Maille Wholegrain Mustard | Bunbury Farmers Market

Ginger Beer Silverside

Silverside Ingredients:
1 piece of Drover’s corned silverside
1 litre Ginger beer

Sauce Ingredients:
1 tablespoon Maille Wholegrain Mustard
1 tablespoon Honey
1 cup Greek Yoghurt

Silverside Method:
Place the silverside and ginger beer into a large pot and cover. Bring to a boil skimming any impurities that float to the surface, then turn down the heat to a simmer for approx 90 minutes or until tender. Add some extra ginger beer if the liquid level drops. Once cooked leave in the pot to rest in the liquid for a least 30 minutes or better yet an hour. Serve sliced with the sauce and a potato mash.

Sauce Method:
Heat the honey in a saucepan on the stove. Add whole grain mustard and bring to boil. Simmer and whisk through the greek yoghurt.

Serves: 4-6

Note:
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Traditional Roast Beef with Wholegrain Mustard

Ingredients:
1 whole Yearling MSA rump roast
125gm butter
½ Cup Maille Wholegrain Mustard
Salt & pepper

Method:
Remove the meat from the fridge at least 30 minutes before cooking so that it can come to room temperature. Preheat the oven to 180°. Make a series of slits in the rump roast and push in pieces of butter before covering the top with mustard. Sprinkle with salt and pepper before placing into an oven bag. Roast for 30 minutes per 500gm. Remove from the oven and allow to rest in a warm place for at least 15 minutes. Carve and serve with gravy made from the roast juices and your favourite veggies.

Serves: Number of servings depends on the size of the rump roast, but allow 250gm per person.

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: