Mustard recipes from Perth Pepper and Pestle

PERTH PEPPER AND PESTLE
MUSTARD RECIPES

This page contains recipes for:
Mint/Mustard Crusted Short Leg of Lamb
Red Pepper Glazed Ham
Mustard Grilled Ham Potato Salad
Curry Mustard Marinated Lamb with Asparagus Couscous & Garlic Mint Yogurt
Mustard Grilled Eggplant "Bruschetta"
Grilled Eggplant and Curry Mustard Couscous

...enjoy the scroll!!

Mint/Mustard Crusted Short Leg of Lamb

1.5 Kg Short Leg of Lamb	3 cloves garlic, crushed
Salt and Pepper to taste	1/3 jar of Perth Pepper and Pestle Mustard

Preheat oven to 450º F. Liberally sprinkle lamb with salt/pepper and coat with crushed garlic. Place into preheated hot oven to sear outer surfaces, about 20 minutes. Remove from the oven and spread generously, with a coat of mustard, pressing lightly to adhere. Return to oven for about 5 minutes to dehydrate the mustard coat. Then remove mustard-coated lamb from oven, and reduce temp to 250º F.

Crust:

4 tbsp Verdi Epicurean Chablis Mint Jelly	2 cloves (or more!!!) garlic, crushed
1/2 Cup coarse bread crumbs	1 tbsp olive oil

Mix all ingredients together. Spread the crust mixture ove the mustard layer and return lamb to oven and cook until desired doneness. Medium rare, internal temp 295º F (about 45 minutes). When done, crust will be lightly golden brown, however, you may need to brown it further under the broiler, depending on your cooking time!!

Red Pepper Glazed Ham

...cook ham as per instructions and during the last 20 minutes begin the glazing process.

Remove ham from the oven and drain most of the water from the roasting pan. Brush the ham completely with a thin coat of Perth Pepper and Pestle Original Sweet Mustard. Return to the oven to dehydrate this mustard, about 5 minutes. Repeat with another coat and return it again to the oven to dry out.

Now it is ready to be glazed, with Perth Pepper and Pestle Red Pepper Jelly (your choice of flavour) of course !!! Carefully coat the ham with red pepper jelly straight from the jar, DO NOT melt the jelly first. There is also no need to continue to bake at this point. If you are very careful with spooning on the jelly, there will be NO jelly in the bottom of your pan ...Guaranteed!!! The important thing is to establish the mustard layer first. as it will become a sponge to the jelly!!

Mustard Grilled Ham Potato Salad

Mustard Grilled Ham

2 to 3 lbs boneless ham	8 tbsp PP&P mustard of your choice
3 tbsp oil

Trim the outside tough "skin" of ham. Rip ham into very large chunks. In a bowl, mix mustard and oil. Toss ham chunks into mustard mixture (depending on size of ham, add more coating). Place onto foil / parchment paper & broil til lightly charred. Turn pieces of ham and continue broiling until other side is also nicely charred. Remove from oven. Arrange attractively on plate & serve immediately.

Potato Salad

8 boiled new potatoes (preferably skin on)	4 cups mustard grilled ham
1 medium onion, thinly sliced	2 cups asparagus, cut in 1" pcs (optional)
1 cup celery, finely chopped	finely chopped green onion (optional)

Optional Ingredients: Hard boiled eggs, radish, carrots, peas, green peppers, red roasted peppers...

Dressing:

1/2 cup PP&P mustard (any flavour)	4 slices crispy cooked bacon, chopped
1/2 cup sour cream (or mayo, or 50/50)

Chop potatoes coarsely. Add all other ingredients of your choice. In a seperate bowl, combine all ingredients for dressing and add to potatoes and other ingredients. Garnish with asparagus and finely chopped green onions. Enjoy.....

