CURRY MUSTARD CHICKEN BREASTS
Ingredients: 4 boneless chicken breasts, the skin and the fat removed (approximately 1 lb / 500 g total) 1/4 cup (60 ml) flour 1 C. to tab (15 ml) vegetable oil (approximately) 1 C. to tab (15 ml) butter 2
ORIENTAL MUSTARD VINAIGRETTE
Ingredients: 1 C. strong Oriental mustard 3 tbsp. vinegar 5 tbsp oil 2 pinches of salt 6 fresh grinds of pepper Preparation: Mix the salt and mustard in the vinegar. Gently add the oil and pepper.
MUSTARD SAUCE
Preparation: Melt on low heat 200 g butter, 2 tbsp. Charpentier mustard,1 1bsp. chopped parsley, 4 tbsp of water. Whisk until you have a sauce creamy. Serve with steaks or White meat.
ROAST CHICKEN WITH APPLE MUSTARD
Ingredients: 15 ml (1 tablespoon) butter 22 ml (1 1/2 tablespoons) vegetable oil Flour 1 small chicken, cut into 8 or 10 pieces Salt and pepper from the mill 500 ml (2 cups) vegetable broth 45 ml (3 tablespoons) apple
WHITE FISH GLAZED WITH HONEY MUSTARD SAUCE
Ingredients: 3 tbsp. honey 4 tbsp. Oriental mustard 4 pieces white fish without skin (1 inch thick – cod, haddock or tilapia) 2 lemons, cut in quarters 2 tbsp. butter Salt and pepper Preparation: Place the rack in the top of
KITCHEN STAFF LOOKING FOR PERFORMANCE
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AN INNOVATION IN THE CHEF’S KITCHEN
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MUSTARD RECEIPE
Ingredients: 3 Tbs of mustard flower 3 Tbs of custom flour 1 Tbs of vinegar 75 ml of water 1 Ts of sugar or honey Two pinches of turmeric A pinch of salt Mix all the ingredients and leave it to
MUSTARD FLOUR CRUST
Marinate your pieces of meats, poultry, fishes with the "Charpentier" mustard. Before cooking, sprinkling some mustard flower, coating your piece of protein. Then cook as desired and this will bring a beautiful crust at the end of the cooking.