A Dash of Mustard - Mustard in the Kitchen and on the Table

I adore one ingredient cookbooks not because I have many of them but because they are focused in such a way and full of information pertaining to that one ingredient and show how important that one ingredient can be and how an ingredient can influence flavour. With focusing a meal or a dish around using one key ingredient you can create and enhance a multitude of recipes... or dishes simply with flavour. 

Mustard is one of my preferred condiments and in the culinary world mustard is often the catalyst and enhancer to other ingredients. Seeds from the mustard plant have been used as a spice, condiment and a medicine tracing back as early as 2,000 BC. Mustards are apart of a large large plant family which includes all cabbages and broccolis, radish and watercress. Due to its versatility and availability mustard is often used in many cuisines, alongside many flavourings however its mainly used to add heat and is used as a pickling agent. Less obvious uses are as a thickener and aids emulsifier. In medieval times mustard was often used to make old or badly preserved meat and dried fish edible by masking any strong or rancid flavour. At one point it was a cheaper way of adding spice or heat then using black pepper. 

Mustard is a crucial part of some recipes in particular mayo and certain vinaigrette salad dressings. My earliest memory of mustard as an ingredient was when my mum would make a brown sugar mustard glaze for oven roasted ham. Whether tangy, spicy or sweet, mustard is a culinary ingredient widely used throughout the world and Canada being one of the largest producers and exporters. Canada produces three kinds of mustard: yellow, brown and oriental.  

This cookbook not only offers recipes, natural remedies, methods for preparing and storing mustard, it also discusses the legend and lore associated with mustard along with historical images and mustard memorabilia. 

The recipe I will share from the cookbook is a delightful one if you enjoy cod.

Pan-Fried Cod with Caper and Mustard Sauce

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Serves 4

4 cod steaks or fillets

1/4 cup all purpose flour, seasoned with salt and pepper

3 tablespoons olive oil

2 tablespoons capers (about 40) 

1/4 cup stoned ground olives, chopped

2 teaspoons black mustard seed

1 tablespoon coarse grain mustard

2 tablespoons chopped fresh cilantro

4 tablespoons olive oil

1 lime, juice only

freshly ground black pepper

Dust the cod pieces with the seasoned flour. Heat the oil in a skillet over medium heat and shallow-fry the fish for 5 minutes.

Meanwhile mix together the remaining ingredients to make the sauce. Turn the fish over in the pan and pour the sauce over the fish. Continue to sauté for a further 5 minutes, or until the fish is cooked through. 

Here are another two quick and easy recipes from the book to enhance or elevate a meal or salad. 

Ginger and Coriander Mustard

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5 tablespoons whole grain mustard

1 cm / 1/2 inch piece of ginger root, very finely chopped

handful of cilantro leaves, finely chopped

1 clove of garlic

To make the mustard, combine the ingredients in a small bowl.  Serve with oven roasted vegetables and broiled meats.

The mustard can be made on the day of use and require no curing to develop their flavours. However, for convenience they can also be prepared in advance and will keep for a couple of weeks in the refrigerator. 

Spicy Dressing

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If this dressing is made a few days in advance, it's piquancy intensifies.

3 tablespoons olive oil

1 tablespoon white wine vinegar

1 teaspoon chili powder

1 teaspoon mustard powder

1 small red chili pepper, finely chopped

1 clove garlic, crushed

1 tablespoon fresh lime

freshly ground black pepper

Place all the ingredients into a jar and shake well until combined.