Feel free to use fresh whipping cream or creme fraiche here. Dijon mustard has two varieties: creamy and whole grain. I prefer whole grain Dijon mustard for this recipe, as it adds a welcome texture.

To make the chicken korma, heat the oil in a heavy-based pan over a medium-high heat. Once hot, add the mustard seeds and ... Once cooked, stir in the crème fraiche. Just before serving, garnish ...

Before I get into this could I just warn you about something? There is a product on the market called low fat creme fraiche. It is a silly idea, because if you are going to use creme fraiche then ...

Use the butter to grease the roasting tin and add the chicken, leeks ... Fold in the crème fraiche and mustard. Scatter over the bean mixture and sprinkle the Parmesan on top.

Cook for 5 minutes on a low heat, stirring often, until the sauce has thickened, then stir in the wholegrain mustard. 2. Stir the chicken and tarragon into the sauce, then spoon the mixture into a ...

Bastille Day only comes once a year, and it's a wonderful opportunity to hone your French cooking skills for festive seasonal ...

8. Stir in the crème fraiche and mustard powder, then add the chicken, celery, carrots, leeks and finally the tarragon, stirring everything through to evenly combine. Season to taste. 9.

Earthier than chicken and similar in fat content and ... To the braising liquid, whisk in flour, vinegar and creme fraiche ...

At Vinnies I will often use creme fraiche or mascarpone as an alternative when creating desserts that would normally call for whipped cream. Heat oven to 180C. Wash the rhubarb, then cut into batons.

Remove from the oven. In a bowl, combine the crème fraiche and the remaining Dijon mustard. Stir the peas and crème fraiche mustard into the rabbit and simmer just until the sauce thickens slightly.