the welsh mustard company recipe ideas

Be as bold as you like with The Welsh Mustard Company's
Welsh Red Mustard.

If you have further suggestions we welcome all new ideas and will gladly put your ideas online for others to try out and enjoy, just send us an email - use the contacts link above.

Here are some ideas you may like to try:

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.