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Here are some recipe suggestions we hope you may try and enjoy. Please click on the links below to take you to the recipe. |
| Cumberland Original Mustard The most versatile; delicious with meats or cheeses, in vinaigrettes and sauces, or simply spread on toast. Cumberland Garlic Mustard Add to poultry stuffings, marinades for chicken or pork when grilling or barbecuing or to sausage meat for Scotch eggs. Cumberland Horseradish Mustard Makes an indispensable baste for roast beef and complement to cold meats. Try it in bean casseroles or pea and ham broth. Cumberland Green Peppercorn Mustard Makes a wonderful quick sauce with sautéed mushrooms and cream to accompany steaks. Very good with venison. Vulcan Mustard A seriously hot smooth mustard full of flavour. Use on rare fillet steak, in mashed potatoes and as a bast for roast chicken. Cumberland Whisky Mustard Made with 10 year-old Isle of Jura malt and whole and coarse ground brown and yellow mustard seed. Delicious with smoked salmon or sea trout. Cumberland Organic Mustard Same recipe as the Original Mustard but using only certified organic ingredients, which ensures that your food contains no genetically modified products and that the ingredients used have been grown using only permitted organic practices and are not irradiated. | |
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Cumberland Organic Mustard | |
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Glazed carrots with Cumberland Organic Mustard |
The lovely sharpness of the Cumberland Organic mustard, combined with the cider, turns the humble carrot into a delicious and elegant dish, worthy of any dinner party. |
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Serves 4 450g / 1lb young carrots 25g / 1 oz / 2 tbsp. butter I5 ml / 1 tbsp. brown sugar 120 ml / 4 fl oz / 1/2 cup dry or medium-dry cider 60 ml / 4 tbsp. vegetable stock or water 5 ml / l tsp Cumberland Organic Mustard I5 ml / l tbsp finely chopped fresh parsley
| | Scrape the carrots and cut into julienne strips. Melt the butter in a saucepan, add the carrots and sauté for 4-5 minutes, stirring frequently. Sprinkle over the sugar and cook, stirring, for a further 1 minute or until the sugar has dissolved. Add the cider and vegetable stock or water, bring to the boil and stir in the mustard. Partially cover the pan and simmer for 10-12 minutes until the carrots are almost tender, then remove the lid and continue cooking so that the liquid is reduced to a thick sauce. Remove from the heat, stir in the parsley and then spoon into a warmed serving dish. |
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Cook's Tip If the carrots cook before the liquid in the pan has reduced, transfer to a serving dish and boil the liquid in the pan until thick. Pour over the carrots and sprinkle the parsley on top. | | |
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Cumberland Garlic Mustard | | |
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Cheese, Onion & Cumberland Garlic Mustard Tart |
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For the pasty: For the filling: 2 oz (60g) butter 1 large Spanish onion 1 clove garlic 4 oz (125g) Gruyere cheese, grated 2 tablespoons Cumberland Garlic Mustard 3 eggs 1/4 pint (125 ml) double cream salt and freshly milled black pepper
| | Make the pastry in the usual way, making sure that you keep it on the moist side to take account of the wholemeal flour. Roll out to line an 8" (20 cm.) loose-bottomed flan tin. Leave the edges untrimmed and allow the pastry to rest in a cool place while the onion is cooked. Set the oven to 190°C, 375°F, Gas No. 5. Peel and quarter the onion, then slice thinly. Cook the onion and crushed garlic in the butter in a covered pan until they are very soft, but not coloured at all. Be patient. Leave to cool when they are cooked. Trim the pastry edges and bake the pastry case, blind, for 10 minutes until it has set and the base has dried out. Whisk the eggs in a bowl with the cream, seasoning and grated cheese. Stir the cooled onion into this mixture. Spread the mustard over the base of the pastry case, then pour the filling in. Distribute the onions if they seem a little uneven then bake the tart at 180°C, 350°F, Gas No. 4 until golden brown and set. I suggest that you serve this tart warm. I know it isn't very traditional in this country to serve food warm, but a dish like this does taste much better if it is neither too hot nor too cold. |
