I added mustard, cream and butter to mashed potatoes, to serve with some sausages and broccoli.
- about 600 to 800g potates
- around 20g butter
- chopped parsley
- 150ml double cream (you could use more, or use single cream)
- 1 tbsp Dijon mustard
- 1 tbsp grain mustard
- Salt and pepper
- Peel, chop and boil the potatoes as usual
- Meanwhile, in a small pan, melt the cream and mustard together
- When the potatoes are done, drain them, return them to the pan and mash with the butter, parsley, salt and pepper until smooth
- Mix and mash in the cream and mustard.
We had guests round, and I had some pork chops in the freezer. This was delicious, nothing left at the end. Here are quantities for two.
- 2 pork chops
- 25g butter
- 1 tbsp olive oil
- 2 cloves of garlic
- around 150ml white wine
- around 150ml double cream
- 1 tsp grain mustard
- 1 tsp Dijon mustard
- Cornichons (optional, around 4 per serving)
- Before cooking, season the chops with salt and pepper and set aside for at least half an hour
- In a large skillet, heat the butter and olive oil together, and add crushed garlic, and then the chops. Brown the chops on each side and then cook until they are no longer pink inside, taking care not to over-cook them.
- Set the chops on a warm dish and keep warm.
- Meanwhile, pour off any excess fat and oil, and then add the wine to the pan. Bring to the boil and scrape any delicious sediment in the pan so that it dissolves.
- Pour in the cream, bring to a gentle boil for a very short time, stir in the mustard and season to taste with salt and pepper.
- If you are using cornichons, you can add a tbsp of the liquor from the jar to the sauce.
- Pour the sauce over the chops and serve with mashed potatoes.