Maille

It’s my Maille

With Manu Feildel

It’s my Maille

With Manu Feildel

Whether you’re a kitchen pro or a home-cooking enthusiast, Manu is sharing his passion for food to inspire your next meal, straight from his kitchen to yours – all brought together using favourite mustard, Maille. Ready to cook along?

Aussie Christmas Ham
with a Mustard Maple Glaze

Serves

Prep & Cook

Entertaining? This French twist on a classic Aussie favourite is sure to please the crowd.

Read the Recipe

INGREDIENTS

For the ham

9kg whole leg ham, on the bone
2 tablespoons whole cloves
Fresh thyme, rosemary and bay leaves, to garnish
Watercress sprigs and roasted apples (optional), to serve

For the Maille Mustard & Maple Glaze

240g jar Maille Dijon Originale Mustard
60g (¼ cup) Maille Wholegrain Mustard
125ml (½ cup) maple syrup
120g (½ cup) brown sugar, firmly packed
60ml (¼ cup) apple cider vinegar
30ml (1½ tablespoons) cognac (optional)
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1 teaspoon ground cinnamon
½ teaspoon ground ginger

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Method

Preheat oven to 160°C (fan-forced). Line a large oven tray with baking paper.
Using a sharp knife, cut around the ham shank, about 10cm from end. Starting at the opposite end to shank, run your thumb under the rind to carefully separate it from the fat. Peel back and remove rind. Wrap shank end in foil.
Lightly score the ham in a diamond pattern, being carefully not to cut the whole way through. Decorate with cloves. Place in oven tray.
For the Maille mustard and maple glaze, whisk all ingredients in a medium saucepan until combined. Bring to boil over a medium-high heat. Simmer, stirring constantly, for about 5 minutes, or until thickened slightly. Remove from heat.
Brush a generous amount of the glaze over the ham, reserve the remaining for basting. Place the ham in the oven and bake, uncovered for about 1½ hours, basting with the remaining glaze every 30 minutes.
Increase oven temperature to 200°C. Bake for a further 15-20 minutes, or until glaze is caramelised. Keep a close eye on it to prevent burning. Remove the ham from the oven and let it rest for 15-20 minutes.
Garnish shank with thyme, rosemary and bay leaves. Serve on a bed of watercress with roasted apples, if desired.

Chicken, Leek and Maille  Mustard Pithivier

Serves

Prep & Cook

A golden and flaky pie, with a chicken, leek and mustard filling.

Read the Recipe

INGREDIENTS

2 x 375g sheets puff pastry
1 egg yolk
Crème fraiche and Maille Dijon Originale Mustard, to serve
Fresh thyme leaves, to garnish

Filling

500g chicken thigh fillets, skinless and boneless
2 leeks, trimmed
60ml (¼ cup) olive oil
30g salted butter, chopped
200g cup mushrooms, thickly sliced
2 cloves garlic, thinly sliced
1 teaspoon fresh thyme leaves
2 teaspoons dried tarragon leaves
1 tablespoon plain flour
½ x 240g jar Maille Wholegrain Mustard
100ml dry white wine
125ml (1/2 cup) chicken stock
Sea salt flakes and cracked black pepper, to taste

Method

For the filling, cut chicken into 4cm pieces. Cut white part of leek into 1.5cm thick slices.
Heat oil in a stockpot or large flameproof casserole dish over a medium to high heat. Add chicken. Cook, stirring occasionally, for about 2-3 minutes, or until browned. Remove from pan.
Reduce heat to medium and melt butter in same pot. Add leek and mushrooms. Cook, stirring occasionally, for about 5 minutes, or until softened. Add garlic, thyme and tarragon. Cook, stirring for a further 1 minute.
Stir in flour and Maille mustard and cook for 1 minute. Increase heat to high and add wine. Bring to boil and reduce by half. Add stock and return chicken. Simmer, stirring occasionally, for about 5 minutes, or until thickened and chicken is just cooked through. Season with salt and pepper. Transfer to a flat tray or bowl to cool. Refrigerate, until cold.
Preheat oven to 220°C (fan forced) and line a flat baking tray with baking paper.
To assemble, gently roll out the puff pastry until large enough to cut out a 26cm round (use a dinner plate or tray as a guide).
Place one pastry round on the lined tray. Top with filling and spread evenly, leaving a 2cm border. Brush the border with egg yolk and cover with the remaining pastry round, pressing to seal edge. Use a small sharp knife to crimp edge and score a decorative pattern on the top, being careful not to cut through the pastry. Brush top with egg yolk.
Bake for about 35-40 minutes, or until golden brown. Remove and rest 10 minutes. Serve with combined crème fraiche and Maille Dijon Originale mustard. Garnish with thyme leaves.

