Pork Chops and Honey Mustard Roasted Vegetables (4)

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The only roasted vegetable I ever remember eating as a child was a roast potato. Nowadays they appear in many guises on many menus – roasted Brussels sprouts seem particularly popular. I love the way you can mix so many vegetables together in one dish. You can keep it simple and just toss them in oil and pop them in the oven or you can add some herbs or, in this case, honey and mustard. Most Sundays I cook a roast of some sort and there is nothing better than surrounding the meat with a bunch of vegetables and potatoes and letting them all cook together. It is best if the vegetables are cut to approximately the same size and, depending on what you are roasting them with, to make them larger or smaller pieces (larger if roasting with a whole chicken, smaller if, as in this case when I cooked them with pork chops). Of course you could always roast the vegetables without any meat and they would make a perfect vegetarian dish.

Pre-heat oven to 350 degrees

4 pork chops

2 tbsp. olive oil

1 large clove of garlic – grated

3 oz. carrots – peeled and diced

3 oz. parsnips – peeled and diced

3 oz. beetroot – peeled and diced

3 oz. butternut squash – peeled and diced

3 oz. new potatoes – cut into pieces

Salt and freshly ground black pepper

Honey Mustard Sauce

1 tbsp. honey

1 tbsp. Dijon mustard

1 tbsp. olive oil

Put the pork chops in a large roasting pan.

Place garlic and vegetables in a large bowl, pour over the oil, season with salt and pepper

and toss well together.

Arrange the veg. around the pork and cook for around 35 minutes until chops are cooked and veg. are tender.

Spoon the honey mustard mixture over the vegetables reserving a little to put on each chop. Stir the veg. so they are evenly coated with the sauce before serving.

 

 

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Salmon Fillets with a Mustard Dill Sauce (4)

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Salmon, mustard and dill go very well together – think gravlax, a Swedish delicacy. The salmon in this recipe is poached in lemon juice and olive oil in a parcel of aluminum foil and as a result is very moist. The mustard dill sauce is incredibly easy to make and apart from being a sauce in this recipe I think it would make a good spread on bread or wraps for sandwiches.

Pre-heat oven to 350 degrees

4 salmon fillets

Juice of 1 lemon

2 tbsp. olive oil

Salt and freshly ground black pepper

1 tbsp. Dijon mustard

1 tbsp. apple cider vinegar

1 tbsp. olive oil

1 tbsp. fresh dill – finely chopped

Place salmon fillets on a large piece of aluminum foil in a baking dish, pour over lemon juice and oil and season, then make a parcel and place in oven for 20 minutes or so until salmon is cooked.

In a bowl whisk together the mustard and apple cider vinegar and then add the oil and chopped dill.

When fish is cooked place on a serving platter and spoon a little mustard sauce over each fillet.

 

Honey Mustard Sauce/Dressing (4)

Currently, I can’t get enough of this condiment. The sauce goes with hot items – roasted veg, pork – and the dressing goes with all sorts of salads.

The basic mixture is the same but with apple cider vinegar added to make a dressing.

1 tbsp. runny honey (raw, organic if possible)

1 tbsp. Dijon mustard

1 tbsp. extra virgin olive oil

Mix all together for sauce (doesn’t matter if cold as hot food will make up for that)

For dressing, add 1/2 tbsp. apple cider vinegar

 

 

 

Prune, Lingonberry and Mustard Sauce

Prune, Lingonberry and Mustard Sauce

I use this as you would use cranberry sauce, mint sauce or redcurrant jelly – as a condiment. Good with pork chops but would go with other meats too. My supermarket stocks the Felix brand of wild lingonberries but think you can find something similar (like a jam) in Ikea’s food department, where I am sure there are lots of other interesting goodies (not near one unfortunately). Think redcurrant jelly may be a substitute.

Take 6 dried, pitted prunes (Newman’s brand) cut into small pieces, 2 tbsp. lingonberry jam, 1/2 cup veg. stock/broth and 1 teasp. Dijon mustard and place in a saucepan. Bring to a boil and simmer for about 5 minutes. If you want a smooth sauce pour it into a food processor, or else you could mash it a bit.

Poached Salmon with a Dill Honey Mustard Sauce (serves 4)

Poached Salmon with a Dill Honey Mustard Sauce (serves 4)

There’s something about poached salmon that takes me back to my childhood summers. All salmon was wild then. Special summer gatherings often involved a whole poached salmon served with homemade mayonnaise, new potatoes and probably peas or maybe a salad (I remember a row of cucumber slices arranged overlapping down the center of the salmon). Poaching salmon seemed quite competitive – everyone had their own way of cooking and timing their salmon in those huge salmon cooking vessels (especially tricky on the coke fired Aga my mother had). Some people swore they wrapped it in foil and cooked it in the dishwasher. And then there was the best way to cut it…

Dill and mustard and salmon go well together (think Gravlax) and is much lighter than mayonnaise which I remember dolloping all over everything.

4 x pieces of salmon (wild, if possible)
1/2 cup water
1/2 cup white wine
salt and freshly ground black pepper

Place salmon on aluminum foil, pour over water and wine and season.
Place in oven for 10 – 15 mins. or until salmon is cooked to your liking.

Sauce
3 tbsp. Dijon mustard
1 tbsp. honey
1 tbsp. white wine vinegar
1/4 cup extra virgin olive oil
2 tbsp. dill – chopped

Place all ingredients in a bowl and whisk together well.

Honey Mustard Vegetables (serves 4)

Honey Mustard Vegetables (serves 4)

Simple, simple, simple and comforting. Take carrots, parsnips and sweet potato and cut into same size chunks. Mix extra virgin olive oil, Dijon mustard and honey. Cook in oven for 20 – 30 mins. (depending on size of your veg) and there you have it.

1 sweet potato – peeled and cut into wedges, then halve the wedges
6 oz carrots – cheated and bought baby carrots
3 parsnips – peeled and cut into chunks
2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
2 tbsp. Dijon mustard
2 tbsp. runny honey

Toss veg. with the oil, mustard and honey mixture (pre-mixed)
Cook for 20 mins + until veg are tender

Mustard Shallot Gravy

Mustard Shallot Gravy

Doesn’t it feel good when the recipe you are trying turns out to be better than imagined? This gravy is really nice and thick and what I did first of all was whizz all the ingredients together in my food processor (have never thought of doing this before but it was a good idea). Then I added the mustard shallot mixture to the drippings left by roast pork. Pork and mustard seem to go together so naturally, but this gravy would probably go equally well with roast chicken.
Vegetarians and vegans can make this as I use vegetable stock/broth. I am becoming loathe to use store bought chicken/beef broth as I am wondering what kind of animals they use. Don’t know if there is any truth to this but it kind of makes sense. I make my own stock sometimes but only if I know that the chicken is free range, organic, etc.

Take 1/2 cup of vegetable broth, 2 tbsp. Dijon mustard, 1 shallot (roughly chopped) and 3 cloves garlic (roughly chopped).
Place these ingredients in a food processor and blend well.
Pour into roasting tin with drippings from a roast and heat through.