Recipe

Cold Asparagus with Shaken Oak Garlic Mustard Vinaigrette

• 20 medium asparagus spears, trimmed and peeled
• 1 tbsp chopped shallots
• 2 tbsp cider vinegar mixed with 1tbsp honey
• 2 tbsp Shaken Oak Garlic Mustard
• 3 tbsp Olive oil
• freshly chopped basil

Method

• In a small bowl, mix together the chopped shallots and the vinegar
• allow to stand for about 15 minutes.
• stir in the mustard
• pour in the oil very slowly, whisking vigorously
• add the basil and set aside
• pour enough water to cover a frying pan to about 2.5 cm deep, and
• bring to the boil
• line up the asparagus with the tips facing in one direction
• position the pan so the thicker ends of the of the stalks are over the heat
• source and cook the asparagus until it is tender but still crisp
• drain the asparagus and refresh under cold running water.
• remove the asparagus when cool
• dry it on paper towels and refrigerate until you are ready to serve
• at serving time, arrange the spears on a large serving plate
• whisk the vinaigrette again and pour it over the asparagus.

Recipe

Warm Potato Salad With Bacon, Old Hooky Beer Mustard and Shaken Oak Mustard and Garlic Dressing
(Serves 3/4)

Ingredients

• 250g lean, smoked bacon
• 1.5 kg potatoes
• 200g finely chopped red onions
• chopped fresh mixed herbs
• Shaken Oak Mustard and Garlic Vinaigrette
• Shaken Oak Old Hooky Beer Mustard
• salt and pepper

Method

• Fry the cut up bacon till crisp.
• Drain on kitchen paper and reserve.
• Cook the potatoes until tender.
• Drain, cool slightly, and slice unpeeled into a dish.
• Add the onions.
• Add the bacon.
• Blend in slowly two tablespoons of Old Hooky Beer Mustard.
• Add the vinaigrette according to taste.
• Add salt and pepper.
• Garnish the dish with the herbs.