Halen Môn crusted Welsh beef with mint and mustard dressing

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

1. Set the oven at 220°C/Gas 8.
   
2. Crush the peppercorns roughly with a pestle and mortar and mix them with the salt.
   
3. 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.
   
4. Warm 2 tablespoons of olive oil in a roasting tin then put over the heat until the oil starts to Sizzle.
   
5. Brown the meat quickly on all sides then roast for 10 minutes only. Remove from the oven and leave to cool.
6. 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

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

1. Mix all the ingredients together.
2. Place the lamb in a large Ziplock bag pour in the marinade and seal the bag.
3. 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.
4. 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

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!

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Thai Pea Soup

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

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

1. Sieve the flour into a bowl and add the baking powder, salt and lime zest.
2. Melt the butter in a saucepan over a low heat and allow to cool.
3. Put the eggs, milk, cordial, melted butter and sugar in a bowl and mix together.
4. Pour the dry ingredients over the liquid and fold in but do not over stir, as this will stop the muffins rising well.
5. Grease your muffin tins well and then fill up the muffin holes with the rest of the muffin mixture.
6. 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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