Gourmet Recipes

Sandwich filling ideas using Balsamico

2009-06-17T02:48:00.000-07:00

If you are looking for picnic ideas this summer why not try one of our seasonal sandwhich filling ideas

Beef and caramelised onion

Rare roast beef, onions sautéed gently until soft and then finished with Balsamico, served in thick slices of bloomer with watercress.

Antipasto sandwich

Artichoke hearts, pitted olives, rocket, Parma ham or salami, sliced tomatoes, rocket, Parmesan and Balsamico on Ciabatta

Turkey and Blue Cheese

Sliced cooked turkey, crumbled blue cheese, walnuts, baby leaves, and Balsamico on sourdough

Imaginative Cuisine - Balsamico Vinaigrettes

Spiced Chai Honey & Yogurt Muffins

2009-06-17T02:16:00.000-07:00

Ingredients

3tbsp Drink Me Spiced Chai
50g medium oatmeal
2tbsp boiling water
50g light muscavado sugar
125ml milk
50g butter, melted
225g plain flour
1 x 200g tub Greek style yogurt
1½tsp baking powder
1 large egg, beaten
1tsp bicarbonate of soda
4tbsp runny honey
A pinch of salt
A little extra medium oatmeal for dusting

Instructions

Preheat the oven to 200c/400f/gas mark 6.
Place the Spiced Chai in a jug, add the boiling water and stir until dissolved and smooth. Then top this mixture up with the milk and set aside.
In a large bowl sift together the plain flour with the baking powder, bicarbonate of soda and salt. Stir in the oatmeal and sugar and make a well in the centre.
In a jug mix together the melted butter, yogurt, beaten egg and honey then stir in the Spiced Chai mixture and pour into the dry ingredients. Stir together until just mixed together, if it looks a little lumpy this is fine as over mixing will result in rubbery muffins.
Divide the mixture between a 12 hole deep muffin tin lined with muffin cases then sprinkle each with a little extra oatmeal.
Cook in the preheated oven for 15–18 minutes or until well risen, golden and firm to the touch. Remove from the oven and cool for a few minutes in their tin before removing and cooling on a wire rack. Just delicious served slightly warm.

Drink Me Spiced Chai

Chilli, Bacon and Onion Bread

2009-06-12T02:35:00.001-07:00

Serve this delicious bread with cheese and soups or use it to turn beans on toast into a gourmet experience.

* For best results use Traditional Dried Active Yeast if making the loaf in a bread maker and Fast Action Dried Yeast if making by hand.

Ingredients

1 medium onion, finely chopped
2 rashers smoked back bacon
1 1/2tsp/7.5mlsp dried yeast*
6floz/175ml water
1tsp/5ml sugar
6oz/175g strong brown flour
41/2oz/125g strong white flour
3oz/75g Munchy Seeds Chilli Mix (or another Mix if you prefer)

To bake in a bread maker

Trim the rind and fat from the bacon keeping it in one long strip, chop the bacon. Put the fatty rinds into a pan with the onions. Cover and cook over a very low heat for 5 minutes. Discard the rinds, and add the chopped bacon. Cover and cook for 5 minutes. Leave to cool.
Meanwhile stir the yeast, water and sugar together. Leave for 10 minutes.
Put all ingredients into the bread maker and set to mix and cook a 1.5lb/675g loaf immediately (do not use the delay facility). Remove cooked loaf from pan and cool.

To bake in an oven

At step 2 stir all ingredients together (do not mix the fast action yeast with the water first) and knead on a lightly floured surface for 10 minutes. Put into a covered bowl and leave in a warm place until doubled in size (approx 1 hour).

Knead for 5 minutes. Shape into an 8in/20cm round and put onto a floured baking sheet. Cover loosely with oiled cling film and leave in a warm place to rise until doubled in size. Bake at 210C/425F Mark 7 for 15-20 minutes or until cooked through, (the underside of the loaf will sound hollow when tapped). Cool on a wire rack.

