Madeira Mustard Recipes

HOMEMADE MUSTARDS

Steps:

• In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
• Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.

MADEIRA GRAVY

Steps:

• Gradually mix the madeira into the flour until smooth. Heat the stock in a pan, then pour in the flour mixture and mustard, stirring until thickened. Chill until ready to serve, covering the surface with cling film to stop a skin forming. On the day, reheat in a pan with the turkey juices until bubbling.

FIRE ROASTED BEEF TENDERLOIN WITH MADEIRA MUSTARD SAUCE AND WASABI MASHED POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Preheat a grill.
• In a saucepan, heat oil, black peppercorns, star anise, coriander seeds, and Szechuan peppercorns for 1 minute until aromatic. Stir in red curry paste, tamarind paste, and honey. Deglaze with Madeira and reduce until syrupy. Add the veal stock and continue to reduce in half. Transfer to a blender and process to a puree. Strain and set aside.
• Over hot grill, cook the tenderloin until grill marks appear on all sides. Transfer to a saute pan and pour in half of the strained sauce. Roast in the oven for 4 to 5 minutes or until desired doneness.
• Transfer the remaining sauce to a saucepan and cook over medium heat. Reduce until thickened. In a cup, dissolve the powdered mustard in rice wine vinegar. Whisk in mustard and finish sauce with the butter.
• To serve, cut the steak into thin slices. Nap with Madeira Mustard Sauce and serve with Wasabi Mashed Potatoes garnished with a whole star anise.
• Cut the potatoes into large pieces of equal size. Cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
• Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transfer to a blender and add wasabi powder. Process to a puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste.

MULLED MADEIRA

Steps:

• In a large stockpot, combine the wine, honey and water/orange juice over low-medium heat. Add the cloves, nutmeg, cinnamon, bay leaves and orange peel. Let simmer for 10 minutes to allow the flavors to blend, do not boil. Stir in the Cointreau and heat for another 1 minute. Ladle into mugs.

HAM STEAKS WITH MADEIRA SAUCE

Steps:

• Remove any excess fat from each ham steak.
• Cut the apples into quarters. Cut away and discard the cores. Peel the quarters.
• Use 2 skillets, preferably nonstick, large enough to hold the ham pieces. Heat 1 tablespoon of butter in each skillet. Add 1 tablespoon of shallots to each skillet. Cook briefly, stirring, and add one ham steak to each skillet.
• Arrange one quartered apple around each steak. Spoon half the Madeira over the apples in each skillet. Cover closely and cook 5 minutes. Transfer the ham steaks to a hot platter and arrange the partly cooked apples around or over the pieces of meat.
• Pour the cooking liquid from one skillet into the other skillet. Add the 2 remaining tablespoons of wine, the tomato paste and mustard, and stir to blend. Bring to a simmer, swirl in the remaining 1 tablespoon butter and pour the sauce over the ham and apples.

FILET MIGNON WITH MUSHROOMS AND MADEIRA

Steps:

• Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl.
• Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate. Add remaining 1/4 cup shallots and garlic to same skillet. Sauté 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper. Return steaks to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve.

MUSTARD-CRUSTED PRIME RIB WITH MADEIRA GLAZE

Steps:

• Let roast stand at room temperature for 1 hour. Preheat oven to 450°. Combine mustard, garlic, brown sugar, salt and, if desired, peppercorns; brush evenly over top and sides of roast but not over bones (mixture may seem loose but will adhere). Place bone side down on a rack in a shallow roasting pan. Place pan on middle oven rack; immediately reduce heat to 350°. Roast 1 hour., Toss potatoes, carrots, onion and fennel with next 5 ingredients. Arrange vegetables in a single layer in a 15x10x1-in. baking pan on lowest rack of oven. Roast meat and vegetables, stirring vegetables midway through baking, until meat reaches desired doneness (a thermometer should read 135° for medium-rare, 140° for medium and 145° for medium-well), about 1-1/2 hours. Cover roast loosely with foil during last 30 minutes to prevent overbrowning. Let stand 15 minutes before carving., Meanwhile, for glaze, combine balsamic vinegar, Madeira wine and brown sugar in a small saucepan. Bring to a boil over medium-high heat; cook until reduced to 1/2 cup, about 15 minutes. Let glaze cool to room temperature. Serve roast with vegetables and glaze and, if desired, pink peppercorns and fennel fronds.

MADEIRA FINGERS

Steps:

• Sift together the flour and salt into a large bowl. Cream in the butter until mixture resembles fine breadcrumbs. Mix in the sugar and Madeira, until mixture becomes stiff. Wrap dough in foil or plastic, and refrigerate for 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• On a lightly floured surface, knead dough lightly until smooth. Roll out to approximately 1/8" and prick all over with a fork. Cut dough into 36 fingers measuring 1 x 2 1/2 inches. Place on cookie sheets. In a small bowl, lightly beat the egg. Brush cookie fingers with the egg and sprinkle each with sugar.
• Bake for about 15 minutes or until light golden in color. Let cool on wire racks. Store in an airtight container.

COPYCAT CHICKEN MADEIRA RECIPE

Steps:

• Pound chicken breasts until they are about 1/4" thick.
• Shake balsamic vinaigrette, brown sugar, and olive oil together in a sealed Ziploc bag. Add chicken and marinade for at least 30 minutes.
• Preheat oven to 350 degrees.
• Remove chicken from bag and place in a large skillet with olive oil, cook 4-6 minutes on each side (until chicken is a golden brown).
• Once browned, remove chicken and place in an oven safe dish. Bake for 10-15 minutes until chicken is cooked through.
• In the same skillet used for cooking the chicken, melt butter over medium heat. Add mushrooms and sauté for 2-3 minutes.
• Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20-25 minutes, until the sauce has reduced by about 50%.
• Top cooked chicken with mozzarella cheese and broil for 3-4 minutes, until the cheese starts to turn golden. Sprinkle with fresh parsley.
• Serve chicken immediately with sauce poured over top. We serve it with potatoes and asparagus or green beans, just like the Cheesecake Factory.

MADEIRA MUSTARD

Steps:

• Combine mustard seeds & salt in blender, blend 30 secs or until fine.
• Add vinegar, oil, madeira & brandy, blend until thickened.
• Spoon into sterilised container, cover & store in fridge for at least two days to develop flavour.
• Keep refrigerated after opening.