I don’t need much excuse to get into the kitchen, so when Maille asked if I would like to develop two recipes using their mustards I was on board like a flash.
The brief was simple: pick any of the speciality mustards or condiments that Maille produce, and incorporate them into two dishes.
Having spent a morning in the Paris boutique staring at the shelves, it was almost impossible to narrow it down, but finally I decided. I picked Pleurotes and Girolles, which will be sold as in the UK, to give my fried gnocchi dish an autumnal kick.
When I saw the Apricot and Curry variation, inspiration struck: a French-ed up version of Coronation Chicken. I thought this appropriate, using a French ingredient in a version of a quintessential English dish, to celebrate the opening of the London boutique of a French brand.
Pan Fried Gnocchi with Mushrooms, Chestnuts and Maille Mustard with White Wine, Pleurotes and Chanterelles (Moutarde aux Pleurotes et Girolles)
400gms vacuum packed gnocchi
100gms Brie or similar soft cheese
3 heaped teaspoons/15ml Maille Mustard with White Wine, Pleurotes and Chanterelles
2 tbsps Crème Fraiche
300gm Chestnut mushrooms
100gm cooked Chestnuts (tinned or vacuum packed)
Sea salt and Freshly ground black pepper to taste
To serve four people
Boil a large pan of salted water, tip in the gnocchi, cook according to packet instructions (a few mins), and then drain.
Roughly chop the mushrooms, and the Brie into small pieces. Halve the chestnuts.
Whilst the gnocchi are cooking, melt the butter in a large non-stick frying pan, and gently cook the mushrooms with a pinch of salt over a slow heat until soft. Then add in the chestnuts and the gnocchi.
Mix together the crème fraiche and the mustard, and add to the gnocchi in the frying pan. Tip in the pieces of brie. Cook together for about three minutes until the gnocchi are covered in the cream, and the sauce is hot.
Add salt and pepper, taste and adjust seasoning if necessary.
Coronation Chicken à la LLG using Maille Mustard with Apricots and Curry (Moutarde a l’Abricot Sec et Curry)
For the chicken
1 medium sized chicken
1 carrot cut into large pieces
1 medium onion halved
A bay leaf & a few black peppercorns
For the sauce
1 onion finely chopped
1 tbsp olive oil
1 teaspoon garam masala
200ml Maille Dijonnaise
200ml Greek yoghurt
3 tbps Maille Moutarde a l’Abricot Sec et Curry
100gm dried apricots cut into small pieces
50gms golden sultanas
Salt and freshly ground pepper to taste
Place the chicken in a deep saucepan with the carrot, onion and aromatics. Cover with cold water until the chicken is covered. Bring to the boil, then turn down and simmer for approximately 40–60 minutes until the chicken is cooked. Allow to cool in the cooking water.
Heat the olive oil in a frying pan, and gently cook the chopped onion until translucent. This should take at least ten minutes. Add the garam masala and cook the spice for a minute. Add the apricots and the sultanas and stir together. Remove the mixture to a shallow dish and allow to cool thoroughly.
Remove the chicken from its poaching water, and strip the meat from the bones, cutting into small chunks.
In a bowl stir together the mayonnaise, mustard and Greek yogurt.
Reserve a few tablespoons of the sauce, and mix the rest with the chicken. Add a squeeze of lemon juice and check the seasoning, adding salt and pepper and more lemon juice if you think it needs it. Transfer mixture to a clean serving platter, and smooth over the reserved sauce. Garnish with coriander leaves.
This post is written in association with Moutarde de Maille. The London Maille boutique is at 2 Piccadilly Arcade, SW1Y 6NH