Dijon mustard Archives

Beetroot recipes

Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins

70 minutes

Beef recipes

Beef burger with cabbage slaw and monkeygland sauce

20 minutes

Seafood recipes

Grilled yellowtail with papaya-and-watercress salad and chermoula aioli

15 minutes

Salad recipes

Prickly pear and pomegranate salad

Chickpea recipes

Chickpea and roast pepper salad

30 minutes

Duck recipes

Pan-fried duck breasts in a citrus dressing

10 minutes

Cooking with

Steamed prawns and orange salad with a creamy dressing

5 minutes

Cauliflower recipes

Roast cauliflower croquettes

20 minutes

Roast cauliflower croquettes

Serves Makes 20

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

500 g cauliflower florets
1 T fresh thyme, chopped
2 T olive oil
1 1/4 cups milk
50 g butter, plus extra to sauté
1 baby leek, finely chopped
75 g flour, plus extra for dusting
100 g white Cheddar cheese, grated
2 free-range egg yolks
1 t Dijon mustard
1/2 t ground nutmeg
1 t salt
Sunflower oil, for frying
Lime wedges, for serving
Fresh chives, for serving

Method

Preheat the oven to 180°C.

Place the cauliflower florets and thyme in an ovenproof dish, drizzle with the olive oil and roast, covered, for 15 to 20 minutes, or until tender. When cooked, transfer to a blender, add ½ cup cold milk and blend until smooth.

Heat 1 t butter in a pan and sauté the leek until tender. Mix into the cauliflower purée.

Gently heat the remaining milk until just warm. Melt the remaining butter in a saucepan. Remove from the heat, add the flour and whisk to form a roux. Return to the heat and whisk in the warm milk. Cook over a medium heat until the sauce thickens. Remove from the heat, add the cheese and stir until melted. Leave to cool slightly before mixing in the egg yolks, mustard, nutmeg and salt.

Combine the two mixtures in a large bowl and mix well. Leave to cool completely. Once cooled, shape into rough golfball-sized croquettes, toss in flour, shake off the excess, and deep-fry in hot sunflower oil until crisp and golden brown. Drain on kitchen paper.

Serve hot with the lime wedges and chives.

Oat crunchies

Air fryer pork belly

Banana-and-buttermilk flapjacks

Baked fish with mustard cheese sauce

Chicken meatloaf with crispy baguette

Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins

Beef burger with cabbage slaw and monkeygland sauce

Grilled yellowtail with papaya-and-watercress salad and chermoula aioli

Prickly pear and pomegranate salad

Chickpea and roast pepper salad

Beef carpaccio

Pan-fried duck breasts in a citrus dressing

Mushroom steaks

Steamed prawns and orange salad with a creamy dressing

Roast cauliflower croquettes

Roast cauliflower croquettes

Ingredients

Method