These recipes were created especially for premium mustard maker Maille by Claude Bosi, the two Michelin star chef at Hibiscus. Photos by Paul Winch Furness

Chicken, Tarragon & Wholegrain Mustard Gnocchi

Serves 4

Ingredients:

Chicken

1 x Free Range Chicken

150g Butter

1 Onion

3 Shallots

2 sprigs fresh tarragon

3 cloves garlic

3 carrots

100g Maille Sherry Vinegar

300g Chicken stock

1 tbsp Tomato Puree

500g Flour

1 tsp Maille Wholegrain Mustard

500g Whipping Cream

80g Chopped Tomatoes

Gnocchi

600g Potatoes

2 Egg Yolks

50g Maille Wholegrain mustard

Method

Chicken

  • Cut the chicken into 6 pieces and season. Heat large pan on hob and place chicken in with butter
  • Cut the carrots, onions and shallots into big pieces. Add to the pot
  • Add 2 sprigs of tarragon and vinegar in the pot. Cover and cook at 180°C, after 15 minutes rotate the chicken pieces (remove the breasts if cooked)
  • After another 15 minutes, remove the chicken from the pot, and keep them warm to one side. Remove the fat from the pan and add a dash of vinegar to deglaze. Then add the chicken stock and reduce.
  • While it’s reducing, mix the mustard, flour, tomato paste together in a bowl. Add this and the cream to the pot and reduce
  • Add the chicken back to the sauce with some chopped tarragon and chopped tomato reduction.

Gnocchi

  • Peel the potatoes, boil in a pan, pass into a drum sieve once cooked and allow to cool
  • In a pan mash the potatoes then add flour and egg yolks and mix well. Season with 50g wholegrain mustard and a pinch of salt
  • Roll the mixture into small sausages shape then cut into smaller pieces about 1.5cm long
  • Cook in simmering water until they rise to the top of the pan. Drain, season and serve with chicken

Red Wine Vinegar and Pineapple Souffle with Maille Mustard and Pineapple Sorbet

Serves 6

Ingredients:

Soufflé

6 pasteurized egg whites

5g egg white powder

150g sugar

300g crème pâtisserie

½ pineapple diced

Crème Patisserie

425g milk

75g sugar

5 egg yolks

50g flour

70g vinegar reduction

Sorbet

1 litre pineapple puree

500g cooked potatoes

150g sugar

100g Maille wholegrain mustard

Method
Crème Patisserie

  • Mix the egg yolks, sugar and flour together
  • In a pan mix the vinegar and sugar then reduce until you reach a syrupy consistency
  • In another pan bring the milk to the boil. Pour the vinegar and milk onto the egg mixture and whisk vigorously
  • Return mixture to saucepan and cook, stirring continuously, until it boils then set aside to cool

Sorbet

  • Boil the puree and sugar. Blitz with the cooked potatoes and wholegrain mustard and store in a plastic container to freeze overnight in fridge

Souffle

  • Brush the inside of each soufflé dish with butter
  • Whisk together the pasteurized egg whites, egg white powder and sugar until they reach soft peaks then whisk in 300g of crème pat

Tip mixture into the 6 soufflé moulds, filling to half depth. Put one tsp of

By Recipes