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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

Ingredients

• 30ml (2 tablespoons) Spiced Berry Cordial
• 30ml (2 tablespoons) Red Wine Vinegar
• 30ml (2 tablespoons) Tomato Ketchup
• 1 teaspoon Grain Mustard Milled Pepper to taste

Instructions

1. Blend all the ingredients together and use a marinade and basting liquor for duck, Chicken and Pork.
2. Cover all raw joints in the marinade and refrigerate for 4 hours or overnight. Use marinade for basting during cooking and in the final sauces.
3. Serving Suggestion Lightly score the skin on Margret Duck breasts and marinade as above.
4. When required, remove from marinade, season and gently fry skin side down until Crisp and coloured, turn and baste skin with marinade.
5. Continue cooking in the oven for further 8 to 10 minutes using the remaining marinade to baste and glaze.
6. Stand for a couple of minutes before carving and presentation.
7. Serve the conflict of Cranberries or similar red fruits warmed in Spiced Berry Cordial and garnish to put watercress.

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Labels: berry, breast, cordial, duck, marinade, recipe, recipes, spiced