• Mix with sauces for that extra zing.
• Makes a lovely crunchy topping when mixed with breadcrumbs.
• Combine with butter to make a butterpat for meat & fish.
• Cream with mashed potatoes and potato salads.
• Thicken by adding water then blitzing with a stick blender or mix with mayonnaise.
• Mix seed mustards with grated cheese to grill on toast or on water crackers.
Sids Wine and Pepper Mustard is a wee bit fancy, and has a whole lot more kick to it than the Fenugreek mustard. I guess the combo of the pepper and mustard heat, with the wine in the vinegar as well as extra wine make for a full flavour mustard! the colour of the spread is creamier than the others in the range as well.
I used this in several ways as part of my cooking this week. Firstly I baked some chicken drumsticks for dinner one night. I usually do a honey mustard store-bought sauce, but this time I decided to make my own. I chopped up an onion and added some cream, wine and pepper mustard as well as some garlic sauce. Then I simmered the sauce until it reduced down. The colour and smell was great.
I poured the sauce onto the chicken for my husband and I. I got my child to try the sauce but it was a bit too flavourful for her. I enjoyed it very much and my husband was impressed with the effort I had put in. It made our dinner really fancy.
The next thing I tried with this one was to mix it into my grated cheese this evening. I then topped my macaroni cheese dinner with the mustard/cheese mixture. I grilled this and it made for a delicious grilled cheese topping to our pasta. My husband was delighted. It was the first time in years I have seen him eat that meal without adding loads of pepper. The intense flavour of this one meant it really stood out for me. I think it was my favourite, though the Fenugreek came a very close second.
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We use real NZ pork. This is seasoned with our own recipe rub, smoked with mesquite and slow cooked for up to 16 hours. Like the beef, it is so tender it falls apart and melts in your mouth.
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