Best Mustard Mash Recipes

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BRINED PORK LOIN WITH MOLASSES-MUSTARD GLAZE, SOUR MASH SAUCE AND APPLE BUTTER



Brined Pork Loin with Molasses-Mustard Glaze, Sour Mash Sauce and Apple Butter image

Provided by Bobby Flay

Categories     main-dish

Time 6h30m

Yield 4 to 6 servings

Number Of Ingredients 31

2 tablespoons canola oil
1/2 small Spanish onion, finely chopped
1 clove garlic, finely chopped
2 large Granny Smith apples, peeled, cored and chopped
1/4 cup water
3 tablespoons light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 sticks unsalted butter, softened
1/4 cup Dijon
2 tablespoons whole-grain mustard
1/4 cup molasses
Salt and freshly ground black pepper
5 cups water
1 container apple juice concentrate, thawed
1/2 cup kosher salt
1/2 cup brown sugar
1 Spanish onion, peeled and quartered
10 black peppercorns
10 mustard seeds
8 sprigs fresh thyme
2 bay leaves
1 (2 1/2 to 3-pound) boneless pork loin, trimmed of fat
2 tablespoons olive oil
Salt and freshly ground black pepper
3 shallots, finely chopped
2 cups whiskey (recommended: Jack Daniels)
5 cups homemade chicken stock
1/4 cup light brown sugar
2 tablespoons cold unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley sprigs for garnish

Steps:

  • For the apple butter:
  • Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool.
  • Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving.
  • For the glaze:
  • Whisk all the glaze ingredients in a small bowl.
  • For the pork:
  • Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.
  • Preheat oven to 425 degrees F.
  • Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.
  • Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.
  • Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter. Garnish with parsley sprigs.

BASIC MUSTARD MASH



Basic mustard mash image

Side dishes don't get much better than this - creamy, classic mashed potatoes with a hot mustard kick

Provided by James Martin

Categories     Side dish

Time 30m

Number Of Ingredients 4

1 ½kg potatoes , cut into chunks
100g butter
100ml milk
1 tsp English mustard

Steps:

  • Tip the potatoes into a large saucepan, cover with boiling water and boil for 20 mins or until soft. Drain the potatoes in a colander and leave to steam-dry for a few moments before putting them back in the pan. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover to keep warm until serving.

Nutrition Facts : Calories 324 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

CHEESY MUSTARD MASH



Cheesy mustard mash image

Serve up a side that's lower in fat than most mash recipes, plus has a crispy cheddar cheese topping and thyme flavour

Provided by Jane Hornby

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 5

1kg Maris Piper potato , cut into large chunks
4 tbsp low-fat crème fraîche
50g very strong cheddar , grated
2 tbsp wholegrain mustard
1 tbsp thyme leaf

Steps:

  • Boil the potatoes in salted water for 20 mins or until tender, then drain.
  • Heat the grill to high. Mash the potatoes until smooth, then beat in the crème fraîche and half the cheese. Season to taste, then spoon the hot mash into a medium baking dish and smooth the top.
  • Mix together the rest of the cheese, the mustard and thyme leaves. Spread over the mash with a spatula or the back of a spoon. Grill until the cheese is melting and golden, then serve with the beef.

Nutrition Facts : Calories 275 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium

ROOT VEGETABLE & MUSTARD MASH



Root vegetable & mustard mash image

Make the most of cheap and tasty seasonal root vegetables in this low fat and super healthy side

Provided by Good Food team

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 4

2kg mixed root vegetable , cut into small chunks , we used 1 swede, 1 celeriac and 6 carrots
50g butter
3 tbsp extra-virgin olive oil
2 tbsp wholegrain mustard

Steps:

  • Put the veg in a large pan of salted water. Bring to the boil and cook for 15 mins until tender. Drain well, then mash adding the butter, oil and mustard. Season generously. Mix together until the butter has melted, and serve piping hot. This can be made a day ahead and reheated in the pan with a touch more butter, or in the microwave.

