Australia has been keen on mustard, specifically KEEN’S mustard, for more than 100 years.

Apricot and Mustard

Christmas Turkey
Preparation Time: 10 minutes
Cooking Time: 1 ½ hours
Serves: 8-10

Ingredients:
• ½ cup apricot jam
• ½ cup craisins (dried cranberries), chopped
• 2 tsp KEEN’S Mustard Powder
• 1 tsp McCORMICK Rosemary Leaves
• 1 tsp McCORMICK Thyme Leaves
• ½ tsp McCORMICK Cracked Black Pepper
• 1kg turkey breast

Method:
Mix apricot jam, craisins, KEEN’S Mustard,
McCORMICK Rosemary, McCORMICK Thyme and
McCORMICK Cracked Black Pepper together in a heat
proof bowl and microwave for 30 seconds on high
until melted. Brush the turkey breast with a ¼ of the
jam mix and cover with foil.
Place turkey in a pre-heated (180°C) oven for 1 ½
hours and baste every 20 minutes with the jam mix.
Uncover for the last 20 minutes until glazed and
golden brown.
 Cheese, Mustard and
Onion Muffins
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Serves: 8-10

Ingredients:
• 2 cups (300g) self-raising flour
• 1 tbsp KEEN’S Mustard Powder
• 150g Parmesan cheese, grated
• 1 onion, diced
• 1 tsp McCORMICK Dill Weed
• ½ tsp McCORMICK Salt
• ½ tsp McCORMICK Pepper
• 100g butter
• ¾ cup (185ml) milk

Method:
Combine flour, KEEN’S Mustard Powder, Parmesan
cheese, onion, McCORMICK Dill Weed, McCORMICK
Salt and McCORMICK Pepper in a large bowl.
Rub the butter into the flour blend until it resembles
bread crumbs. Stir in milk until just combined and
spoon into muffin trays. Bake in a preheated (180°C)
oven for 20-25 minutes until golden brown.
Serve warm.
 Easy Croque Monsieur

Preparation Time: 10 minutes

Cooking Time: 15 minutes
Serves: 4

Ingredients:
• 2 tsp KEEN’S Mustard Powder
• 100g ricotta cheese
• 2 cups gruyere cheese, grated
• ¼ tsp McCORMICK Ground Nutmeg
• McCORMICK Salt and Pepper to taste
• 8 thick slices white sourdough bread
• 100g ham, shaved
• 50g butter

Method:
Combine KEEN’S Mustard Powder, ricotta cheese,
gruyere cheese, McCORMICK Nutmeg, McCORMICK
Salt and McCORMICK Pepper. Divide and spread
onto 4 slices of bread. Top with shaved ham and
remaining slices of bread.
Melt the butter in a frying pan on medium heat and
fry each sandwich until golden brown on both sides
then place in a pre-heated 180ºC oven for 5-10
minutes until cheese mixture is melted.
Serve hot.
 Ham, Zucchini and
Mushroom Fritters
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4-6

Ingredients:
• 100g sliced leg ham, chopped
• 2 small zucchinis, grated
• 100g spinach, wilted
• 2 tsp McCORMICK Chopped Chives
• ½ cup Parmesan cheese, grated
• 3 tbsp flour
• 1 tbsp KEEN’S Mustard Powder
• 1 tbsp Worcestershire sauce
• 1 egg
• 6 x large or 12 x medium field mushrooms

Method:
Mix ham, zucchini, spinach, McCORMICK Chopped
Chives, Parmesan cheese, flour, KEEN’S Mustard
Powder, Worcestershire sauce and egg together.
Spoon mixture into mushrooms and bake in a
200ºC oven for 20 minutes. Let cool for 10 minutes
before serving.
Serve warm with a fresh garden salad.
 Maple and Mustard
Christmas Ham
Preparation Time: 15 minutes
Cooking Time: 2 hours
Serves: 12-16

Ingredients:
• 2kg leg ham on the bone
• 2 tbsp KEEN’S Mustard Powder
• 2 tsp McCORMICK Ground Clove
• 1 cup maple syrup
• McCORMICK Cracked Black Pepper

Method:
Prepare the ham by slicing the skin off of the top of
the ham (do not remove the fat underneath). Score
the top of the ham in a criss-cross pattern cutting
approx. 1cm into the fat.
Mix together KEEN’S Mustard Powder, McCORMICK
Ground Clove and maple syrup to form a paste
and brush half the mixture over the top of the ham
ensuring it goes into the slices then cover ham with
foil.
Place in a 180°C pre-heated oven for 30 minutes.
Baste the ham with the left over syrup and place
back into the oven for another 30 minutes. Repeat
the basting every 30 minutes.
Remove the foil 30 minutes before removing from the
oven and let ham rest for 15 minutes before slicing.
Serve with baked cherry tomatoes and garnish with
rosemary.
 Mustard, Rosemary and
Garlic Butter Steaks
Preparation Time: 15 minutes
Cooking Time: 0
Serves: 8

Ingredients:
• 200g butter, softened
• 2 tsp McCORMICK Garlic Powder
• 1 tbsp KEEN’S Mustard Powder
• 8 x 200g steaks to serve

