Gourmet Recipes

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 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 a

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 t

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. Buy Belvoir products

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. Buy Belvoir products

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.

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

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 seale

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

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

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

Ingredients 30ml (2 tablespoons) Spiced Berry Cordial 30ml (2 tablespoons) Red Wine Vinegar 30ml (2 tablespoons) Tomato Ketchup 1 teaspoon Grain Mustard Milled Pepper to taste Instructions Blend all the ingredients together and use a marinade and basting liquor for duck, Chicken and Pork. Cover all raw joints in the marinade and refrigerate for 4 hours or overnight. Use marinade for basting during cooking and in the final sauces. Serving Suggestion Lightly score the skin on Margret Duck breasts and marinade as above. When required, remove from marinade, season and gently fry skin side down until Crisp and coloured, turn and baste skin with marinade. Continue cooking in the oven for further 8 to 10 minutes using the remaining marinade to baste and glaze. Stand for a couple of minutes before carving and presentation. Serve the conflict of Cranberries or similar red fruits warmed in Spiced Berry Cordial and garnish to put watercress. Buy Bottle Green Cordials

Limeflower Sorbet Ingredients 280 ml limeflower cordial 280ml water Instructions Boil and reduce by half. Freeze for one hour, then beat to prevent ice crystals forming. Return to the freezer for at least 3 hours to freeze completely. Remove from the freezer 20 minutes before serving to allow the sorbet to soften slightly. Buy Bottle Green Cordials

Ingredients 2 Salmon Fillets weighing 4 -5 oz 1 packet of Puff Pastry 2 teaspoon grated fresh Ginger 1 Clove of crushed Garlic 1 tbspn chopped fresh Coriander 1 Spring Onion, finely sliced 3 tbspns of finely chopped Chives 4 tbsps of Ginger and Lemongrass Cordial Instructions Mix together the ginger, garlic, coriander, onion, chives and Ginger & Lemongrass cordial in a small bowl. Roll the pastry out to give you two squares 19cm x19cm. Place one of the salmon fillets near to one end of the pastry, season the fish with salt and pepper to taste and spoon half of the Thai mix on the top of the salmon. Brush edges of pastry with water. Next, fold the short end of the pastry over the salmon and seal. Wrap the other piece of salmon in exactly the same way. Brush with egg and bake in the oven, at 375ºF or 190ºC for 20-25 minutes or until the pastry is brown and crisp. Serve garnished with sprigs of coriander, a wedge of lime and Hollandaise sauce. Buy Bottle Green Cord

Ingredients 1kg Belly Pork or Shoulder / Spare Rib Chops 6 Spring Onions 1 Red Pepper 1 Green Pepper 1 Small Onion 1 Clove of Garlic crushed 10g Root Ginger 2 Tablespoons Sesame Oil 2 Tablespoons Rice Wine or Sherry 45ml (3 tablespoons) Lemongrass Cordial 1 Tablespoon Light Soy Sauce Instructions This recipe is based on authentic Chinese cuisine, where the pork is twice cooked. Firstly trim and cut pork into strips 2cm x 2cm x 5cm and simmer together with half the spring onions and the peeled , sliced root ginger for about 30 minutes. Drain pork from stock and flavourings. In a hot wok add the oil and stir-fry pork for about 5 minutes until pale golden, drain away the excess oil/fat and add the remaining ingredients (cut to an appropriate size). Gently cook without burning and then moisten with Sherry, Lemongrass Cordial and Soy sauce. Add strained and degreased stock if required, correct seasoning and consistency, (thicken with a little cornstarch if necessary). Serve w

Lemongrass Vinaigrette Mix together 3 tablespoons of lemongrass cordial, 1 chopped red chilli, 110ml olive oil, 2 tablespoons of lime juice, salt and 2 tablespoons of soya sauce. Thai cooking Add a dash of lemongrass cordial to stir fries and marinades for an authentic Thai flavour. Ice Cream Soda Add 82.5 ml of lemongrass cordial and two scoops of vanilla ice cream to a bottle of soda water. Vodka Cocktail Add a dash of lemongrass or limeflower cordial to a vodka and soda. Lemongrass Presse Add one part lemongrass cordial to ten parts sparkling spring water for a delicate refreshing drink. Gin Cocktail Add a dash of elderflower cordial to a gin and tonic. Summer Cooler Add a dash of elderflower cordial to white wine and soda. Elderflower Presse Add a dash of elderflower cordial to ten parts sparkling spring water for a delicate refreshing drink. Limeflower Sorbet Mix 200ml of crème fraîche with 2 tablespoon

Ingredients 2 whole lamb neck fillets 450g cous cous 575ml boiling water Juice of 3 lemons 300ml olive oil 1 red onion 1 yellow pepper Bunch of mint 2 tsp Hanbury Moroccan Salt 1 tsp harrisa Marinade Large sprig rosemary Small bunch thyme 2 garlic cloves 2 tbsp olive oil 4 tbsp sunflower oil 3 tsp Hanbury Moroccan Salt Instructions Prepare the marinade and pull the leaves off the rosemary and chop coarsely with the thyme. Slice the garlic. Mix the oils, brush the meat all over and rub with the Moroccan salt. Put in a dish and sprinkle over the herbs and garlic. Pour over the remaining oil and refrigerate overnight or for at least 8 hours turning from time to time. Allow to return to room temperature before cooking. Make the couscous and put in a large heat proof bowl and stir continuously while pouring in the boiling water. Stir for three mins until cool. Stir in the lemon juice, harissa and olive oil. Chop the onion and peppers into small dice and add to cousc

