In a bowl, mix the vinegar, the Marne Honey Mustard and the herbs together.

Ingredients for 4 People

• 1 pork tenderloin (1 to 2 kilos)
• freshly ground pepper
• 2 tablespoons of white wine vinegar
• 1 tablespoon of freshly cut parsley
• 1 tablespoon of freshly chopped tarragon
• 3 tablespoons of Marne Honey Mustard

Preparation method

Heat the BBQ to 175-180 degrees. Season the pork tenderloin with the pepper. In a bowl, mix the vinegar, the Marne Honey Mustard and the herbs together. Place the pork tenderloin on the BBQ and sear on all sides. Coat the pork tenderloin with the mustard sauce and let it cook, until it has an internal temperature of 62 to 63 degrees. If you want the piece of meat to be more rosé, you maintain an internal temperature of 58 degrees. Let the meat rest for 10 to 15 minutes before slicing and serving.

Put the duck legs in a high pan with the goose fat or oil. Make sure the bolts are properly under.

Ingredients for 4 People

• goose fat or sunflower oil
• duck leg
• Marne Limburg Mustard
• (mini) carrot
• phyllo dough
• egg yolk
• horseradish
• Rye bread

Preparation method

Put the duck legs in a high pan with the goose fat or oil. Make sure the bolts are properly under. Preserve these bolts for 4 hours, take them out of the oil and let them cool. Pick the bolts completely clean. Cut them fine with a knife and season with the Marne Limburg mustard, salt and pepper. Now you can make a part of it (rilette) but that is not necessary. Warm up again. Cut the carrot into beautiful pieces and blanch it until al dente. Stew with a little butter and salt. Place a slice of phyllo dough on your cutting board. Brush this with egg yolk. Grate fine horseradish on top. Sprinkle with a little salt. Do this 2x and put on top of each other. Bake for 10 minutes at 160 degrees and break into pieces. Crumble the rye bread completely.
Serve all “dishes” on 1 plate.

Mix the honey with the Marne Groninger Mustard and the orange juice until you get an even whole.

Ingredients for 4 People

• 4 slices of puff pastry
• 1 piece of Port Salut
• 100 grams of lamb’s lettuce
• 1 handful of macadamia nuts
• 10 pitted white grapes
• 1 tablespoon of honey
• 0.5 tablespoon Marne Groninger Mustard
• juice from half an orange
• 1 egg yolk
• little milk

Preparation method

Mix the honey with the Marne Groninger Mustard and the orange juice until you get an even whole. Cut 6 rounds out of the puff pastry slices. Thinly slice the Port Salut and cut out 12 cheese rounds in approximately the same shape as the puff pastry. Place a slice of Port Salut on a puff pastry with a round puff pastry above it, another Port Salut circle above it and finish with a puff pastry round. Brush the top of the puff pastry * with the egg yolk and finally bake the turrets in a preheated oven at 180 degrees for 25 minutes.
Mix 2 tablespoons of the honey mustard mixture into the lamb’s lettuce and divide over 2 plates. Chop the nuts and cut the grapes in half. Place the puff pastry turret in the center of the plate and spread the nuts and grapes over the lettuce. Finish the plate with a little honey mustard dressing.

* Recipe variation: Break the egg and add a quarter of the milk. Stir until smooth and add a teaspoon of Marne Groninger Mustard. Stir gently and brush the top of the puff pastry before putting the turrets in the oven.

Bring the water and meat stock to a boil. Combine the Marne Limburg Mustard and the cream and stir with a whisk.

Ingredients

• 1 liter of water
• 0.5 liters of cream
• 35 grams of meat stock
• 200 grams of Marne Limburg Mustard
• Cornstarch

Preparation method

Bring the water and meat stock to a boil. Combine the Marne Limburg Mustard and the cream and stir with a whisk. Add 4 tablespoons of the liquid to the mustard mixture and then add the whole to the water. Mix the cornstarch with some water and bind the soup to taste. Do you want a stronger mustard flavor? Add more mustard.

Also very tasty: bacon in the soup!

Pat the tilapia dry with a kitchen towel and sprinkle with lemon juice. Coat the fillets with Marne Grove Mustard and wrap the fish with the slices of raw ham.

Ingredients for 4 People

• Marne Grove Mustard
• 600 gram Tilapia fillets
• lemon juice
• raw ham
• olive oil

Preparation method

Preheat the oven to 180 ° C. Pat the tilapia dry with a kitchen towel and sprinkle with lemon juice. Coat the fillets with Marne Grove Mustard and wrap the fish with the slices of raw ham.
Grease an oven dish with olive oil and place the packets in the dish. Place the dish in the oven and bake for 20 to 25 minutes. You can adjust this recipe at your own discretion by using other fish and / or mustard varieties.