Apparently the first Saturday in August (i.e. Saturday 4 August) marks National Mustard Day. Sound familiar? No? Well, it’s news to me too! Reading up more about it, I believe that it is celebrated more in the U.S. than anywhere else. You can find out more about the National Mustard Museum and the event itself here.
I think overall Dijon Mustard has to be my favourite. I use it in various salad dressings, with mac and cheese but more often with chargrilled meat. I really like the sharp vinegary taste. No surprise that Dijon is regarded as the mustard capital of the world. Indeed, the last time we visited Paris we stumbled across this charming Maille mustard shop. It has a lot of character, doesn’t it?
I’ve also read that owing to its antibacterial properties, mustard does not require refrigeration; it will not grow mould, or harmful bacteria but I’m not sure how reliable this information is and I would prefer to keep mine in the fridge once opened.
So, in a fitting tribute to celebrate National Mustard Day with my chums in the USA, I’m making my mustard and honey glazed chicken with grilled red pepper, tomato and rocket salad. Very easy. Requires minimal preparation and cooking time.
The most time consuming task involved in making this dish is grilling the pepper so start right away on this before you do anything else. Obviously, each grill is different but you want to achieve a blackened look all over the pepper. When I grill peppers, I get the most amazing smell in my home – think barbeques, think Summertime, think beach! I love how the pepper renders itself to the heat, collapsing and producing the most delicious sweet and sticky juice. I always find it easier to remove the skin shortly after it comes out of the grill. Hopefully, you will end up with something like the picture below. The juice can be used in the salad dressing.
The honey and mustard glaze is simple. Use a clear, runny honey, some wholegrain Dijon mustard and a couple of drops of olive oil and mix them together in a small dish.
Because the chicken is grilled, I want to ensure the meat is cooked evenly and I use a kitchen mallet to tenderize and even out the surface of the chicken breast.
In no time at all, you can have a mid-week healthy meal that rates high on your taste buds! Ideally I would use Cider vinegar with the salad but had run out so used white wine vinegar instead. Oops, I forgot to include it in the shot below!
Here are the ingredients you will need:
I’m entering this recipe into Javelin Warrior’s Made with Love Mondays Challenge which focuses on cooking dishes from scratch. It’s a great blog. I would encourage you to pay a visit and also have a look at the Tuesday Tutor section which features a blogger each week and follows a step by step way of reproducing one of their dishes.
I have still to try Irish mustard which is a wholegrain type blended mustard using whiskey, stout (e.g. Guinness) and honey. Sounds good doesn’t it? But perhaps more suited to an Autumnal/Winter dish. What is your favourite mustard and how do you use it ? Do let me know in the comments below!
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