir in the flour and cook out for 1 minute. Gradually whisk in the milk and allow to simmer over a medium heat for 5 minutes, stirring occasionally. Season to taste with pepper, lemon juice and stir in the parsley.

Remove the salmon from oven and allow to cool slightly. Break up the salmon into large bite sized pieces and place in an oven-proof dish. Scatter over the beans and spring onions.

Add any salmon juices to the sauce and stir well. Pour sauce over the salmon.

Drain the potatoes well, place back on the heat and mash well until smooth. Stir in the milk, mustard and cheese.

Top the salmon and sauce with the mashed potato and gently spread out into an even layer.

Reduce the oven to 190°C / 375°F / gas Mark 5 and cook the fish pie for 25-30 minutes until golden.

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What you need:

3 cloves garlic, (minced)
3 cloves garlic, (whole)
4 egg yolks
5 anchovy fillets, (minced) (optional)
6 tbsp  Parmesan cheese (grated)
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tbsp lemon juice
pinch salt
pinch pepper
1 tbsp extra virgin olive oil
4 cups (92g) old bread, cubed into 1 inch (2.5 cm) for croutons
1 head romaine lettuce, cut into bite size pieces

What you do:

To make the dressing:

In a food processor, blend the minced garlic, egg yolks, anchovy fillets, 3 tablespoons of the Parmesan cheese, Worcestershire sauce, Dijon mustard and lemon juice. Season to taste with salt and black pepper. Blend until smooth.
To make the garnish:

Add a small amount of oil to a large skillet and bring it to medium heat. Add sliced garlic to the hot oil. Remove garlic from pan when brown and place on a plate lined with a paper towel. Leave the oil in the pan and add the bread cubes. Brown the bread cubes, season with salt and pepper, and remove from the oil onto the plate lined with the paper towel.
Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

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What you need:

4 Salmon Steaks, skinned

½ Cucumber
250g Plain Yogurt
2 tsp Dijon Mustard
1 Spring Onion, finely chopped
1 tbsp Dill, chopped
2 tsp Olive Oil
juice of  ½ a  lemon,

1 pinch Salt

1 pinch Black Pepper, freshly ground

What to do:

Preheat the oven to 200°C /400°F/Gas 6

Finely dice the cucumber and place in a sieve over a bowl.

Sprinkle with salt and leave to drain for 1 hour. Rinse with cold water and pat dry with kitchen paper.

Stir the drained cucumber into the yogurt and add the mustard, spring onion, and dill. Season to taste with salt and pepper.  Set aside.

Arrange the salmon fillets in a shallow baking dish, brush with oil, and season to taste with salt and pepper.

Sprinkle the salmon with lemon juice and bake in the oven  for around 8–10 minutes, depending on the thickness, until just cooked through but still moist inside.

Remove from the oven and stir the juices from the dish into the cucumber sauce.

Serve the salmon hot or cold with the sauce spooned over it.

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