Nutrition Facts : Calories 152 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 2 grams protein, Sodium 0.51 milligram of sodium

BANGERS AND MASH WITH MUSTARD GRAVY



Bangers and Mash with Mustard Gravy image

Provided by Bobby Flay

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 31

1 tablespoon cumin seeds
1 tablespoon fennel seeds
3 pounds pork shoulder, cut into chunks, or ground 80/20 pork
1/4 cup jarred Calabrian chiles, drained, stemmed and finely diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Caul fat, cut into 4-inch pieces (16 pieces total), for wrapping patties
Canola oil, for searing
6 ounces Irish Cheddar, coarsely grated
1/4 cup plus 2 tablespoons canola oil
2 cloves garlic, smashed
1 bunch kale, trimmed
1 cup fresh flat-leaf parsley leaves
1/2 cup grated Parmesan
5 green onions, green and pale green parts, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 1/2 pounds Yukon gold potatoes, peeled and cut into large cubes
Kosher salt and freshly ground black pepper
1 cup heavy cream, warmed
4 tablespoons unsalted butter, at room temperature
1 cup mascarpone
3 tablespoons unsalted butter
2 shallots, thinly sliced
3 tablespoons all-purpose flour
1 cup dark stout beer
2 cups chicken stock
2 tablespoons clover honey
1 heaping tablespoon whole-grain mustard
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • For the bangers: Put the cumin and fennel seeds in a small saute pan and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Transfer the seeds to a spice grinder and grind to a powder.
  • Put the pork chunks through a sausage grinder into a bowl. Add the ground cumin and fennel and the chiles, sprinkle with salt and pepper and mix together. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
  • Divide the pork mixture into sixteen 3-inch patties, each about 3 ounces. Wrap each patty in caul fat.
  • Heat 2 tablespoons of canola oil in a large nonstick saute pan over high heat until it begins to shimmer. Sear half of the patties on both sides until golden brown and the sausage is cooked through, about 5 minutes per side. Transfer to a baking sheet and repeat with the remaining patties.
  • For the kale pesto: Heat 2 tablespoons of the oil in a large saute pan over low heat. Add the garlic and cook until lightly golden brown and soft; transfer the garlic to a food processor.
  • Increase the heat to high, add the kale and a splash of water to the pan and cook, stirring occasionally, until the kale is soft. Transfer the kale to the food processor and add the parsley, Parmesan, green onions, the remaining 1/4 cup oil and some salt and pepper and pulse until smooth. Transfer to a bowl.
  • For the mash: Put the potatoes in a large saucepan, cover with cold water by 2 inches and add 2 tablespoons kosher salt. Bring to a boil and cook until tender, about 25 minutes.
  • For the beer-mustard gravy: While the potatoes are cooking, melt the butter in a medium saucepan over medium heat. Add the shallots and cook until soft. Add the flour and cook for 1 minute. Whisk in the beer and cook until completely reduced. Add the chicken stock, turn up the heat and cook, whisking occasionally, until thickened and the flour taste has been cooked out, about 5 minutes. Remove from the heat, whisk in the honey and mustard and season with salt and pepper. Keep warm.
  • Preheat the broiler.
  • To finish the mash, drain the potatoes well, return them to the pan and return the pan to the burner to dry them out for a minute. Run the potatoes through a food mill set over a large bowl. Add the warm cream and butter and mix until smooth. Fold in the mascarpone and season with salt and pepper. Add some of the kale pesto and marble in until swirled.
  • To finish the bangers: Top each of the patties with some of the grated Cheddar and place under the broiler until melted and bubbly.
  • Serve the bangers with the mash and beer-mustard gravy.

MUSTARD & SAGE CHICKEN WITH CELERIAC MASH



Mustard & sage chicken with celeriac mash image

Swapping potatoes for celeriac lowers the calories of this filling and flavoursome weeknight dinner, ready in under half an hour

Provided by Cassie Best

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 10

1 celeriac , peeled and cut into chunks
3 chicken breasts , skinless
1 tbsp English mustard powder
2 tsp olive oil
2 garlic cloves , crushed
8 sage leaves , chopped
100g low-fat crème fraîche , plus 2 tbsp for the mash
1 low-sodium chicken stock cube
2 tbsp wholegrain mustard
275g cooked green veg, such as thin-stemmed broccoli , peas or Savoy cabbage, to serve

Steps:

  • Put the celeriac in a bowl, add a splash of water and cover with cling film. Pierce the cling film and microwave on High for 10 mins or until really tender.
  • Meanwhile, put the chicken breasts between 2 sheets of cling film and lightly bash with rolling pin until they are an even thickness. Dust with the mustard powder. Heat the oil in a large frying pan, add the chicken breasts and brown on both sides. Add the garlic and sage to the pan, stirring in the gaps between the chicken, for 30 secs- 1 min, then crumble in the stock cube. Pour in 100ml hot water and add 100g crème fraîche. Stir the sauce around the chicken, then cover the pan with a lid and cook over a medium heat for 8 mins or until the chicken is cooked through. Stir through the mustard and season with plenty of black pepper.
  • While the chicken cooks, drain any liquid from the celeriac, season, add the remaining 2 tbsp crème fraîche and mash (or blitz to a purée in a food processor). Serve with the chicken and some green veg.

