Gourmet Recipes

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 ro

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 i

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

Video interview with Paul Hargreaves In this video interview, Paul Hargreaves gives a brief history of Cotswold Fayre a gourmet food supplier to over 1200 fine food retailers, farm shops and delis. Customers are spoilt for choice with over 1500 product lines, sourced from the UK and as far as New Zealand and South Africa. During our ten year history as a fine food wholesaler and distributor, we have always offered a selection of handmade goods. These are sourced from specialist producers such as small family businesses and cottage industries. The vast majority of these gourmet products are entirely free of preservatives, additives or artificial flavouring. Future plans include opening a Northern warehouse enabling Cotswold Fayre to become a national fine food wholesaler. gourmet food supplier