I missed that part. I may try it adding dill pickle juice. What am I out? A bit of mustard seed?? ;)

Really?!!? :eek: What on earth do you do with yourself all evening?!!? ;) :D

Yep, I've tried most - but I'm dreadfully lazy sometimes, and get them from Waitrose or Marks + Spencers :eek:

No, they just made the garlic one - trouble is, he didn't use enough butter and when they cut into it, it didn't oooooze at all! How disappointing! :D

What sort of cook is that if they can't make a simple thing like chicken Kiev.

:p It's not that I can't - it's often that I don't - because I have lovelier, scrummier things to do with myself!! :D

Hmmmmmmmmmmmmmmmmmmmmmmmmmm

I think he meant the cook on Masterchef :sidesplt:

Chowhound link about mustard :)
 

Mustard lovers unite! - General Chowhounding Topics - Chowhound

I became a mustard lover after our visit to Paris this year. We brought back about 6 different kinds of mustard, mostly from Fauchon. They include cognac mustard, horseradish mustard, roquefort mustard, violet mustard, and tarragon mustard. In fact, if we put mustard on a hot dog in our house, it's Fauchon Cognac Mustard.


The above sounds AWESOME

OMG! :eek: Do you?!!!? :yelrotflm I had completely lost the plot by then!!!! :D

Yep..you did too...but being the Gentleman I am not I said nothing...didn't want to embarrass you dear...lol

:eek: :blush::hug60: Thank you kindly, Sir....!! Oh dear! :)

It is not a problem at all..... I still haven't told you what I do with myself in the evening have I...lol

This is another one of Joan's favourites and I have to say she has good taste.

This recipe is off the internet along with the photograph.
I asked Joan for the recipe and she told me to get it from Google.... lol

Ingredients

4 boneless pork chops, 3/4-inch thick
1 1/2 teaspoons lemon pepper seasoning
1 tablespoon butter or margarine
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh parsley
Directions

Sprinkle chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 minutes or until browned.
Add soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 minutes or until chops are done. Sprinkle with parsley.





TIP

Serve with egg noodles and your favourite steamed vegetable. For dessert serve chunky apple sauce topped with cinnamon.





Attachment 361236

Enjoy :D

I'm a Google cook too~ but I tend to not follow recipes very well. I have to embellish :hide2:

OMG tarragon mustard? :drool: sounds scrummy! :D

I don't know why, but I'm leery of recipes that call for Campbell's Cream of Mushroom soup. :p

Cognac mustard.......I wonder if they make mustard with rum.....HMMMMM


:D:D:D

I dunno know, let's try.

:thumbup::thumbup::thumbup:

OMG as a child I used to love it when my parents took us to Bury Market and we would buy a hot black pudding off one of the stalls and walk around the market eating it. I haven't found any decent black puddings over here. (and one cannot find fresh pigs blood to make ones own)

I am so happy to read that there is at least ONE person in USA who appreciates a good black pudding.....lol

But I am a Lancashire lass. Born and raised in Gracie Fields home town - birth of the Co-Op movement - Rochdale:)
Moved to the USA when I married my GI husband - who I adore!

I am a Lancashire lad born and bred. Liverpool is my home town and if anyone mentions Beatles I will go nuts.
Even though you are a young Lancashire lass you are still in USA and you know about Black Pudding....to me...this makes you tops....lol;)

You are soooo fickle young man :D

We love the Beatles :cheer::cheer::cheer: We love the Beatles :cheer::cheer::cheer:

Love vegetarian black pudding.....:D

Young Man..wow......I could fall in love with you...lol

Never heard of Vege black pudding so I had to google it as I did think you were pulling my leg.

This should appeal to the Americans who dont seem to have the stomach to eat normal BP.

First vegetarian black pudding has Lancashire meat lovers spluttering - This Britain - UK - The Independent

Now the big question is......

Can you cook the BP in a Halogen oven....lol

Oh by the way.... My first wife went to school with Ringo Star and she had no time for him whatsoever...... Thought he was an oversized ego on legs....lol

Aha! I'm not as daft as I look.....:rolleyes: :p

Love veggie haggis too.....what a wimp I am! :D And Ringo was all hooter and no trousers....apparently! :thumbdown

I would gladly try the veg versions :thumbup:

I tried both in original form and was none too impressed :eek: :eek:

Just imagine what I'd have to be writing on that Customs Form...:eek: :D

Veggie haggis is actually delicious, quite spicy and 'meaty' - it's worth trying if you can find it :) When my daughter was little, I told her a haggis was a small animal, and she wrote about it in her 'news book' at primary school....:sidesplt: !!

That will teach you not to tell fibs to a kid...rofl...lol

This is another good one to try. Joan found this on a Google search.

Attachment 361742

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

1 pound lamb rack
5 cloves of garlic, finely chopped
1/2 cup of breadcrumbs
1/2 Tbsp of olive oil for the lamb
1 /2 Tbsp of honey
1 /2 Tbsp of Dijon mustard
1/4 tsp of sea salt
1/2 tsp of rosemary, finely chopped
4 large yellow potatoes
1 large sweet potato
1 Spanish onion
1 bulb of garlic
2 Tbsp of olive oil for the vegetables
Preparation:

Heat the oven to 350F.
Cut the potatoes and sweet potatoes into 1 inch thick pieces.
Cut the onion in half and remove the outer layer of skin.
Place 2 Tbsp of olive oil into a baking tray.
Place the vegetables including the garlic bulb in the tray and coat them in the oil. Sprinkle with salt and pepper.
Bake the vegetables on the bottom oven rack for 45 minutes.
When the vegetables have been baking for 15 minutes add the chopped garlic, breadcrumbs, 1/2 Tbsp of olive oil, rosemary, salt, honey and mustard into a mixing bowl.
Stir well until it forms a paste.
Spread the paste evenly over the lamb rack.
Place lamb in the oven directly on the grill over the vegetables. This will allow for the drippings to collect with the vegetables.
By now the vegetables should have been cooking for 25 minutes.
Roast the lamb for 20 minutes for rare meat or 30 minutes for well-done.

:D Actually, Anna's news books were a revelation.....:sidesplt: :eek:

Love the look of Joan's recipe - she's a good girl :)

You know, there are times when it is a good thing you cant read everything kids write about in school.
a kid can be so brutely honest and embarrassing and you only get to read it on a parents day.... lol