Scarlett & Mustard product reviews with recipes

I was asked by ‘My Foodie Heaven’ to try out and review some products made by Scarlett & Mustard. I’d already heard of the company and had seen some of their products with their quirky labelling in the shops so I was keen to see what they were like.

I received a parcel containing the delightfully named ‘Rudolph’s Left Overs Curry Sauce’, an English rapeseed oil flavoured with truffle (oil, not chocolates!) and a blackcurrant and star anise curd.

When I’m asked to review any food product, rather than just sticking my finger in the jar, tasting it and rating it out of ten, where possible I try to create a recipe that will really bring out the flavour. At the moment, we’re in the middle of moving from Surrey to Norfolk and so it’s slightly chaotic in our house . However, we still need to eat but as my kitchen facilities are now rather basic, any food I prepare has to be quick and easy.

With that in mind, I came up with two recipes using the Left Overs Curry Sauce and the truffle rapeseed oil and decided to test the blackcurrant and star anise curd out as part of a traditional afternoon tea.

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‘Rudolph’s Left Overs Curry Sauce’ is an oil free dressing full of fruity, tangy flavours and it will, quite simply, transform your left overs from one meal into a tasty dish for another. You don’t have to limit yourself to using it for left overs though: I used it to make a light ‘coronation’ style sauce to have with chicken which was delicious. By mixing Greek yoghurt with Rudolph’s in a 2:1 ratio, I had a simple sauce which was far superior to the heavy ‘coronation chicken’ dish I recall from the 1970s (which was basically curry powder mixed with mayonnaise). What I liked about Rudolph’s is that you could actually taste the fruit in it (mango chutney, apricots and sultanas) and the heat from the ginger and curry powder was subtle.

Coronation chicken S and M

 

Scarlett & Mustard also recommend Rudolph’s with roasts (including your Christmas bird if you plan to have one), on rice and peas, on potatoes and even on salads. What you do with it is only limited by your imagination. I’m sorry the photo of my chicken dish isn’t brilliant – my ‘staging’ props for my photos have been packed away but you get the idea.

 

For the English truffle rapeseed oil, I thought a potato recipe would be in order as it would be blending two wonderfully earthy flavours together. Readers of this blog will be aware from previous posts that I love the versatility of the humble spud and for this recipe I turned once again to Maris Pipers but you could use any floury potato for this dish.

 

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Truffled Crushed Potatoes

Ingredients – for 2 servings

300g Maris Piper potatoes

150mls semi skimmed milk (or use soya milk for vegan option)

I twig of fresh rosemary

1 tbsp Scarlett & Mustard English Rapeseed Truffle Oil

3 tbsp single cream (or use vegan cream)

 

Method

  1. Cut the potatoes into chunks and put in a large saucepan with the milk and add a little water to cover. Season with a little salt if required. Once boiling, allow to simmer for 15 – 20 minutes until tender. Add the rosemary twig about 5 minutes before the end so it infuses the cooking liquid.
  2. Drain the potatoes leaving a little of the cooking liquid but throw away the rosemary.
  3. Using a potato masher, gently crush the potatoes to break them up. You aren’t looking for mashed potatoes so go carefully!
  4. Add the truffle oil and the cream to the potatoes and turn them gently to coat.
  5. Tip the potatoes into an ovenproof dish and place under a hot grill for a few minutes to brown the top.
  6. If you’ve made the potatoes to eat later, you can reheat them in the oven for 15 – 20 minutes at 180 C / 200 C fan or gas mark 6 until the top goes golden.
  7. Eat and enjoy.

I’m afraid there isn’t a photo of this dish as it was demolished as soon as it came out of the oven!

 

Finally, for the blackcurrant and star anise curd, I used it to fill Viennese whirls and I also sampled it on a scone with butter. I was apprehensive about how the star anise would affect the flavour of the blackcurrant but I have to say that it’s an inspired combination. The blackcurrant is not over-sweet or sugary and the star anise gives it a real warmth without overshadowing the fruity flavour.

 

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I used my friend Kevin’s recipe for the Viennese whirls – you can find it on his blog www.thecraftylarder.co.uk – and dipped them in white chocolate and sprinkles. Bit of a girly moment!

 

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I can confirm that based on my tasting of the products I was sent, Scarlett & Mustard are purveyors of excellent foodie items and I recommend you look out for them in your local shops. They’d make ideal Christmas presents and would look particularly stylish in an elegant hamper.

