(This hamper arrived on my doorstep last week! JOY!)
Whenever I am in Paris I have a little list of shops I like to poke around. Hermes obviously. Laduree. Colette for sure. Guerlain. And the wood-panelled old school Maille boutique, tucked into a corner of the square by the Madeleine. I love that you can buy your Maille mustard from taps, and that whatever herb or spice you have ever imagined could be infused into mustard has been added into the bulbous Maille glass jars.
I can never decide which to buy, but last time I went classic with Au Basilic and Ail et Citron, along with a very large jar 1747 Fine de Dijon, all of which currently reside in my fridge.
Anyway there is a reason for sharing the contents of my fridge: Maille are opening a pop-up version of the Paris mustard boutique in Spitalifields Old Market next week for five days from Weds 13 July. And if that wasn’t exciting enough, Maille have asked both Supperclub doyenne Kersten Rodgers (aka Ms Marmite Lover) [buy her book here
BUT
I have a pair of tickets to give away to an LLG reader. If you would like to come to supper on Wednesday 13 July 2011 at the Maille Supperclub and eat four courses of mustard-infused deliciousness cooked by me and matched with French wines from wine merchant extraordinaire Goedhuis, just leave a comment below telling me the name of your favourite recipe that contains mustard.
Teeny tiny small print
This giveaway is for one pair of tickets to attend the Maille Supperclub in London on Wednesday 13 July. There is no cash alternative and no transport costs will be met.
- Venue Old Spitalfields Market
- Location 16 Horner Square, Spitalfields, EC1 6EW, London, England
- Date July 13, 2011 at 09:00 — July 17, 2011 at 18:00
{ 49 comments… read them below or add one }
Gotta be a really simple potato salad: Jersey Royals, or Anyas; mayonnaise (ideally home-made); a little Dijon mustard; LOTS of salt and pepper. DELISH.
x
Oh I adore Maille! Yes please.
My dad’s super simple but delicious vinaigrette uses the wholegrain version as a base and it’s scrumptious. Grab an old jam jar and put in a good teaspoon of the mustard. Cover with balsamic vinegar, then double that of olive oil. Put the lid on and shake like hell. You get the most wonderfully unctuous vinaigrette that peps up rocket and cucumber no end.
It’s nothing particularly fancy, but my mum makes a mashed potato dish where she infuses coriander, chilli, onions in mustard, adds hot boiled potatoes and finished with a dash of mustard oil.
DELICIOUS. We eat with daal.
Something meaty and moreish like some little tender pork medallions pan fried, left to rest whilst you dollop wholegrain mustard, a splash of the white wine you are glugging whilst cooking and a tablespoon of creme fraiche into the pan and scrape up all the cooking gubbins. Pour over the pork and serve with mash and greens. Making me hungry now and it’s only 10.04am…
As I’m increasingly addicted to all things mustard-y this would be a real treat.
A strogonoff of any kind is my favourite way of using mustard – I manage to get three in whether I make pork or beef – dijon, english mustard powder and the delicious wholegrain.
Strogonoff is such a great way of entertaining as some of it can be done in advance and finished off at the end especially with some very full fat creme fraiche.
Comforting, retro and stylish – what’s not to like?
ooooh, yum, sounds so fun! I think mine would be poached smoked haddock with creamy wholegrain mustard sauce, spinach, peas and wholegrain mustard mash. The tangy mustard and the smoked fish compliment each other perfectly – it is the ultimate comfort food. I learnt the recipe when I was working in a restaurant about six years ago, even without the fish, the sauce and the mash are delicious!
Love Maille, so will have to visit the pop-up shop next week!
Currently, my favourite recipe with mustard is Yotam Ottolenghi’s french beans with dijon vinaigrette, capers and garden cress. Recipe can be found here: http://www.ottolenghi.co.uk/recipes/french-beans-with-dijon-vinaigrette-capers-and-garden-cress/
Nothing fancy at all, but I cannot resist a good salt beef on rye with a lovely strong mustard. A classic, but you can’t beat it!
I love Maille, and eat it most days. I get very excited when I get a really strong batch that clears the head!
It’s not a recipe but it’s one of the most delicious things you can eat….the best ham sandwich ever. In fact, I think I’ll have this for lunch today!
Sourdough baguette
Really good ham from my local butcher
Rocket
Butter
Maille Dijon
Wed 13th is my Birthday! Would love to have a slightly more exciting evening than just going to the pub after work
Pork chops with a mustard and brown sugar glaze accompanied by mash potato with a teaspoon of wholegrain mustard, lovely!
Mustard ice cream! I know it sounds weird but it works for me! Acquired taste according to some:)
Oh mustard. You are wondrous.
