Recipes

Rosemary, lemon & seeded mustard lamb cutlets

Rosemary, lemon & seeded mustard lamb cutlets
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Classic Dijon Vinaigrette

1. Whisk together the oil, mustard, vinegar and pepper in a small bowl. 2. Serve with salad.
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Honey mustard vinaigrette

1. In a medium bowl, whisk together mustard, garlic, salt and pepper. 2. Gradually whisk in oil, vinegar, water and honey until thickened and smooth.
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Mustard vinaigrette

1. In small bowl, add vinegar, garlic, mustard and mix well. 2. Slowly whisk in olive oil.
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Chicken with mustard sauce

Chicken with mustard sauce

Preheat oven 200°C/180°C fan-forced. Arrange chicken, cutlets skin-side up, in a roasting pan. Arrange sweet potato around chicken. Drizzle with 1 tablespoon Grape Seed oil.
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Green beans with mustard vinaigrette

Green beans with mustard vinaigrette

Bring a large saucepan of salted water to the boil over high heat. Add beans. Cook for 3 to 4 minutes or until just tender. Drain and refresh under cold water. Pat dry with paper towel. Arrange on a serving platter.
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Mustard mayonnaise

Mustard mayonnaise

Place the egg yolks, mustard and lemon juice in the bowl of a food processor and process until pale and creamy.
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Mustard sprouts

Mustard sprouts

Steam or boil the Brussels sprouts for 15 minutes, or until tender, then refresh under cold water. Set aside.
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Wholegrain mustard potato mash

Wholegrain mustard potato mash

Cook the potatoes in a large saucepan of boiling water for 20 minutes or until soft. Remove from heat, drain and return to pan.
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Beef with mustard sauce

Beef with mustard sauce

Half-fill a frying pan with water. Bring to the boil. Add potatoes. Cook for 12 minutes or until tender. Remove to a bowl. Add asparagus to frying pan. Cook for 2 minutes or until tender. Remove. Drain.
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