Nutrition Facts : Calories 360 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 14 grams fiber, Protein 40 grams protein, Sodium 2.4 milligram of sodium

MUSTARD MASH



Mustard mash image

An excellent, tangy mash which will work well with dishes that tingle the tastebuds

Provided by Good Food team

Categories     Dinner, Side dish

Time 50m

Number Of Ingredients 5

900g King Edward or Maris Piper potatoes
85g butter
100ml whipping cream
3 tbsp milk
2-3 tbsp grainy mustard

Steps:

  • Boil the whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a min or two.
  • Remove from the heat and mash the potatoes with the butter until no lumps are left, then heat 100ml whipping cream and 3 tbsp milk together and add that to the potatoes. Beat 2-3 tbsp grainy mustard in and season to taste.

Nutrition Facts : Calories 437 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium

MUSTARD-CRUSTED SALMON WITH CELERIAC MASH



Mustard-crusted salmon with celeriac mash image

Try this new way of cooking salmon fillets with a punchy crust, for a healthy and warming supper

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 8

½ celeriac , about 250g, cubed
250g potatoes , cubed
3 tbsp dried breadcrumbs
juice ½ orange
1 tbsp chopped dill
2 tbsp wholegrain mustard
x skinless salmon fillets
25g extra-light soft cheese

Steps:

  • Heat oven to 220C/200C fan/gas 7. Boil the celeriac and potato for 15-20 mins until tender.
  • Mix the breadcrumbs, 1 tbsp orange juice, the dill and 1½ tbsp mustard. Put the fish on a foil-lined baking tray, drizzle over the rest of the juice and press the crumb mix on top. Bake for 15 mins.
  • Drain the veg, then mash in the pan with the cheese and remaining mustard. Season and serve with the salmon.

Nutrition Facts : Calories 541 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 45 grams protein, Sodium 1.45 milligram of sodium

MUSTARD AND SPRING ONION MASH



Mustard and Spring Onion Mash image

Baking the potatoes first gives them a nice creamy texture. The potency of the mustard will diminish as the potatoes are being stirred over the burner; so if you really want to feel the burn, add an extra teaspoon or so of mustard just before serving.

Yield Serves 4

Number Of Ingredients 5

4 8-ounce russet potatoes
4 tablespoons (1/2 stick) butter
3 tablespoons prepared hot English mustard (such as Colman's)
1 cup whole milk
1 cup thinly sliced green onions

Steps:

  • Preheat oven to 375°F. Place potatoes on oven rack. Bake until tender when pierced with fork, about 50 minutes. Scoop out pulp from potatoes into heavy large saucepan; discard skins. Add 3 tablespoons butter to potatoes and mash well. Mix in mustard. Gradually add milk and mash until smooth. Stir potatoes over medium-low heat until heated through, about 5 minutes. Mix in green onions. Season to taste with salt and pepper. Transfer to bowl. Top with remaining 1 tablespoon butter and serve.

MUSTARD SALMON WITH PEA & CELERIAC MASH



Mustard salmon with pea & celeriac mash image

Try livening up a plain salmon fillet with a mustard coating and adding celeriac to your usual mashed potatoes

Provided by Mary Cadogan

Categories     Dinner

Time 30m

Number Of Ingredients 6

2 salmon fillets , about 140g/5oz each
2 tsp wholegrain mustard
squeeze lemon juice
1 small celeriac , about 350g/12oz, peeled and cubed
1 floury potato , peeled and cubed
140g frozen pea

Steps:

  • Line a grill pan with foil and lightly brush with oil to stop the salmon sticking. Add the salmon and spread each fillet with 1 tsp mustard. Curl up the edges of the foil to catch any juices, then squeeze over a little lemon juice. Heat the grill to medium.
  • Boil the celeriac and potato for 15 mins. Add the peas, then cook for a further 5 mins until the vegetables are tender. Meanwhile, grill the salmon for 12-15 mins.
  • Drain the vegetables, reserving a cup of the cooking water, then mash roughly so that the peas start to break up. Add a little of the cooking water to loosen the mix, if you like. Season to taste, then divide between two warm plates and top with the salmon. Pour over any pan juices, then serve.

Nutrition Facts : Calories 379 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 0.63 milligram of sodium

LEEK AND MUSTARD MASH



Leek and Mustard Mash image

Rich, buttery mash stirred through with softened leeks and punchy wholegrain mustard - this is the perfect dish for soaking up gravy or sauces.

