Emma 
Food and Drink Glasgow Food Blog were invited by Maille to enter their “Maille Culinary Challenge” to share recipes and ideas of incorporating Maille products. It was a struggle, mustard – you slap it on ham and that’s it?! We picked two ingredients and waited to see if we were successful in getting them.
- Box from Maille © Food and Drink Glasgow Blog
Check out the gorgeous packaging, v posh eh?
© Food and Drink Glasgow Blog
© Food and Drink Glasgow Blog
Hurrah we received our Mango Vinegar and Colombo Spiced Mustard.
The blend of vinegar and Mango puree can be found here and the Colombo Spiced Mustard here.
We had no idea what Colombo spices were. They are mild curry spices from Martinique and Guadeloupe. Ideal for pork, chicken, goat, lamb or vegetables. Colombo is a traditional blend of French, West- and East Indian spices. Combining turmeric, brown mustard seed, hot pepper, coriander, West Indian bay leaf, thyme, black peppercorn and allspice. In the Guadaloupe and Martinique, Colombo is always made using a mix of meat and vegetables with a hint of tamarind. Great for combinations of chicken, goat or pork with vegetables such as potato, tropical root vegetables, pumpkin or eggplant.
After a good while with our thinking caps on, we came up with three recipes. We hope you like them too!
Superfood salad with Mango Vinegar drizzle
© Food and Drink Glasgow
- scattering of pistachio nuts
- Handful of salad leaves or baby spinach per plate
- 1 packet blackberries
- 1 packet raspberries
- 2 small avocados, halved, peeled, pitted, and thinly sliced
- Mango Vinegar
- Arrange the salad leaves, berries, and avocado on serving plates. Drizzle Maille Mango Vinegar over the salad. Top with scattered pistachio nuts
We used Pistachio Nuts as we had them in the cupboard, you could toast pine nuts and add.
© Food and Drink Glasgow
Columbo Spiced Butternut, Sweet Potato and Prawn
© Food and Drink Glasgow Blog
We chose to cook our rice in some Jasmine tea from Dormouse Tea to add another level to the flavours in the dish.
© Food and Drink Glasgow Blog
Ingredients
© Food and Drink Glasgow Blog
- 1 can of Coconut Milk
- 1 red pepper
- handful of Okra
- 1 small packet of prawns
- 2 red onions sliced
- 1 butternut squash cubed and part cooked.
- 1 Sweet Potato cubed and part cooked.
- Ginger
- Garlic
- Kaffir lime skin (four slices)
- 2 tablespoons of Maille Mustard Colombo Spice
© Food and Drink Glasgow Blog
© Food and Drink Glasgow Blog
We added a mini naan bread too, as we are always hungry!
Mango and Passion Fruit Roulade
© Food and Drink Glasgow Blog
- 3 large egg whites
- 175g caster sugar
- 1 level tsp cornflour
- 1 tsp Maille Mango Vinegar
Filling
- 1 tbsp golden caster sugar
- flesh from 2 large, ripe passion fruits
- 2 mangoes, peeled and cut into small chunks
- 200g tub Greek yogurt
- Sprinkle of Maille Mango Vinegar
- Preheat the oven to 150C/ gas 2/fan 130C. Line a 33x23cm swiss roll tin with non-stick baking parchment. Beat the egg whites with an electric whisk until frothy and doubled in bulk. Slowly whisk in the caster sugar until thick and shiny. Mix the cornflour, Maille Mango vinegar and vanilla extract, then whisk into the egg whites.
- Spoon into the tin and level the surface carefully, so you don’t push out the air. Bake for 30 minutes until the meringue surface is just firm.
- Remove from the oven and cover with damp greaseproof paper for 10 minutes. Dust another sheet of greaseproof paper with icing sugar. Discard the damp paper and turn the meringue out on to the sugarcoated paper. Peel off the lining paper, then spread yogurt over the meringue and scatter with mango and passion fruit. Drizzle with Mango Vinegar. Use the paper to roll up the roulade from one short end. Keep the join underneath. Sift a little icing sugar on top if you like.
- Maille Mango Vinegar Mango and Passion Fruit Roulade © Food and Drink Glasgow Blog
Once collapsed roulade!