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Cumberland Original Mustard | |
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Lemony Mustard Mackerel |
Cumberland Original Mustard is a classic accompaniment to oily fish like mackerel. English mustard is the traditional choice, though Cumberland Original Mustard, as shown here, is just as tasty. |
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Serves 4 4 fresh mackerel, about 275g/10oz each, cleaned and boned salt and ground black pepper 175-225g/6-8oz young spinach leaves, to serve
For the mustard and lemon butter 115g / 4 oz / l/2 cup butter, melted 30 ml / 2 tbsp Original Cumberland Mustard grated rind of 1 lemon 30 ml / 2 tbsp lemon juice 45 ml / 3 tbsp chopped fresh parsley
| | Score the fish three or four times through the skin on each side and season inside and out with salt and pepper. To make the mustard and lemon butter, mix together the melted butter, mustard, lemon rind and juice, parsley and seasoning. Place the mackerel on a grill, brush with a little of the mustard butter and grill for 5 minutes each side, basting occasionally with the mustard butter, until cooked through. Arrange the spinach leaves in the centre of four large plates and place the mackerel on top. Heat the remaining mustard butter in a small pan until sizzling and pour over the mackerel. Serve at once. |
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Cook's Tip To bone the fish, open it out skin side up and press down with the heel of your hand to loosen the backbone. Turn the fish over and lift away the backbone in one piece. Pick out any other loose bones. | | |
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Cumberland Horseradish Mustard | |
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Mustardy Glamorgan Sausages |
These vegetarian sausages are given bite by using a spicy Cumberland Horseradish Mustard. |
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Serves 4 115g / 4 oz / 2 cups fresh wholemeal breadcrumbs 175g / 6 oz / l.5 cups mature Cheddar or Caerphilly cheese, grated 30 ml / 2 tbsp finely chopped leek or spring onion 30 ml / 2 tbsp chopped fresh parsley 15 ml / l tbsp chopped fresh marjoram 15 ml / l tbsp Cumberland Horseradish Mustard 2 eggs, 1 separated 40g / l.5 oz / 1/2 cup dried breadcrumbs oil, for deep frying ground black pepper mashed potatoes and buttered cabbage, to serve
| | Mix the fresh breadcrumbs with the cheese, leek or onion, parsley, marjoram and mustard. Add 1 whole egg and the yolk of the other egg, season with pepper and mix thoroughly. Divide the mixture into eight and form into small sausages. Whisk the egg white until lightly frothy and place the dried breadcrumbs on a shallow plate. Dip the sausages first into the egg white and then into the breadcrumbs, shaking off any excess. Heat the oil in a deep fryer and fry the sausages, four at a time, for about 2 minutes each until golden. Drain on kitchen paper and keep warm while cooking the rest. Serve hot with mashed potatoes and buttered cabbage. |
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Cook's Tip The mixture will appear dry at first, but knead it lightly with your fingers and it will soon come together | | |
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Cumberland Green Peppercorn Mustard |
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Venison With Mustard Dumplings |
Cumberland Horseradish Mustard, juniper berries and bay leaves combine with lean dark venison to create a casserole with a rich flavour and a wonderful aroma. |
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Serves 6 about 15 ml / 1 tbsp olive oil 675g / 1 1/2lb stewing venison, cut into cubes 3 onions, sliced 2 garlic cloves, crushed 15 ml /1 tbsp plain flour 5 ml / 1 tsp dry mustard 6 jumper berries, lightly crushed 2 bay leaves 400 ml / 14 fl oz / 1.5cups Guinness 10 ml / 2 tsp soft light brown sugar 30 ml / 2 tbsp balsamic vinegar salt and ground black pepper
For the mustard dumplings 175g / 6 oz/ l l/2 cups self-raising flour 3 tbsp Cumberland Green Peppercorn Mustard 75g / 3 oz / generous 1/2 cup shredded beef suet 10 ml / 2 tsp horseradish sauce
| | Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a flameproof casserole and fry the meat, a few pieces at a time, until evenly browned. Transfer the meat to a plate and add the onions to the casserole, plus a little more oil, if necessary. Cook, stirring, for 5-6 minutes until soft, then add the garlic and return the venison. Blend the flour and mustard in a small bowl and sprinkle over the meat. Stir well until the flour has been absorbed, then add the juniper berries and bay leaves and gradually stir in the Guinness, sugar and vinegar. Pour over enough water to cover the meat, season with salt and pepper and bring to simmering point. Cover and cook in the oven for 2 - 2.5 hours until the meat is tender, stirring occasionally and adding a little water if necessary. About 20 minutes before the end of the cooking time, make the dumplings. Mix the flour, mustard and a little seasoning in a bowl and stir in the suet. Add the horseradish sauce and enough water to make a soft dough. With floured hands, form into six dumplings and place these gently on top of the venison. Cover again and cook for 15 minutes until the dumplings are well risen and cooked. Serve at once. |
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Cumberland Vulcan Mustard | |
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Kidneys in Cumberland Vulcan Mustard Sauce |
This sauce has a pleasantly strong mustard flavour that contrasts well with the kidneys. In France, veal kidneys are considered best, but lamb kidneys work equally well. |
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Serves 4 2 veal kidneys or 8-10 lamb kidneys, trimmed and membranes removed I5 ml / l tbsp sunflower oil 25g / l oz / 2 tbsp butter 115g / 4 oz / 1/2 cup button mushrooms, quartered 60 ml / 4 tbsp chicken stock 30 ml / 2 tbsp brandy (optional) 60 ml / 4 tbsp creme fraiche or soured cream 30 ml / 2 tbsp Cumberland Vulcan Mustard salt and ground black pepper snipped fresh chives, to garnish
| | Cut the veal kidneys into pieces, discarding any fat. If using lamb kidneys, remove the central core by cutting a V-shape from the middle of each kidney. Cut each kidney into three or four pieces. Heat the oil and butter in a large frying pan over a high heat and fry the kidneys for 3-4 minutes until well browned, stirring frequently. Transfer to a plate with a slotted spoon. Add the mushrooms and fry for 2-3 minutes until golden, stirring frequently. Pour in the chicken stock and brandy, if using, bring to the boil and cook for 2 minutes. Stir in the creme fraiche or soured cream and simmer for a further 2-3 minutes until the sauce is slightly thickened. Add the mustard and season with salt and pepper, then add the kidneys and cook for 1 minute to reheat. Scatter over the chives before serving. |
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Cumberland Whisky Mustard | |
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Herrings In Oatmeal With Cumberland Whisky Mustard |
Crispy, oatmeal-covered herrings contrast perfectly with this cool and tangy mustard mayonnaise. |
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Serves 4 4 herrings, cleaned, with heads removed, about 225g/8oz each juice of 1 lemon 115g / 4 oz / l cup medium oatmeal salt and ground black pepper green beans, to serve
For the mustard sauce 175 ml / 6 fl oz / 3/4 cup thick mayonnaise 15 ml / I tbsp Cumberland Whisky Mustard about 7.5 ml / 1/2 tbsp tarragon vinegar
| | To make the mustard sauce, mix the mayonnaise with the mustard and enough vinegar to produce a tangy dressing. Chill. To bone the fish, place it skin side up on a board and press gently along the backbone. Turn the fish over and lift away the backbone in one piece. Pick out any other loose bones. Squeeze a little lemon juice over both sides of the fish and season with salt and pepper. Reshape the fish, skin side outwards. Preheat a grill until fairly hot. Place the oatmeal on a plate and coat each herring evenly with the oatmeal, pressing it in gently. Place the fish on a grill rack and grill for 3-4 minutes on each side until the skin is golden brown and the flesh flakes easily. Serve hot with green beans and the mustard sauce. |
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