Chilli Munchy Seeds

Oriental Belly Pork Rashers

2009-06-12T02:29:00.000-07:00

Ingredients

8 pork belly rashers
30 ml maple syrup
30 ml Balsamico
1 tsp Chinese 5 Spice
2 cloves garlic crushed
1 small piece of ginger finely diced

Instructions

Mix all marinade ingredients together and pour over the pork, leave for a few hours or overnight.
Remove the rashers from the marinade and cook on the barbeque until cooked through and nice and golden, brushing with remaining marinade as necessary as they cook.

Imaginative Cuisine Original Balsamico

Moroccan aubergine with pine nut, sultana & coriander dressing

2009-05-27T02:19:00.000-07:00

Ingredients

2 aubergines
½ Cup extra virgin olive oil, extra if necessary
2 tbsp NoMU Moroccan Rub
¼ Cup pine nuts
3 tbsp red wine vinegar
¼ Cup sultanas
3 tbsp sugar
100g chevre (goat’s cheese)
Fresh coriander, to garnish

Instructions

Stir the Moroccan Rub into the olive oil. Slice your aubergines lengthways into ½cm thick slices and brush liberally with the Moroccan oil. Season with NoMU Just Salt and NoMU Just Pepper.
Fry them gently in olive oil until golden brown on both sides and set aside.
Using the same pan add 2 tablespoons of extra virgin olive oil and gently fry your pine nuts until nicely roasted. Add an additional tablespoon of NoMU Moroccan Rub, 3-4 tablespoons of sugar and 3-4 tablespoons of red wine vinegar. Reduce until the sauce becomes syrupy.
Stir in a little olive oil and check the seasoning.
Arrange the aubergine on a gorgeous platter and drizzle the pine nut sauce all over.
Crumble some goat’s cheese over that and top it all off with some coriander.
Serve at room temperature.

TIP: If you don’t like goat’s cheese, feel free to use a good quality creamy feta instead.

NoMU Moroccan Rub

Seafood in Coconut, Ginger and Lemongrass Sauce

2009-05-19T07:07:00.000-07:00

Serves 4

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients:

200g of baby corn and mange tout
2 shallots, finely chopped
1 tbsp sunflower oil
2 tsp Thai red curry paste
2 tomatoes, skinned and chopped
400ml canned coconut milk (use reduced fat if preferred)
400g salmon fillet, skin removed
300g peeled raw tiger or king prawns (thawed if frozen)
3 tbsp Bottlegreen Ginger and Lemongrass Cordial
Juice from ½ large lime
2 spring onions, shredded, to garnish

Method:

Cut the baby sweet corn in half lengthways. If the mange tout are large, halve them. Bring a pan of water to boil, add the vegetables and boil for 3 minutes. Drain the vegetables and rinse under cold water to retain colour, and then drain again.
In a deep frying pan (or sauté pan), gently cook the chopped shallots until softened. Stir them into the curry paste, tomatoes, and coconut milk. Bring to boil and simmer for 10 minutes, or until reduced by half when the tomatoes are pulpy.
Meanwhile, cut the salmon into 4cm chunks. Pat the prawns dry on kitchen paper. Add them to the sauce with the Ginger and Lemongrass cordial and lime juice, and then stir together. Let it simmer for 5 minutes until the prawns turn pink and the salmon is cooked.
Add the blanched vegetables and gently let the heat through.
Scatter over shreds of spring onion and accompany with basmati or Thai jasmine rice. Ready to serve.

Ginger & Lemongrass Cordial

Greek Burger with Beetroot Relish

2009-05-12T15:42:00.000-07:00

Ingredients

500g minced beef
1-2 tbsp Worcestershire sauce 
Small bunch parsley 
60g Roussas Greek feta cheese, cubed 
50g rocket leaves 
4 bread rolls, lightly toasted 
4 tbsp olive oil 
4 tbsp lemon juice

For the relish

200g cooked beetroot, cubed
3 small pickled onions, finely chopped 
2 tbsp Odysea Green Cracked Olives, roughly chopped 
1 tbsp chopped fresh mint
Little Extra Virgin Olive Oil

Instructions

Put the beef mince in a bowl and season, stir in the Worcestershire sauce and parsley. With wet hands, form into 4 burgers, press a few feta cubes into the centre of each and press the mince back over to reshape. Cover and chill for up to 12 hours.
Grill the burgers for 3-4 minutes, turning halfway, until cooked through.

