Roasted Sweet Potato

Roasted Sweet Potato

Roasted Sweet Potato Medallions With Blue Cheese & A Drizzle Of Mustard Sauce

Ingredients

1 sweet potato
Oil
Salt and pepper to taste
3 ounces blue cheese
¼ cup Maille Honey Dijon, to garnish
1 tablespoon Al Wazir Olive Oil

Make With

Preparation

  1. Preheat oven to 450F.
  2. Cut sweet potato into ¼ inch medallions.
  3. Place on a baking sheet lined with parchment paper and brush with oil and season with salt and pepper.
  4. Roast for about 35 minutes or until they have softened and are beginning to crisp up and take on some color.
  5. Remove from oven, let cool for a few minutes and top with a crumble of blue cheese.
  6. Top each bite with a drizzle of Maille Honey Dijon. If the consistency of the mustard is not great for drizzling, thin with a tablespoon of olive oil.

Suggestions

Servings: about 12 medallions

Classic Deviled Eggs

Classic Deviled Eggs

Classic Deviled Eggs

Ingredients

6 large, fresh pasture-raised eggs
2 tsp Maille Dijon Originale Mustard
Sea salt to taste
1 tsp red wine vinegar
3 Tbsp Maille Mayonnaise
Paprika and chives to garnish

Make With

Preparation

  1. In a saucepan, cover eggs with water and bring to a boil. Once boiling, cover your pot and turn the stovetop off. Set your time for 5 minutes.
  2. Prepare a medium sized mixing bowl with ice and cold water. Once 5 minutes has passed, remove lid and remove the eggs with a slotted spoon and place carefully into the ice bath.
  3. Allow the eggs to cool and check on them to make sure water stays cold (you can replace water with cold water as needed).
  4. After 10-15 minutes, the eggs should be cool enough to handle.
  5. Begin peeling the eggs carefully.
  6. Cut eggs in half lengthwise, and pop out or scoop the yolk into a bowl, set egg white aside on a serving dish.
  7. Mix the yolk with mayo, mustard, red wine vinegar, and sea salt with a spoon or fork, ensuring it’s all well combined and smooth.
  8. Using a piping bag or plastic bag with a snipped tip, add the mixture to it and pipe it back into the egg whites.
  9. Garnish with paprika and chives.

Zucchini Buds with a Tuna Mustard Filling

Zucchini Buds with a Tuna Mustard Filling

Zucchini Buds with a Tuna Mustard Filling, Mint and Red Currant

Ingredients

For the filling:
2 cans (320 gr) American Tuna
1 tbsp Maille Dijon Originale Mustard
80 gr dairy free cream cheese
12 walnuts

For the Zucchini Buds:
2 large organic zucchini
3 sprigs of fresh mint
24 red currants

For the mustard dipping sauce:
3 tbsp of Al Wazir extra virgin olive oil
2 tbsp Maille Dijon Originale Mustard
2 tbsp of full fat coconut milk

Make With

Preparation

  1. Prepare the filling by mixing all ingredients together in a small bowl.
  2. Wash the zucchini, dry them with a paper towel and cut off the ends. Using a large potato peeler or a mandolin, cut your zucchini into thin slices.
  3. Spread some of the tuna and mustard filling on a strip of zucchini, lay 2 mint leaves on top, then roll it up in a bud-like shape.
  4. Pierce a berry of red currant with a toothpick and insert it diagonally in the zucchini bud to keep it rolled.
  5. Repeat until you rolled up all of your zucchini buds and display on a platter.
  6. Lastly, combine all ingredients for the dipping sauce in a small bowl, mix well and place it in the middle of the platter before serving.
Sugestions
    Serves 24

Crispy Vegetable Fritters

Crispy Vegetable Fritters

Crispy Vegetable Fritters

Ingredients

– 2 medium potatoes, cooked and mashed
– 1 egg, lightly beaten
– 2 tsp. Maille Old Style mustard
– ¾ cup finely chopped zucchini
– ¾ cup grated carrots
– 2 tbsp. Al Wazir Olive Oil
– Salt and pepper

Make With

Preparation

  1. Combine potatoes, egg and Maille Old Style in medium bowl. Stir in zucchini, carrots, salt and pepper. Shape into 1 inch patties and chill for at least 1 hour.
  2. Heat olive oil in large skillet over medium-high heat and cook fritters, turning once, until golden brown, about 10 minutes; drain on paper towels.

