Australia has been keen on mustard, specifically KEEN’S mustard, for more than 100 years.

Preparation Time: 10 minutesCooking Time: 1 ½ hoursServes: 8-10

Ingredients:

½ cup apricot jam½ cup craisins (dried cranberries), chopped2 tsp KEEN’S Mustard Powder1 tsp McCORMICK Rosemary Leaves1 tsp McCORMICK Thyme Leaves½ tsp McCORMICK Cracked Black Pepper1kg turkey breast

Method:

Mix apricot jam, craisins, KEEN’S Mustard, McCORMICK Rosemary, McCORMICK Thyme and McCORMICK Cracked Black Pepper together in a heat proof bowl and microwave for 30 seconds on high until melted. Brush the turkey breast with a ¼ of the jam mix and cover with foil.

Place turkey in a pre-heated (180°C) oven for 1 ½ hours and baste every 20 minutes with the jam mix. Uncover for the last 20 minutes until glazed and golden brown.

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Apricot and Mustard Christmas Turkey

Preparation Time: 10 minutesCooking Time: 20-25 minutesServes: 8-10

Ingredients:

2 cups (300g) self-raising flour1 tbsp KEEN’S Mustard Powder150g Parmesan cheese, grated1 onion, diced 1 tsp McCORMICK Dill Weed½ tsp McCORMICK Salt ½ tsp McCORMICK Pepper 100g butter¾ cup (185ml) milk

Method:

Combine flour, KEEN’S Mustard Powder, Parmesan cheese, onion, McCORMICK Dill Weed, McCORMICK Salt and McCORMICK Pepper in a large bowl.

Rub the butter into the flour blend until it resembles bread crumbs. Stir in milk until just combined and spoon into muffin trays. Bake in a preheated (180°C) oven for 20-25 minutes until golden brown.

Serve warm.

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Cheese, Mustard and Onion Muffins

Preparation Time: 10 minutesCooking Time: 15 minutesServes: 4

Ingredients:

2 tsp KEEN’S Mustard Powder100g ricotta cheese2 cups gruyere cheese, grated¼ tsp McCORMICK Ground NutmegMcCORMICK Salt and Pepper to taste8 thick slices white sourdough bread100g ham, shaved50g butter

Method:

Combine KEEN’S Mustard Powder, ricotta cheese, gruyere cheese, McCORMICK Nutmeg, McCORMICK Salt and McCORMICK Pepper. Divide and spread onto 4 slices of bread. Top with shaved ham and remaining slices of bread.

Melt the butter in a frying pan on medium heat and fry each sandwich until golden brown on both sides then place in a pre-heated 180ºC oven for 5-10 minutes until cheese mixture is melted.

Serve hot.

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Easy Croque Monsieur

Preparation Time: 15 minutesCooking Time: 20 minutesServes: 4-6

Ingredients:

100g sliced leg ham, chopped2 small zucchinis, grated100g spinach, wilted2 tsp McCORMICK Chopped Chives½ cup Parmesan cheese, grated3 tbsp flour1 tbsp KEEN’S Mustard Powder1 tbsp Worcestershire sauce1 egg6 x large or 12 x medium field mushrooms

Method:

Mix ham, zucchini, spinach, McCORMICK Chopped Chives, Parmesan cheese, flour, KEEN’S Mustard Powder, Worcestershire sauce and egg together.

Spoon mixture into mushrooms and bake in a 200ºC oven for 20 minutes. Let cool for 10 minutes before serving.

Serve warm with a fresh garden salad.

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Ham, Zucchini and Mushroom Fritters

Preparation Time: 15 minutesCooking Time: 2 hoursServes: 12-16

Ingredients:

2kg leg ham on the bone2 tbsp KEEN’S Mustard Powder2 tsp McCORMICK Ground Clove1 cup maple syrupMcCORMICK Cracked Black Pepper

Method:

Prepare the ham by slicing the skin off of the top of the ham (do not remove the fat underneath). Score the top of the ham in a criss-cross pattern cutting approx. 1cm into the fat.

Mix together KEEN’S Mustard Powder, McCORMICK Ground Clove and maple syrup to form a paste and brush half the mixture over the top of the ham ensuring it goes into the slices then cover ham with foil.

Place in a 180°C pre-heated oven for 30 minutes. Baste the ham with the left over syrup and place back into the oven for another 30 minutes. Repeat the basting every 30 minutes.

Remove the foil 30 minutes before removing from the oven and let ham rest for 15 minutes before slicing.

Serve with baked cherry tomatoes and garnish with rosemary.

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Maple and Mustard Christmas Ham

Preparation Time: 15 minutesCooking Time: 0Serves: 8

Ingredients:

200g butter, softened2 tsp McCORMICK Garlic Powder1 tbsp KEEN’S Mustard Powder8 x 200g steaks to serve

Method:

Combine butter, McCORMICK Garlic Powder and KEEN’S Mustard Powder together and roll in plastic wrap and foil then refrigerate. Heat a large frying pan and grill or BBQ steaks to your liking. Slice rounds off the butter and place on top of the steaks to melt.