Make the relish by mixing all the relish ingredients together. Season with salt and pepper and bind with a little extra virgin olive oil.

Place some rocket on each roll and top with a burger and some relish.

Odysea Green Cracked Olives

No-bake Strawberry, White chocolate and Vanilla Cheesecake

2009-04-27T07:36:00.000-07:00

A simple soft cheesecake which is light, creamy and perfect for summer! If you’re feeling brave, the strawberry flavour is really brought out by steeping the chopped strawberries in some freshly ground black pepper and balsamic vinegar, before adding them to the cheese mixture.

Ingredients

160g Deans Lemon Curd & Oatflake shortbread rounds
50g unsalted Butter, softened
200g melted White Chocolate
250g Mascarpone or full fat soft cheese
200g Fromage Frais
1 tbsp Vanilla Extract
100ml Double Cream
225g Strawberries, hulled and roughly chopped

Method

Put the shortbread biscuits in a plastic bag and bash with a rolling pin until they resemble breadcrumbs. Mix the biscuit crumbs together with the softened butter and press firmly onto the base and sides of a 20cm springform tin. Refrigerate until needed.
Melt the white chocolate in a bowl in the microwave and set aside until needed.
Whisk the cream until soft peaks, then beat in the cream cheese and fromage frais until smooth and thick. Add the strawberries to the cheese mixture with the melted white chocolate and mix.
Spoon the cheesecake filling into the biscuit case. Level the top and chill for about 4 hours, or ideally overnight, until set.

Dean's of Huntly Shortbread

Apple Crisp Crumble

2009-04-09T10:55:00.000-07:00

(Serves 4)

This pudding is so much more than just a crumble. Get picking those Granny Smith's and your guests will be sure to ask you for the recipe. The secret might be in the plums. You can also use our very popular Muesli Fruit & Seeds which has no added sugar.

Ingredients

3 Granny Smith apples, peeled, cored and each cut into 8
4 plums, peeled, stoned and each cut into 4
50g/2oz mixed dried fruits (e.g. cranberries, blueberries, cherries)
1 tbsp soft brown muscovado sugar
½ tsp ground cinnamon
½ tsp apple pie spice
1 orange, juice and grated zest only
2 tbsp plain flour
175g/6 oz unsweetened Pertwood Organic Muesli Fruit & Seeds or Pertwood Organic Granola Sultanas & Nuts

Vanilla custard, to serve

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Combine all the ingredients except the granola and spoon into a baking dish.
3. Sprinkle with the granola and bake in the oven for 45 minutes until golden and the fruit is bubbling.
4. Serve with vanilla custard.

Pertwood Organic Muesli Fruit & Seeds

Nettle Summer Pudding

2009-04-09T04:39:00.001-07:00

This is an inspired combination of fresh stinging nettles and fresh blackcurrant leaves. We harvest our young blackcurrant leaves throughout the growing season and or nettles are hand picked from carefully monitored sites. It’s the sting we need, as it’s the sting which contains all the stuff which is good for you!
Many people have tried nettles as a vegetable (cook them like spinach) but the tradition of making ‘beers’ very similar to ginger beer has all but died out. But just taste this- the combination of the tangy mouthwatering currant and subtle body and depth which nettle brings is exceptional.

Summer Pudding
Serves 6-8

8 large slices thick white bread
55g/2oz caster sugar
650g/1lb 7oz summer fruits; raspberries redcurrants, blackcurrants, cherries, blueberries
3 tablespoons Thorncroft Nettle Cordial

1.1 litre/2 pint bowl

Remove the crusts from the bread and cut into slices. Line base and sides of the bowl.
Put the fruit and sugar into a saucepan and heat gently until the sugar has dissolved.
Simmer gently for 5-6 minutes. Remove from the heat and allow to cool.
Stir in the Thorncroft Nettle Cordial. Reserve 3-4 tablespoons of juice from the fruit, spoon the mixture into the bowl and cover with the remaining bread slices.
Place a saucer or plate on the top with a weight. Refrigerate overnight.
Carefully run a knife around the edge of the pudding and turn on to a plate. Brush with reserved juice and serve.

