Honey Dijon Chicken Wings

Honey Dijon Chicken Wings

Honey Dijon Chicken Wings

Ingredients

3 pounds of chicken wings
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 cup butter, melted
1 cup Maille Honey Dijon
1 tablespoon apple cider vinegar
Carrot and celery sticks, for serving

Make With

Preparation

  1. Preheat oven to 400 degrees. Lightly grease a baking sheet and set aside.
  2. In a large ziplock bag, combine the flour, salt and pepper. Seal the bag and shake to combine. Then, add the chicken wings, re-seal the bag and toss until the chicken is evenly coated with the flour mixture. Remove the wings from the bag and place them evenly on the baking tray. Refrigerate for 15 minutes.
  3. Meanwhile, melt the butter in a small pan. In a separate bowl, add the apple cider vinegar and Maille Honey Dijon and whisk to combine. Once the butter has melted, whisk a ¼ cup of it into the Dijon mixture, then set the sauce aside (this will be used later as the glaze for the chicken wings).
  4. Cool the remaining butter slightly before using a pastry brush to coat each wing with butter. Place the wings back on the baking sheet and bake for 50 minutes.
  5. Remove the wings from the oven and dip each wing in the honey mustard sauce. Once all wings have been coated, place them back in the oven for another 10 minutes, or until golden brown and crispy.
  6. Serve with carrots, celery and additional Maille Honey Dijon.

Sliders with Dijon Aioli & Cornichon Garnish

Sliders with Dijon Aioli & Cornichon Garnish

Sliders with Dijon Aioli & Cornichon Garnish

Ingredients

For the patties:
2 pounds ground beef
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
4 ounces cheddar cheese, cut into 15 small slices

For the aioli:
3 tablespoons Maille Dijon Originale
1/2 cup mayonnaise

For serving:
Mini burger buns
Maille Originale Cornichons

Make With

Preparation

  1. Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper (or coat with cooking spray) and set aside.
  2. In a large bowl, add the ground beef, salt, pepper and Worcestershire sauce and use your hands to mix the ingredients together.
  3. To form a burger patty, measure out a heaping tablespoon of meat. Roll into a ball before using your hands to gently press the mixture into a disc. Place on the prepared baking sheet, then repeat until all the meat is used up. Bake for 6-8 minutes. Remove from the oven and add cheese slices (if desired) before baking another 2-4 minutes, or just until the cheese is melted.
  4. While the meat is baking, in a separate small bowl, whisk together the mayonnaise and Maille Dijon Originale. Set aside.
  5. To assemble the sliders, spread each bun generously with Dijon aioli before topping with the burger patties. Garnish with cornichons and enjoy.

Hummus with Maille Dijon Originale

Hummus with Maille Dijon Originale

Hummus with Maille Dijon Originale

Ingredients

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

  1. In a small bowl whisk together chickpeas, tahini and olive oil, and add to food processor.
  2. Then add the Maille Dijon Originale, turmeric, garlic, lemon juice, water and salt. Process until smooth.
  3. Place into serving dish, add a splash of olive oil over the top.
  4. Garnish with a little paprika, toasted pine nuts, or chopped fresh parsley (optional).
  5. Serve with vegetables, crackers, or pita bread.

One Pan Roasted Turkey

One Pan Roasted Turkey

A must during the Festive Season

Ingredients

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

  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Turkey, Cheese & Dijon Pinwheel Puffs

Turkey, Cheese & Dijon Pinwheel Puffs

An appetizer for your Festive Gatherings

Ingredients

Flour for dusting
1 sheet frozen puff pastry (about 8.5 ounces), thawed overnight in the refrigerator
3 tablespoons Maille Honey Dijon mustard
6 to 7 ounces thinly sliced deli turkey (7-8 slices)
1 cup shredded Gruyere or Comté cheese
Freshly ground black pepper

Make With

Preparation

  1. On a lightly floured piece of parchment paper, roll out the puff pastry into a 10×14-inch rectangle. Using a fork, prick holes all over the dough. Spread the Dijon mustard evenly over top. Arrange the turkey over the dough, overlapping it slightly as needed, and leaving a ¼-inch border on both long ends. Scatter the shredded cheese evenly over the turkey, and season with freshly ground black pepper.
  2. Starting at a long end, roll the puff pastry into a tight log using the parchment as leverage. Press the edges together to seal. Wrap the log in plastic wrap, and refrigerate it, seam side down, for 15-30 minutes.
  3. Preheat the oven to 375˚F with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper.
  4. Using a sharp knife, cut the puff pastry log into ½ inch slices. Arrange the rolls on the prepared baking sheets, spacing them 1-2 inches apart. Bake until golden brown, rotating and switching the pans halfway through, about 25 minutes. Let cool slightly. Serve warm.
Suggestions:
Serve with Maille Gherkins

Makes: about 22 pinwheels
Prep time: 15 minutes plus 15 minutes to chill
Cooking time: 25 minutes

