Pass the mustard

Cooking with the full-flavoured condiment

Mustard’s not just for accompanying roast beef – it’s a tasty ingredient that you can use to flavour a range of savoury dishes.

It’s got numerous health benefits, too – mustard seeds are high in antioxidants, and have antiseptic and anti-inflammatory properties.

The condiment adds a piquant kick to the rich and creamy sauce in this month’s tasty pork loin dish from Donald Russell – and is paired perfectly with the aromatic flavour of dill in Riverford Organics’ recipe.

Pork loin with colcannon and mustard cream sauce

Serves 2–3

Colcannon is a traditional Irish dish, consisting of mashed potatoes with cabbage and leeks, onions, spring onions or chives.

Mini pork loin ham

Ingredients

  • For the joint:
  • 500g Wiltshire-cured pork loin mini joint (500g)
  • 1 tbsp wholegrain mustard
  • 1 tbsp honey
  • 1 tsp cracked black pepper
  • For the colcannon:
  • 6–8 large, floury, white potatoes
  • 50g butter
  • ¼ medium green cabbage, or equivalent in spring greens
  • 2 tbsp milk
  • 2 tbsp single cream
  • 2 stalks spring onions
  • Salt and pepper to taste
  • For the sauce:
  • 2 tbsp dry sherry
  • 2 tbsp Dijon mustard
  • 1 tbsp wholegrain mustard
  • 2 tsp honey

Method

Rinse the mini joint for a few minutes under cold running water – or soak it for up to 6 hours, changing the water twice for a less salty ham.

Pat dry and roast in a preheated oven at 180°C for 40–55 minutes, until the meat is rosy pink and cooked through.

Remove the skin, brush the joint with a mixture of mustard, honey, and black pepper, and place under the grill for a further 5–10 minutes, until the glaze has caramelised.

For crackling, salt and crisp up the removed skin under the grill, or in a hot oven. Cover the joint, and leave it to rest in a warm place for 10 minutes before slicing.

While the roast is cooking, boil the potatoes for the colcannon until tender, and mash. Finely slice or shred the cabbage or spring greens, and sauté in the butter until softened.

Pour in the milk and cream to heat through with the greens, before adding it all to the potatoes. Snip the spring onions into the mash, and stir it all through. Season to taste.

As soon as you’ve taken the joint out of its roasting dish to rest, put the dish on the hob and add the sherry, stirring to gather all the tasty residue from the bottom of the tin.

Pour the mixture into a small saucepan, add the Dijon mustard, wholegrain mustard, honey and double cream, and whisk. Simmer to reduce to your desired consistency.

Member savings

Enjoy Wiltshire-cured mini pork loin for £12 with Donald Russell – buy now

Virgin Wines recommends the Le Sanglier Sauvage 2011 – its juicy, lipsmacking fruity flavours are a perfect match for the pork loin. This wine is available in the AA Spring Essentials Discovery Club Welcome Case – AA members save over £70.

Broccoli, mustard and dill tart

Serves 6–8

Broccoli, mustard and dill tart

Ingredients

For the pastry:

  • 250g plain flour, plus more to dust
  • 1 tsp fine sea salt
  • 150g cold unsalted butter, cubed
  • 1 egg, lightly beaten
  • 1–2 tbsp milk or water

For the filling:

  • 1 large broccoli, cut into florets
  • Small knob of butter
  • 4 spring onions, finely sliced (or use a small onion)
  • 3 eggs, lightly beaten
  • 250ml crème fraîche
  • Small handful chopped fresh dill
  • 1 tbsp wholegrain mustard

Method

In a bowl, rub together the flour, salt and butter with your fingertips until it resembles fine breadcrumbs. Make a well and add the egg and milk or water. Use your fingertips to bring it together into a dough.

Turn the dough onto a lightly floured work surface, and shape it into a ball. Wrap in cling film, and chill in the fridge for at least 30 minutes.

Lightly grease a 9–10cm tart tin with butter. Roll out your pastry into a
3mm-thick circle – use the base of the tin or a plate as a template, to cut the pastry slightly larger than the tin.

Use a floured rolling pin to lift the pastry carefully into the tin. Press firmly but gently into the grooves so there are no gaps. Fold the excess pastry over the top of the tin, then roll over the rim to cut it off.

Prick the base several times with a fork, and chill for 15 minutes to stop it from shrinking during cooking.

Line with a piece of baking paper or foil large enough to cover the base and sides, add baking beans or dried pulses, and bake at 180°C for 15 minutes.

Remove the paper and beans, then bake for another 10–15 minutes. The base should be dry and crisp, and the edges golden. Leave to cool.

While the pastry cooks, boil the broccoli for 3 minutes. Drain, rinse in cold water, and drain again.

Melt the butter in a pan, and gently cook the onions for 2–3 minutes until soft. Remove from the pan, and leave to cool slightly.

Arrange the broccoli and onions in the pastry case. In a bowl, mix the eggs, crème fraîche, dill and mustard. Season and pour over the broccoli.

Bake for 20–30 minutes, until just set.

Member savings

The velvety complexity of Virgin Wines’ Bel Olivier Sauvignon Blanc 2012 works wonders with the creaminess of the tart. This wine is available in the AA Spring Essentials Discovery Club Welcome Case – AA members save over £70.

Place a regular order with Riverford Organics and receive a free Riverford Farm cookbook, worth £16.99.

Full details

(24 October 2013)