Wild Nettle Cordial

Spicy Vegetable Chow Mein (v)

2009-03-25T03:36:00.000-07:00

(one of our winning recipes in our 2006 Fair Trade Recipe Competition, from Jo Bryan, Peterborough)

Ingredients:

285gChinese Dried Egg Noodles
1 tbsp Sesame Oil
3 tbsp Peanut oil
I-2 Red Hot Chilli Peppers finely sliced
2 Cloves Garlic crushed of finely chopped
2 tbsp Minced fresh Ginger
225g dried mushrooms ( a mix of your Chanterelle, Cep and especially oyster mushrooms.
225g onion chopped 1 celery stalk sliced thinly
1 large organic carrot peeled and sliced into thin batons.
115g fresh organic peas
225g bean sprouts

Sauce:

3 tbsp low salt soy sauce
2 tbsp Rice Wine
2 tbsp Rice Vinegar
1 tbsp Sesame Oil
2 tsp Lime juice

Instructions:

Soak chilli peppers for required time Cook noodles according to package directions, and rinse under cold water.
Drain thoroughly then toss with sesame oil.
Heat one tablespoon of the peanut oil in a wok or large sauté pan, just until smoking.
Add noodles, reduce heat, and brown one side until firm and slightly golden, about four minutes.
Turn over, heat another tablespoon of oil, and brown other side. Set aside.
Heat remaining tablespoon of peanut oil and sauté garlic and onions.
Add remaining vegetables and sauté on high heat until vegetables are almost cooked.
Whisk together the sauce ingredients.
Add sauce and sauté until vegetables are tender but still crunchy.
Serve over the noodles.

Tropical Wholefoods Oyster Mushrooms

Tregroes Waffles with banana, penderyn and whiskey sauce

2009-03-25T02:58:00.001-07:00

This recipe was made by Dudley the Chef on his television programme on S4C

Ingredients:

2 Tregroes Waffles
2 Tablespoons of soft brown sugar
25g of butter
2 Bananas

Preparation:

Heat a knife in hot water and use to cut the waffles in half to create 2 rounded discs.
Melt the sugar and butter together in a frying pan.
Cook the bananas in the butter and sugar mixture
Add the whiskey and set alight to flambe the mixture.
Place one disc in the centre of each plate (toffee side up) and share out the banana mixture evenly. Place the other waffle halves on top of the banana mixture (toffee side down).

To serve:

Serve with a generous spoonful of the cream, a sprig of fresh mint, and lightly sprinkle icing sugar over the plate.

Buy Tregroes Waffles

Blackcurrant fool with Lavender shortbread

2009-01-09T12:45:00.000-08:00

Ingredients

Serves 4

200g blackcurrants
100g Belvoir Organic
Blackcurrant Cordial
20g lavender sugar
150g custard sauce
150g Greek yoghurt
100g whipped double cream

For the shortbread

110g butter
(room temperature)
50g lavender sugar
175g plain flour

method

Firstly make the shortbread: Cream together the butter and sugar and stir in the flour. Mix to a dough and roll out to approx 1/4” thick.
Cut out the shortbread rounds using approx 6 cm fluted cutter and bake in a preheated oven for 160°C for approx 15 mins until pale golden in colour
To make the fool: Bring to the boil and simmer for 4 minutes the blackcurrants, Belvoir Organic Blackcurrant Cordial and lavender sugar. Leave the compote to cool.
Mix the custard and Greek yoghurt together. Fold in the whipped cream. Add 2 tablespoons of the cooking liqueur from the blackcurrants.
To Stack the dessert: Layer the components together starting with a shortbread biscuit followed by a tablespoon of fool and a spoonful of blackcurrant compote and again a shortbread biscuit and then a spoonful of fool and finish with a shortbread biscuit dust with icing sugar and spray with a little of the sauce from the compote and garnish with mint.

Notes

For a quicker option with slightly less fuss layer the fool and compote in a glass dish and serve the shortbread separately.

