Honey and Mustard Bastille-Day Bread (and Mustard Icecream)
See that little blob of melting creamy goodness at the bottom of the very poor photo you see below? That is what has been on my mind for the last few days and from tomorrow until the 14th of July at Brasserie Toulouse-Lautrec in Kennington you could find out why. Two words: Mustard. Ice-cream
I’m not mad, it’s amazing. Hot seared tuna wrapped in filo and then cold, sweet, creamy and then a touch of heat. If you’ve never ventured to Brasserie Toulouse-Lautrec please please do. Whilst I only got to try the starter – if that’s the standard then I’m VERY happy to put my neck on the line and say that you will not regret it.
I have plans to try to recreate the icecream, perhaps trying to create a cone out of bacon, but in the meantime I have decided to go for something more achievable: honey and mustard glazed bread.
Honey and Mustard Glazed Bread
500g strong flour
1 1/2tsp salt
1 tsp granulated sugar
15g vegetable oil
1 sachet (7g) of fast action yeast
300ml luke warm water
1 egg, 1 tbsp honey & 1 tbsp wholegrain mustard for the glaze (I used Grey Poupon)
Put all the dry ingredients in a bowl – keep the yeast on a different side.
Mix together, then add enough water to make a soft dough.
Knead until smooth and elasticy (I used my dough hook)
Shape as desired on a greased and floured baking tray.
Cover with a damp teatowl and leave to rise for an hour or until doubled in size
Bake at 230c for 15 mins, then reduce to 200c for 15mins.
Just before the end of the 15mins, brush with a mixture of beaten egg, 1 tbsp of honey and 1 tbsp whole grain mustard.
Pop in to brown off – be careful. It catches quickly!
The ice-cream above is just a small part of the Bastille Day menu being served at Brasserie Toulouse Lautrec (Kennington) with support from Grey Poupon mustard. Each course includes either the smooth or wholegrain mustard. You can see the full menu below and their excellent Jazz programme by clicking here, as well as a picture of the lovely and very passionate Herve who owns the restaurant along with his wife and three sons.
You can see the rest of the meal at Heidi Roberts Kitchen Talk and get discount at the restaurant.
Crispy Filo Tuna, Herb Salad, Grey Poupon Dijon Mustard Ice-cream
Guinea Fowl Breast, Shredded Cabbage, Grey Poupon Wholegrain Mustard Cream Sauce
Deep Fried Camembert, Grey Poupon Honey and Mustard Dressing
Orange Cake served with a hint of Grey Poupon Mustard, served with Cinnamon Cream
I was a guest of B T-L and Grey Poupon. It was explained to us that Grey Poupon uses white wine rather than vinegar in its recipe, creating a softer flavour. Thankyou for a wonderful evening – I’m sorry I had to dash off before I got to try the rest of it! I was not required to write anything, let alone anything nice. These opinions are all genuine.