I wish I could chose one recipe. My apologies vegetarians. However, mustard was made to be eaten with only the most lightly cooked fillet steak.
If that does not count. Beef Wellington. Oh me oh my, beef wellington.
Simple, lunch time favourite – Welsh Rarebit, with a perfectly poached egg of course. Can’t beat it for light lunches on sunny days (with a side of asparagus too) or for wholesome, post-walk, warming up in winter.
Or, eggs florentine with mustard infused hollandaise sauce. I’m just making myself hungry now.
Hi!
Enter me please! The recipe i like is roasted ham, with mustard and I think maple syrup. I don’t know the exact recipe, but it’s my mum and it’s delicious!
Oh delicious-ness! I am drooling just looking at that hamper…
I shove mustard into a lot of my dishes but my favourite way to use smooth Dijon is in a sort of cheat’s vegetarian carbonara*. You mix an egg yolk with a teaspoon of mustard, a teaspoon of cream and a little dab of butter and pour hot, freshly drained pasta over it and mix frantically. A handful of parmesan and a squeeze of lemon juice and you have a lovely silky sauce that coats the pasta.
It’s a great quick dish for when one stumbles home after a night On The Town.
*may actually not resemble carbonara.
@Sara: Also, Maille is the only acceptable brand of Dijon mustard.
My favourite is simply cheese on toast. Take some nice fresh chunky bread – White is actually better than brown. Then you need some good quality mature cheddar – I like one from the isle of mull – grate the cheese then mix with a 1 teaspoon of hot mustard and a tablespoon of mayonnaise – then grill until hot and bubbly. Enjoy as it is or to make it substantial serve with a green salad and some apple chutney. It’s very moreish!
easey peasey: mustard chicken from The Silver Palette cookbook. Yummmmm!
It has to be my mum’s speciality, “Lapin a la Moutarde”! Erm I’m sure you could decipher that but it means Rabbit with a mustard sauce. It’s absolute heaven with a bit of tarragon. Not great for veggies I know…
I’d plump for Hugh-FW’s warm cannellini bean and leek salad which uses Dijon and wholegrain in the dressing (mixed with cider vinegar, sugar and rapeseed oil). It’s a cracking accompaniment to a Sunday roast, especially if that roast happens to be beef and there’s already even more mustard on the plate!
Ooh an LLG supperclub – how exciting.
For me it’s got to be just a simple steak sandwich – crusty french bread lined with a touch of mayonnaise and some watercress – then chunky slices of perfectly pink, rare fillet or sirloin, followed by a hearty slathering of whatever I’m in the mood for – english, dijon, wholegrain – the only difficulty is choosing!
Tomato + Gruyere tart: parmesan pastry, baked blind, then a layer of Dijon mustard, then a layer of grated Gruyerer, topped with thin slices of tomato in concentric rings, drizzled with thinned-out pesto + baked. So good.
I WISH I could go to this dinner but am sorry to say I’d not be able to make it over if I had the honor of attending the dinner. But I am passing on a recipe passed to me by my best friend, “chicken breasts with panko/ dijon mustard crust.” So good on a bed of spinach with some grilled zucchini.
My Mum used to cook “Rabbit in a Mustard sauce” or “lapin a la Moutarde” served with Rice which is absolutely delicious. Hope they will propose this dish during the event
Definitely love Maille.
oooo – Maille is our fav! we make a tarragon mustard aioli which is so easy to make, keep in the fridge for a couple of days to pour over steamed veg or girlled fish. Tis Delicious! x
Good luck with this! Wish I was in town to come and watch. Sure menu will be amazing
Joy’s Mustard Roasted New Potatoes! They are amazing…
http://www.joythebaker.com/blog/2011/05/mustard-roasted-new-potatoes/
I think when you start using mustard in cooking you realise that it goes with many surprising things; sometimes the simple ones are the best.
Nothing, ever, can beat lots of thinly sliced rare beef between fresh soda bread with a dose of mustard and fresh crunchy rocket.
Mustard seeds are great in crushed new potatoes too, and honey and mustard glaze is amazing with a hunk of pork. Forget apple sauce.
I don’t think this is technically a recipe but as kids my cousin developed a rather tasty snack of Maille wholegrain mustard spread on bread topped with a little bit of tomato ketchup (presumably her young palate needed a hint of sweetness). She introduced me to the ‘recipe’ too. Sometimes you just want to eat mustard for mustards sake.
apricots-
cup lemon juice and the peel
lots a sugar
Mustard
cinnamon quill
Lemon Tyme
horse radish
Mix the lemon juice and some water, sugar and mustard.
