Over the years the once unassuming mustard has now become a staple in British home cooking. A whopping 80% of Brits admit to having at least one jar of mustard in their kitchen, with almost half using two different types depending on their mustard mood.
No longer simply dolloped on side of plate or squirted onto a burger, Dijon mustard has confidently made the leap from condiment to ingredient in the hearts and stomachs of the nation, according to new research from Grey Poupon Dijon Mustard.
Over a third of Brits regularly use mustard when cooking and almost half are more than happy to experiment, using it in a Recipe that does not list it as an ingredient.
Here are some recipes to try:
Baked French camembert in a box with mustard and Garlic oil
1x Camembert Cheese
1 tsp Grey Poupon Dijon mustard
1x tsp Olive oil
Couple of garlic gloves (crushed, not peeled)
Spring of rosemary
Remove any plastic wrapping from the boxed Camembert
Mix the Grey Poupon Dijon mustard and olive oil together and pour over the top of the Camembert. Add the garlic gloves
Bake in a moderate oven 170°C-190°C for 10-15 minutes
Serve immediately with French baguette
Griddled chicken breast with a mustard and honey coating
4 Chicken Breasts
4 Ciabatta Rolls
Salt and Pepper
4 tbsp Runny Honey
2 tbsp Grey Poupon Dijon Mustard
Prepare the chicken by butterflying chicken breast (see notes below). Combine the Grey Poupon Dijon mustard and honey and coat the chicken liberally. Season with salt & pepper.
Griddle (or BBQ) the chicken breast, turning and basting with the remaining glaze until cooked through
Serve in a Ciabatta roll with homemade coleslaw of carrot, white cabbage, mayonnaise and Grey Poupon Wholegrain mustard.
How to Butterfly a chicken breast
Place the boneless chicken breast on the cutting surface with its skin side facing downward. If the piece has any tenderloin -- a small piece of connected meat and tissue -- tear it away from the breast. Turn the breast back over and position it so that its tip is facing you and the thin side faces opposite of your cutting hand.
Place your non-cutting hand on top of the breast. Insert your knife into the thickest part of the breast. Using a sweeping motion, slice into the breast until the knife reaches the middle. Make sure that the knife is cutting through two equal thicknesses of the breast.
Place one hand on a side of the cut chicken breast and open it like a book. If the breast does not lay flat on the cutting surface, slice the inside of the breast slightly.
Fillet of beef on mustard rosti with creamy leek and mustard sauce
For the rosti
3 Red Potatoes
3 tsp Grey Poupon Wholegrain mustard
Salt & pepper
4x 5oz fillet steaks
For the sauce:
2 medium sized Leeks
1 medium Onion
2 tsp Grey poupon Dijon Mustard
Glass of White wine
½ pint of whipping cream
1 tsp Grey Poupon Wholegrain mustard
For the glazed red onions:
Glass of Red Wine
4 oz Sugar
Peel and grate the potatoes and squeeze out the excess water in a clean tea towel. Mix in 2 tsp of Grey Poupon Wholegrain mustard and season with salt and pepper. Shape with your hands into a thick pancake shape. Gently brown them on both sides in a frying pan. Transfer to a moderate oven 170°C-190°C and cook for 6-8 minutes
To make the Sauce - Sauté the onions and leeks in a knob of butter until soft then add the Grey Poupon Dijon mustard and the wine and reduce by half then add cream and bring to the boil and simmer for a couple of minutes season with salt and pepper and a tsp of Grey Poupon whole grain mustard..
Meanwhile cook your steak to your liking (medium rare is best) and ensure you rest the steak for at least 5 minutes
Glazed Red Onions—Peel shallots and bring to boil in pan with large glass of wine, simmer for 5 minutes then add sugar and simmer until sugar is dissolved and reduce, until it makes a sticky jam like consistency that coats the onions
Top Tip : Serve with crispy fried leeks for extra texutre