Gourmet Recipes is brought to you by Real Food Direct

Serves 4

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Recipe Ingredients

• 6 eggs
• 6 egg yolks
• 60g Hanbury Lavender Sugar
• 2 pints double cream
• 120g caster sugar

Preparation Instructions

1. Mix eggs and sugar together.
2. Gently bring cream to almost boiling point.
3. Pour over the eggs and sugar whisking all the time.
4. Set aside for 15 minutes to infuse, and then pour through a fine sieve.
5. Put into small ramekins and cook in a Bain Marie at 180C/Gas 4 for about 30 minutes, until set.
6. Cool and chill in the fridge overnight.
7. Sprinkle some caster sugar on top and glaze with a torch.

Visit Bartspices to view the original recipe

Labels: Brulee, Creme, Lavender

Ingredients

• 1 & 1/2 shots Ursus Slow berry vodka
• 1/2 shots Crème de Cerise
• 1 shot Boozeberries wild Blueberry liqueur
• 1 shot Lemon juice
• 3/4 shot Elderflower cordial
• 7 Fresh Blueberries

Instructions

1. In a cocktail shaker muddle 7 blue berries, add all ingredients to the shaker and shake with regular ice.
2. Fill a highball style glass up with crushed ice and pour the contents of the shaker.
3. Dome the glass with more crushed ice. For the garnish simply get 3 blue berries of all different sizes and put them on a small cocktail stick. It looks great.

Boozeberries

Labels: Blueberry, Boozeberryade, blueberries, cocktail, cordial, elderflower

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Visit the Real Food Direct website to order your hamper:
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Labels: Uncategorized

Ingredients

• 450g (1lb) Haddock or Cod Fillets
• 4 tsp Lemon Juice
• 1 tbsp Butter or Margarine
• 1 tsp Lemon Rind
• 1/8 tsp Salt
• 1/8 tsp Rosemary
• Salt & Black Pepper

Method

1. Preheat oven to 180°C: 350°F: Gas 4.
2. Divide fish into four portions.
3. Place into a stoneware dish.
4. Mix butter or margarine, lemon juice, grated lemon rind, rosemary, salt and pepper.
5. Pour over fish and bake for 25 minutes or until fish flakes easily when tested with a fork.

Using dried herbs to flavour Fish:

Sprinkle onto fish or seafood before baking or grilling.

• 5 teaspoons of dried basil
• 5 teaspoons of crushed fennel seed
• 4 teaspoons of dried parsley
• 1 teaspoon of dried lemon peel
• Combine all herbs and store in a tightly closed glass jar at room temperature.

Lomer Foods

Labels: baked, cod, fish, haddock, lemon

This is a lovely fresh tasting tart that is great with a salad for a light lunch or as a starter.

Ingredients

• Hawkshead Red Onion Marmalade
• 1 Med Red Onion – Sliced
• Butter
• Puff Pastry (use the frozen kind, life’s too short!)
• 100g Goats Cheese (the log style with the rind on)
• Fresh Thyme

Instructions

1. Heat the oven to 225c/ Gas 7
2. Soften the onions in a little butter until they are translucent but not browned.
3. Roll out the pastry into a rectangle to about 1/2 cm thickness, using a knife score a border around the edges and prick the base all over with a fork.
4. Spread the base with sufficient Hawkshead Relish Red Onion Marmalade to coat the base, leaving the border clear. Top with the softened onions and a slice of the Goats Cheese, sprinkle with a little of the fresh thyme and bake in a hot oven for 15-20 minutes or until the pastry is golden and puffed up and the cheese has browned on the top.

Labels: Goats Cheese, Relish, onions, pastry, starter

Ingredients

(Serves: 8-10)

• 1 leg of lamb, about 2kg, fat
• trimmed and skin scored
• olive oil, to drizzle
• 3 tbsp NoMU Lamb Rub or
• NEW NoMU Roast Rub
• NoMU Just Salt
• NoMU Just Pepper
• 3-4 garlic cloves, skins
• on and halved
• a few sprigs of thyme
• juice from half a lemon
• 4 Granny Smith
• apples, quartered
• 500ml apple cider
• 60ml honey, to drizzle
• 300ml lamb or chicken stock

This is one of my favourite Gordon Ramsay recipes from his book “Cooking for Friends”, with an added NoMU touch of course. It is very easy and truly delicious.

Instructions

Preheat the oven to 220°C.

Weigh the lamb and calculate the final cooking time at 12 minutes per 450g for medium-rare, 15 minutes per 450g for medium. Score the fat in a criss-cross pattern, then drizzle with a little olive oil and rub all over with NoMU Rub, salt & pepper. Place in a deep roasting pan and scatter the garlic and thyme over and around. Pour over the lemon juice and drizzle again with olive oil. Sprinkle with a little more NoMU Lamb Rub, then roast in the hot oven for 20 minutes.

Remove the lamb from the oven and reduce the heat to 180°C. Scatter the apples around the pan and pour the cider and honey over the lamb. Continue to roast for the calculated time. To check, insert a skewer into the thickest part of the lamb, then press the meat lightly, the redder the juices, the rarer the meat. Lift the lamb onto a carving board and cover with a piece of kitchen foil. Rest it in a warm place while you prepare the gravy.

Pour the contents of the pan, including the apples and garlic into a fine sieve set over a saucepan. Push down with the back of a ladle to extract all the juices and flavour and then discard the pulp. Place the pan over a medium heat and add the stock. Bring to the boil and let it bubble vigorously until it has thickened. Taste and adjust the seasoning, then pour into a warm serving jug. Carve the lamb into thin slices and serve drizzled with the apple and cider gravy. Alternatively only use half the apples to make the gravy and keep the rest to serve whole with the lamb.

Labels: Apples, Cider, NoMU, lamb