Heat up the rest except the horse radish for bout 2 mins
Pour into a bowl add the horse radish and the rest and pour into steralised jar. Leave to mature for a minimum of a week at room temperature. I only refrigerate if not in a sealed jar. They will last months and months until opening and then should be refrigerated.
Yum Yum
It has to be honey and mustard roasted parsnips – the perfect side to roast… well, anything!
Deviled eggs! I once spent a Saturday afternoon with friends making more than a dozen different flavors of deviled eggs, using at least five different versions of Maille mustard we had bought in Paris and making up our own wasabi and mustard mix. I felt sick after eating the equivalent of at least seven hard-boiled eggs but my god it was delicious.
My favorite recipe is me; my mother’s maiden name is Mustard! (Alas, I am not in London, so my entry must be rhetorical only.)
I can’t come, but I can’t resist adding my spoonful. I always use Maille. I like the wholegrain mustard the best and I use it in practically everything. I do think though that when you stir a spoonful into your stock for risotto it takes risotto to a whole other level.
Not quite as weird as mustard ice cream, but I do eat it straight from the pot on its own sometimes. Wonderful stuff.
Mustard honey and soy sauce marinade on roast ham is delicious as is rabbit with mustard sauce.
Warm homemade cheese and mustard scones filled with sliced ham and pickle.
Has to be Tomato Tart!
Puff pastry spread with mustard, topped with emmental and sliced tomatoes then 20 mins in the oven – great hot or cold and perfect for picnics.
OH – my mum’s absolutely delicious toad in the hole recipe. Herby sausages liberally smeared with dijon mustard before packed into billowing puffs of batter, served with oniony, boozy gravy and crunchy broccoli – the mustard is a little explosive pop of flavour with every mouthful.
Also, a boy at university introduced me to toast, buttered and spread with wholegrain mustard. Mad-sounding but wonderful-tasting.
Oh, what fun! French toast croque monsieurs with a honey mustard dressing do it for me. They do a fabulous version of this at Foxcroft and Ginger- (it’s the ultimate hangover cure) but I’ve sometimes made small versions for canapes. You just make some french toast out of a good quality square loaf. Then layer each slice with thick cut ham and a dollop of stonkingly cheesey bechamel- you could also put a swipe of Maille whole grain on the other slice of french toast that goes on the top.
Put a toothpick in each quadrant of the sandwich and cut into four (your choice if you want to nip the crusts off). Make a sticky dressing of one tablespoon of Maille Dijon and one tablespoon of honey (or maple syrup). Thin it to a trickling consistency with a few drops of hot water. Drizzle over the top of the sandwiches. Serve with a napkin and a smile.
The Best Macaroni and Cheese Ever with MUSTARD!
8 oz. to 10 oz. macaroni or other pasta
3 tablespoons butter
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/8 teaspoon smoked paprika plus more for sprinkling on top
2 1/2 cups milk
3 cups cheddar cheese (OR MORE)
I have just arrived from my home on the north Aegean coast of Turkey to spend July and August in London. In Turkey, you can’t get pork of any description. Normally, I would say my favourite recipe using mustard is a potato salad I make with tiny new potatoes, finely chopped spring onions, and lots of mint, dill and parsley, all tossed in a dressing made from 4 tbsps mayo, 4 tbsps natural yogurt, 1 tbsp grain mustard, and 1 tsp lemon juice.
However, this week I must admit that in my state of incandescent delight at being able to obtain pork again, combined with general exhaustion from travelling, and jetlag after arriving from Turkey in the middle of the night, I just bought a little carton of cooked mini sausages from M& S, and have been eating them slowly, spearing each one on a fork and dipping it into some grain mustard.
No cooking involved… sheer bliss.
Hi! Whoever wins this.. you rock! I hope you take lots of pictures! Fantastic contest!
Have a fantastic day!
Lisa
A lovely juicy medium grilled British steak served with a simple salad with mustard salad dressing with a large slab of Colmans English mustard on the side. Perfect. Hopefully see you on Wednesday.
Love love love mustard. Especially Maille!!! But no last minute trips to London for me! Enjoy!!!
I would love to enter! I think my favourite mustard dish is a chicken with peppers and a mustard glaze that I had in Sweden but I also think a great hot dog with mustard is hard to beat!
mustard on a teaspoon. or a spoon of mustard with a bit of roast beef on top
Its boring i know, but you cant beat the simple ones: Honey mustard (Wholegrain) sausages in the oven until sticky & golden brown are one of the greatest pleasures in life!
Mushroom Stroganoff (the recipe is from the RD Cookery Year, but using mushrooms in place of the meat – delish), sadly am stuck on the island so no London for me, hope it goes amazingly (am sure it will)
Has to be a croque madame. That’s tomorrows brunch planned..
Thank you