To make lavender sugar simply put a few sprigs of lavender in with a jar of castor sugar and leave for a week.

http://www.belvoirfruitfarms.co.uk/page/blackcurrant-fool

Halen Môn crusted Welsh beef with mint and mustard dressing

2008-12-18T02:58:00.000-08:00

Serves 4

Ingredients

500g Welsh Beef fillet -thick end
½ tablespoon Halen Môn sea salt
1 tablespoon black peppercorns
A little olive oil
For the dressing;
1 heaped tablespoon Welsh grain mustard
Juice of half a lemon
Small handful of fresh mint
2 egg yolks
4-5 tbs olive oil
Lemon – to serve

Instructions

Set the oven at 220°C/Gas 8.
Crush the peppercorns roughly with a pestle and mortar and mix them with the salt.
Rub the beef with a little olive oil then roll it in the Seasoning, pressing down so that most of the salt and pepper sticks to the meat.
Warm 2 tablespoons of olive oil in a roasting tin then put over the heat until the oil starts to Sizzle.
Brown the meat quickly on all sides then roast for 10 minutes only. Remove from the oven and leave to cool.
To make the dressing, put the mustard, lemon juice, mint leaves and eggs yolks in a blender and whiz for a few seconds. Slowly pour in the oil, stopping when you have a dressing the consistency of double cream. Slice the beef very thinly, and then spoon the dressing over at the table. Serve with lemon wedges.

Halen Mon Pure Sea Salt

Recipe by Howel Food Consultancy

Marinade for Lamb

2008-11-11T09:15:00.000-08:00

Ingredients

4 tbsp Extra Virgin Olive Oil
3 tbsp Balsamic Vinegar
2 tbsp Organic Blackcurrant Cordial
2 cloves of Garlic, crushed
2 tbsp of fresh Rosemary, chopped
Salt and Pepper

Instructions

Mix all the ingredients together.
Place the lamb in a large Ziplock bag pour in the marinade and seal the bag.
This makes it easier to keep it in the fridge and the lamb is better covered by the marinade than leaving it in sitting in a bowl.
If barbecuing, pour some of the marinade over the meat as it is cooking. If roasting, do the same but after cooking the lamb, make a sauce by pouring some stock or red wine into the roasting tray, (once the lamb has been removed). Reduce this down and add some crème fraîche. Season to taste. Serves 6.

Other ideas for Best of Taste Fruit Coulis

2008-11-11T09:09:00.000-08:00

Other ideas for Best of Taste Fruit Coulis

Mango and Passion Fruit Coulis

Made from a wonderful blend of sun ripened mangoes and the strained juice of passion fruit. Great with any other tropical fruits, bananas especially (fried, barbecued or baked as well as fresh). Great with yoghurts, creme fraiche and ice cream.

Blackcurrant Coulis

Made from masses of plump, sharp English blackcurrants this is a wonderfully tart flavoured coulis that is rich in Vitamin C. Wonderful with anything rather sweet or bland and excellent for flavouring homemade ices, sorbets or long summer drinks and spritzers. Good with warm water to fight off colds in winter. Also excellent with deep fried Brie or camembert or as a flavouring in sauces with rich, game meats.

Black Cherry Coulis with Kirsch

The combination of sweet dark cherries and Kirsch has long been a favourite of dessert and pastry chefs around the world. By bringing the two flavours together in a coulis you can now enjoy a really gourmet dessert at the twist of a lid. Wonderful with any rich chocolate desserts or gateaux it is also superb with ice cream sundaes or pancakes. For a savoury use add to a sauce for Roast duck or grilled or braised duck breasts.

Damson with Sloe Gin

Made from that quint essentially English wild plums the damson with English sloe gin this coulis captures the wonderfully sharp and distinctive flavours of damsons . the sloe gin adds a subtly nutty kernel flavour. Excellent with really sweet desserts or natural yoghurts. Also excellent to make ices, sorbets etc... A gourmet treat served with a terrine of venison for a starter.

Summer fruits Coulis

A melange of blackcurrants, redcurrants and raspberries. Sharp and fruity. Excellent with ices and meringues, yoghurts, tarts, pancakes and pastries.

Raspberry Coulis

The classic! Favoured by chefs throughout the world to serve with melon for starters, with other summer fruits especially strawberries or with pastries, meringues, pavlovas, chocolate desserts etc. the list is endless. Wonderfully fruity with just the right amount of sharpness to compliment anything else that is very rich, sweet or a little bland.