Ingredients (serves 6) 2 red onions 150g unsalted butter 6 cloves garlic 500g parsnips 3 tsp Hanbury Good With Vegetables Salt 300g red lentils 100ml extra virgin olive oil 4 tbsp fresh origano leaves 100g sliced spring onions Instructions Peel and slice thinly the red onion and garlic. Peel parsnips and cut into 1cm dice. Rince the lentils under cold water. Saute the red onion and garlic in butter in a deep pot for 3 mins. Add the parsnips and salt. Cover with cold water, boil and cook for 10 mins. Add the lentils , bring back to the boil adding enough water to just cover the lentils. Cook for 15 mins stirring occasionally. When the parsnip is cooked drain in a colander reserving the liquid. Put the parsnip mix into a food processor with the olive oil and puree well adding some of the reserved liquid to the desired consistency. Stir in the oregano and spring onions. This recipe can also be used as the base for a tasty soup, just add chicken or vegetable stock. Buy Hanbur

Ingredients (serves 6) 3 large cod fillets (skinned) 6 slices of parma ham, each cut into 4 3 slices of fresh white bread 20g flat leaf parsley 20g coriander 4 cloves garlic 1 tbsp Hanbury Good With Fish Salt Pepper 1 egg, beaten 2 tbsp olive oil Instructions Blend bread, garlic and salt in a food processor until fine breadcrumbs. Add chopped parsley and coriander and blend. Cut cod fillets in half and score 4 cuts at a diagonal. Stuff the parma ham into the scores. -Brush the fillets with beaten egg and pat the breadcrumb mix on top. Lay on a lightly oiled baking tray, drizzle over olive oil and bake in a moderate oven (350F/180C) for 10-15 minutes. Serve with Roasted Red Pepper and Tomato Salsa. Buy Hanbury Flavoured Salts

Ingredients 1 Bottle Mango & Passion Fruit Coulis 1 1/4 tsp each of cornflour vanilla essence & white wine vinegar (combined together to a paste) 4 egg whites 225g(8oz) caster sugar 75g(3oz) desiccated coconut 300ml(1/2pt) double cream Instructions Preheat the oven to 150c/Gas2. Line a baking tray with non stick baking paper. Whisk egg whites into soft peaks, then whisk in sugar, about 1 dessert spoon at a time, with a little of the cornflour mixture at each addition. Whisk until stiff peaks form. Fold in the coconut. Spoon mixture onto baking tray and spread evenly. Bake for about 50 minutes until crisp on the outside but still soft inside. Remove from oven and cover loosely with a clean tea-towel or foil for 15 minutes. Whisk cream until it holds its shape then fold in about 1/2-3/4 bottle of Mango & Passion Fruit Coulis. Turn the meringue out onto a large sheet of greaseproof paper, on a clean work surface, and carefully peel back the baking paper. Leave

Ingredients (Serves 6) Either buy a ready-made pastry case or make your own (Enough to fill an 8 inch/20cm diameter pastry case) Filling: Juice and finely grated zest of 2 large Oranges 100ml Belvoir Organic Cranberry Cordial 50g Caster Sugar 2 whole Eggs (medium sized) 4 Egg yolks (medium sized) 100g unsalted Butter Instructions Sieve the flour into a bowl and add the baking powder, salt and lime zest. Put all the ingredients except for the butter in a saucepan and over a low heat stir until the sugar has dissolved. Add the butter and whisk until the mixture thickens. Leave to cool a bit. Pour into the pastry case and leave to set in the fridge overnight. The colour of the custard is a rusty orange and you can either use a blow torch to give a brulée effect or simply scatter sieved icing sugar on to it before serving. This is delicious served with crème fraîche. Buy Belvoir products

Ingredients 1 bottle of Belvoir Passion Fruit Cordial 20g Cornflour or Kuzu* Pulp of 4 Passion Fruit 6 Egg whites * This is an organic, Japanese thickener available in health food shops and Sainsbury's special selection which thickens sauces etc but does not taste floury/starchy Instructions Heat the Belvoir Passion Fruit Cordial in a saucepan. If using cornflour pour a little cordial into a bowl with the cornflour and mix till smooth. Add this to the saucepan of cordial. If using kuzu, add to the saucepan of cordial. Keep stirring until the cordial has thickened to the consistency of custard. Add the pulp of the passion fruit. Whisk the egg whites until thick. Quickly whisk one third of the egg whites into the hot pulp/cordial mixture. Transfer to a bowl and fold in the remaining meringue mix. Put the mix into individual soufflé dishes that have been buttered and sugared. Bake in a hot oven at 200ºC until risen (about 7 minutes). Serves 6. Buy Belvoir products