Recipes

The Barbecue Kings

As he says, “The whole process is so simple. Once everything is set up it more or less looks after itself. So now I can sit down with a glass of wine and just wait for the meal to finish, and the taste is to die for!” Mr Petersen is a keen advocate of marinades and a devotee of the BBC Food website for inspiration. This is one of his favourite and most successful recipes by Paul Merrett for butterflied leg of lamb.

Recipe For the marinade 250ml dry sherry, 200ml clear honey, 2-3 sprigs of fresh thyme, 8 cloves, 3 star anise, 2 cinnamon sticks in pieces, 10 to 15 black peppercorns, juice from 1 lemon and 1 orange Marinade the lamb in he fridge for 24 hours, turning occasionally. Roast on the barbecue using the indirect method and a Weber Rib Rack for 25 minutes.

Our General Manager, Shaun, is also a passionate barbecue fan, although only for the past 4 years. Shaun uses his Weber One Touch Gold charcoal barbecue all year round, even in Winter, as the food tastes so much better. He is a particular fan of roast leg of lamb and rib of beef. However, earlier this year a customer recommended the Weber Poultry Roaster to him. Having used it most successfully for beer chicken (according to his nephews, the best chicken they have ever tasted) he has become more adventurous and has made up his own marinades. Here is one of his favourites for crispy roast duck with honey and rum.

For the marinade 4 tablespoons clear honey, 4 tablespoons of light rum,
1 teaspoon of ginger

Baste the duck with the marinade and leave in the fridge for up to 3 hours. Roast on the barbecue using the indirect method and a Weber Poultry Roaster (with the well half full of more rum) for 2o minutes per pound and 20 minutes over. Baste every 45 minutes with the juices until cooked.

Marinade for Lamb with Belvoir Blackcurrant Cordial
Ingredients 4 tbsp Extra Virgin Olive Oil 3 tbsp Balsamic Vinegar 2 tbsp Organic Blackcurrant Belvoir Cordial 2 cloves Garlic (crushed) 2 tbsp Rosemary (chopped) Salt & Pepper
Method 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 sitting in a bowl
If barbequing, 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 had been removed). Reduce this down and add some crème fraîche. Season to taste. Serves 6.

Lime & Lemongrass Muffins with Belvoir Lime Cordial
Ingredients 275g Plain flour 1 tsp Baking powder 1 tsp Salt (fine grain) 90g Sugar 225 ml Milk Two Eggs 110g Butter Zest Two limes 8 tbsp Belvoir Lime Cordial (which is made with fresh Lemongrass)
Method 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 overstir, 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, 400F, 200C till well risen and brown. Makes 12

RECIPE FOR TWICE BAKED LANCASHIRE CHEESE SOUFFLÉ – SERVES 6
This local dish makes an excellent starter or light lunch. It is easy to make but very impressive. We would recommend using Mrs Kirkham’s cheese (available from the Garden Café) as it has a milder and creamier taste than other Lancashire cheeses but any Lancashire cheese will do. The soufflés can be made the day before required and we recommend they are served with a green salad drizzled with Womersley’s Golden Raspberry Vinegar dressing and a tablespoon of Kitchen Garden’s Caramelised Onion with Red Wine chutney (both available at Dunscar).
Ingredients 225ml milk 1 small onion, chopped 1 bay leaf 25g butter plus a little extra to grease the ramekin dishes 25g flour ½ teaspoon mustard 2 large eggs, separated 225g Mrks Kirkham’s Lancashire cheese, grated Salt and pepper to taste Method Preheat the oven to 180 ° C. Grease 6 ramekin dishes with the extra butter Heat the milk, onion and bayleaf in a saucepan until boiling. Bring to the boil and leave for 10 minutes before straining Melt the butter in a pan and stir in the flour, remove from the heat and add the mustard Gradually add the milk, stirring all the time until the mixture is smooth (use a whisk if necessary) Return to the heat and bring to the boil, stirring all the time Remove from the heat and add 200g of the cheese and the egg yolks and stir in well Season to taste Whisk the egg whites until very stiff and gently fold into the cheese mixture and divide into the 6 dishes Place the dishes in a roasting tin and pour boiling water into the tin half way up the sides of the dishes. Place in the oven Cook for 15 minutes until pale gold and set. Cool and chill until required To finish Preheat the oven to 200 ° C Loosen the soufflés with a knife Cook for 10 – 15 minutes until the soufflés have risen and turned a golden brown Turn out onto a bed of green salad on individual plates

PAN FRIED MIXED FISH PLATTER WITH WOMERSLEY’S LEMON BALSAMIC VINEGAR

Ingredients
75g Tuna
75g Cod
75g Salmon
75g Red Fish
1 Tiger Prawn
Olive oil
Lemon Balsamic Vinegar
Chopped parsley

Method
- Prepare and trim all the fish and make sure that all the fish is free from bones
- Split the tiger prawn down its back but do not cut all the way through
- Marinade the fish in a little olive oil and fresh cracked black pepper
- Place a large pan on to the stove and heat (do not add any oil at this stage)
- Add the oil and fry the fish presentation side down for approx 2 minutes and turn the fish over
- Remove from the pan and place on to a tray
- Place in the oven at 180ºC for 4 minutes
- In the fish pan add the Womersley’s Lemon Balsamic Vinegar and heat
- Remove the fish from the oven and place on a large fish plate and add the lemon butter
- Garnish with lemon and chopped parsley