 

All Scarlett & Mustard products can be found on their website: www.scarlettandmustard.co.uk

 

 

Disclaimer: I was sent a package of Scarlett & Mustard goods to review and I was not paid. My review reflects my honest opinion of the items I was given.

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Living La Vida Norfolk!

I haven’t written a post for a couple of weeks as it’s been a bit lively on the domestic front, not to mention somewhat stressful. However, I’m now pleased to say that on Monday 9th November 2015 we exchanged contracts on our house and we’re moving to North Norfolk on 4th December 2015. Our buyers have been an absolute nightmare (the wife shouted at our estate agent and complained about one of their employees!) and it was only when we gave them a deadline that they finally got their act together. I think they plan to use the house for some sort of commercial venture rather than live in it but once we’ve left it, they can do what they like. Mind you, I’d find it rather amusing if they couldn’t get planning permission.

This move has been a long held dream for my husband and me following a couple of difficult years (he almost died from a heart condition he didn’t know he had, I was nearly killed when I got hit by a car plus a few other challenging unforeseen events happened) but now it’s actually going ahead it’s a little bit scary. Not the part about living in Norfolk but all the preparation beforehand. We’re looking forward to a better quality of life, cleaner air, stars in the sky at night (there aren’t a lot visible over the Croydon area), excellent beaches (Holkham here we come), outstanding walking areas for the pooch and a good work-life balance.

As I have to work for most of my notice period up to 27th November 2015, Andrew (the husband) has gone into highly organised mode phoning up removals companies, drafting up a list of who we need to write to notifying of our change of address, letting the utility companies know we’re leaving, and so on. He’s already been highly irritated by the chap at Virgin Media (not an uncommon thing given the rather patchy levels of customer service we’ve experienced to date) who said we need to return the router when we move. That in itself is not an issue as Virgin will send a box for us to post it back in. Andrew said on our last day in the house, he’ll send the router back. Oh no, says Virgin man who is clearly blessed with an acute lack of common sense, you have to take the router with you to your new address (where there is actually BT not Virgin) and then post it back to us!

Initially we’ll be living in a very small cottage my mum owns in a village called Overstrand so that we can take time to find our ideal house in the country. This means that pretty much all of our possessions and furniture will go into storage for a few months. As we are leaving a large house, you can imagine we have a lot of stuff including, Andrew told me recently, 6,000 books. He did try to assuage my shock by saying “some of them are yours” but even so, that’s an awful lot of reading material.

The cottage is so tiny that we’ll only be able to take clothes and a wash bag each although we have a few ‘issues’ with some of my mum’s furniture so we will have to negotiate with her about that. For instance, she has a very small, Victorian type double bed that has a really soft mattress and when two people lie on it, they roll into the middle. Perhaps that’s not a bad thing, I hear you say, but after 30 years (almost) of marriage, we both appreciate our space and as Andrew tells me I sleep splayed out like a frog and steal the duvet every night, we really will have to look at the sleeping arrangements.

There are 5 or 6 removals people coming to our house next week to give us quotes and so we can’t actually start packing before then. At least Andrew will be in charge of packing most of the books (that would be the 5,972 that are his) and carting the boxes downstairs.

My challenge will be sorting out all my cooking and baking stuff and getting that packed up. I seem to have accumulated rather a lot of ‘necessary’ kitchen items and I’m a bit upset I won’t be able to use any of them while we live in the cottage. There isn’t even room in the cottage kitchen for my beloved Kitchenaid stand mixer. I know I’ll feel like someone has cut my arm off if I can’t bake anything for months!

I’m going to the BBC Good Food Bakes and Cakes Show on 14th November 2015 as well as the BBC Good Food Show which is at the same venue, so no doubt a few more ‘essential’ cooking items or foodie products will find their way into my shopping bags.

There are only 3 weekends left before we go so there really isn’t a lot of time. Bear with me if the blog isn’t updated too frequently over the next month or so as I will probably be spending my evenings sorting our possessions out into three piles: keep; chuck or charity shop.

I’ve set up another blog which will detail our move from London to Norfolk – the ups and downs, the house hunting, the job hunting and the whole experience of living in Norfolk. The blog is called “Mid Life Norfolk Wife” (Life after London) which I thought was a pretty nifty title (though I say it myself) which really sums up the situation.

The next stage of my life is beginning and I’d love you to share my adventures by following my new blog www.midlifenorfolkwife.com