Wholegrain Honey Mustard Recipes
Cheese, Onion & Garlic Mustard Tart •
Lemony Mustard Mackerel •
Mustardy Glamorgan Sausages •
Venison With Mustard Dumplings •
Kidneys in Vulcan Mustard Sauce •
Herrings In Oatmeal With Whisky Mustard •
Cheese, Onion & Garlic Mustard Tart •
Lemony Mustard Mackerel •
Mustardy Glamorgan Sausages •
Venison With Mustard Dumplings •
Kidneys in Vulcan Mustard Sauce •
Herrings In Oatmeal With Whisky Mustard •
Use the recipe pages to inspire you with great ideas for creating wholegrain honey mustard based recipes, you'll soon see how versitile cooking with wholegrain honey mustard can be.
Please send details of your own concoctions to suggestions@cumberlandmustard.com
Herrings In Oatmeal With Cumberland Mustard
Cumberland Whisky Wholegrain Honey Mustard
Crispy, oatmeal-covered herrings contrast perfectly with this cool and tangy mustard mayonnaise.
Ingredients:
| 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 Wholegrain Honey Mustard about 7.5 ml / 1/2 tbsp tarragon vinegar |
Recipe:
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.
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.