Winter marinade
Ingredients
- 2 tsp Maille gingerbread, chestnut honey and white wine mustard
- 1 tsp Maille Candied Chestnut mustard
- 45 ml Maille Aceto Balsamico di Modena with Bitter Orange Peel
- 90ml Maille walnut oil
- 3 shallots, finely diced
- Small bunch of Tarragon, finely chopped
- 1 green apple (such as a Granny Smith), finely chopped
- Flesh of 1 passion fruit
- Pinch of salt
- Handful of Majii Leaves, finely chopped (available from www.koppertcress.com). Majii leaves are fresh edible leaves from Africa that enhance a variety of flavours
FERRANDI Paris
La Maison Maille has partnered with FERRANDI Paris, one of France’s leading professional culinary training schools, to provide the definitive techniques that a seasoned food lover should ensure is in their culinary repertoire to make their meals even more memorable.Preparation
-
Mix the mustards with the oil and vinegar.
-
Add the shallot, Majii leaves, tarragon, passion fruit, chopped apple and mix well.
-
Use to marinade your favourite meat such as turkey or chicken for a minimum of two hours.