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
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)
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
Mocha Frappé with
Cheshire Farm ice cream
In the summertime when we can enjoy our gardens in the sunshine,
why not try this delicious iced coffee (almost all the ingredients
are available from Dunscar).
250 ml strong black espresso
coffee
125 ml ice cold milk
1 tbsp Suchard hot chocolate powder
3 scoops Cheshire Farm ice cream
1. Freeze the coffee in ice
cube trays beforehand.
2. Place the ice cubes in a blender with the milk and chocolate powder and blend
to a froth.
3. Put two scoops of the ice cream into a glass, pour over the iced coffee, and
top up with the third scoop of ice cream.
4. Dust with chocolate powder or grated chocolate.
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
