Mary Berry Mustard Sauce Food

MARY BERRY'S HOT MUSTARD SPICED BEEF CASSEROLE RECIPE

Steps:

• Preheat the oven to 160˚C/325˚F/Gas Mark 3. Meanwhile, heat the oil in a large nonstick frying pan or casserole, add the cubes of meat, and fry quickly until golden brown all over. Remove with a slotted spoon and drain on kitchen paper. You may need to do this in batches.
• Add the onions and mushrooms to the pan and fry over a high heat, stirring occasionally, for 3 minutes or until starting to soften.
• Put the mustard, curry powder, sugar, Worcestershire sauce, and flour into a bowl and add 75ml (21⁄2fl oz) of the stock. Whisk by hand until smooth.
• Add the remaining stock to the pan and bring to the boil. Spoon about half the hot stock into the mustard mixture and whisk by hand to give a smooth paste. Pour the mixture back into the pan, whisking over a high heat until thickened.
• Season with salt and freshly ground black pepper, then return the meat to the pan. Bring to the boil, cover with a lid, and transfer to the oven for 2 - 2 1⁄2 hours or until the meat is tender.
• While the meat is cooking, cook the carrots in boiling salted water for a few minutes or until just tender. Drain and refresh in cold water.
• To serve, bring the casserole to the boil on the hob. Add the carrots, check the seasoning, and boil for a few minutes or until the carrots are hot. Sprinkle with parsley, if using, and serve.

FILLET STEAK WITH PEPPERCORN SAUCE

Steps:

• Using your hands, flatten the steaks to a thickness of about 1½cm/¾in. Season them well with salt and pepper.
• Heat a large frying pan or griddle pan over a high heat until very hot. Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm.
• For the sauce, add the stock to a saucepan, bring to the boil and cook until reduced by half. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns. Stir and bring to the boil over a high heat. Season with salt and cook until it reaches the consistency of pouring cream. Stir in the parsley.
• Divide the steaks between plates, pour over the sauce and serve.

CLEMENTINE-GLAZED ROAST HAM WITH DOUBLE MUSTARD SAUCE

Steps:

• Preheat the oven to 150C/130C Fan/Gas 2.
• Put the gammon in a saucepan that fits snugly. Pour in the orange juice - if the juice doesn't cover the ham, top up with water until it's submerged. Add the bay leaves and cinnamon stick and cover with a lid. Bring to the boil and simmer for 5 minutes. Transfer to the preheated oven for about 2½ hours until cooked through. Remove from the oven and leave to cool in the liquid.
• Meanwhile, make the glaze. Put the marmalade in a shallow saucepan with 4 tablespoons of water. Whisk together over the heat until the marmalade is melted and smooth. Add the clementine discs to the pan and gently simmer for 5 minutes, until softened and sticky.
• Increase the oven temperature to 220C/200C Fan/Gas 7.
• Remove the ham from the cooking liquid and sit it on a wooden board. Carefully remove the skin with a small, sharp knife, leaving a thin layer of fat. Score the fat in a diamond pattern with the same knife. Brush the top of the fat with most of the glaze and arrange the clementine slices in the centre of the top in an overlapping circle, securing with cocktail sticks if needed. Sprinkle with the demerara sugar. Brush with a little extra glaze. Sit the ham in a foil-lined small roasting tin and cover the lean meat with foil, leaving the top exposed.
• Return to the oven for 25-30 minutes, checking halfway through until the top is golden and tinged brown. Brush with extra glaze to give a shining finish.
• To make the sauce, mix the two mustards and sugar together in a bowl. Add the remaining ingredients, season and stir to combine.
• Sit the ham on a board, remove any cocktail sticks and carve into slices, serving with the double mustard sauce and garlic potatoes (see tips below).

CREAMY MUSTARD PORK

Steps:

• Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
• Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.

EASY PICCALILLI

Steps:

• Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.
• Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.
• Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.