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In Maille, Recipes, St Mametby

A Great Burger

A Great Burger

A Great Australian Burger

Ingredients for the cornichon salad:

4 oz. drained Maille cornichon classic
1 avocado
2 tsps. Lime juice
1 tbsp. Maille Dijon original mustard
2 tablespoons of chopped fresh coriander

Ingredients

To add the Aussie touch, choose from

4 slices of pineapple or St Mamet Pineapple
2 large cooked and sliced beetroots
2 oz. grilled red capsicums
4 slices of cheddar cheese
1 tsp. Maille Dijon honey mustard

6 brioche burger buns
6 patties Beef, Vegetarian

Make With

Preparation

  1. Add the cornichons, limes, avocado, coriander and Maille Dijon mustard to a mini food processor and pulse to chop to a chunky paste.
  2. Cook the patties on a medium BBQ or on a hot grill plate or in a heavy base pan and cook on each side for 3 mins. (If you are making Vegetarian patties cook in a hot non stick pan until golden on both sides, or cook in the oven on 350° F).
  3. If you are adding cheese add this on the top of the patty after you flip it.
  4. In the meantime, slice the buns lengthwise, separate the cornichon salad between the burgers or as much as you desire and use the leftover as a side with chips.
  5. Smear the top bun with Maille Dijon honey mustard.
  6. Once the patties are cooked place on the cornichon salad, add your preferred ingredients, top with the top bun and serve.

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Mustard-Coated Salmon

Sliders with Dijon Aioli & Cornichon Garnish

Sliders with Dijon Aioli & Cornichon Garnish

Ingredients

For the patties:
2 pounds ground beef
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
4 ounces cheddar cheese, cut into 15 small slices

For the aioli:
3 tablespoons Maille Dijon Originale
1/2 cup mayonnaise

For serving:
Mini burger buns
Maille Originale Cornichons

Make With

Preparation

  1. Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper (or coat with cooking spray) and set aside.
  2. In a large bowl, add the ground beef, salt, pepper and Worcestershire sauce and use your hands to mix the ingredients together.
  3. To form a burger patty, measure out a heaping tablespoon of meat. Roll into a ball before using your hands to gently press the mixture into a disc. Place on the prepared baking sheet, then repeat until all the meat is used up. Bake for 6-8 minutes. Remove from the oven and add cheese slices (if desired) before baking another 2-4 minutes, or just until the cheese is melted.
  4. While the meat is baking, in a separate small bowl, whisk together the mayonnaise and Maille Dijon Originale. Set aside.
  5. To assemble the sliders, spread each bun generously with Dijon aioli before topping with the burger patties. Garnish with cornichons and enjoy.

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Couscous Pilaf

Couscous Pilaf

Couscous Pilaf

Ingredients

– ¾ cup Panzani couscous
– 1 tbsp. sunflower oil or other vegetable oil
– 2 zucchini, cubed
– 2 ripe tomatoes, peeled, seeded and diced
– 8 dried apricots, chopped
– ¼ cup toasted slivered almonds
– 4 green onions, trimmed and sliced diagonally – 1 tbsp. fresh mint, finely chopped
– 2 tbsp. Maille Original Dijon mustard

Make With

Preparation

  1. Pour couscous into a large bowl. Add boiling water until just covered. Let sit for 10 minutes, then fluff with fork.
  2. Meanwhile, heat oil and flash fry zucchini just long enough to sear the edges.
  3. Add sautéed zucchini, and all remaining ingredients into the bowl of couscous and toss lightly. Serve immediately.
To serve
Combine zucchini with remaining ingredients in large serving bowl; toss lightly. Serve immediately.

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Mac & Cheese

Mac & Cheese

Maille Mac & Cheese

Ingredients

5 Tbsp. margarine, divided
3 Tbsp. all-purpose flour
1/4 cup finely chopped shallot
3 cups 1% milk
2 Tbsp. Maille® Dijon Originale Traditional Dijon Mustard
1 Tbsp. Maille® Old Style Mustard
12 ounces cheddar cheese, shredded
8 ounces Panzani Chifferini pasta, cooked and drained
1 cup panko bread crumbs
2 Tbsp. chopped fresh parsley

Make With

Preparation

  1. Preheat oven to 350°.
  2. Melt 3 Tbsp. margarine in medium saucepan over medium-high heat and stir in flour and shallot and cook, stirring constantly, until just starting to turn golden, about 4 minutes. Stir in milk, 1 cup at a time and Maille® Dijon Originale Traditional Dijon Mustard and Maille® Old Style Mustard . Reduce heat to medium and simmer, stirring occasionally, until thickened, about 10 minutes. Add cheese and stir until melted. Combine elbow macaroni with cheese sauce in 13 x 9 -in. baking dish.
  3. Melt remaining 2 Tbsp. margarine in small skillet over medium-high heat, then stir in bread crumbs. Spread evenly over macaroni. Bake until dish is bubbling and bread crumbs are golden brown, about 30 minutes. Sprinkle with parsley.