Provided by English_Rose

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

4 1/2 lbs floury potatoes, such as Yukon gold
2 ounces butter
14 ounces leeks, washed and shredded
6 tablespoons milk
2 tablespoons coarse grain mustard
salt and pepper

Steps:

  • Peel the potatoes and cut into even-sized chunks, then cook in a large saucepan of boiling water with the lid on for 20 minutes, or until tender when pierced with a knife. Remove from the heat and drain thoroughly. Leave for 5 minutes with the lid off.
  • Meanwhile, in a frying pan melt the butter and add the shredded leeks. Cook for 5-6 minutes until softened and beginning to colour. Mash the potatoes then, using a wooden spoon, beat the potatoes until smooth before adding the leeks with the milk and mustard. Season to taste.

Nutrition Facts : Calories 267.2, Fat 6.6, SaturatedFat 4, Cholesterol 16.8, Sodium 71.7, Carbohydrate 47.7, Fiber 7, Sugar 4.9, Protein 5.5

MUSHROOM STROGANOFF WITH MUSTARD AND CHIVE MASH



Mushroom Stroganoff With Mustard and Chive Mash image

what a fantastic combination, mushrooms in a yummy stroganoff sauce flavored with a little brandy and mashed potatoes, dinner on the table in 30 mins. Update 24/02/12 Made and devoured, it really is a dish where you don't miss the meat..but could add some.

Provided by MarraMamba

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

750 g potatoes, peeled and cut into chunks
20 g butter or 20 g margarine
1 tablespoon coarse grain mustard
150 ml milk or 150 ml soya milk
1 tablespoon chives, chopped
40 g butter or 40 g margarine
3 shallots, finely chopped
3 whole garlic cloves, finely chopped
1/2 teaspoon paprika
500 g white mushrooms, assorted, roughly chopped
1 tablespoon brandy
150 ml thick double cream
1 tablespoon dill, finely chopped
1 pinch salt & freshly ground black pepper
2 tablespoons parsley, finely chopped, to garnish

Steps:

  • Boil or steam the potatoes until tender. Drain and return to the pan. Mash, and add the butter, mustard and chives. Heat the milk, pour over the potatoes and beat inches
  • To make the stroganoff, melt the rest of the butter or margarine in a pan. Add shallots and garlic and cook gently for 5 minutes. Add the paprika and the mushrooms and cook until just soft.
  • Add the brandy and stir in the cream and dill. Season to taste then heat gently - cover and keep warm.
  • To assemble, serve individually by placing equal portions of the mashed potato on each plate. Spoon the stroganoff over the top, and garnish with parsley.

Nutrition Facts : Calories 460.4, Fat 28.3, SaturatedFat 17.4, Cholesterol 89.6, Sodium 160, Carbohydrate 43.2, Fiber 5.6, Sugar 4.1, Protein 10.4

MUSHROOM STROGANOFF WITH MUSTARD AND CHIVE MASH



Mushroom Stroganoff With Mustard and Chive Mash image

The original version of this impressive dish was created in honour of Count Stroganoff - try this gourmet version in a recipe provided by The Vegetarian Society

Provided by English_Rose

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 lbs potatoes, peeled and cut into chunks
1 ounce butter
1 tablespoon coarse grain mustard
2/3 cup milk
1 tablespoon chives, chopped
2 ounces butter
3 shallots, finely chopped
3 whole garlic cloves, finely chopped
1/2 teaspoon paprika
1 lb white mushroom, assorted, roughly chopped
1 tablespoon brandy
2/3 cup thick heavy cream
1 tablespoon dill, finely chopped
salt and pepper
2 tablespoons parsley, finely chopped, to garnish

Steps:

  • Boil or steam the potatoes until tender. Drain and return to the pan. Mash, and add the butter, mustard and chives. Heat the milk, pour over the potatoes and beat inches
  • To make the stroganoff, melt the rest of the butter or margarine in a pan. Add shallots and garlic and cook gently for 5 minutes. Add the paprika and the mushrooms and cook until just soft.
  • Add the brandy and stir in the cream and dill. Season to taste then heat gently - cover and keep warm.
  • To assemble, serve individually by placing equal portions of the mashed potato on each plate. Spoon the stroganoff over the top, and garnish with parsley.

Nutrition Facts : Calories 497.7, Fat 34, SaturatedFat 21.1, Cholesterol 105.8, Sodium 176.9, Carbohydrate 40.1, Fiber 5.1, Sugar 3.3, Protein 9.9

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