Colman’s: No Messing About

My love for food runs deep, as you already know, and my adoration for quality mustard goes even further. Colman’s of Norwich is an English mustard that my family has been long-time fans of. From memories of my father’s mustard whiskey baked fish that he used to prepare (an unconventional German and Irish concoction from his childhood) to all-time classic bratwurst, there was always a mustard-infused meal of the season. This time I wanted to do a couple of different things to share new mustard recipes.

Colman’s mustard is not for the faint of heart, however, if you love to eat wasabi with your sushi, then you will fancy this type of heat. There’s a different calibre of spice when it comes to mustard, it’s a premier quality mustard. And, although not entirely blow your top off heat or I can’t feel my face heat, in my opinion, this is another grade of spice that only a mustard or sushi lover can appreciate.

I am bringing unique alternatives for all to enjoy! Don’t worry, we’ll have some great BBQ party favourites to be inspired by as well; for now, just sit back and enjoy the starter course.

This dressing marries a hint of sweetness with that good ole fashioned mustard bite, and can be tossed in your salads, drizzled over grilled veggies, prawns, and more! It’s light with a nasal kick to love. That’s right! “Hello, summer!”

Using Colman’s Mustard Powder, I’ve put together a honey-mustard dressing dip à la vinaigrette that is versatile for both meat and veggie options. It’s an easy way to add a dash of heat to food. Then, I made crispy baked tofu—a nice pairing with fresh carrots and celery, and veggie crisps. This was my first time using Colman’s Mustard Powder, and I loved it! Simple, bold, and full of flavour.

Ingredients:

Crispy Baked Tofu:

• 1 package 400g-425g (14oz-15oz) extra-firm tofu
• 1 tablespoon olive oil
• 1 tablespoon tapioca starch or cornflour
• 2 teaspoons soy sauce or tamari
• ¼ teaspoon fresh cracked black pepper
• ½ teaspoon red dried chilli flakes (optional)
• fresh coriander or fresh parsley sprigs to garnish
• toasted sesame seeds to garnish
• pinch of kosher salt

Honey Mustard Sauce:

• 4 tablespoons Colman’s Mustard Powder
• 4 tablespoons cold water
• 5 tablespoons sour cream
• 3 tablespoons raw organic honey
• 1 teaspoon soy sauce or tamari
• ¼ teaspoon sesame oil

Method:

1.        For the Mustard Sauce: Whisk together the 4 tablespoons cold water, and 4 tablespoons Colman’s Mustard Powder in a small bowl until blended (you can even use a large mug to do this). Let it sit for 7-10 minutes.

2.        Next, add in the rest of the ingredients: raw organic honey, soy sauce, sesame oil, and sour cream. Whisk until well-blended. Place cling film or clear wrapping on top of the bowl and refrigerate for at least 1 hour. Take out of the refrigerator and stir with a spoon. Serve chilled.

3.        For the Baked Tofu: Preheat oven to 400F/200C/ Gas Mark 6. Take out the tofu and drain by using the palm of your hand to carefully get the excess water out. Next, slice the block of tofu (lengthwise) in half, then cut into long thick pieces (about 1″ or 2-3 cm thick).  

4.        Place the tofu on a plate or a shallow container that is lined with multiple paper towels (or a clean kitchen cloth). Cover the first layer of tofu with the paper towels or kitchen cloth, then add the remaining tofu, layering it with the towels or kitchen cloth again. Place a weight (such as a glass plate or flat lid) on the stack of tofu to gently but firmly drain the tofu fully.  

5.        Place the drained tofu on a cutting board, then evenly slice the pieces of tofu into small rectangular blocks. In a medium bowl, blend together the tablespoon soy sauce, fresh cracked black pepper, red dried chilli flakes, and olive oil. 

6.        Next, add the tofu pieces to the bowl and carefully coat the tofu with the soy mixture. Next, drizzle 1 tablespoon of tapioca starch over the tofu, then use a silicone spatula to lightly toss together until evenly distributed and blended. In a foil lined baking tray, use tongs to evenly place tofu on the tray. Bake tofu for 25-27 minutes or until tofu is golden brown and crisp on the outside, turning the tofu about every 10-12 minutes. Take out of the oven and let cool for 2-3 minutes. Serve hot and sprinkle tofu with a pinch of salt. Garnish with toasted sesame seeds, and fresh coriander or parsley sprigs.

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What do you like mustard on? Have you tried Colman’s Mustard?

The goods: This post is sponsored by Colman’s Mustard. As always, all opinions and content are honestly expressed and my own. #HotMessAround #Ad Original recipe by Madison. FASHION TALES BLOG.