Suggestions

Serve with poached eggs at breakfast, chicken or lunch, or cold as a snack; they’re also super with salmon steak for dinner.

A Great Burger

A Great Burger

A Great Australian Burger

Ingredients for the cornichon salad:

4 oz. drained Maille cornichon classic
1 avocado
2 tsps. Lime juice
1 tbsp. Maille Dijon original mustard
2 tablespoons of chopped fresh coriander

Ingredients

To add the Aussie touch, choose from

4 slices of pineapple or St Mamet Pineapple
2 large cooked and sliced beetroots
2 oz. grilled red capsicums
4 slices of cheddar cheese
1 tsp. Maille Dijon honey mustard

6 brioche burger buns
6 patties Beef, Vegetarian

Make With

Preparation

  1. Add the cornichons, limes, avocado, coriander and Maille Dijon mustard to a mini food processor and pulse to chop to a chunky paste.
  2. Cook the patties on a medium BBQ or on a hot grill plate or in a heavy base pan and cook on each side for 3 mins. (If you are making Vegetarian patties cook in a hot non stick pan until golden on both sides, or cook in the oven on 350° F).
  3. If you are adding cheese add this on the top of the patty after you flip it.
  4. In the meantime, slice the buns lengthwise, separate the cornichon salad between the burgers or as much as you desire and use the leftover as a side with chips.
  5. Smear the top bun with Maille Dijon honey mustard.
  6. Once the patties are cooked place on the cornichon salad, add your preferred ingredients, top with the top bun and serve.

Mustard-Coated Salmon

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.

Couscous Pilaf

Couscous Pilaf

Couscous Pilaf

Ingredients

– ¾ cup Panzani couscous
– 1 tbsp. sunflower oil or other vegetable oil
– 2 zucchini, cubed
– 2 ripe tomatoes, peeled, seeded and diced
– 8 dried apricots, chopped
– ¼ cup toasted slivered almonds
– 4 green onions, trimmed and sliced diagonally – 1 tbsp. fresh mint, finely chopped
– 2 tbsp. Maille Original Dijon mustard

Make With

Preparation

  1. Pour couscous into a large bowl. Add boiling water until just covered. Let sit for 10 minutes, then fluff with fork.
  2. Meanwhile, heat oil and flash fry zucchini just long enough to sear the edges.
  3. Add sautéed zucchini, and all remaining ingredients into the bowl of couscous and toss lightly. Serve immediately.
To serve
Combine zucchini with remaining ingredients in large serving bowl; toss lightly. Serve immediately.

Mac & Cheese

Mac & Cheese

Maille Mac & Cheese

Ingredients

5 Tbsp. margarine, divided
3 Tbsp. all-purpose flour
1/4 cup finely chopped shallot
3 cups 1% milk
2 Tbsp. Maille® Dijon Originale Traditional Dijon Mustard
1 Tbsp. Maille® Old Style Mustard
12 ounces cheddar cheese, shredded
8 ounces Panzani Chifferini pasta, cooked and drained
1 cup panko bread crumbs
2 Tbsp. chopped fresh parsley

Make With

Preparation

  1. Preheat oven to 350°.
  2. Melt 3 Tbsp. margarine in medium saucepan over medium-high heat and stir in flour and shallot and cook, stirring constantly, until just starting to turn golden, about 4 minutes. Stir in milk, 1 cup at a time and Maille® Dijon Originale Traditional Dijon Mustard and Maille® Old Style Mustard . Reduce heat to medium and simmer, stirring occasionally, until thickened, about 10 minutes. Add cheese and stir until melted. Combine elbow macaroni with cheese sauce in 13 x 9 -in. baking dish.
  3. Melt remaining 2 Tbsp. margarine in small skillet over medium-high heat, then stir in bread crumbs. Spread evenly over macaroni. Bake until dish is bubbling and bread crumbs are golden brown, about 30 minutes. Sprinkle with parsley.

