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Recipes and Tips
We will always take pleasure in publishing and sharing recipe ideas for our products here ... with a name mention of course!We have a very good friend who's Mum has an incredible gift for seeking out foreign, exotic tales connected to recipe ideas and is happy to share them with us all. Living in Cumbria in a charming cottage she recently fed us warming cups of her own blend of special teas and enchanted us with her wonderful ability to tell a good tale. Indeed, she writes her own culinary columns and has been recently asked to be a critic in the Good Food Magazine, so her name may be familiar to you. Below, courtesy of Georgina Protheroe-Beynon, are a few ideas you may like to try.
Tkemali Sauce (pronounced Tikemarly) |
Ideal with rich game meats such as goose or pigeon - although Georgina used it with beetroot to great effect!
Ingredients
6 Dark Plums, stoned (do not use damsons, they are too strong)
The zest and juice of an orange
A Handful of sugar
Raspberry Vinegar
Method
Place
the sugar, plums, zest and juice in a bowl and cover with cling film.
Microwave on high for three minutes approximately, or until soft.
Sieve
the fruit sauce and taste, adding little splashes of raspberry vinegar
until the sweet and sour balance is to your liking.
To
quote Georgina: "This recipe is an adaptation of the Roumanian recipe
found in Lesley Blanche's book "From Wilder Shores" which is her
compilation of recipes which complement the adventures of those
intrepid ladies described in her book, "The Wilder Shores of Love" -
People like Jane Digby, Aimee Dubuque de Rivery and Lady Burton - who
gave their All to Passion. (Sorry about the capitals but they were the
sort of women who deserved Capital Letters!!)
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Tel: 0844 545 6070
Fax: 0844 545 6080
Tel: 0844 545 6070
Fax: 0844 545 6080