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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.

Labels: lamb, marinade, recipes

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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Labels: Raspberry, blackcurrent, cherry, coulis, damson, dessert, fruit, gin, kirsch, mango, passion, recipe, recipes, strawberry

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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Labels: lemongrass, pea, peas, recipe, recipes, soup, thai

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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Labels: cake, cooking, lemon, lemongrass, lime, muffins, recipe, recipes, sweet

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

1. Beat the egg yolks and sugar together while heating the milk in a saucepan.
2. Add the two flours to the egg and sugar mixture.
3. Pour in the milk and stir in the Belvoir Elderflower Cordial.
4. 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.
5. 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.

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Labels: Raspberry, cake, dessert, elderflower, fruit, pudding, recipe, sweet, tart

Ingredients

• 1 Pack of frozen Puff Pastry
• 2 Punnets of fresh Strawberries
• ½ Pint of Cream
• 4 tbspns of Elderflower Cordial

Instructions

1. For the Icing 2 tbspns of Elderflower Cordial 4oz of sieved Icing Sugar.
2. Roll the pastry out into 3 oblongs 12cm x 26cm.
3. Soak the Strawberries in the Elderflower Cordial for 1/2 an hour.
4. Whip the cream until firm, then layer the cream on the pastry and top with strawberries.
5. Repeat on the next layer and top with the third sheet of pastry.
6. 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.

Labels: cordial, elderflower, pastry, recipe, recipes, strawberry

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

1. Place the apricots into a saucepan with the sugar, Elderflower Cordial and water, bring slowly to a simmer then stir to dissolve the sugar.
2. 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.

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Labels: apricot, cordial, cream, elderflower, recipe, recipes, vanilla

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

1. 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).
2. Prior to serving, lightly stir in the remaining ingredients and season to taste.
3. 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.
4. Thicken if required and enrich with Elderflower Cordial to taste.
5. 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 sealed on a hot griddle plate and cooked through a further 8 to 10 minutes. Carve this and arrange onto the Cous Cous as before.

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Labels: cous cous, elderflower, lamb, noisette, parsley, recipe, recipes

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

1. Peel and roughly chop the apples into a large pie dish.
2. Pour the elderflower cordial over the top. Make the sponge by creaming together the butter and sugar.
3. Whisk the eggs and add to the sugar and butter mixture.
4. Fold in the flour and spoon over the apples.
5. Place in a pre-heated oven at Gas 4 (275F/180C) and bake for 30 minutes until golden and risen.

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Labels: apple, cake, cordial, elderflower, recipe, recipes

Ingredients

• ½ pint (280ml) double cream
• 2 egg whites
• 1 tbsp white wine
• 3 tbsp elderflower cordial

Instructions

1. Blend the elderflower cordial with the white.
2. Whisk the cream and stir in the wine and cordial.
3. Now whisk the egg whites until stiff and fold into the cream.
4. Spoons the cream into glasses and chill for at least 30 minutes.

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Labels: cordial, elderflower, recipe, recipes, syllabub