Colman's Chicken Wings photo: M D Hill
In general, when I purchase mustard, I avoid the bright yellow type I grew up with. I’ve always liked it, but started experimenting more when I was about twenty. Recently, I received a sample of Colman’s spicy yellow mustard and a tin of the mustard powder. This iconic brand, Colman’s of Norwich, has stood the test of time, as it has been Britain’s favorite since 1814. Because it has an extra spiciness, is has also become an American favorite.
Colman's Mustard
Made with a blend of brown mustard seeds (Brassica Juncea) and white mustard seeds (Sinapis Alba), Jeremiah Colman developed a mustard that is a common ingredient in the UK. The history of this product intrigued me, as Queen Victoria bestowed the seal of the Royal Warrant to it in 1866 and it still holds the seal today. So, I decided to give this bit of history a try.
My first experiment was adding a teaspoon of the mustard powder to a quart of relatively bland broccoli cheese soup. It added a flavorful kick.
Next up was to try Colman’s Barbeque Sauce.
Colman’s Barbeque Sauce
Ingredients:
8 teaspoons Colman’s Original English Mustard
6 teaspoons sugar
1 cup cider vinegar
2 teaspoons chili powder
1 teaspoon white pepper
½ teaspoon light soy sauce
2 teaspoons butter
Method:
- Combine all ingredients except soy sauce and butter in a saucepan.
- Simmer for 10 minutes, and then remove from heat.
- Stir in soy sauce and butter and let it all combine.
How did I use this? With chicken wings, but it would work well with any type of chicken or pork.
Chicken Wings with Colman’s Barbeque Sauce
Method:
Preheat oven to 375 degrees.
Line cookie sheet with foil and spray with non-stick product.
Brush the chicken wings with the sauce and place on foil.
If wings are frozen, bake for 28 minutes.
If wings are fresh or thawed, bake for 22 minutes.
You may want to turn and brush with more sauce half way through baking.
You could also grill these, but my grill was out of gas, so the oven was ideal.
Serve and enjoy!
MDH Note: These will have a kick. If you want to tone it down, add 2 or 3 teaspoons of honey. I also substituted Cat Cora’s Greek Olive Oil for butter, as I prefer to use a good olive oil when I can.
I can see using Colman’s in deviled eggs for that extra zing. Either the powdered or regular would work. Some of the powdered may also work well in a squash or bean soup. I’ll have to give that a try this fall and winter.
It is certainly easy to see why Colman’s is getting so many celebrity endorsements. I’m thinking about new ways to use it. If you come up with any favorites, please share them.
For more information and recipes go to: www.colmansusa.com.
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