welsh red mustard... dishes by Dorien:
saws poeth (hot sauce)
A friend gave me a jar of your wonderful mustard for Christmas. Years ago I came up with a simple, tasty, mustard-based sauce, but changing from English mustard to Welsh has raised it from the merely tasty to the sublime. It's reminiscent of Satay sauce, and is delicious with cold meats, beef in particular.
Try this first:
1 Lay beef on a slice of bread (organic is best).
2 Top with Welsh mustard to taste.
3 Liberally spread peanut butter on a second slice of bread.
Don't be
scared.
4 Slap the second slice on top of the first, quarter and eat!
A mixture, say one part Welsh mustard to two parts peanut butter, is also great as a dip. Spare ribs love it.
I've tried to come up with a Welsh name for it, but Welsh-Mustard-and-Peanut-Butter Sauce is jaw-breaking in Welsh, so I simply call it Saws Poeth (hot sauce). I promise you, it's practically impossible to eat only one sandwich with Saws Poeth. You will want another.
Bon appetit, Dorien
a welsh mustard breakfast
Slap on as much Welsh Red Mustard as you dare...
This basic form has been served in the Welsh Valleys for generations, but only with inferior mustards. Welsh mustard gives it that extra zing!
Fry a runny egg while lightly toasting two slices of bread (personally I prefer white bread for this). Butter one slice and place a decent blob of Welsh mustard in its centre. Put the fried egg on top of this, then another blob of mustard on top of that, then cover with the other slice of toast.
Now (and here's the cordon bleu bit) press down firmly on the toast sandwich with the heel of your hand in order to pop the yolk and spread the mustard. (That's why I recommend lightly toasted. Crispy toast would shatter at this point.) Halve it and enjoy. It's messy but gorgeous! It is complemented well with mushrooms and Glamorgan sausage or black pudding on the side. For a full Welsh breakfast, either make two toast sandwiches per person or add a rasher or two of bacon on the side. A glass of cold milk is an ideal accompaniment.
The full Welsh breakfast will set you up for whatever your day may bring. And it's fun. Your kids will really enjoy popping their own yolks!
Caerphilly Jackets
"Jacket potato" is how baked potatoes have always been known in Wales. They are not sliced down the centre. Here is the old Welsh way of doing it. Sam Courtney and I came up with this version.Bake 2 Pembrokeshire old potatoes for 50 min - 1 hr 15 min, according totheir size. Make a Welsh Mustard Rarebit mixture of 4oz grated Caerphilly cheese, 3 tbsp milk, 1 tsp Welsh Mustard and a hefty knob of butter.
Slice the baked potato tops off, spoon out a good amount of the inside, being careful not to pierce the jackets, add to your rarebit mix, liberally sprinkle with ground black pepper, and mash it all up together. (You may like to add finely chopped baby leek or spring onion at this point.) Stuff the jackets with your mixture and bake until nicely brown. Butter and eat the potato tops while waiting. This is the chef's treat!
A final flourish can be to top with bits of crispy bacon.
Welsh Mustard Stroganoff
1 Mix Welsh mustard and natural yoghurt in a bowl (proportions according to
taste; I recommend 1 part mustard to 3 or 4 parts yoghurt).
2 Fry plenty of finely-chopped garlic in a pan until it's liquefied.
3 In another pan, half-fry the meat of your choice (beef or chicken are
best) with mushrooms.
4 Mix the liquefied garlic into the pan of meat and mushrooms.
5 Cover this with your mustard and yoghurt sauce.
6 Simmer until it's done.
It's nicely accompanied by rice, chips, saute'd potatoes, baked potato, couscous or noodles.
Welsh Mustard Rarebit
Mix 4 oz grated Caerphilly cheese, 3 tbsp milk, 2-3 tsp Welsh mustard and a hefty knob of butter. Spread mixture on dry toast and grill until it starts to brown and bubble. Top with crispy bacon.
Welsh Mustard Glazes
Welsh Mustard glazes cocktail sausages or chipolatas very nicely. Sprinkle
with sesame seeds before cooking.
If you're preparing a roast dinner including carrots or parsnips, smear them
lightly with Welsh Mustard before putting in the oven. They come out very toothsome, tasty and crunchy, particularly at the pointy end!
(That reminds me of the old rhyme:
I eat my peas with honey.
I've done so all my life.
It makes the peas taste funny
But it keeps them on the knife.
Now there's an idea..........!)
Spicy Glamorgan Sausage
Divide an egg into white and yolk and set aside.
