Mustard is a great ingredient offering piquancy to many a dish. It is a member of the Brassica family of plants which has tiny round edible seeds as well as tasty leaves. Its English name, mustard, comes from a contraction of the Latin mustum ardens meaning burning must. This refers to the spicy heat of the crushed mustard seeds and the French practice of mixing the ground seeds with must, the young, unfermented juice of wine grapes. Although mustard was considered a medicinal plant initially, it has become a staple of many food cultures. Prepared mustard dates back thousands of years to the early Romans, who used to grind mustard seeds and combine them with wine to form a paste not much different from the prepared mustards we have today. It’s a store cupboard essential and here are my favourite five uses of mustard.
Mustard Soup – This is a delicious soup which I first tasted in Amsterdam. It combines the piquancy and texture of wholegrain mustard with a silky smooth creme fraiche based liquor. Simple to make and a great winter warmer.
Cheese and Mustard Scones – Cheese scones are one of life’s little pleasures; especially so when served warm and the butter melted slightly on top. The addition of a little grain mustard really brings out the cheesiness, and gives them a slightly more sophisticated flavour. My son has recently been diagnosed as coeliac, so this recipe is for gluten free scones, but the addition of mustard to your usual cheese scone recipe would work. Combine 275g gf plain flour, 50g ground almonds, 3tsp baking powder, 2 tsp xanthum gum and 1 tsp salt in bowl and rub 100g butter into the dry mix to make breadcrumbs. Add 100g of whatever cheese you have around (generally cheddar and Parmesan in our case). Combine 2 eggs with a tbsp wholegrain mustard and 125ml yoghurt. Pour this into breadcrumb mix and bring the ingredients together with a fork. Turn the dough onto a floured surface and flatten to 3cm thick, before cutting out into scone shapes. Transfer onto a baking sheet, brush the tops with a little milk and grate a little more cheese on top. Cook for 10 minutes at 220 °C. Leave to cool slightly before eating.
Piccalilli – This has been my food revelation of the year. For years I’ve seen the yellow pots of Piccalilli on sale and thought they looked over processed and not too tempting. Then early in 2013 I had a dish in Bridport which had a delicious Piccalilli accompanying pig’s head croquettes. It just worked so well. So, when I had a glut of veg at the plot, I made some of my own and it’s been in constant use ever since. As well as vegetables from the plot, it uses a combination of English mustard powder and mustard seeds to make a simple punchy preserve.
Mustard mash – A simple use of wholegrain mustard to give the humble mash a bit of a twist. Boil, drain and mash your potatoes, before adding a knob of butter and a spoonful of wholegrain mustard. It goes brilliantly with sausages, but would work with other meats too.
Mustard and Honey Dressing – This is our ‘go-to’ dressing. Throughout most of the year we have a jar of this in the fridge. It’s speedy to make, lasts a few days, and really compliments a range of salad leaves. To make, just add the following to a jar with a screw-top lid: 3tbsp olive oil, 1tbsp lemon juice, 1 tsp Dijon mustard, 1/2 clove of garlic crushed, 1/2 tbsp honey, pinch of salt and sugar and a few twists of black pepper. Cap and shake vigorously to emulsify. It can be easily upsized for the summer months, when there isn’t a day that goes by without salad featuring on our plates.
What ways do you use mustard in your cooking?