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? 

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 his favourite mustard, Maille. Ready to cook along? 

Aussie Christmas Ham
with a Mustard Maple Glaze

Serves

  • 8-10

Prep & Cook

  • 150 min

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

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
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. 

Chicken, Leek and Maille 
Mustard Pithivier

Serves

  • 4-6

Prep & Cook

  • 80 min

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

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

  • 6

Prep & Cook

  • 30 min

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

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

  • 4-6

Prep & Cook

  • 60 min

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

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 
Play Video

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).

Maille & Friends

Morgan Hipworth’s Maille Mustard and Herb Crusted Lamb Rack

Serves

  • 6

Prep & Cook

  • 30 min

Maille Dijon mustard elevates this herb-crusted lamb rack with glazed carrots and roasted potatoes into a truly special meal.

INGREDIENTS

For the lamb 

  • 1 rack of lamb, frenched (6-8 ribs)
  • 1/4 cup Maille Dijon Originale Mustard
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 2 garlic cloves, minced
  • 3 tbsp olive oil
  • Salt and black pepper, to taste

For the glazed carrots

  • 500g baby carrots, peeled and tops trimmed
  • 1/4 cup Maille Dijon Originale Mustard
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme, finely chopped
  • Salt and black pepper, to taste

For the roasted potatoes

  • 1kg baby potatoes, halved
  • 3 tbsp Maille Dijon Originale Mustard
  • 3 tbsp olive oil
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • Salt and black pepper, to taste

Method

For the lamb

  1. Preheat oven to 200°C.
  2. Season the lamb rack generously with salt and pepper.
  3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the lamb rack on all sides until golden brown, about 2-3 minutes per side. Remove and set aside to cool slightly.
  4. In a small bowl, mix Dijon Originale Mustard, wholegrain mustard, parsley, rosemary, thyme, garlic, and 2 tbsp olive oil.
  5. Coat the lamb rack with the mustard-herb mixture, pressing it onto the meat to form a crust.
  6. Place the lamb rack on a roasting tray and roast in the oven for 15-20 minutes, or until the internal temperature reaches 55°C (130°F) for medium-rare.
  7. Rest the lamb for 5-10 minutes before slicing and serving.

For the glazed carrots

  1. Preheat oven to 200°C.
  2. Season the lamb rack generously with salt and pepper.
  3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the lamb rack on all sides until golden brown, about 2-3 minutes per side. Remove and set aside to cool slightly.
  4. In a small bowl, mix Dijon Originale Mustard, wholegrain mustard, parsley, rosemary, thyme, garlic, and 2 tbsp olive oil.
  5. Coat the lamb rack with the mustard-herb mixture, pressing it onto the meat to form a crust.
  6. Place the lamb rack on a roasting tray and roast in the oven for 15-20 minutes, or until the internal temperature reaches 55°C (130°F) for medium-rare.
  7. Rest the lamb for 5-10 minutes before slicing and serving.

From Scratch With Bob’s Rustic French Onion Soup with Cheese and Mustard Scones

Serves

  • 4-6

Prep & Cook

  • 60 min

Savoury cheese and Maille Dijon mustard scones complement this rich, caramelised French onion soup.

INGREDIENTS

For the soup

  • 4kg onions
  • 4 cloves garlic
  • Handful sage
  • 50g butter
  • 2L stock or water

For the cheese scones

  • 300g Self Raising Flour
  • 1 tsp salt
  • 1 heaped tsp of Maille Dijon Originale Mustard
  • 50g butter
  • 150g grated cheddar
  • 2 eggs
  • 60ml milk
  • 2 handfuls of grated cheddar or gruyere cheese
  • More Maille Dijon Originale Mustard to top your scones
  • Handful of sage

Method

For the soup

  1. Finely slice all of your onions and chop your garlic and herbs, then add into a saucepan with the butter.
  2. Cook down on medium heat for 40 mins to an hour, or until the onions are softened and caramelising
  3. Add your stock, then summer for another 15 mins. Season well.

For the cheese scones

  1. Rub the flour and butter together in a mixing bowl.
  2. Add in the rest of the ingredients including your mustard and mix together to form a ball. If it is too dry, and a dash more milk.
  3. Roll out onto a floured surface to at least an inch thick, then cut out into circles, wash with egg, place on a lined baking tray and bake at 180°C for 20-25 mins or until golden. 
  4. To assemble, portion the soup into bowls, top with a scone broken in half, dollop on some extra Dijon, sprinkle with cheese and grill at high heat for 2-3 mins or until bubbling. Serve straight away.

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