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!

[Berenice Baker]

Mushrooms and Maille go together as well as they alliterate! Try a mushroom pate by sautéing a mixture of field and wild mushrooms with onions and garlic in a good dollop of butter. Slosh in some red wine and turn up the heat until most of the liquid has evaporated. Stir in a good spoonful of Maille and season with salt and black pepper. Blend to a chunky pate and press into individual ramekins. Serve hot or cold with crusty French bread. Yum!

[NC]

I love mustard and as a meat-eater, I often will brush hamburgers and steaks with mustard before bbq-ing - it makes a lovely crusty outside- but that's not my entry for today (just thought I'd share!)

 

I'm a huge asparagus fan and eat it from the first breath of the season all the way through to the woody, tough end. As the aspargus gets older, I find it's really helped along by a sauce, and a great one is a mustard cream sauce. I think it's simple and quick and as good as a hollandaise without all the butter and splitting and heartache.

 

I mix 100ml double cream, 2 big tsps of spicy mustard, lemon, salt and pepper to taste. I've done it warm and cold depending on what I'm using it for but with asparagus, I'd definitely warm it in a ban marie over the water that's quickly cooking the asparagus, just to take the chill off. Nom nom!

[Brunob]

Hi! deleted my previous entry of chicken in tarragon/cream  mustard sauce as i see some similar combo were already posted.

anyway, here's one for a starter (or a main, served with a bit of salad on the side):;

Tarte a la tomate et a la moutarde

 

Recipe couldn't be simpler!

Roll puff pastry and lay in a flan case, smear the inside with 3 tbs of mustard, cut tomatoes in about 1 inch thick slices and dispose on top of mustard, tightly. Salt lightly, pepper, and scatter herbes de provence too. Bake for 30 minutes.

Cheap to make, light, perfect for sumer. There ya go.

[Rachel Smith]

Oops - I didn't realise it had to be inspiring to win the tickets - guess my idea of dunking cold sausages from the fridge in a pot of Maille won't work.

What about using it in blue cheese savoury scones:

200g self raising flour

40g butter

85ml of milk 

70g of strong, stinky blue cheese

2 tsp of maille mustard

 

Best eaten when just out of the oven and still warm — preferably slathered in butter, and dunked in a bit of chutney.

[msmarmitelover]

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

[chiara pinto]

This dressing is great either on potato, makes a nice change from the usual creamy dressings, or on peeled cucumber as an accompaniment to an oily fish such as mackeral (use a vegetable peeler to cut it into ribbons).

1 tsp djon mustard

2 tsp red wine vinegar

1/2 tsp caster sugar

2 tbsp  extra virgin olive oil

handful of dill chopped

Whisk together the mustard vinegar and sugar and then gradually whisk in the  oil, season and stir in the dill

[Jason Pinto]

I love to use Maille Dijon Mustard for making a French vinaigrette.  To make enough to serve 8 people: 4 tsp of Dijon mustard, 6 tsp of light brown sugar,  4 tsp of Chardonnay Wine Vinegar and 10 tsp of extra virgin olive oil. Whisk well together and serve with salad.

Any left overs of the vinaigrette can be kept in a jar in the fridge; just leave to get to room temperature before use.

[Mike Carter]

A nice addition to the classic moules mariniere.....at the last minute a splash of cream,lemon zest and a teaspoon of maille Dijon mortared ,,,,tres tres lovely.

[Le Salon Anglais]

Ok it will have to be with rabit and that's all: in summer, cover, marinated and finally gently rosted in oven; to be eated with your fingers. In winter, get it in a stew with loats of mustard, creme and oignons... hummmmmmm. Il n'y a que Maille qui m'aille :)

[Tulip-Fairy]

I add a tsp everytime I make a batch of homemade mayo, simple delicious!