Wholegrain Mustard

Wholegrain Mustard is Coarse in texture and mild in flavour, this delicious mustard is as versatile as it is tasty. Perfect with sausages. Great as a coating for grilled chicken – spoon a dollop into your mashed potato: a taste sensation. Whole grain mustard is simply a mustard that has been ground just enough to form a paste, but not so much that it fully breaks down all the mustard seeds, creating a thick, coarse texture.

Here’s a great recipe that uses wholegrain mustard.

Mustard roast beef with Herby Yorkshires.

Ingredients

1.3kg (2 1/2lb) joint beef topside
30ml (2tbsp) grainy mustard
30g (1oz) fresh thyme
25g (1oz) fresh rosemary
30ml (2tbsp) sunflower oil
2 parsnips, each one cut into 8
1 large carrots, grated
2 turnips or 1 swede, peeled and cut into chunks
15ml (1tbsp) red wine vinegar
150g plain flour
3 eggs
250ml (9fl oz) semi-skimmed milk.

Method

Heat the oven to gas 6, 200ºC, fan 180ºC fan. Then take the beef out of the fridge for about 20 minutes before it goes into the oven to come up to room temperature. Rub the beef all over with the grainy mustard and some salt. Finely chop about 1 tbsp of each of the herbs and set these aside for the Yorkshires. Roughly chop the rest and scatter these and all the veg into a medium size roasting tray. Toss with half the oil, vinegar and some salt and pepper, and toss everything together. Place the beef on top.
Roast in the oven for 50 minutes for medium-rare beef, take it out halfway through pour the juices into a jug and turn the veg. Add an extra 5-15 minutes for medium to well done. While the beef cooks make the batter, whisk the flour and eggs with a pinch of salt until you have a really thick but lump-free mixture. Start adding the milk when it becomes hard to whisk the batter anymore. Mix until lump free, then stir in the herbs.
10 minutes before the end of the beef cooking time fill 12 holes of a muffin tin with a little vegetable oil and put this in the oven. Take the beef out and cover with foil to rest the meat, put the veg back in the oven, on the bottom shelf to crisp up. Divide your batter between the oiled holes and put it back in the oven, above the veg. Cook for 25 minutes, until puffed up and golden, don’t open the door during this time or the puddings will sink.
Thinly slice the meat, saving a portion for your leftover recipe, about 150g (5oz). Serve with the Yorkshires and root veg, warm the reserved juices from the pan and drizzle these on top.