Mustard Gravy Food

CHICKEN WITH MUSTARD GRAVY

Steps:

• Rub chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium heat, cook chicken in butter for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the mustard, milk, basil, parsley, and remaining salt and pepper. Cook and stir over low heat until heated through. Remove from the heat; stir in sour cream. Serve with chicken.

BANGERS AND MASH WITH MUSTARD GRAVY

Steps:

• For the bangers: Put the cumin and fennel seeds in a small saute pan and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Transfer the seeds to a spice grinder and grind to a powder.
• Put the pork chunks through a sausage grinder into a bowl. Add the ground cumin and fennel and the chiles, sprinkle with salt and pepper and mix together. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
• Divide the pork mixture into sixteen 3-inch patties, each about 3 ounces. Wrap each patty in caul fat.
• Heat 2 tablespoons of canola oil in a large nonstick saute pan over high heat until it begins to shimmer. Sear half of the patties on both sides until golden brown and the sausage is cooked through, about 5 minutes per side. Transfer to a baking sheet and repeat with the remaining patties.
• For the kale pesto: Heat 2 tablespoons of the oil in a large saute pan over low heat. Add the garlic and cook until lightly golden brown and soft; transfer the garlic to a food processor.
• Increase the heat to high, add the kale and a splash of water to the pan and cook, stirring occasionally, until the kale is soft. Transfer the kale to the food processor and add the parsley, Parmesan, green onions, the remaining 1/4 cup oil and some salt and pepper and pulse until smooth. Transfer to a bowl.
• For the mash: Put the potatoes in a large saucepan, cover with cold water by 2 inches and add 2 tablespoons kosher salt. Bring to a boil and cook until tender, about 25 minutes.
• For the beer-mustard gravy: While the potatoes are cooking, melt the butter in a medium saucepan over medium heat. Add the shallots and cook until soft. Add the flour and cook for 1 minute. Whisk in the beer and cook until completely reduced. Add the chicken stock, turn up the heat and cook, whisking occasionally, until thickened and the flour taste has been cooked out, about 5 minutes. Remove from the heat, whisk in the honey and mustard and season with salt and pepper. Keep warm.
• Preheat the broiler.
• To finish the mash, drain the potatoes well, return them to the pan and return the pan to the burner to dry them out for a minute. Run the potatoes through a food mill set over a large bowl. Add the warm cream and butter and mix until smooth. Fold in the mascarpone and season with salt and pepper. Add some of the kale pesto and marble in until swirled.
• To finish the bangers: Top each of the patties with some of the grated Cheddar and place under the broiler until melted and bubbly.
• Serve the bangers with the mash and beer-mustard gravy.

CRISP ROAST PORK WITH HONEY MUSTARD GRAVY

Steps:

• Heat oven to 240C/220C fan/gas 9. Pat the pork all over with kitchen paper. Lightly rub all over with oil and sprinkle liberally with salt. Cook for 20 mins, turn down the oven to 190C/170C fan/gas 5, then cook for 30 mins per 500g (about 2 hrs). Remove from the tin, place on a serving plate and loosely cover with foil.
• Pour off excess fat from the tin. Add stock to the tin, then stir to incorporate meat juices and sticky bits at the bottom. Pour through a sieve into a small pan. Add mustard, honey and thyme, plus juices from the resting meat. Stir and simmer for 5 mins until starting to turn syrupy. Serve alongside the pork.

MEATLOAF WITH MUSTARD AND SOUR CREAM GRAVY

Steps:

• Preheat the oven to 375 degrees F.
• Line the glass loaf pan with the bacon, centering the strips lengthwise in the pan, letting the ends hang over the short edge.
• Lightly beat the eggs in a large bowl. Add the ketchup and sour cream and mix. Add the breadcrumbs, onions and garlic, stirring to incorporate, and sprinkle with salt and pepper. Mix in the sausage, breaking it up to season the egg mixture evenly. Mix in the ground beef, using your hands to mix gently but thoroughly. Press the meatloaf mixture firmly into the loaf pan with the bacon, shaping the meat into a loaf shape. Unmold the meatloaf by turning the pan upside-down, and tapping the bottom to release the meatloaf. Tuck the bacon under the loaf, and place it bacon-side up on a foiled or parchment-lined baking sheet. Bake until the meat registers 160 degrees F, 50 minutes. Let rest 10 minutes before slicing. Serve with Mustard and Sour Cream Gravy.
• In a saucepan, heat the butter over medium heat, add the onions and saute until the onions are soft, about 6 minutes. Sprinkle the flour on top of the onions and cook for 1 minute, stirring. Turn up the heat to medium-high and whisk in the stock and 1/2 cup water. Cook at a simmer, whisking frequently, until the gravy begins to thicken. Turn off the heat and whisk in the sour cream, and then the mustard and Worcestershire sauce. Taste before adding salt and pepper. Serve on the meatloaf.

MUSTARD GRAVY

Steps:

• In a heavy saucepan over medium heat, melt butter.
• Blend in flour, salt and pepper.
• Cook, stirring constantly, until mixture is smooth and bubbly.
• Stir in milk and bring to a boil.
• Boil and stir 1 minute.
• Stir in mustard and horseradish, stirring until heated through.
• Serve warm.

