How To make Apricot Mustard
1 c SWEET 'N' HOT MUSTARD
1/2 c Apricot jam
3/4 c Dry mustard
Mix together in a bowl. Transfer to a jar with a tight-fitting lid. Age in a cool dark place for 2 to 8 weeks, then refrigerate. An exotic mustard that's great with stout cheeses. Makes 2 tb per "serving" Recipe by Helene Sawyer in "Gourmet Mustards" ISBN# 0-914667-07-6 Published by Culinary Arts Ltd.. Posted on GEnie Food & Wine RT Oct 11, 1992 by J.ZIOLA [Jeanne] Jeanne in Jersey - J.ZIOLA on GEnie - CBTN00C on *P* From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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One Pan Baked Apricot Mustard Chicken
One Pan Baked Apricot Mustard Chicken
Do not know what to cook for Christmas dinner?. I would like to recommend Baked Apricot Mustard Chicken. This is a simple and easy recipe. The apricot mustard sauce is simple and delicious which compliments the chicken very well. The chicken is delicious and succulent with the sweet and sour apricot sauce. On top of this there are a load of vegetables too, which make this recipe one of the healthiest dinner dishes
Ingredients
Chicken & Marinades
- 3 whole chicken leg + 1 Chicken breast (4 to 5 pax)
- 1 tbsp Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 3 tbsp Apricot Jam
- 3 tbsp English Mustard
- 2 tbsp Honey
Vegetables
- 2 Carrots
- A pack of String Bean
- A pack of Cherry Tomatoes
- A Cauliflower
- 2 Russet Potatoes (pre-steamed for 5 minutes)
- Some Thyme and Rosemary
Instruction
1. Wash and clean the chicken pieces, dry with kitchen towel, add in the marinade and mix well
2. Transfer the chicken to a container together with the sauce, cover and leave it in the fridge for a minimum of 3 hours. If possible marinate the chicken overnight. Remove the chicken from the fridge 30 minutes before cooking
3. Cut the vegetables into bite size and place them in a baking pan separately, I prefer not to mix them together
4. Add 2 tbsp of Olive oil, 2 tbsp of salt and sprinkle a generous amount of black pepper powder. Mix them well individually.
5. Preheat the oven to 200C and bake for 15 minutes, remove immediately after 15 minutes
6. In the meantime, heat up the fry pan, add some butter, thyme and rosemary, brown the chicken leg and dish up once done. Then brown the chicken breast. When done add ½ cup of red wine and add in the chicken leg. Saute for 30 secs and remove from the heat immediately
7. Remove the vegetables after 15 mins from the oven and place the chicken pieces on top of the vegetables. Pour the sauce over the chicken, add tsp of apricot jam onto each chicken pieces. Add some butter, thyme and rosemary. Pour ½ cup of red wine.
8. Bake for 30 mins at 165C. Remove from the oven immediately after 30 mins and rest for 10 min before serving
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Pork with Apricot Mustard Sauce
This is a demonstration of a recipe using Kraft's new Philadelphia Cooking Creme.
Pan-Seared Pork Chops with Apricot Dijon Mustard Sauce | #pansearing #porkchops #porkchopsrecipe
When was the last time you had some awesome pan-fried pork chops for dinner? I bet you can still remember the juicy, tender pork flavor in every bite! Well today, we’re making some fantastic pan-seared pork chops with a mouth-watering apricot-Dijon mustard sauce.
FULL RECIPE:
Go to the recipe and learn all about how to pan-sear pork chops and what is the best pork chops to use between bone-in or boneless?
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