Smoked Salmon Roulade

Smoked Salmon Roulade

Smoked Salmon Roulade, with Cream Cheese and Maille Sundried Tomato Cornichons

Ingredients

250g sliced smoked salmon
200g cream cheese
About 12 leaves of basil, finely cut
80g Maille Sundried Tomato Cornichons
Salt and pepper
1 tbsp Maille Wholegrain mustard
50g soft butter
5 slices of wholemeal bread
One lemon

Make With

Preparation

  1. Drain the Maille Sundried Tomato Cornichons, pat them dry and finely slice.
  2. In a mixing bowl, mix the butter and cream cheese with a fork.
  3. Add the Maille Sundried Tomato Cornichons and basil, season with salt and pepper, and finish with Maille Wholegrain mustard. Try not to over mix.
  4. On a work surface, place a 40cm piece of cling film in front of you and lay the salmon on top, slightly overlapping each slice to form a rectangle of 20cm by 30cm.
  5. Spread the cheese mixture over the salmon, then roll it tightly to form a “sausage” shape. Wrap securely with the cling film and place in the fridge (or freezer if you need it quickly).
  6. Toast the sliced bread, then cut each slide into 4 discs with a round pastry cutter, or free hand with a sharp knife.
  7. Serve the sliced salmon roulade salmon on the toast, and garnish with a lemon wedge.
Suggestions:

The savoury crunch of Maille’s Sundried Tomato Cornichons in this recipe lifts the cream cheese and adds texture. If you have time, prepare the salmon roulade the day before serving, to give it time to set.

Roasted Shrimp Cocktail

Roasted Shrimp Cocktail

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

  1. Preheat oven to 425 degrees.
  2. 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.
  3. 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.
  4. 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

Vegan Avocado & Mustard Dip

Vegan Avocado & Mustard Dip

Vegan Avocado & Mustard Dip

Ingredients

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

  1. Blend together all ingredients in a food processor.
  2. Taste and adjust consistency.
  3. Serve on a wooden board with cheese, fresh vegetables, Maille Cornichons, Devon crackers and Cantina Mexicana Tortilla Chips.

Mascarpone Stuffed Dates

Mascarpone Stuffed Dates

Refreshing Salad

Ingredients

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

  1. Preheat the oven to 350 °F.
  2. Place dates in a small baking sheet. Drizzle them with Al Wazir Olive Oil.
  3. Bake for 10-12 minutes in the oven. Let cool on the counter for 5 minutes.
  4. 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.
  5. Serve, while it is still warm.

Honey Dijon Hummus Platter

Honey Dijon Hummus Platter

Honey Dijon Hummus Platter

Ingredients

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

  1. 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.
  2. Add the garlic and Al Rabih Tahini in the blender and blend until it looks smooth. Keep scraping from the side as you blend.
  3. Pour Al Wazir Olive Oil and blend it again to form a smooth consistency.
  4. Drop the peeled chickpeas and lemon juice. Blend for 1 minute, scraping from the sides when needed.
  5. Then, drop the ice cubes, salt and lemon juice and blend for 4 minutes, again scraping from the sides when needed.
  6. The texture should be smooth by now. Finally, add the Maille Honey Dijon and blend again to mix everything.
  7. 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).
  8. 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.

Serves 5

Smoked Salmon on Crackers

Smoked Salmon on Crackers

All time favorite Appetizer

Ingredients

The zest and juice of 1 lemon
7oz smoked salmon
24 Devon Premium Crackers
1 spring onion sprig, finely chopped
5fl oz crème fraiche
1 tbsp Maille honey Dijon mustard

Make With

Preparation

  1. n a bowl add the salmon, lemon juice, cover and let marinate in the fridge for 30mins.
  2. Place the crème fraiche in a bowl and add, the lemon zest, spring onion, and honey mustard, with a piping bag (or smear with a spoon) pipe the mixture onto the Devon crackers evenly.
  3. Slice the marinated salmon into roughly even pieces and decorate on top of the crackers, you can add finely cut chives to give colour to your salmon crackers and serve.

Maille Mustard-Crusted Cauliflower

Maille Mustard-Crusted Cauliflower

Maille Mustard-Crusted Cauliflower

Ingredients

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

  1. 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.
  2. Preheat oven to 425°. Line baking sheet with aluminum foil and coat with non stick cooking spray; set aside.
  3. Combine Maille® Old Style Mustard, Maille® Dijon Originale Traditional Dijon Mustard and 2 tsp. Al Wazir Olive Oil in small bowl; set aside.
  4. Combine bread crumbs, Parmesan cheese, parsley, lemon peel and remaining 2 tsp. olive oil in medium bowl. Season, if desired, with salt and pepper.
  5. Coat top of cauliflower with mustard mixture, then press into bread crumb mixture, patting to adhere.
  6. Arrange bread crumb-side-up on prepared baking sheet. Bake until bread crumbs are browned and cauliflower is tender, about 20 minutes.