Strawberry Coulis

Forget glasshouse strawberries, large, red on the outside, white inside and tasteless... Remember sun ripened strawberries sweet, juicy and red fleshed. Rarely available and then only for a few short weeks of the year. These are the varieties we use and you can really taste the difference. Superb with pavlovas, ice creams, yoghurts, meringues and try them with mangoes!

Buy Best of Taste Co's Dessert Sauces

Thai Pea Soup

2008-11-11T08:50:00.000-08:00

Ingredients

1 large Onion, finely chopped and 2 cloves Garlic (crushed)
2 tbsp Groundnut Oil
2 Lemongrass stalks bashed and halved
800ml Chicken Stock (homemade or fresh jellied stock
from a supermarket or use a Jouberts stock)
2 rounded tsp Thai Red Curry Paste/li>
3 tbsp of Belvoir Organic Ginger Cordial
250g frozen Peas
400 ml tin of Coconut Milk
2 tbsp Thai fish sauce (Nam Pla)
4 tbsp freshly squeezed Lime juice (about 2 limes)
4 Spring Onions
12 large sprigs of fresh chopped Coriander, leaves
Salt and Pepper

Instructions

Fry the onion and garlic in the groundnut oil till translucent.
Add the lemongrass and red curry paste and cook for a further three minutes.
Add the stock and ginger cordial and leave to simmer for 20 minutes.
Skim the red oil off the surface and fish out the lemongrass stalks.
Add the peas and cook for 5 minutes.
Pour the contents into a liquidiser and blend until smooth.
Just before serving add the coconut milk, fish sauce and lime juice to the mixture.
Season to taste.
Sprinkle a few chopped spring onions and some fresh coriander over each bowl of soup and serve. Serves 8.

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Sweet Lime & Lemongrass Muffins

2008-11-11T08:22:00.000-08:00

Ingredients

275g Plain Flour
1 tsp Baking Powder
1 tsp Salt (fine grain)
90g Sugar
225ml Milk
2 Eggs
110g Butter
zest of two Limes
8 tbsp Belvoir Lime Cordial (which is made with fresh Lemongrass)

Instructions

Sieve the flour into a bowl and add the baking powder, salt and lime zest.
Melt the butter in a saucepan over a low heat and allow to cool.
Put the eggs, milk, cordial, melted butter and sugar in a bowl and mix together.
Pour the dry ingredients over the liquid and fold in but do not over stir, as this will stop the muffins rising well.
Grease your muffin tins well and then fill up the muffin holes with the rest of the muffin mixture.
Bake in an oven for about 20 minutes at Gas 6, 400ºF or 200ºC till well risen and brown. Makes 12.

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Raspberry & Elderflower Tart

2008-11-11T08:00:00.000-08:00

Ingredients

(Enough to fill an 8 inch/20cm diameter pastry case or 4 - 5 little ones as illustrated)
2 Egg yolks
50g Caster Sugar
20g Cornflour (sieved)
20g Plain Flour (sieved)
30ml full fat Milk
4 tbsp Belvoir Elderflower Cordial
1 punnet of fresh Raspberries

Instructions

Beat the egg yolks and sugar together while heating the milk in a saucepan.
Add the two flours to the egg and sugar mixture.
Pour in the milk and stir in the Belvoir Elderflower Cordial.
Pour the mixture back into the saucepan and heat stirring all the time until the custard thickens. It should have the consistency of whipped double cream.
This crème patissière can be used in a fruit tart. Buy a pastry case, or individual pastry cases and fill with the crème Patissière. Cover with fresh raspberries and serve. You can also use it to fill éclairs or smooth it onto a sponge base and cover with fresh fruit to make a quick and delicious pudding. Serves 6.

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Strawberry and Elderflower Cream Slice

2008-11-11T07:24:00.000-08:00

Ingredients

1 Pack of frozen Puff Pastry
2 Punnets of fresh Strawberries
½ Pint of Cream
4 tbspns of Elderflower Cordial

Instructions

For the Icing 2 tbspns of Elderflower Cordial 4oz of sieved Icing Sugar.
Roll the pastry out into 3 oblongs 12cm x 26cm.
Soak the Strawberries in the Elderflower Cordial for 1/2 an hour.
Whip the cream until firm, then layer the cream on the pastry and top with strawberries.
Repeat on the next layer and top with the third sheet of pastry.
To make the icing, sieve the icing sugar and add the Elderflower Cordial, stirring all the time. Pour over the top of the slice and serve.

