Prawn Cocktail

Ingredients
2 Egg Yolks
1 Teaspoon English Mustard
1 Teaspoon Mustard Powder
250ml Vegetable Oil
2 Tablespoons Tomato Sauce
A Splash of Tabasco Sauce
50g Ready to Eat Prawns
1 Few Lettuce Leaves
2 Avocados

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 SHARP Knife
1 Chopping Board
1 Metal Spoon

The Good Bit

1. Drop your egg yolks, mustard and mustard powder into your bowl and begin to whisk, slowly drizzle the oil in and whisk at the same time, you should get to a consistency similar to that of shop bought mayo then add in the tomato and tabasco sauce. (do not add all the oil in one go, it will spoil the mayonnaise)
2. Line 4 glasses with your lettuce leaves, then drop in the avocado, add on top a dollop of your seafood sauce and then arrange a few prawns on top and serve.

Serves 4

Prawn Cocktail (my fave version)

Ingredients
2 Egg Yolks
1 Teaspoon English Mustard
1 Teaspoon Mustard Powder
250ml Vegetable Oil
2 Tablespoons Tomato Sauce
A Splash of Tabasco Sauce
50g Ready to Eat Prawns (chopped to same size as peas/sweetcorn just reserve a few whole for decoration)
1-2 Tablespoons Sweetcorn
1-2 Tablespoons Peas
1-2 Tablespoons Carrots (chopped to same size as peas/sweetcorn)
1-2 Tablespoons Red Pepper (chopped to same size as peas/sweetcorn)

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 SHARP Knife
1 Chopping Board
1 Metal Spoon

The Good Bit

1. Drop your egg yolks, mustard and mustard powder into your bowl and begin to whisk, slowly drizzle the oil in and whisk at the same time, you should get to a consistency similar to that of shop bought mayo then add in the tomato and tabasco sauce. (do not add all the oil in one go, it will spoil the mayonnaise)
2. Now stir in the prawns, peas, sweetcorn, carrot and pepper then spoon into glasses and decorate with the reserved whole prawns and serve (or have as a side in a salad)

Serves 4

Steak with Beetroot and Mustard Dressing

Ingredients
300g Beetroots
1 Tablespoon White Wine Vinegar
1 Teaspoon Caster Sugar
1 Teaspoon English Mustard
2 Tablespoons Olive Oil=Extra for Drizzling
2 Tablespoons Water
2x150g Steaks
125g Salad Leaves

Equipment
1 Ovenproof Tray
1 Jam Jar
1 Grill Pan
1 Balloon Whisk
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Start by preheating your oven too 180c 350f gas 4, top and tail the beetroot, then cut into wedges, place them in the ovenproof tray and drizzle over a little oil, make sure the beets are well coated then bake them for 30 minutes.
2. Meanwhile mix the vinegar, sugar and mustard together in the jam jar until smooth, then add the oil and water, screw on the top and shake well. Next cook your steaks under a high grill, 2 minutes each side for rare, 3-4 minutes per side for medium and 5 minutes for well done, let them rest for 2 minutes then slice (rare looks great with this dish and tastes awesome)
3. Add salad leaves to each plate then divide up the beetroot between the plates, top with the slices of steak and drizzle over your well shaken sauce.

Serves 4

Welsh Rabbit

Ingredients
60g Butter
1 Level Teaspoon English Mustard Powder
1 Teaspoon Worcestershire Sauce
30g White Bread Crumbs
2 Eggs (yolks only)
225g Mature Cheddar Cheese (grated)
5 Tablespoons Light Ale
4 Thick Slices of Bread
Sliced Gherkin, Tomato and Celery Leaves to Garnish
Freshly Milled Black Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Small Sauce Pan

The Good Bit

1. Melt the butter in the sauce pan first then stir in the worcestershire sauce, mustard, breadcrumbs, egg yolks, cheese and a good sprinkle of pepper, heat this whilst stirring continously and don't let it bubble, once the cheese has melted pour in the ale, stir then let it cool for 15 minutes.
2. Make yourself 4 slices of toast then spread the cheesy mixture on one side of each piece then stick back under your grill for 1-2 minutes until the cheese is bubbling.
3. Serve with a couple of slices of tomato on top, your celery leaves and gherkin at the side. Enjoy!
   