Honey Mustard Grilled Chicken

Honey Mustard Grilled Chicken

Honey Mustard Grilled Chicken

Ingredients

– 2 Tbsp. Maille® Honey Dijon Mustard
– 1 Tbsp. Alwazir olive oil
– 1 lb. boneless, skinless chicken breasts

Make With

Preparation

  1. Combine Maille® Honey Dijon Mustard with olive oil; toss with chicken. Grill chicken until cooked through. turning once, about 10 minutes.

Also terrific with Maille® Old-Style or Originale Dijon Mustard.

Honey & Balsamic Marinade

Honey & Balsamic Marinade

Great Marinade for Chicken, Beef or Fish

Ingredients

1 small onion
1 garlic clove
7 tbsp of Alwazir Extra Virgin Olive Oil
4 tsp Maille Mustard with Honey
2 tsp Maille Balsamic Vinegar
Salt and pepper

Make With

Preparation

  1. Remove the onion and garlic skins. Remove the garlic germ and roughly chop the onion.
  2. Blend the onion and garlic in a food processor, then add the rest of the ingredients to obtain a smoother texture.
  3. Marinate chicken breasts for at least one hour in the refrigerator.
  4. You can use the same marinade during cooking to baste fish.
Suggestions:

You can use this marinade to flavour beef brochettes, chicken thighs, ribs, tuna or swordfish steak.
Delicious when grilled on barbecue!

Maille Salad

Maille Salad

Refreshing Salad

Ingredients

Dressing Ingredients (makes 1 1/2 cups)
1 clove garlic, minced
1 teaspoon Maille white wine vinegar
2 tablespoons Maille Dijon Mustard
1 tablespoon Maille mayo
3 tablespoons Jabal El Sheikh raw honey
1/2 small shallot, finely chopped
1/2 cup Al Wazir olive oil
Salt & pepper to taste

Salad Ingredients (1 serving)
1 medium chicken breast
2 cups romaine lettuce
1/2 cup grape tomatoes, halved
Several slices raw red onion
1/4 cup shredded mozzarella
1/2 small avocado, sliced
1/2 cup corn, cooked

Make With

Preparation

Make the dressing
Place all the dressing ingredients in a small food processor. Process until you have a smooth and creamy consistency. Store dressing in a sealed jar or container until ready to use.

Marinate the chicken
In a small bowl and the chicken breast and two tablespoons of the honey mustard dressing. Heat a small skillet on medium high heat and add a small amount of cooking oil. Place the chicken on the skillet and cook 4-5 minutes on each side or until the chicken is full cooked through. Once cooked, remove from pan and set aside to rest.

Prepare the salad
Rinse and dry lettuce. Place lettuce in a large bowl with grape tomatoes, raw red onion, shredded mozzarella, avocado, and corn. Drizzle with desired amount of dressing and enjoy!

Tuna Pasta Salad

Tuna Pasta Salad

Tuna Pasta Salad...Simple, nutritious and delicious

Ingredients

– 227g Panzani Conchiglie Rigates pasta, cooked and drained and rinsed in cold water
– 1 can Golden prize or American tuna, drained and flaked
– 4 (2 each) red and yellow peppers, finely chopped
– 1 small fennel bulb, finely sliced reserving leaves
– 4 green onions, chopped
– 2 tsp. Maille Dijon mustard
– 5 tbsp. crème fraîche or sour cream
– Juice of half a lemon (about 1 ½ tbsp.)
– Salt and freshly ground black pepper

Make With

Preparation

  1. Combine cooked and cooled pasta, tuna, peppers, green onions and fennel in large serving bowl.
  2. Combine mustard, crème fraîche, lemon juice, salt and freshly ground pepper in small bowl with wire whisk. Pour over pasta and toss to coat.

Serves:4 people