500g of Spaghetti Panzani 60g of Alwazir olive oil 1 chopped onion 5 garlic cloves 400g of tomatoes 50g of Sannine water 30g of Yamama pomegranate molasses 200g of minced meat 4g of seven spices 4g of salt 10g of pine nuts
Make With
Preparation
Cook the Spaghetti following pack instructions.
Pour 40 g of olive oil into a saucepan.
Fry the chopped onion until it becomes translucent.
Add the garlic cloves.
Add the tomatoes.
Fry the mixture over low heat and let it simmer until the tomatoes are very well cooked.
Pour the rest of the olive oil into another saucepan to fry the minced meat.
When the color of the meat changes, add the seven spices, the pomegranate molasses, the pine nuts and the salt.
Pour the tomato mixture over the meat and let simmer until it is very well cooked.
Mix the Spaghetti with the tomato and meat mixture.
½ can of chickpeas ¼ cup Al-Rabih tahini ½ Tbsp lemon juice ½ Tbsp Maille Dijon Originale Mustard 1 clove garlic 1 tsp turmeric ¼ tsp salt 1 Tbsp Alwazir olive oil
Make With
Preparation
In a small bowl whisk together chickpeas, tahini and olive oil, and add to food processor.
Then add the Maille Dijon Originale, turmeric, garlic, lemon juice, water and salt. Process until smooth.
Place into serving dish, add a splash of olive oil over the top.
Garnish with a little paprika, toasted pine nuts, or chopped fresh parsley (optional).
5 cups cranberries (frozen) 6 tablespoons Maille Old Style Mustard 1 cup bourbon 1/4 teaspoon salt ½ cup maple syrup 1/3 cup water 2 ¼-2 ½ pound turkey breast, bone in 1 small acorn squash, sliced into wedges Fresh sage Al Wazir Olive oil Salt + pepper
Make With
Preparation
Preheat oven to 400 degrees.
In a 10-12” cast iron skillet, stir together the cranberries, 4 tablespoons of the Maille Old Style Mustard, bourbon, maple syrup and water, until combined.
Place the turkey on top of the cranberry mixture, then arrange the squash slices around the meat. Drizzle everything generously with Al Wazir olive oil. Then coat the turkey with the remaining 2 tablespoons of Maille Old Style Mustard and gently rub it into the turkey skin so that it combines with the olive oil to form a bit of a crust while baking. Sprinkle the squash with some fresh sage, then finish off both the vegetable and the meat with fresh ground salt and pepper.
Bake for 45-60 minutes, or until the meat reaches an internal temperature of 165 degrees, and the liquid has mostly evaporated from the cranberry sauce.
Remove the pan from the oven and allow the meat to set for a few minutes before slicing and serving, alongside the squash, topped with cranberry sauce.
Roasted Shrimp Cocktail with Maille Old Style Mustard Sauce
Ingredients
For The Shrimp: 1 lb shrimp, 16/20 count or larger, peeled and deveined 1 small lemon, very thinly sliced 2 tablespoons Al Wazir olive oil Salt and freshly ground pepper, to taste
For The Maille Old Style Mustard Sauce: 3/4 cup Maille mayonnaise 2 heaping tablespoons Maille Old Style Mustard 2 tablespoons minced shallots (about 1 small) 1 tbsp freshly squeezed lemon juice 1 tbsp minced fresh parsley, plus a sprig for garnish (optional) 1/4 tsp salt 1/4 tsp freshly ground pepper
Make With
Preparation
Preheat oven to 425 degrees.
Toss the shrimp and lemon slices with olive oil, salt, and pepper. Transfer to a sheet pan and spread out into an even single layer. Roast for about 8 minutes, or until the shrimp have just turned pink and opaque.
While the shrimp cook, make the mustard sauce. In a medium bowl, whisk together the mayonnaise, Maille Old Style Mustard, shallots, lemon juice, parsley, salt and pepper. Taste and adjust seasoning as desired. Transfer to a serving bowl. Sauce can be made up to 2 days in advance, cover and refrigerate prior to serving.
Place shrimp and lemon slices on a serving platter along with the Maille Old Style Mustard Sauce on the side. Garnish with a parsley sprig, and serve.
Suggestions:
This recipe can be served warm, at room temperature or cold. Serves 6-8 as an appetizer
2 tablespoons Maille Old Style mustard 2 ripe avocados A pinch of cayenne Salt and pepper, to taste A squeeze of lemon juice 1 tablespoon Al Wazir Olive Oil 1 tablespoon Al Rabih Tahini
Make With
Serve With
Preparation
Blend together all ingredients in a food processor.
Taste and adjust consistency.