Chicken Wings

Ingredients
8 Chicken Wings (with the tips removed)
1 Small Onion (chopped as fine as you can)
2 Cloves Garlic (crushed)
2 Tablespoons Honey (clear)
4 Tablespoons Worcestershire Sauce
4 Tablespoons Tomato Ketchup
2 Teaspoons English Mustard
2 Teaspoons Tabasco Sauce
2 Tablespoons Flour (seasoned with salt and pepper)
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Baking Tray (covered with grease proof paper)
1 Garlic Press
Napkins

The Good Bit

1. Pre heat your oven to 200c 400f gas mark 6. Start by frying the onion and garlic until soft in a splash of oil, then add in the sauces, honey and mustard and simmer for about 2 minutes.
2. Next you want to dust the chicken wings in the seasoned flour then brush with the sauce and place on the baking tray. cook for 30 minutes until they are well browned (even a little burned isn't bad, adds to the flavour) Serve, with napkins!!
   

Serves 4

Beef Rolls

Ingredients
4 Sirloin Steaks
2 Tablespoons English Mustard
4 Cloves Garlic (crushed)
Handful Fresh Basil (roughly chopped)
1 Tablespoon Cracked Black Pepper
50g Butter (left at room temperature)
1 Large Onion (finely chopped)
4 Tablespoons Brandy
300ml Double Cream
2 Pinches Caster Sugar
A Splash of Oil
Vegetables to Serve (potatoes, cabbage, what ever you like)

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Rolling Pin (or something heavy)
1 Plastic Bag
cocktail sticks (or string)
1 Mixing Bowl
1 Wooden Spoon
1 Frying Pan

The Good Bit

1. Place each of the steaks into the bag, one at a time and squash until the steak is about 6mm thick. Mix the mustard, garlic, half the basil, pepper and butter together then spread onto each of the steaks, roll the steaks up and secure with either the cocktail sticks or string.
2. With a little oil in the frying pan cook the steaks until well browned all over, 6-8 minutes should do it. Remove and set aside (covered if you can) drop the onion into the pan and cook until soft then add in the brandy and bring to the boil, then stir in the cream, season with salt and pepper and add the caster sugar to taste then finally stir in the rest of the basil.
3. Serve the rolled up steak (minus string or sticks) with the vegetables of your choice and drizzle over the sauce.
   

Serves 4

Sausage and Mash

Ingredients
8 Sausages (choose thick ones, flavoured if you like)
2 Onions (cut into wedges)
1Kg Potatoes (peeled and quartered)
75g Butter
1 Tablespoon Wholegrain Mustard
3 Teaspoons English Mustard (you can try Dijon or other varieties, just be carefull of over powering the taste)
1 Clove Garlic (crushed)
Parsley (roughly chopped, optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Griddle
1 Large Pan (2/3 rds full, boiling salted water)
1 Potato Masher
1 Garlic Press

The Good Bit

1. Dry fry the sausages in the griddle pan for about 4 minutes then add the onion wedges and cook for a further 6 minutes, keep an eye on the sausage and turn occasionally to brown evenly, try to only turn the onion once or twice to caramelise it in strips to give a lovely effect.
2. Boil the potatoes for 10-12 minutes until you can stick a fork in them and they break easily. Drain the pan and then mash the potatoes with the butter, when it's well mashed add in the mustards and garlic and a little drizzle of oil and mash again until you have a smooth mixture, you can even add a little chopped parsley at this point for extra flavour, Season to taste with salt and pepper.
   
3. Serve a helping of mash with a couple of sausages and top off with a couple of onion wedges.
   

Serves 4