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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