This new wholegrain beer mustard is made with Rigg & Furrow’s fantastic pale ale, Run Hop Run. The bitter punch of mustard seed is tempered by the light, floral hoppiness of the ale – which has a smooth, lingering finish. An excellent addition to any larder and extremely versatile, it is delicious spread on a ham sandwich, makes a super base for a mustardy vinaigrette, and it’s great in loads more too!
Pork schnitzel with mustard potato salad
Ingredients
- For the pork schnitzel:
- 1 pork loin chop, bone removed
- 1 egg
- 1tsp Keen as Mustard
- 200g flour
- 300g breadcrumbs
- Salt and black pepper
- Neutral oil of your choice, for shallow frying
- For the mustard potato salad:
- 200g waxy potatoes, diced
- 1 red onion, sliced
- 1 lemon
- 2tbsp mayonnaise
- 2tbsp natural yoghurt
- 1tbsp Keen as Mustard
- 2 large dill pickles, chopped finely
- 1 big handful of peas
- 1 bunch of spring onions, sliced
- 1 handful of chopped parsley, dill and chives
Method
- Using a meat mallet, pound out your pork chop until it is super-thin (less than 5mm if possible).
- Whisk the egg with the Keen as Mustard, season your flour and breadcrumbs, and setup three stations side by side – flour, egg and breadcrumbs. Coat the pork chop in each station in turn, ensuring it is well coated after each step, and making sure the breadcrumbs cover the pork all over when you’re finished.
- For the mustard potato salad, heat well-salted water to a rolling boil, add the diced potatoes, and boil for 8 mins. Drain and steam dry.
- In a large bowl, combine the sliced red onion with the juice of half a lemon, then massage the onions with your hands to take the raw edge off. Add the mayonnaise, yoghurt and Keen as Mustard, and stir.
- Mix through the warm potatoes, chopped pickles, peas, sliced spring onions, and fresh herbs. Check the seasoning and adjust with salt and lemon juice as needed.
- Add enough oil for shallow frying (approx. 5cm) to a heavy-bottomed, high-sided pan and heat to 170C. Carefully lower in the pork chop and fry for approx. 6 mins (internal temperature 63C), turning halfway through. Remove the pork from the oil and rest on a wire rack for 3 mins. Season with salt and squeeze over a little lemon juice.
- Serve the pork schnitzel alongside a large spoonful of mustard potato salad, some green salad, more pickles, an extra dab of Keen as Mustard, and a cold beer.
Chris Coulter is the man behind Belly Of The Beast – creator of innovative, award-winning condiments which he puts to use in fresh-baked sandwiches available direct from his kitchen in Byker and at Sorcerer Coffee in Newcastle. Follow Chris @bellyofthebeastco
