AD: Shwartz sent me a bottle of French’s Classic Yellow Mustard to review, all views are my own. Full disclaimer details here.
I love getting sent products to sample and review as it really forces me to get creative and in turn discover new favourite recipes. Which is exactly what happened when I got my hands on French’s Classic Yellow Mustard.
The team behind French’s have been knocking up mustards, relishes and you favourite table top condiments for over 200 years, with their classic yellow mustard being one of their first products that they introduced to America in 1904.
Easily available to buy from your local Tesco, the French’s range are kitchen cupboard staples. Especially their tangy yellow mustard, which is much more versatile than you might think…
1. Honey Mustard Baked Chicken
A really simple, but incredibly tasty, honey and mustard chicken recipe that’s perfect for a quick mid-week meal!
Ingredients for two people:
- 3 tbsp French’s Classic Yellow Mustard
- 2 tbsp runny honey
- Pinch of paprika
- 2 boneless chicken breasts (works just as well with thighs too)
- 3 large potatoes, cut into roastie size cubes
- Handful of spinach
- Tin of garden peas
- Salt and pepper to taste
Preheat your oven to 200 degrees and prep your potatoes.
Add your potatoes to a roasting dish, drizzle with a good amount of olive oil and sprinkle with cracked black pepper and sea salt.
Pop your potatoes into the preheated oven, giving them a little shake every ten to fifteen minutes.
Whilst your potatoes are cooking, it’s time to get your chicken all mustarded up.
Mix together the honey and mustard and add a sprinkle of paprika.
Smother your chicken in the mustard mix, cover and pop in the fridge until your potatoes are part-cooked.
After 30-35 minutes, your potatoes should be starting to soften and crisp.
Make space in the baking dish for your chicken. Its wise not to trap any potatoes under the chicken as they might not cook properly.
Once you’ve added your chicken to the roasting dish, pop it back in the oven for another 25 minutes.
After 20 minutes, heat through the peas and wilt the spinach in a pan with some butter and a sprinkle of salt and pepper.
Once the chicken is cooked (juices should run clear), add the spinach and peas over the top and serve.
This dish is great to leave in the middle of the table and let your diners dig into.
To serve 4 people, simply double the ingredients and use a bigger roasting dish!
2. American Style Hotdog
I simply couldn’t write a blog about mustard without including a classic hot dog. This American-inspired hot dog recipe balances the punchy mustard sauce with sweet caramelised onions, perfect for a weekend tea in front of the telly.
- 4 hot dog sausages (we used New York Style Sausages from Asda’s Extra Special range)
- 4 hot dog buns
- 2 brown onions, sliced
- Sea salt to taste
- 2 tbsp brown sugar
- 1 tbsp balsamic vinegar
- French’s Classic Yellow Mustard
- Ketchup (optional)
Preheat your oven and cook your hotdog sausages according to the packet instructions, whilst you caramelise those onions.
The onions should take around the same time as the hot dogs.
Heat a glug of olive oil in a large pan over a low heat, add in your onions and a sprinkle of sea salt.
Cook the onions slowly for 15 minutes, stirring occasionally.
Once soft and golden, add in the sugar and balsamic vinegar to kick off the caramelisation process.
Cook slowly again for a further 10 minutes until lovely and sticky!
Pop your hot dog sausage into fresh, fluffy buns and top with the sweet onions.
Finally, top it off with a generous amount of French’s Classic Yellow Mustard and some ketchup too.
3. Slow Cooked Carolina Mustard BBQ Pulled Pork
The foundation of a good South Carolina Mustard BBQ sauce is a strong mustard that packs a punch, which is why French’s Classic Yellow Mustard is the perfect choice for this incredibly delicious pulled pork recipe!
Ingredients for 2 to 3 people:
- Small joint of pork shoulder
- 1 onion, roughly chopped
- 1 potato, roughly sliced
- 4 cloves of garlic, peeled
- 250ml French’s Classic Yellow Mustard
- 75ml honey
- 1 tbsp of Frank’s Hot Sauce
- 1 tbsp of Worcestershire Sauce
- 2 tbsp of brown sugar
- 2 tbsp of ketchup
- Salt and pepper to taste
- Brioche buns
The joint of pork can be cooked in the slow cooker or in the oven. We cooked ours in the slow cooker on the low setting over eight hours while we were at work
I seasoned the joint of meat with salt and pepper, added a cup full of water, the chopped onion, a chopped potato and four cloves of garlic to the slow cooker along with the pork.
To make the sauce, mix all the mustard, honey, hot sauce, Worcestershire sauce, sugar and ketchup to a saucepan and heat slowly.
Once the pork is cooked, transfer to a chopping board and use two forks to pull the meat apart.
Pour half of the Carolina Mustard BBQ sauce over the meat and mix well.
Then, add the pork to the brioche buns and top with some additional sauce.
We teamed this with some salad, coleslaw and wedges.
I think my favourite has got to be the Carolina Mustard BBQ sauce. It’s an absolute match made in heaven with the juicy pulled pork.
How do you use your French’s?
Lot of love, LB x