The collection was created by Grain Store’s Bruno Loubet, Maille’s consultant chef, who is renowned for triumphing vegetables as a key element of his dishes and reflect his passion for the changing perception of vegetables, and to bring fresh produce to the heart of any meal.
The collection of three new mustards are perfect for pairing with vegetables to intensify their natural flavours and include: Olive and Herbs, Beetroot with a touch of Honey, and Carrot with a hint of Shallot.
This is a tasty and nourishing vegetarian dish, which will surprise and delight vegertarians and meat eaters!
At Grain Store, I love making vegetarian sausages, recreating the flavours of chorizo or merguez.
The beetroot and honey mustard in this recipe gives the sausage a sweet, rich and earthy flavor.
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Limited Edition Collection Les Jardins Secrets Des Chefs available from March exclusively at the La Maison Maille Piccadilly or online at maille.com.
Ingredients for 6 people:
200g Puy lentils
200g sweet potatoes cut into small cubes
1 medium onion chopped finely
3 cloves of garlic chopped finely
100g of quinoa
2tbsp chopped Parsley
2tsp chopped tarragon
100g Panko breadcrumbs
4 whole eggs
4tbsp olive oil
salt and pepper PM
60g Maille beetroot and honey mustard
2 chopped medium onions
1tsp of sage cut finely
2tbsp of soya sauce
3tbsp of olive oil
50g butter (optional)
1/3 tsp cornflour in one glass of water
2tbsp of Maille balsamic glaze
- Season sweet potatoes with salt and fry in olive oil for about 5 minutes or until the potatoes are soft.
- Add the onion and the garlic and mix well. Place the lid back on for 2 minutes, mix well and cook until the onions are soft. Turn off the heat and add the parsley and tarragon. Mix well and keep aside.
- In a saucepan cook lentils for 30-40 minutes or until the lentils feel soft. In another saucepan, cook the quinoa in boiling water for 15 to 20 minutes. Drain both well.
- In a large bowl, place the lentils, sweet potatoes and onions. Crush with the back of a fork against the side of the bowl. It’s important to get a coarse texture.
- Add the quinoa, breadcrumbs, mustard and eggs. Mix well and taste to taste.
- Using a piping bag, shape 12 sausages on twelve 30cm x 30cm pieces of cling film. Roll each of them to form 12 sausages and tighten both ends the cling film.
- Steam the sausages or poach in simmering water for about 10 minutes, then take off and leave to cool in the cling film.
- In the meantime, make the sauce. Cook the onions in a saucepan with the olive oil on medium heat until golden brown. Add the balsamic glaze and soya sauce, plus the glass of cold water mixed with corn flour.
- Leave to simmer and evaporate by half. Finish with a knob of butter if you like a slightly richer sauce.
- Remove the sausages from the cling film and pan fry in olive oil to colour them. Serve with the sauce and a watercress salad.
- For an extra hint of sweetness, replace the butter in the sauce with ½ tbsp of Maille beetroot and honey mustard.