Gourmet Recipes

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 t...

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.