French Hot Dog with  Maille Mustard BBQ sauce

Serves

Prep & Cook

A gourmet hot dog with premium ingredients and bold flavours in every bite – perfect for your next BBQ!

Read the Recipe

INGREDIENTS

6 Italian pork sausages
40ml (2 tablespoons) olive oil
2 brown onions, sliced into rings
40g French butter, chopped
6 brioche hot dog buns, split
Rocket leaves, to serve

Maille Mustard BBQ Sauce

240g jar Maille Dijon Originale Mustard
125ml (½ cup) apple cider vinegar
120g (½ cup) brown sugar, firmly packed
30ml (1½ tablespoons) Worcestershire sauce
1 tablespoon smoked paprika
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
Sea salt flakes and cracked black pepper, to taste

Play Video

Method

Preheat oven to 160°C (fan-forced). Line a large oven tray with baking paper.
Using a sharp knife, cut around the ham shank, about 10cm from end. Starting at the opposite end to shank, run your thumb under the rind to carefully separate it from the fat. Peel back and remove rind. Wrap shank end in foil.
Lightly score the ham in a diamond pattern, being carefully not to cut the whole way through. Decorate with cloves. Place in oven tray.
For the Maille mustard and maple glaze, whisk all ingredients in a medium saucepan until combined. Bring to boil over a medium-high heat. Simmer, stirring constantly, for about 5 minutes, or until thickened slightly. Remove from heat.
Brush a generous amount of the glaze over the ham, reserve the remaining for basting. Place the ham in the oven and bake, uncovered for about 1½ hours, basting with the remaining glaze every 30 minutes.
Increase oven temperature to 200°C. Bake for a further 15-20 minutes, or until glaze is caramelised. Keep a close eye on it to prevent burning. Remove the ham from the oven and let it rest for 15-20 minutes.
Garnish shank with thyme, rosemary and bay leaves. Serve on a bed of watercress with roasted apples, if desired.

Mango Tarte Tatin with Maille  Honey Dijon Caramel Sauce

Serves

Prep & Cook

A sweet and salty tart with a caramel sauce  and chunks of Aussie mangoes.

Read the Recipe

INGREDIENTS

200g caster sugar
100g unsalted butter, chopped
1 teaspoon vanilla bean paste
4 mangos, cheeks removed
375g sheet frozen puff pastry
Creme fraiche, to serve
Micro lemon balm, to garnish (optional)

Maille Honey Dijon Caramel Sauce

200g caster sugar
85g unsalted butter, chopped
125ml (1/2 cup) pure cream
2 tablespoons Maille Honey Dijon Mustard
Pinch sea salt flakes, to taste

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Method

For the Maille honey mustard caramel sauce, melt sugar in a medium saucepan over medium heat until it turns a deep amber colour. Stir constantly to prevent burning, Once the sugar has melted, carefully add the butter and stir until incorporated, gradually add the cream, stirring continuously until the sauce is smooth. Remove from heat and stir in the Maille mustard and salt. Adjust the mustard to taste. Set aside to cool slightly before using.
For the tatin, place the sugar in a medium frying pan (26cm) over a medium heat. Cook, swirling pan occasionally, until the sugar turn a deep amber colour (about 8-10 minutes). Remove from heat and carefully stir in the butter and vanilla. Be cautious as it may bubble up. Add the mango cheeks in a single layer, flat-side up. Cool slightly.
Preheat your oven to 190°C (fan-forced).
Roll out the pastry until large enough to cut a 26cm round (use a dinner plate or tray as a guide). Place on top of mango, tucking in the edges.
Bake in the oven for about 20-25 minutes, or until the pastry is golden brown and crisp. Remove and rest for 15 minutes.
Carefully invert onto a serving plate. Serve with crème fraiche and drizzle with honey mustard caramel sauce. Decorate with micro lemon balm (if using).