Just before I left for Cambodia I was approached by Maille to develop a recipe as part of the Maille Culinary Challenge. I’m a fan of mustard, and especially Maille products so I jumped at the chance!
Although Maille is a French brand, I went back to my American roots for my appetiser: fried pickles, a popular dish in the American South.
- 105g (or half a jar) of Maille ‘le Mini Recette Gourmande’ extra small gherkins
- 100g plain flour
- 2 large eggs
- olive oil
- salt and pepper
- First, drain the pickles from the water and set to one side.
- Crack the eggs in a cup and whisk briefly, and season a plate full of flour with salt and pepper.
- Dip each pickle and onion into the egg mixture, before coating with the flour and setting on the plate. This will create the batter for the pickles.
- There is no need to overly season as the pickles already have quite a strong flavour.
- Once that is complete, heat the olive oil in a frying pan to a medium heat, and fry each pickle.
- Fry each pickle for no longer than 8 minutes, or until the batter becomes golden.
- The richer in colour the better, as it will have more flavour and be crispier – similar to tempura batter. Once golden, place each pickle on a paper towel to drain the excess oil.
- Serve dipped with mayonnaise.
This dish is a real crowd-pleaser as the batter takes the sour edge off of the pickles – even those who aren’t a fan of gherkins can’t resist how delicious and flavourful these are, especially when dipped in creamy mayo! These will be great for any superbowl party or summer barbecue, and are best served hot. I had mine with a glass of rosé, but they are also good with pint of beer!
For the main course I went down a German route with a baked pork schnitzel with mustard cream. I decided to go for the healthier option of baking the pork, but if you want to be extra naughty you can fry these too.
For this recipe, which serves four, you will need:
* 4 pork chops
* 100g plain flour
* 2 -3 eggs
* 100g golden breadcrumbs
*150 ml double cream
* 2 tablespoons of Maille Ail et Citron Mustard
Pre-heat the oven to 200 degrees (with fan). Prepare a similar assembly line as you did for the fried pickle recipe: a plate of egg, seasoned flour and a third plate of golden breadcrumbs.
Take each pork chop and coat with flour, before dipping it into the egg. Once the chop is coated with egg, roll it into the breadcrumb mixture until it is well coated. Repeat for all the pork chops, and set to one side.
Grease a baking tray with butter, and pop the chops into the oven, giving 15-20 minutes to each side. While the chops are baking, start preparing the mustard cream sauce. Add two tablespoons of mustard and the cream into a saucepan on a low heat, and mix slowly until smooth. My favourite thing about this mustard was the fact that it is already seasoned with lemon and white wine, so all you needed to add was some ground black pepper – really simple and really delicious. Keep stirring the sauce, making sure it doesn’t burn – there is no need to add anything to thicken it as it will do so on its own.
Take the pork chops out of the oven, and serve with a dollop of the mustard cream. This is a really rich sauce so a little goes a long way. If you are like your food saucy, substitute the cream for some creme fraiche.
Serve with broccoli and mashed potato, and a glass of white or rosé! See what the other bloggers have come up with on Twitter with #Mailleflavours.
* Products provided by Maille.