Pastaval2019

Cooking Contest with Maille Mustard

Maille Mustard Competition © Food and Drink Glasgow Blog

Maille Culinary Challenge

 

Food and Drink Glasgow Food Blog were invited by Maille to enter their “Maille Culinary Challenge” to share recipes and ideas of incorporating Maille products.  It was a struggle, mustard – you slap it on ham and that’s it?! We picked two ingredients and waited to see if we were successful in getting them.

 

Box from Maille © Food and Drink Glasgow Blog
Box from Maille © Food and Drink Glasgow Blog

Check out the gorgeous packaging, v posh eh?

ooh looks posh © Food and Drink Glasgow Blog
ooh looks posh
© Food and Drink Glasgow Blog

 

Two special ingredients © Food and Drink Glasgow Blog
Two special ingredients
© Food and Drink Glasgow Blog

 

Hurrah we received our Mango Vinegar and Colombo Spiced Mustard.

The blend of vinegar and Mango puree can be found here and the Colombo Spiced Mustard here.

We had no idea what Colombo spices were. They are  mild curry spices from Martinique and Guadeloupe. Ideal for pork, chicken, goat, lamb or vegetables. Colombo is a traditional blend of French, West- and East Indian spices. Combining turmeric, brown mustard seed, hot pepper, coriander, West Indian bay leaf, thyme, black peppercorn and allspice. In the Guadaloupe and Martinique, Colombo is always made using a mix of meat and vegetables with a hint of tamarind. Great for combinations of chicken, goat or pork with vegetables such as potato, tropical root vegetables, pumpkin or eggplant.

After a good while with our thinking caps on, we came up with three recipes.  We hope you like them too!

Superfood salad with Mango Vinegar drizzle

Maille  - Mango Vinegar Superfood Salad © Food and Drink Glasgow
Maille – Mango Vinegar Superfood Salad
© Food and Drink Glasgow

 

4 course servings
Ingredients
  • scattering of pistachio nuts
  • Handful of salad leaves or baby spinach per plate
  • 1 packet blackberries
  • 1 packet raspberries
  • 2 small avocados, halved, peeled, pitted, and thinly sliced
  • Mango Vinegar
Instructions
  1. Arrange the salad leaves, berries, and avocado on serving plates. Drizzle Maille Mango Vinegar over the salad. Top with scattered pistachio nuts

We used Pistachio Nuts as we had them in the cupboard, you could toast pine nuts and add.

Maille  - Mango Vinegar Superfood Salad © Food and Drink Glasgow
Maille – Mango Vinegar Superfood Salad
© Food and Drink Glasgow

 Columbo Spiced Butternut, Sweet Potato and Prawn

 

Dormouse Tea  © Food and Drink Glasgow Blog
Dormouse Tea
© Food and Drink Glasgow Blog

We chose to cook our rice in some Jasmine tea from Dormouse Tea to add another level to the flavours in the dish.

Jasmine Tea from Dormouse Tea © Food and Drink Glasgow Blog
Jasmine Tea from Dormouse Tea
© Food and Drink Glasgow Blog

 

Maille Mustard Competition Ingredients © Food and Drink Glasgow Blog
Maille Mustard Competition
Ingredients
© Food and Drink Glasgow Blog

 

4 course servings
Ingredients
  • 1 can of Coconut Milk
  • 1 red pepper
  • handful of Okra
  • 1 small packet of prawns
  • 2 red onions sliced
  • 1 butternut squash cubed and part cooked.
  • 1 Sweet Potato cubed and part cooked.
  • Ginger
  • Garlic
  • Kaffir lime skin (four slices)
  • 2 tablespoons of Maille Mustard Colombo Spice
Instructions
1.   Place wok or large pan on a medium heat.  Fry red onions and peppers in garlic and ginger until browned.
2.   Add part- cooked potato and butternut squash, cook for around 2 minutes.
3.   Add Okra, cook for around 2 minutes.
4.   Add coconut milk, mustard, kaffir lime and prawns, lower heat and cover, cook for 3-4 minutes.
5.   Remove Kaffir Lime leaves.  Remove from heat and serve on warmed plates with drained rice.
Serve with lime juice, fresh herbs and chilli if desired.

 

Maille Mustard Competition  © Food and Drink Glasgow Blog
Maille Mustard Competition
© Food and Drink Glasgow Blog

 

Butternut Squash, Prawn and Sweet Potato Columbo © Food and Drink Glasgow Blog
Butternut Squash, Prawn and Sweet Potato Columbo
© Food and Drink Glasgow Blog

 

 We added a mini naan bread too, as we are always hungry!

 

Mango and Passion Fruit Roulade

 

Maille Mango Vinegar © Food and Drink Glasgow Blog
Maille Mango Vinegar
© Food and Drink Glasgow Blog

 

  • 3 large egg whites
  • 175g caster sugar
  • 1 level tsp cornflour
  • 1 tsp Maille Mango Vinegar

Filling

  • 1 tbsp golden caster sugar
  • flesh from 2 large, ripe passion fruits
  • 2 mangoes, peeled and cut into small chunks
  • 200g tub  Greek yogurt
  • Sprinkle of Maille Mango Vinegar
  1. Preheat the oven to 150C/ gas 2/fan 130C. Line a 33x23cm swiss roll tin with non-stick baking parchment. Beat the egg whites with an electric whisk until frothy and doubled in bulk. Slowly whisk in the caster sugar until thick and shiny. Mix the cornflour, Maille Mango vinegar and vanilla extract, then whisk into the egg whites.
  2. Spoon into the tin and level the surface carefully, so you don’t push out the air. Bake for 30 minutes until the meringue surface is just firm.
  3. Remove from the oven and cover with damp greaseproof paper for 10 minutes. Dust another sheet of greaseproof paper with icing sugar. Discard the damp paper and turn the meringue out on to the sugarcoated paper. Peel off the lining paper, then spread yogurt over the meringue and scatter with mango and passion fruit. Drizzle with Mango Vinegar.  Use the paper to roll up the roulade from one short end. Keep the join underneath. Sift a little icing sugar on top if you like.
Maille Mango Vinegar Mango and Passion Fruit Roulade © Food and Drink Glasgow Blog
Maille Mango Vinegar Mango and Passion Fruit Roulade © Food and Drink Glasgow Blog

 

 Once collapsed roulade!

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  • Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read. Can be found with gin or a pint in hand.

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