ONION AND MUSTARD GRAVY

Steps:

• Gather the ingredients.
• Over a gentle heat, melt the oil and butter in a large saucepan. Add the finely sliced onion and cover the pan with a lid. Cook the onions slowly for approximately 10 minutes or until the onions are soft and translucent. Have a peek now and again to make sure the onions are not browning.
• Add the sugar plus the balsamic vinegar to the onions and stir well. Cover again with the lid and continue to cook for a further 5 minutes, again taking care to make sure they do not burn.
• Remove the lid from the pan, raise the heat slightly and pour in the dark beef stock. Gently boil uncovered for 5 minutes to reduce the gravy by roughly a third.
• In a heatproof jug or bowl mix the corn flour/starch with the cold water to create a thin paste.
• Pour a little of the hot gravy into the cornflour mixture and mix thoroughly. A very thick paste will start to form so add more gravy to thin this down to create a thick pouring liquid.
• Pour the thickened gravy mixture back into the gravy in the pan, add your chosen mustard, raise the heat to a rolling boil and boil for 10 minutes or until the gravy thickens slightly.
• Taste the gravy to decide if you want more mustard, add if needed. Season with salt and pepper to taste. Cook for a further 3 minutes. The gravy is now ready to serve. If not serving immediately keep warm until needed.

ENGLISH MUSTARD SAUCE

Steps:

• Put the shallots, wine, bay leaf and sugar in a pan and set over a medium heat. Simmer until the wine has reduced by half and the shallots have softened. Stir in the 2 mustards and crème fraîche. Serve warm or cold.

MUSHROOM-MISO-MUSTARD GRAVY

Steps:

• 1. Melt the butter and olive oil together in a large skillet, well sprayed with cooking spray, over medium heat for about 1 minute. Add the onion and sauté, stirring often, for about 4 minutes, or until the onion begins to soften. Raise the heat slightly and add the mushroom caps. Continue cooking, stirring often, for 5 to 6 minutes more.
• 2. Pour the vegetable stock into a medium saucepan or Dutch oven, preferably nonstick, and warm over medium-low heat.
• 3. Pour the wine into a food processor and add the garlic, flour, golden miso, dark miso, nutritional yeast, and mustard. Buzz together to form a paste.
• 4. Whisk the paste into the warmed, but not hot, vegetable stock. Gently bring to a boil, then reduce to a simmer. Take a ladleful of this liquid and swirl it into the sautéed mushroom mixture, stirring well to scrape up any little flavorful bits from the bottom of the skillet. Add the mushrooms, onions, and liquid to the pot with the stock, scraping the sauté pan clean.
• 5. Reduce the heat to very low and let the sauce simmer very gently, stirring occasionally, for about 30 minutes. Correct the seasonings with salt (you'll need little, if any, since miso is salty) and a lot of pepper. Serve hot, ladled over whatever good thing you are serving.

HERB-STUFFED PORK ROAST WITH MUSTARD GRAVY

Steps:

• Let pork sit at room temperature 30 minutes. Preheat oven to 400 degrees. In a food processor, puree parsley, oil, fennel seed, and garlic until smooth. Add raisins; pulse until finely chopped. Season with salt and pepper.
• On a cutting board, hold a knife parallel to bones of pork and cut down about 2 inches, being careful not to remove ribs.
• Turn pork so bones lie flat against board. Steadying pork and holding knife horizontally, continue to cut, unrolling pork, until you have a flat 1 1/2-inch-thick piece. Season with salt and pepper.
• Evenly spread herb mixture on top, leaving a 1/2-inch border. Tightly roll pork toward bones and secure with kitchen twine between bones. Season generously with salt and pepper. Place pork in a heavy-bottomed metal roasting pan.
• Roast until an instant-read thermometer inserted in center reads 145 degrees, about 1 hour. Transfer pork to a cutting board, tent with foil, and let rest 30 minutes. Pour pan drippings into a measuring cup and skim fat. Set pan across 2 burners.
• Add wine to pan and cook over medium, scraping up browned bits with a wooden spoon, until wine is reduced by half. Whisk in flour, then slowly whisk in broth and pan drippings. Cook, whisking, until gravy is thickened, 4 minutes. Stir in mustard and season with salt and pepper. Cut pork into chops and serve with gravy.

CHICKEN WITH CREAMY MUSTARD GRAVY

Steps:

• Rub chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• In a large skillet over medium heat, cook chicken in butter for 6-8 minutes on each side or until no longer pink.
• Remove and keep warm.
• In the same skillet, combine the mustard, milk, basil, parsley, and remaining salt and pepper.
• Cook and stir over low heat until heated through.
• Remove from the heat; stir in sour cream.
• Serve with chicken.

CHICKEN WITH MUSTARD GRAVY

Steps:

• Rub chicken with 1/4 teaspoons salt & 1/8 teaspoon pepper.
• In large skillet over medium heat, cook chicken in butter for 6-8 minutes on each side or until no longer pink. Remove & keep warm.
• In same skillet, combine the mustard, milk, basil, parsley, and remaining salt & pepper.
• Cook & stir over low heat until heated through. Remove from the heat, stir in sour cream. Serve with chicken.