Recipes: Making a Meal out of Maille

Galvin Bistrot de Luxe’s BBQ and Southern Fried Rabbit Legs with Rosemary Honey Mustard Mayonnaise (pictured above)

Makes: 2 portions
Preparation time: 45 minutes (24 hrs for marinating)
Cooking time: 40 minutes

Ingredients:

Rabbit and coating
4 rabbit legs
200g flour
2 eggs, whisked

Buttermilk marinade
500ml buttermilk
200g breadcrumbs
1 tsp cayenne
1 tsp paprika
1 tsp garlic powder
½ tsp salt
½ tsp black pepper

BBQ sauce
200g tomato ketchup
100ml Bourbon whiskey
3 tbsp brown sugar
3 tbsp light molasses
3 tbsp cider vinegar
2 tbsp Worcester sauce
1 tsp Maille Dijon Originale mustard
1 tsp onion powder
1 tsp garlic powder
Salt and pepper, to season

Rosemary honey mustard mayonnaise
150ml vegetable oil
1 egg yolk
1 tsp Maille Rosemary Honey mustard
1 tsp water
1 tsp cider vinegar
½ tsp lemon juice

BBQ rub
1 tsp brown sugar
1 tsp white sugar
1 tsp salt
1 tsp cayenne
1 tsp mustard powder
1 tsp garlic powder
1 tsp onion powder
½ tsp ground pepper
¼ tsp paprika

Method:

Preparation
1. Slowly mix together all the ingredients for the buttermilk marinade.
2. Cover the rabbit legs in the buttermilk mix and leave overnight, for 24 hours.

Method
1. Combine all the ingredients for the BBQ sauce.
2. Pour the BBQ sauce over the rabbit legs at intervals whilst cooking on a chargrill pan. Cook for 6 minutes on each side and drain excess oil.
3. While the rabbit legs are cooking, create the rosemary honey mustard mayonnaise by whisking together all the ingredients, except the vegetable oil. Slowly add the vegetable oil while whisking to create a mayonnaise.
4. Mix together all the ingredients for the BBQ rub mix.
5. Whisk the two eggs to form a coating mix. 6. Lightly dust the rabbit legs in flour, before dipping it in the whisked egg. Shake off the excess before rolling in the BBQ rub mix.
7. Lightly shake off any excess BBQ rub mix and fry for 2-3 minutes in a shallow frying pan with vegetable oil.
8. Assemble the rabbit legs on a serving board with garnish.

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Fink’s Salt and Sweet’s Seared Tuna Tataki with Ponzu Dressing and a Mustard Crisp Hat

Serves: 2
Preparation time: 65 minutes (45 minutes chilling time)
Cooking time: 5 minutes


Ingredients:

Fish
250g piece of sashimi-grade tuna loin (about 10cm long, 4cm square), lightly oiled
White sesame seeds
1 tbsp peanut oil

Dressing
1 tbsp lemon juice
½ tbsp dashi stock
½ tbsp rice vinegar
1 tsp mirin
2 tsp sesame oil
1 tsp ginger, grated
1 tsp soy sauce
1 tsp white sesame seeds
½ tsp Maille Dijon Originale mustard

Mustard crisp (makes 8)
2 tbsp Maille Dijon Originale mustard
1 tbsp horseradish, grated
1 tbsp vegetable oil
1½ tbsp panko breadcrumbs
½ tsp corn flour

Salad garnish
Cucumber
Daikon
Beetroot, ribboned and finely sliced
Edamame (optional)

Method:

Tuna and dressing
1. Lightly salt the oiled tuna, and roll it in the sesame seeds, pressing gently to form a crust.
2. Heat the peanut oil in a large frying pan over a high heat.
3. Add the tuna and cook on each side until lightly seared. It should cook for no more than 15-20 seconds on each side.
4. Leave to cool, wrap in cling film and refrigerate until firm (45-50 minutes).
5. Whisk all the dressing ingredients together. Season to taste. If you like it lighter, add a squeeze of lime.

Mustard crisp
1. Pre-heat oven to 180C/350F/gas mark 4.
2. Mix all ingredients to form a loose paste.
3. Sandwich a teaspoon of the mustard mixture between an oiled cast iron tray and a piece of oiled silicone paper. Place another cast iron tray on top of the silicone paper to flatten.
4. Bake for 6 minutes.
5. When taking the crisps out of oven, carefully scrape them with a flat spatula to loosen from the pan, and leave to cool and crisp on a piece of kitchen paper.

Salad garnish
1. Ribbon the cucumber, daikon and beetroot. At the restaurant, we slice these strips into super fine threads, but if you prefer them thicker, go chunky!

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Bibendum’s Sautéed Scallops with Wholegrain Mustard and Rosemary Beurre Blanc, Samphire and Crispy Pancetta

Makes: 4 portions
Preparation time: 20 minutes
Cooking time: 15 minutes

Ingredients:

Beurre blanc
2 shallots, chopped
50ml white wine vinegar
Rosemary, finely chopped
125g unsalted butter, cut into small knobs and kept cold
1 tbsp Maille Wholegrain mustard

Scallops
12 scallops, cleaned with roe intact
Bunch of fresh samphire, cleaned and washed
8 thin slices of pancetta

Method:
1. In a frying pan, sauté the shallots until golden brown. Add the white wine vinegar and rosemary and simmer gently for 2-3 minutes to reduce the liquid.
2. Add the butter to the vinegar and shallot reduction to make a beurre blanc.
3. Ensure the butter is cold and whisk thoroughly from the beginning to create a stable emulsion and creamy colour. Stir in the Maille Wholegrain mustard.
4. In a separate frying pan, sauté the scallops in clarified butter until golden.
5. In another smaller pan, wilt the samphire in butter.
6. Bake or grill the pancetta until crisp.
7. To assemble, build the samphire on the plate, topped with the scallops. Pour the beurre blanc over the top and garnish with the crispy pancetta.

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Wildes Cheese’s Welsh Rarebit

Serves: 2
Makes: 4 Slices
Preparation time: 15 minutes
Cooking time: 10-15 minutes

Ingredients:
3 tbsp dark beer
2 tbsp Maille Honey mustard
15g unsalted butter, plus more for the bread
2 tsp Worcestershire sauce
120g mustard washed St Bruce cheese, grated (Alternative: mature cheddar)
2 medium free-range egg yolks
4 slices local sourdough
2 heaped teaspoons fruit chutney
Salt and pepper

Method:
1. Add the beer with the Maille Honey mustard into a small pan and stir to combine.
2. Add the unsalted butter and Worcestershire sauce.
3. Heat gently until the butter has melted.
4. Add in the grated cheese and stir to melt, not allowing it to boil.
5. Once the mixture is smooth, season and remove from heat. Allow to cool until just slightly warm before beating in the egg yolks.
6. Butter the underside of the bread and toast in a dry pan.
7. Lay the buttered side of the pieces of bread down on a chopping board.
8. Spread the chutney thickly over the bread and add the cheese mixture on the top.
9. Grill for 20-30 seconds until lightly browned and bubbling.