Serve with potato salad or steamed greens.

*Makes a great butter for frying mushrooms or folding through boiled potatoes.

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Mustard, Rosemary and Garlic Butter Steaks

Preparation Time: 15 minutesCooking Time: 10 minutesServes: 4

Ingredients:

1 cup dried bread crumbs1 lemon, zested1 tsp McCORMICK Garlic Powder1 tbsp KEEN’S Mustard Powder1 tbsp fresh parsley1 egg½ cup (125ml) milk¼ cup (40g) plain flour8 lamb cutlets, flattened out3 tbsp oil for frying

Method:

Combine bread crumbs, lemon zest, McCORMICK Garlic Powder, KEEN’S Mustard Powder and parsley together in a medium bowl and set to one side. Whisk the egg and milk together and also put to one side. Place each cutlet into the flour and shake off excess, then dip into the milk and egg mix, also shake off excess. Press cutlets into the crumb mixture. Heat oil in a large frying pan and shallow fry cutlets until golden brown.

Serve with a green bean salad.

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Mustard Crumbed Lamb Cutlets

Preparation Time: 15 minutesCooking Time: 35 minutesServes: 4-6

Ingredients:

4 slices multi-grain bread 100g almond meal100g Parmesan cheese, grated80g butter, melted2 eggs1 tbsp KEEN’S Mustard Powder1 onion, diced and sautéed 1x185g can tuna, drained1 medium sweet potato, cooked and mashedExtra cheese for sprinkling

Method:

Pre-heat the oven to 180ºC

Blend bread, almond meal and Parmesan cheese in a food processor until resembles bread crumbs. Add in the melted butter and blend through the crumb. Press into a 25cm pie dish and place in the oven for 10 minutes. Mix together eggs, KEEN’S Mustard Powder, onion, tuna and sweet potato. Fill the pie dish with the mixture and sprinkle with cheese. Cover with foil and place back into the oven for 15 minutes. Take the foil off the pie and let brown for a further 10 minutes.

Serve warm with a green salad.

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Mustard Crunch Tuna and Sweet Potato Pie

Preparation Time: 15 minutesCooking Time: 0Serves: 4

Ingredients:

3 oranges1 tbsp apple cider vinegar2 tsp KEEN’S Mustard Powder1 tsp brown sugar150g mixed salad leaves1 small Lebanese cucumber, sliced into strips50g hazelnuts, crushed

Method:

Using the juice from 1 orange, mix it with vinegar, KEEN’S Mustard Powder and brown sugar and set aside.

Peel and slice remaining oranges into segments and toss it with salad leaves, cucumber and the dressing. Top the salad with hazelnuts and serve.

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Orange, Mustard and7 Leaf Salad

Preparation Time: 15 minutesCooking Time: 2 hoursServes: 10-12

Ingredients:

1 tbsp KEEN’S Mustard Powder1 tbsp brown sugar2 tsp McCORMICK Thyme Leaves1.5 kg pork rolled shoulder, opened out flatKitchen string

Method:

Combine KEEN’S Mustard Powder, brown sugar and McCORMICK Thyme Leaves and rub into the meat of the pork shoulder. Roll the pork up and whilst keeping it tight place the string under one side and tie. Wrap the string around the pork until the roll is held together and secure. Place in a pre-heated (180ºC) oven for 1½-2 hrs.

Rest the pork for 15 minutes before slicing and serve with roasted potatoes and pumpkin.

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Rolled Pork Shoulder with Mustard & Thyme

Preparation Time: 15 minutesCooking Time: 0Serves: 4

Ingredients:

6-8 slices good quality bread, toasted200g smoked salmon, sliced2 tsp KEEN’S Mustard Powder100g cream fraiche (or sour cream)1 tsp McCORMICK Dill WeedMcCORMICK Salt and Pepper to taste1 lemonCapers and rocket to serve

Method:

Top toasted bread with smoked salmon and combine KEEN’S Mustard Powder, cream friache and McCORMICK Dill Weed together then season with McCORMICK Salt and McCORMICK Pepper. Dollop each of the salmon toasts with a teaspoon of mustard cream and a squeeze of lemon juice.

Sprinkle the smoked salmon toasts with capers and rocket and serve.

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Smoked Salmon Toasts with Mustard Cream and Capers

Preparation Time: 15 minutesCooking Time: 0Serves: 6-8

Ingredients:

100g toasted almonds1 x 400g can beetroot, sliced2 tsp KEEN’S Mustard Powder100g cream cheese 4 spring onions (shallots)1 clove garlic, chopped

Method:

Combine toasted almonds, beetroot, KEEN’S Mustard Powder, cream cheese, spring onions and garlic together in a food processor. Process until smooth and serve as a dip or as condiment.

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Toasted Almond, Beetroot & Mustard Dip

KEEN’S Mustard recipes also found on our website

www.keensmustard.com.au

McCormick Foods Australia Pty Ltd, 71 Fairbank Road, Clayton South, Victoria, 3169 Australia. Ph: 1800 802 223

Food Styling and Food Preparation by Simone Fergie & Caroline Westmore and Photography by Jim McFarlane