Gourmet Recipes

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 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 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...