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Honey Mustard Grilled Chicken

Honey Mustard Grilled Chicken

Honey Mustard Grilled Chicken

Ingredients

– 2 Tbsp. Maille® Honey Dijon Mustard
– 1 Tbsp. Alwazir olive oil
– 1 lb. boneless, skinless chicken breasts

Make With

Preparation

  1. Combine Maille® Honey Dijon Mustard with olive oil; toss with chicken. Grill chicken until cooked through. turning once, about 10 minutes.

Also terrific with Maille® Old-Style or Originale Dijon Mustard.

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Honey & Balsamic Marinade

Honey & Balsamic Marinade

Great Marinade for Chicken, Beef or Fish

Ingredients

1 small onion
1 garlic clove
7 tbsp of Alwazir Extra Virgin Olive Oil
4 tsp Maille Mustard with Honey
2 tsp Maille Balsamic Vinegar
Salt and pepper

Make With

Preparation

  1. Remove the onion and garlic skins. Remove the garlic germ and roughly chop the onion.
  2. Blend the onion and garlic in a food processor, then add the rest of the ingredients to obtain a smoother texture.
  3. Marinate chicken breasts for at least one hour in the refrigerator.
  4. You can use the same marinade during cooking to baste fish.
Suggestions:

You can use this marinade to flavour beef brochettes, chicken thighs, ribs, tuna or swordfish steak.
Delicious when grilled on barbecue!

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Tuna Pasta Salad

Tuna Pasta Salad

Tuna Pasta Salad...Simple, nutritious and delicious

Ingredients

– 227g Panzani Conchiglie Rigates pasta, cooked and drained and rinsed in cold water
– 1 can Golden prize or American tuna, drained and flaked
– 4 (2 each) red and yellow peppers, finely chopped
– 1 small fennel bulb, finely sliced reserving leaves
– 4 green onions, chopped
– 2 tsp. Maille Dijon mustard
– 5 tbsp. crème fraîche or sour cream
– Juice of half a lemon (about 1 ½ tbsp.)
– Salt and freshly ground black pepper

Make With

Preparation

  1. Combine cooked and cooled pasta, tuna, peppers, green onions and fennel in large serving bowl.
  2. Combine mustard, crème fraîche, lemon juice, salt and freshly ground pepper in small bowl with wire whisk. Pour over pasta and toss to coat.

Serves:4 people

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Provençale French Vinaigrette

Provençale French Vinaigrette

Provençale French Vinaigrette...The perfect recipe for your barbecue

Ingredients

5 tbsp Maille Extra Virgin Olive Oil AOC
1 tbsp Maille White Wine Mustard with Lime and Dill
1 tbsp Maille White Balsamic Vinegar condiment
1 garlic clove
1 tbsp pine nuts
Salt and pepper

Make With

Preparation

  1. Remove the garlic skin and chop the garlic with the pine nuts.
  2. In a bowl, mix the garlic paste, the mustard, and the vinegar.
  3. Gradually add the olive oil while mixing, then season.
Suggestions:

You can use this Provençale vinaigrette with grilled vegetables, salad, raw vegetables, pasta salad or rice salad.

Serves:4 people

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Old-Style Mustard Sauce

Old-Style Mustard Sauce

Old-Style Mustard Sauce...The perfect recipe for your barbecue

Ingredients

5 tbsp crème fraîche
2 tbsp Maille Grainy Mustard
1 shallot
3 Maille cornichons (with onions)
A few chives
Ground pepper
Salt

Make With

Preparation

  1. Peel and finely mince the shallot and chives.
  2. Dice the cornichons.
  3. In a bowl, mix the crème fraîche with the grainy mustard and the rest of the ingredients.
  4. Season and use the sauce immediately.
Suggestions:

You can use this mayonnaise to enhance grilled meats and poultry, as a sauce for potatoes roasted in aluminium foil on the grill, as raw vegetable dips.

Serves:4 people

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Trio Colour Summer Salad

Trio Colour Summer Salad

Refreshing salad with a vinaigrette dressing

Ingredients

300gr cubed watermelon slices
200gr blueberries
100gr feta cheese

For the dressing
1 tbsp. Maille honey mustard
50ml Maille white wine vinegar
75ml extra virgin olive oil

Make With

Preparation

  1. Wash the blueberries thoroughly, place the watermelon and berries in a bowl and crumble the feta cheese on top.
  2. Make the dressing by adding all ingredients to a vinaigrette shaker and drizzle over the salad bowl

Serves:4 people

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