Mustard with.....
Discussion
I was just adding mustard to my rolls this lunchtime, turkey, stuffing and cranberry, when the rest of the office stated that this was weird. The concensus of opinion was that English Mustard was for beef, ham or sausages only. Apparantley mustard drowns out the flavour of lighter meats. Extending the question to the warehouse and the workshop got the same response. As a child mustard was on the table for every meal and I have just carried on adding it to most meat based meals. Most people thought that each meat has it's own accompanying sauce, apple for pork, mint for lamb etc, but I have always had that sauce and mustard. Anyone care to share their preference regarding mustard?
I have an assortment of different mustards and think that any of them would work with pretty much any meat. Nothing wrong with a bit of english mustard with turkey or chicken. The only thing I find a little strange is mixing mustard with cranberry, as I think the two flavours would conflict.
'Nout wrong with mustard though.
'Nout wrong with mustard though.
Strange this, never really thought about it but i would never think to have English mustard with roast pork. Dijon or grain yes but not English. However I would automatically have English mustard with pork pie or sausages.
likewise I wouldnt think to have dijon or grain with roast beef but would always have english mustard with it. I also have never even tried any type of mustard with poultry.
Maybe i will start experimenting...
likewise I wouldnt think to have dijon or grain with roast beef but would always have english mustard with it. I also have never even tried any type of mustard with poultry.
Maybe i will start experimenting...
Edited by Pete Franklin on Friday 13th January 16:28
Like to have a full compliment of types in the cupboard (English, Dijon, grain etc), and dont' subscribe to the 'English mustard is the only way/the hotter the better' theory.
Actually I quite like the Sainsbury's 'Basic' range mustard excellent with ham, usually in sandwich form. Seems to be a slightly toned down English mustard with a bit of a tang.
Might be a bit partial to some American hot dog style mustard (guilty as charged) for that application, but when making them at home just use a thin spread of English.
OP your workmates are the odd ones, unless it's the cranberry/mustard combo they protest against (I tend to agree)
Actually I quite like the Sainsbury's 'Basic' range mustard excellent with ham, usually in sandwich form. Seems to be a slightly toned down English mustard with a bit of a tang.
Might be a bit partial to some American hot dog style mustard (guilty as charged) for that application, but when making them at home just use a thin spread of English.
OP your workmates are the odd ones, unless it's the cranberry/mustard combo they protest against (I tend to agree)
Pete Franklin said:
Strange this, never really thought about it but i would never think to have English mustard with roast pork. Dijon or grain yes but not English. However I would automatically have English mustard with pork pie or sausages.
Definitely English with Belly Pork. It goes great with the crispy fat.Edited by Pete Franklin on Friday 13th January 16:28
it came with spicy plum sauce 
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