John Myers
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Cheese and Mustard Hearts, Chicken in Mustard Marinade and Salad with Mustard Dressing
The perfect cheese and mustard hearts, chicken in mustard marinade and salad with mustard dressing recipe with a picture and simple step-by-step instructions.
Cheese and mustard hearts
- 75 ml Rapeseed oil
- 125 g Grated cheese
- 3 tbsp Mustard
- 125 g Flour
- 65 ml Milk
- 2 piece Eggs
- 0,25 packet Baking powder
- 0,25 packet Salt
- 0,25 packet Pepper
- 1 tsp Chilli flakes
Chicken and sausage with mustard marinade
- 1 piece Chicken breast
- 2 piece Bratwurst
- 6 tbsp Mustard hot
- 1 tbsp Butter
- 1 tbsp Olive oil
- 2 tbsp Grain mustard
- 200 ml Cream
Mustard dressing
- 1 tbsp White balsamic vinegar
- 3 tbsp Olive oil
- 1 tbsp Mustard
- 2 tbsp Freshly squeezed orange juice
- Salad
- Salt
- Pepper
Cheese mustard heart
- Preheat the oven to 200 degrees. Mix the oil, mustard, eggs, milk, cheese, salt, pepper and chilli flakes on the lowest setting of the electric hand mixer. Gradually add flour with baking powder until the mixture is homogeneous.
- Grease the mold and only fill it up to nur with the batter. Bake the mixture for 30 minutes at 180 degrees fan-assisted. Then let it cool down.
Chicken and sausage with mustard marinade
- Rub the chicken breast and sausages with mustard, salt and pepper and leave to marinate for half an hour.
- Fry the marinated meat in a mixture of butter and olive oil until golden brown. Add the grain mustard and stir well. Thicken the sauce with the cream.
Mustard dressing
- Mix the salt, pepper and mustard with the vinegar and orange juice. Add olive oil and stir until the consistency is creamy. Clean the salad and mix well with the vinaigrette.
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