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
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.
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.
Allow the eggs to cool and check on them to make sure water stays cold (you can replace water with cold water as needed).
After 10-15 minutes, the eggs should be cool enough to handle.
Begin peeling the eggs carefully.
Cut eggs in half lengthwise, and pop out or scoop the yolk into a bowl, set egg white aside on a serving dish.
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.
Using a piping bag or plastic bag with a snipped tip, add the mixture to it and pipe it back into the egg whites.
– 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
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.
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.
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
Add the cornichons, limes, avocado, coriander and Maille Dijon mustard to a mini food processor and pulse to chop to a chunky paste.
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).
If you are adding cheese add this on the top of the patty after you flip it.
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.
Smear the top bun with Maille Dijon honey mustard.
Once the patties are cooked place on the cornichon salad, add your preferred ingredients, top with the top bun and serve.
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
Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper (or coat with cooking spray) and set aside.
In a large bowl, add the ground beef, salt, pepper and Worcestershire sauce and use your hands to mix the ingredients together.
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.
While the meat is baking, in a separate small bowl, whisk together the mayonnaise and Maille Dijon Originale. Set aside.
To assemble the sliders, spread each bun generously with Dijon aioli before topping with the burger patties. Garnish with cornichons and enjoy.
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.
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.
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...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
Combine cooked and cooled pasta, tuna, peppers, green onions and fennel in large serving bowl.
Combine mustard, crème fraîche, lemon juice, salt and freshly ground pepper in small bowl with wire whisk. Pour over pasta and toss to coat.