Curry Mustard Marinated Lamb
with Asparagus Couscous & Garlic Mint Yogurt

1 boneless leg of lamb	salt to taste
1 jar PP&P Curry Mustard	Greek Olive Marinade Oil (to drizzle

Cut lamb into irregular chunks about 5" x 4" (using a mallet, pound 2" thickness if necessary). Deeply score the fat layer about 3/4" diagonals. Lightly score the meat over the entire surface (lots of scoring will hold the mustard and help tenderize). Place meat and mustard into a plastic bag to marinate 8 hours or overnight. Place lamb onto broiling tray and drizzle with Greek Olive Marinade oil. Broil til well caramelized. Turn to other side til lightly brown (DO NOT OVER COOK). Flip. Turn off broiler. Transfer pieces to ovenproof platter, return to oven and let lamb rest for 10-15 minutes (collect drippings from broiling pan for the couscous recipe).

Asparagus Mustard Couscous

Drippings from broiling pan	1 cup chopped asparagus
2 tbsp PP&P Curry Mustard	1 cup medium couscous
Water	salt to taste

Combine pan drippings, mustard and enough water to equal 1 cup. Add asparagus. Bring to a boil. Quickly stir in couscous. Place tight fitting lid. Remove from heat and let it sit for 5 minutes. Before serving, fluff with a fork.

Garlic Mint Yogurt

1 cup Liberty Mediterranean Yogurt (10% MF)	Sprigs of fresh mint to garnish
2 cloves garlic crushed	1 to 2 tbsp fresh mint chopped (or 2 tbsp Chablis Mint Jelly)

Blend Yogurt, mint and garlic together. Save sprigs for plating with the lamb.

To serve: Generously drizzle each plate with Greek Olive Marinade oil. Place couscous off centre onto plate and rest grilled lamb onto couscous. Garnish with garlic mint yogurt and sprigs of fresh mint leaves.

Tips: Do not over cook the lamb. If you do, chop lamb into small pieces and serve in left over couscous. Or slice thinly and serve in a pita with the garlic mint yogurt and lettuce.

Marinated Greek Olives... Use this flavoured Oil in the above recipes

2 cups Greek Kalamata Olives (preferably pitted), drained	3 tbsp PP&P Greek Olive Spice
3/4 cup Olive Oil	6-10 cloves crushed garlic, or more
1/4 cup Canola Oil	2 Bay leaves, for decoration

In a Ziploc sealable container, combine all the ingredients. Refrigerate up to 6 months, stirring often.

Mustard Grilled Eggplant "Bruschetta"

2 Italian Eggplant	'Marinated Olive', for brushing
2 Stripetti Eggplant	PP&P Mesquite Sea Salt to sprinkle
PP&P Curry Mustard for dolloping

Wash eggplant and cut into 3/4" - 1" severe diagonals, crosswise (try to get as much skin as possible facing upward, this will support the centre).
Brush each side lightly with 'Marinated Olive' oil and sprinkle lightly with the Mesquite Sea Salt.

Grill on med-high heat til golden. Turn over and dollop with curry mustard. Return to grill, lid down, and grill til underside is nicely browned. Allow to cool on a rack.

Serve as hors d'oeuvres or as a vegetable side dish or as a main course on a plate of black olive & red pepper couscous.

Grilled Eggplant and Curry Mustard Couscous

2 Italian eggplants	3 big dollops PP&P Curry Mustard
olive oil	2 1/4 cups vegetable stock
black pepper	2 cups couscous
salt	1 cup diced carrots
garlic powder

Wash eggplant and slice length wise, 1/2" thick. Lightly brush each side with olive oil and sprinkle black pepper, salt, and garlic powder to season. Grill on medium high heat until golden. Turn over and also grill until golden.
Remove from grill and cut into 1" cubes. In a pot, combine vegetable stock, 2 big dollops of Curry Mustard, and diced carrots. Bring to a boil. Quickly stir in couscous. Place tight fitting lid. Remove from heat and let sit for 5 minutes. Fluff couscous with a fork. Add grilled eggplant and another big dollop of Curry Mustard. Garnish with fresh basil and serve. Enjoy !!