Mix 3oz grated Caerphilly cheese, 5oz breadcrumbs, a little finely chopped baby leek or spring onion, salt and ground black pepper to taste. Bind with the yolk of the egg. Divide into small sausages and roll in flour. Dip each in the white of the egg, roll them in more breadcrumbs and finely smear with Welsh Mustard. Shallow fry.
Lovely with buttered mash.
Chicken Courtney
The Courtneys are a father and son team in Pontypridd. This recipe was dreamt up by the son, Sam the foodie, and made reality by the father, Martin the cook.Chicken Courtney can either be barbecue'd or cooked Tandoori-style in a very hot oven. Pierce skinned chicken thighs all over and marinade in a Welsh mustard and yoghurt sauce (1 part mustard to 3-4 parts natural yoghurt) for 2 hours. Pre-heat your oven to full, or get your barbecue going. If oven-cooking, the meat will take 20 minutes. Serve with salad.
a welsh red mustard breakfast
Slap on as much Welsh Red Mustard as you dare...
This basic form has been served in the Welsh Valleys for generations, but only with inferior mustards. Welsh mustard gives it that extra zing!
Fry a runny egg while lightly toasting two slices of bread (personally I prefer white bread for this). Butter one slice and place a decent blob of Welsh mustard in its centre. Put the fried egg on top of this, then another blob of mustard on top of that, then cover with the other slice of toast.
Now (and here's the cordon bleu bit) press down firmly on the toast sandwich with the heel of your hand in order to pop the yolk and spread the mustard. (That's why I recommend lightly toasted. Crispy toast would shatter at this point.) Halve it and enjoy. It's messy but gorgeous! It is complemented well with mushrooms and Glamorgan sausage or black pudding on the side. For a full Welsh breakfast, either make two toast sandwiches per person or add a rasher or two of bacon on the side. A glass of cold milk is an ideal accompaniment.
The full Welsh breakfast will set you up for whatever your day may bring. And it's fun. Your kids will really enjoy popping their own yolks!
Creations from the Welsh Mustard Company
You may have tried some of these at the food festivals...
The Dip
“When the white wine is dry and you feel like a nibble, use the veg for some crudité and make yourself dribble”
This recipe makes a great dip for crudités and also a great sauce for fish and a filling for sandwiches...
Mix the following together in a bowl:-
50% Mayonnaise
50% Natural Yoghurt
Season with garlic, salt and ground pepper
Add Welsh Red Mustard to your own taste
(the more you add the hotter it gets)
Keep chilled
The sauce
“Now here is something to keep you warm, you know what they say, any Port in a storm”
This sauce to accompany your fillet steak (beef or pork) is sure to impress any dinner guest...
Pan fry 2 fillet steaks and remove them from the pan to the grill just before they are cooked to your liking. Add the following to the steak juices in the pan, mixing well:-
1 normal size glass of port
1 tablespoon of Welsh Mustard
Turn down the heat and stir in
150ml (5 fl ozs) of single cream
Simmer for 2/3 minutes and pour over the steaks
WELSH LAMB'S LIVER SALAD
Liquidise together 3/4 tbsp Welsh Mustard, 1 tbsp olive oil,
and plenty of fresh mint.
Pour the blend into a cold frying pan and toss your salad of choice
in this.
Remove the salad and spread on serving-plates.
Slice the Welsh lamb's liver, and coat in seasoned flour.
Bring the mixture in the frying pan to spitting hot, then fry the liver in it.
Arrange the meat upon the salad.
Quick, easy and scrumptious!
HOT LEMON CHESTNUTS
(The earth chestnut - 'cloren' in Welsh - is a little-known native British delicacy. It is actually the tuber, or root, of Conopodium majus, an elder-like flower growing up to 1m high in woodland or heath, on neutral-to-acidic soil. The 'nut' is brown and up to 25mm in diameter. As with truffles, pigs love rooting for them (Shakespeare calls them 'pignuts' in The Tempest). Of their many local names I prefer 'earth chestnut' because in appearance and texture they are similar to chestnuts, though they have a flavour all their own. They should be gathered around August.)
For the dressing, halve a lemon.
Place one half in a small saucepan, cover with water, bring to the boil, and simmer until soft.
Scrape out pulp and pith and discard.
Finely chop the peel and place in a bowl.
Squeeze the other half of the lemon into this, add 1 tsp Welsh Mustard, 1/2 cup olive oil and whisk.
Separately melt a hefty knob of butter in a frying pan and add 1/2 lb peeled earth chestnuts.
Salt and black pepper to taste.
Cook until chestnuts are lightly browned, turning frequently.
Remove to serving plates, then drizzle the dressing over them.
Serves two.
(If you can't find any earth chestnuts, hire a discerning pig!)