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Rack of Lamb with Horopito Mustard
Serves 4
4 lamb racks, trimmed
2 large cloves of garlic, peeled & sliced in half
4 tbsp Mustardmakers Horopito Mustard
zest of an orange
freshly ground black pepper
2 sprigs rosemary
Sauce
275g jar whole berry cranberry sauce
2 tbsp orange juice
1 tbsp Mustardmakers Bush Honey & Orange Mustard
Pre-heat the oven to 200°C. Rub each rack with 1/2 clove of garlic,
spread each rack with 1 tablespoon of Horopito Mustard and sprinkle
with orange zest. Stand the interlocking racks in a roasting pan, placing a
sprig of rosemary over each (remove after cooking). Pour 1 1/2 cups of water
into the pan and bake for 20-30 minutes (racks must be at room temperature
before cooking).
Sauce: Place all ingredients in a microwave proof bowl, mix to
combine. When the lamb racks have been removed form the oven,
microwave the sauce on high for about 45 seconds until just warmed
through. Place racks on plates and spoon sauce neatly on. Serve with
kumara or potato mash, orzo pasta or oven baked potatoes.
Recipe developed by Bernadette Hogg - Food Writer
Serves 4
4 lamb racks, trimmed
2 large cloves of garlic, peeled & sliced in half
4 tbsp Mustardmakers Horopito Mustard
zest of an orange
freshly ground black pepper
2 sprigs rosemary
Sauce
275g jar whole berry cranberry sauce
2 tbsp orange juice
1 tbsp Mustardmakers Bush Honey & Orange Mustard
Pre-heat the oven to 200°C. Rub each rack with 1/2 clove of garlic,
spread each rack with 1 tablespoon of Horopito Mustard and sprinkle
with orange zest. Stand the interlocking racks in a roasting pan, placing a
sprig of rosemary over each (remove after cooking). Pour 1 1/2 cups of water
into the pan and bake for 20-30 minutes (racks must be at room temperature
before cooking).
Sauce: Place all ingredients in a microwave proof bowl, mix to
combine. When the lamb racks have been removed form the oven,
microwave the sauce on high for about 45 seconds until just warmed
through. Place racks on plates and spoon sauce neatly on. Serve with
kumara or potato mash, orzo pasta or oven baked potatoes.
Recipe developed by Bernadette Hogg - Food Writer
Kumara and Mustard Mash Cakes
Serves 4
1 medium potato
2 large kumara, peeled & chopped into chunks
1 ½ tbsp Mustardmakers Bush Honey & Orange Mustard
½ cup grated tasty cheese
Salt and freshly ground pepper to taste
Boil the potatoes and kumara in lightly salted water until just tender. Drain
well and allow to cool before mashing. Mix the mustard and cheese, season
to taste. Mould the mixture into 8 balls and flatten into cakes. Refrigerate for
at least one hour before cooking. Heat oil in a large, heavy frying pan and fry
cakes over medium heat for 5 - 8
minutes per side until golden and crisp. Serve topped with baby
lettuce leaves, crispy bacon and a dollop of your favourite
Mustardmakers mustard.
Recipe developed by Bernadette Hogg - Food Writer
Serves 4
1 medium potato
2 large kumara, peeled & chopped into chunks
1 ½ tbsp Mustardmakers Bush Honey & Orange Mustard
½ cup grated tasty cheese
Salt and freshly ground pepper to taste
Boil the potatoes and kumara in lightly salted water until just tender. Drain
well and allow to cool before mashing. Mix the mustard and cheese, season
to taste. Mould the mixture into 8 balls and flatten into cakes. Refrigerate for
at least one hour before cooking. Heat oil in a large, heavy frying pan and fry
cakes over medium heat for 5 - 8
minutes per side until golden and crisp. Serve topped with baby
lettuce leaves, crispy bacon and a dollop of your favourite
Mustardmakers mustard.
Recipe developed by Bernadette Hogg - Food Writer
Mustardmakers Butter Bean Dip
Makes about 1 1/2 cups
2x 300gm can butter beans, rinsed, drained
1/2 cup natural Greek style yoghurt
3 cloves garlic, peeled and crushed
1/4 cup Mustardmakers Lemon & Dill Mustard
salt and freshly ground black pepper to taste
sweet smoked paprika to garnish
Place the beans and yoghurt in the bowl of a food processor. Process until
smooth. Add the garlic, mustard and season to taste, process to combine.
Transfer the dip to a serving bowl. Cover and set aside for 30 minutes to
allow the flavours to develop. Refrigerate until needed. Dip will keep for two
days in the refrigerator. Serve dusted with a little smoked paprika with a
side of vegetables, crudities, breads or crackers. It is also delicious as an
accompaniment to fish or chicken dishes.
Recipe developed by Bernadette Hogg - Food Writer
Makes about 1 1/2 cups
2x 300gm can butter beans, rinsed, drained
1/2 cup natural Greek style yoghurt
3 cloves garlic, peeled and crushed
1/4 cup Mustardmakers Lemon & Dill Mustard
salt and freshly ground black pepper to taste
sweet smoked paprika to garnish
Place the beans and yoghurt in the bowl of a food processor. Process until
smooth. Add the garlic, mustard and season to taste, process to combine.
Transfer the dip to a serving bowl. Cover and set aside for 30 minutes to
allow the flavours to develop. Refrigerate until needed. Dip will keep for two
days in the refrigerator. Serve dusted with a little smoked paprika with a
side of vegetables, crudities, breads or crackers. It is also delicious as an
accompaniment to fish or chicken dishes.
Recipe developed by Bernadette Hogg - Food Writer