Method:
Combine butter, McCORMICK Garlic Powder and
KEEN’S Mustard Powder together and roll in plastic
wrap and foil then refrigerate. Heat a large frying pan
and grill or BBQ steaks to your liking. Slice rounds off
the butter and place on top of the steaks to melt.
Serve with potato salad or steamed greens.
*Makes a great butter for frying mushrooms or
folding through boiled potatoes.
 Mustard Crumbed Lamb
Cutlets
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients:
• 1 cup dried bread crumbs
• 1 lemon, zested
• 1 tsp McCORMICK Garlic Powder
• 1 tbsp KEEN’S Mustard Powder
• 1 tbsp fresh parsley
• 1 egg
• ½ cup (125ml) milk
• ¼ cup (40g) plain flour
• 8 lamb cutlets, flattened out
• 3 tbsp oil for frying

Method:
Combine bread crumbs, lemon zest, McCORMICK
Garlic Powder, KEEN’S Mustard Powder and parsley
together in a medium bowl and set to one side.
Whisk the egg and milk together and also put to
one side. Place each cutlet into the flour and shake
off excess, then dip into the milk and egg mix, also
shake off excess. Press cutlets into the crumb
mixture. Heat oil in a large frying pan and shallow fry
cutlets until golden brown.
Serve with a green bean salad.
 Mustard Crunch Tuna
and Sweet Potato Pie
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 4-6

Ingredients:
• 4 slices multi-grain bread
• 100g almond meal
• 100g Parmesan cheese, grated
• 80g butter, melted
• 2 eggs
• 1 tbsp KEEN’S Mustard Powder
• 1 onion, diced and sautéed
• 1x185g can tuna, drained
• 1 medium sweet potato, cooked and mashed
• Extra cheese for sprinkling

Method:
Pre-heat the oven to 180ºC
Blend bread, almond meal and Parmesan cheese in a
food processor until resembles bread crumbs. Add in
the melted butter and blend through the crumb. Press
into a 25cm pie dish and place in the oven for 10
minutes. Mix together eggs, KEEN’S Mustard Powder,
onion, tuna and sweet potato. Fill the pie dish with
the mixture and sprinkle with cheese. Cover with foil
and place back into the oven for 15 minutes. Take the
foil off the pie and let brown for a further 10 minutes.
Serve warm with a green salad.
 Orange, Mustard and
7 Leaf Salad
Preparation Time: 15 minutes
Cooking Time: 0
Serves: 4

Ingredients:
• 3 oranges
• 1 tbsp apple cider vinegar
• 2 tsp KEEN’S Mustard Powder
• 1 tsp brown sugar
• 150g mixed salad leaves
• 1 small Lebanese cucumber, sliced into strips
• 50g hazelnuts, crushed

Method:
Using the juice from 1 orange, mix it with vinegar,
KEEN’S Mustard Powder and brown sugar and set
aside.
Peel and slice remaining oranges into segments and
toss it with salad leaves, cucumber and the dressing.
Top the salad with hazelnuts and serve.
 Rolled Pork Shoulder
with Mustard & Thyme
Preparation Time: 15 minutes
Cooking Time: 2 hours
Serves: 10-12

Ingredients:
• 1 tbsp KEEN’S Mustard Powder
• 1 tbsp brown sugar
• 2 tsp McCORMICK Thyme Leaves
• 1.5 kg pork rolled shoulder, opened out flat
• Kitchen string

Method:
Combine KEEN’S Mustard Powder, brown sugar and
McCORMICK Thyme Leaves and rub into the meat
of the pork shoulder. Roll the pork up and whilst
keeping it tight place the string under one side and
tie. Wrap the string around the pork until the roll
is held together and secure. Place in a pre-heated
(180ºC) oven for 1½-2 hrs.
Rest the pork for 15 minutes before slicing and serve
with roasted potatoes and pumpkin.
 Smoked Salmon Toasts
with Mustard Cream
and Capers
Preparation Time: 15 minutes
Cooking Time: 0
Serves: 4

Ingredients:
• 6-8 slices good quality bread, toasted
• 200g smoked salmon, sliced
• 2 tsp KEEN’S Mustard Powder
• 100g cream fraiche (or sour cream)
• 1 tsp McCORMICK Dill Weed
• McCORMICK Salt and Pepper to taste
• 1 lemon
Capers and rocket to serve

Method:
Top toasted bread with smoked salmon and
combine KEEN’S Mustard Powder, cream friache
and McCORMICK Dill Weed together then season
with McCORMICK Salt and McCORMICK Pepper.
Dollop each of the salmon toasts with a teaspoon of
mustard cream and a squeeze of lemon juice.
Sprinkle the smoked salmon toasts with capers
and rocket and serve.
 Toasted Almond,
Beetroot & Mustard Dip
Preparation Time: 15 minutes
Cooking Time: 0
Serves: 6-8

Ingredients:
• 100g toasted almonds
• 1 x 400g can beetroot, sliced
• 2 tsp KEEN’S Mustard Powder
• 100g cream cheese
• 4 spring onions (shallots)
• 1 clove garlic, chopped

Method:
Combine toasted almonds, beetroot, KEEN’S Mustard
Powder, cream cheese, spring onions and garlic
together in a food processor. Process until smooth
and serve as a dip or as condiment.
 KEEN’S Mustard recipes also found on our website

www.keensmustard.com.au
McCormick Foods Australia Pty Ltd, 71 Fairbank Road, Clayton South, Victoria, 3169 Australia. Ph: 1800 802 223
Food Styling and Food Preparation by Simone Fergie & Caroline Westmore and Photography by Jim McFarlane