Serve on a wooden board with cheese, fresh vegetables, Maille Cornichons, Devon crackers and Cantina Mexicana Tortilla Chips.
12 dried Medjool dates, pitted 2 tablespoons Al Wazir Extra Virgin Olive Oil ½ cup mascarpone cheese, at room temperature 1-2 tablespoons of Jabal el Sheikh Honey 4 tablespoons pomegranate seeds 3 tablespoons walnuts, chopped ¼ teaspoon flaky sea salt, such as Maldon salt 2 tsps. Maille Honey mustard
Make With
Preparation
Preheat the oven to 350 °F.
Place dates in a small baking sheet. Drizzle them with Al Wazir Olive Oil.
Bake for 10-12 minutes in the oven. Let cool on the counter for 5 minutes.
Mix the mustard with the mascarpone cheese, fill each date with a teaspoon. Top the dates with Jabal el Sheikh Honey, pomegranate seeds, and walnuts. Sprinkle them with flaky sea salt.
For the honey dijon hummus: 1 can chickpeas(15 oz/ 425 g) 1 garlic clove 3 tablespoons Al Rabih Tahini 3 tablespoons Al Wazir Olive Oil 2 tablespoons fresh lemon juice 1 teaspoon salt 1 teaspoon paprika 4 ice cubes 2 tablespoons Maille Honey Dijon Toasted pine nuts (optional)
For the toasted zaatar pita chips: 2 big pita breads 2 tablespoons zaatar Oil to brush on the breads
Make With
Preparation
Drain the beans from the can and give it a good wash. Then, soak them in warm water. Little by little, take the beans in your hand and rub them with a towel so the skin peels off of the beans. This process will take some time, but will make your hummus creamy.
Add the garlic and Al Rabih Tahini in the blender and blend until it looks smooth. Keep scraping from the side as you blend.
Pour Al Wazir Olive Oil and blend it again to form a smooth consistency.
Drop the peeled chickpeas and lemon juice. Blend for 1 minute, scraping from the sides when needed.
Then, drop the ice cubes, salt and lemon juice and blend for 4 minutes, again scraping from the sides when needed.
The texture should be smooth by now. Finally, add the Maille Honey Dijon and blend again to mix everything.
Pour the hummus in a serving bowl and swirl it with the back of the spoon to create a charming swirl effect. Pour some Al Wazir Olive Oil on top, sprinkle some paprika, a little bit more of the Maille Honey Dijon mustard and roasted pine nuts (if using).
For the toasted zaatar pita chips, preheat the oven to 350 F. Brush some oil on the pita bread and sprinkle the zaatar spice on top. Place it in a cookie sheet and bake it for 7 to 10 minutes on the middle rack of the oven. Once done, let it cool down a bit. Then, slice it and serve with the hummus.
1 large head cauliflower, (about 2-1/2 lbs.) 3 Tbsp. Maille® Old Style Mustard 3 Tbsp. Maille® Dijon Originale Traditional Dijon Mustard 4 tsp. Al Wazir Olive Oil, divided 3/4 cup plain panko bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup finely chopped flat-leaf parsley 1 tsp. finely grated lemon peel 1/4 tsp. freshly ground black pepper
Make With
Preparation
Cut cauliflower into large florets, then trim bottoms to sit flat on baking sheet (about 2 to 3 in diameter). Cook cauliflower in boiling salted water until just barely tender, about 7 minutes; drain well.
Preheat oven to 425°. Line baking sheet with aluminum foil and coat with non stick cooking spray; set aside.
Combine Maille® Old Style Mustard, Maille® Dijon Originale Traditional Dijon Mustard and 2 tsp. Al Wazir Olive Oil in small bowl; set aside.
Combine bread crumbs, Parmesan cheese, parsley, lemon peel and remaining 2 tsp. olive oil in medium bowl. Season, if desired, with salt and pepper.
Coat top of cauliflower with mustard mixture, then press into bread crumb mixture, patting to adhere.
Arrange bread crumb-side-up on prepared baking sheet. Bake until bread crumbs are browned and cauliflower is tender, about 20 minutes.
40g of parsley, chopped 500g of Panzani Conchiglie Rigate, cooked 300g of Tomatoes, diced brunoise 10g of Mint, chopped 10g Spring onions 3 tablespoons of Panzani Tomato Sauce Aromatic Herbs 5g Salt 1g Allspice powder Lemon juice of one lemon 60g Al Wazir Olive oil Red cherry Tomatoes, sliced in half Romaine lettuce
Make With
Preparation
Combine all the ingredients together.
Add the salt, allspice powder, olive oil , lemon juice and Panzani Tomato Sauce Aromatic Herbs.