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Chef-owner of Lush Epicurean Eric Low gets creative with Maille mustard and vinegar.

Think of mustard, and the images of a bright yellow sauce slathered on hot dogs, hamburgers and sandwiches usually come to mind. But a wave of innovative chefs like Eric Low, who is known for putting a modern twist on heritage dishes, is showing that mustard can be so much more than just a condiment.

 

Using Maille’s premium Provençal Style Mustard (red pepper and garlic) in a classic Filipino dish of roast pork fillet (recipe below), chef Eric shares that the combination of flavours from the mustard, garlic and bell peppers, help enhance the overall flavour of the dish.

“Mustard is actually very easy to mix and manipulate. It stands up to other ingredients and can be used to prepare your marinades, vinaigrettes and sauces. You can also use it to coat fish, pork, lamb or beef before roasting to boost the flavour of the meat or seafood.

For this roast pork fillet recipe, I’ve used Maille’s Provençal Style Mustard in the marinade, as well as the sauce, and I’ve also added some of Maille’s Red Wine Vinegar into the sauce for a refreshing twist,” he says.

Maille mustard chef eric low lush epicurean

Roast pork fillet ala baboi binagoongan

Why Maille

A purveyor of specialty mustards and vinegars, Maille has been offering premium mustards for over 270 years, each made using the highest quality mustard seeds and ingredients. Apart from ensuring quality, Maille also offers a variety of flavours for consumers to choose from—there are over 80 different types, some of which are limited edition like the Mustard with Aubergine and Rosemary, and the Mustard with Chablis White Wine, Black Truffle and Cep Mushrooms.

Maille mustard chef eric low lush epicurean

Perfect addition to your sandwich

Some of the brand’s top sellers include the classic Dijon, Old Style Mustard, as well as the Honey Mustard. The vinegar selection, too, is equally impressive, comprising over 100 different varieties. We highly recommend trying the White Wine, Red White, Cider and Raspberry for your salad dressings and sauces.

For more information, visit www.maille.com.

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Recipe

Roast pork fillet ala baboi bingagoongan 
By chef Eric Low, Lush Epicurean by Chef Eric Low 
Serves 4
Medium

600g pork fillet, trimmed for roasting
1 tbsp Maille Provençal Style Mustard (red pepper and garlic flavour)
salt and freshly ground black pepper, as needed
2 sprigs rosemary
oil, for cooking
6 cloves garlic, chopped
100g onions, diced
1 tbsp tomato paste
2 large tomatoes, diced
1 green chilli, sliced
2 tbsp Bagoong (Fermented Shrimp Paste)
2 tbsp light soy sauce
2 tbsp Maille Provence Mustard
3 tbsp Maille Red Wine Vinegar
1 tsp sugar
1L water

To assemble
1 red chilli, deseeded, sliced and soaked in ice cold water
4 sprigs coriander
steamed rice, as needed
roasted pumpkin and shallots, as needed

1. Marinate pork fillet with Maille Provençal Style Mustard, then season with salt and black pepper.

2. Heat cooking oil in a frying pan over medium heat. Lightly sear pork fillet all over. Set aside.

3. Preheat oven to 160˚C. Lay rosemary on a baking tray and place the pork fillet over and roast in oven for 15 mins, to achieve a just cooked doneness. Alternatively, use a meat thermometer and see that it reads 75˚C in the centre of the meat. Allow pork fillet to rest for 5 mins before slicing.

4. Heat oil in a braising pot. Add garlic, onions and fry till fragrant. Stir in tomato paste, diced tomatoes and green chili, and cook briefly.

5.Add Bagoong, soy sauce, Maille Provençal Style Mustard and Maille Red Wine Vinegar to the pot and stir well. Pour in the water and continue stirring till well incorporated. Bring to the boil and reduce heat to allow the mixture to simmer, for about 10 mins. Season with sugar, if required.

6. Slice roasted pork fillet. Divide rice and roasted pumpkin and shallots into four plates. Portion each plate with the sliced roasted pork. Spoon sauce over and serve roasted baboi binagoongan. Garnish with slice chilies and coriander.

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This post was made in partnership with Classic Fine Foods.

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