Win two seats to MsMarmitelover's Maille mustard pop up at Spitalfields!

[msmarmitelover]

My favourite moutardiers have asked me to create a specially piquante meal with mustard in every course!

Maille have created a pop up shop in Spitalfields for a week in July. The first supper, rather appropriately for a Dijonais condiment, is on Bastille Day July 14th, complete with accordionist, and the second is the friday night, July 15th. 

Come celebrate the French revolution and the pleasure of French gastronomy at this unique Maille supper club event...

To win two places for either night, tell us below about your favourite way to eat or use Maille Dijon mustard. Then email [e-mail] with the subject header MSMARMITELOVER COMPETITION telling them which night you would like to attend if you are chosen...

An artists impression of the gorgeous pop up shop. It's so totally my style, I love it! There is one in Paris too!

 

The winning entries will be picked by the end of today, July 8th!

[msmarmitelover]

Commiserations to all those who didn't win but keep checking here as there will be more Maille mustard competitions coming up!

[msmarmitelover]

That sounds interesting Bruno...cataplasme a la moutarde....

[Brunob]

Superb! Really can't wait :) I know it will be good - just seen your article about making mustard from scratch, and it is a thing of beauty, well done and greatly documented - and you can still buy those 'cataplasme a la moutarde' at pharmacies in France, great for congested chests.

I've been to the Maille store so it will be great to see the replica right here in London. Love all the flavors, especially 'a l'estragon'. So refined. A simple ingredient yet so versatile.

Bruno

 

 

Ah, nearly forg

[msmarmitelover]

Hi Katherine email Maille: [e-mail]  and they will give you details. Well done. 

And thanks to everybody for their mustardy suggestions...yum! 

xx

[Mustard Seed]

Oh the excitement in winning!!! And all this only hours after my first supper club which was just Fab!! Exhausting but mega! So hyped! Waht do I have to do or will they notify me? Thanks so much! Katherine @ Mustard Seed

[msmarmitelover]

And the winners are....BrunoB and Mustard Seed!! 

Congratulations!

[Floating Diners]

I use Maille Dijon Mustard mostly for two recipes. 1, I paint it thickly on to French Trimmed Racks of Lamb that have been marinated overnight in Toasted Sesame Oil and then coat with a Herb Crust  made with Pecan Nuts, Breadcrumbs and Rosemary. The Maille Dijon is strong enought to hold its own with the other flavours where English would be too strong.

 

2 In a dressing for Chicken Salad. Poulet Noir Chickens boiled, stripped and chopped, add chopped Sun Dried Toamtoes and Toasted Pine Kernels. make a dressing with a large teaspoon of Maille Dijon and 1 part  Balsamic to 4 parts Olove Oil , Sea Salt and freshly ground Black Pepper, mix with the chicken and leave for an hour in the fridge. It makes the salad so rich and Grown Up Tasting!

 

.

[Lori Miller]

Hmm, how to choose?  Maille Dijon Mustard - essential in vinagrette, adds tang to new potato salad, cuts the richness of a lovely reduced Marsala and cream sauce on a crusty pan-fried pork chop. mmm. 

 

Or try this simple and delicious dish - 

 

Asparagus and Mushroom Crostini

 

Take a handful of sliced mushrooms (wild are best but a mixture of porcini and button will do)   - fry till lightly browned in butter, add clove of crushed garlic and handful of asparagus tips. Continue to cook until aspargus is bright green.  Stir in double cream, big dollop of Maille Dijon mustard, add a handful grated gruyere cheese.  Cook till bubbling, season to taste and serve over slices of good toasted sourdough bread. 

 

Simply divine!

 

xx

 

 

 

[karin struyk]

Sometimes simple things are the best.. this is one I learnt from my (French) brother living in the middle of nowhere in the French countryside: boil Puy lentils with some herbs and salt if you please... drain but keep the water. it makes for a wonderful stock or drinking cup-a-soup, Take some Maille mustard and mix it through the drained lentils and eat. It was one of the tastiest meals I've had (with a nice bit of bread and butter on the side).

Karin x

[Kat Jones]

mix a spoonful with natural yogurt, lemon juice and tarragon, and drizzle over leftover roast chicket, rockets leaves and walnuts. simple but oh so delicious x