Vanilla Ice Cream with Apricot and Elderflower Sauce

2008-11-11T07:09:00.000-08:00

Ingredients

3-4 scoops of good quality vanilla ice cream
4 Fresh Apricots
75g Castor Sugar
2 tbspns of Elderflower Cordial
3 fl oz of water

Instructions

Place the apricots into a saucepan with the sugar, Elderflower Cordial and water, bring slowly to a simmer then stir to dissolve the sugar.
Continue to heat until the apricots have cooked and the sauce looks thick, take off the heat and allow to cool. When cooled, purée until smooth and pour over the ice cream.

Buy Bottle Green Cordials

Noisette of Lamb with Minted Cous Cous and Elderflower Jus

2008-11-11T06:51:00.000-08:00

Ingredients

8 Trimmed noisettes cut from boned loins of Lamb
200g Cous Cous
1 tablespoon chopped fresh Mint
1 tablespoon chopped fresh Parsley
15ml (1 tablespoon) Olive Oil

Instructions

Soak Cous Cous in warm water for approximately 10 minutes, drain and steam in a colander lined with fine muslin for about 30 minutes, stir occasionally (traditional recipes steam the Cous Cous over a simmering lamb stew).
Prior to serving, lightly stir in the remaining ingredients and season to taste.
Roast Gravy Made in the traditional manner by roasting the bones and root vegetables, draining any fat, and simmering with stock, reducing to concentrate flavour and colour.
Thicken if required and enrich with Elderflower Cordial to taste.
Serving suggestion Season and pan fry noisettes of lamb, keeping underdone, present on a bed of minted Cous Cous and surround by a cordon of Elderflower gravy. This dish can also use a whole trimmed eye of meat from the loin of lamb, which has been sealed on a hot griddle plate and cooked through a further 8 to 10 minutes. Carve this and arrange onto the Cous Cous as before.

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Apple Cake with a difference

2008-11-11T06:48:00.000-08:00

Ingredients

2lb (800g) Cox¹s apples
4 tbsp elderflower cordial
8oz (200g) butter or margarine
8oz (200g) castor sugar
8ox (200g) self raising flour
4 eggs

Instructions

Peel and roughly chop the apples into a large pie dish.
Pour the elderflower cordial over the top. Make the sponge by creaming together the butter and sugar.
Whisk the eggs and add to the sugar and butter mixture.
Fold in the flour and spoon over the apples.
Place in a pre-heated oven at Gas 4 (275F/180C) and bake for 30 minutes until golden and risen.

Buy Bottle Green Cordials

Elderflower Syllabub

2008-11-11T05:44:00.000-08:00

Ingredients

½ pint (280ml) double cream
2 egg whites
1 tbsp white wine
3 tbsp elderflower cordial

Instructions

Blend the elderflower cordial with the white.
Whisk the cream and stir in the wine and cordial.
Now whisk the egg whites until stiff and fold into the cream.
Spoons the cream into glasses and chill for at least 30 minutes.

Buy Bottle Green Cordials

Goats Cheese in a Filo and Sesame Seed Crust

2008-11-11T05:33:00.000-08:00

Ingredients

4 slices of Goats Cheese
(roll) 1 packet of Filo Pastry
4 tbsp. of Sesame Seeds
3 tbsp. fresh Basil
1 Egg
1 Bag fresh Salad Leaves
Spiced Berry Sauce
30 ml Spiced Berry Cordial
30 ml Red Wine
10g Finely Chopped Shallots
1 Juice of one Orange
1 tsp. Grated Orange Zest
100 ml Redcurrant Jelly
110 ml of Mixed Berries

Instructions

To make one filo parcel, take 4 sheets of filo pastry, butter and sprinkle the sesame seeds and fresh basil leaves between the layers.
Place the Goats Cheese in the centre of the pastry add one tablespoon of Spiced Berry sauce seal to make a parcel brush with beaten egg, and bake in a hot oven 400ºc until golden brown.
Serve on dressed mixed salad leaves with the remaining sauce around the side.

Buy Bottle Green Cordials