We invite you to experiment with the recipes featuring
the products offered by Dove Tale Collections. Tasting is believing!
Belazu Barley Couscous, Beetroot & Feta Salad
Belazu Lamb Meatballs
Dean's Chocolate Shortbread Fudge
Dean's Shortbread & Bailey's Tiramisu
Dufflet Small Indulgence Luxury Brownies
Fiddes Payne Crème Brulee
Fiddes Payne Lemon and Lime sauce
Fiddes Payne Orange & Cinnamon Cookies
Hampstead Tea - Rosehip Hibiscus Cocktail
Mackay's Lemon Curd Cake
Mackays Marmalade Cheesecake
Mrs. Bridges Foil Baked Chicken with Marmalade Glaze
Robert Rothschild Farm Caramelized Onion Dip
Robert Rothschild Farm Layered Dip
Robert Rothschild Farm Onion Blossom Smashed Potatoes
Belazu Barley Couscous, Beetroot & Feta Salad
1 large raw beetroot
2 smallish red onions, finely sliced
60ml lemon juice (about 1 juicy lemon)
or any white vinegar
(ie cider, rice or white wine vinegar)
1/2 tsp caster sugar
250g Belazu Barley Couscous
1 tsp Victoria Gourmet Trapani Sea Salt
(or 1/3 tsp fine salt)
a generous grinding of black pepper
2 handfuls of flat parsley leaves
150g feta, crumbled
50ml extra virgin olive oil
Pre-heat the oven to 200°C/Gas 6. Wrap the beetroot tightly in foil and bake in the oven for 90 minutes, until a sharp knife can be pushed through it easily.
Remove from the oven; peel off the foil and leave to cool.
Toss the onions with the lemon juice and sugar and leave them in the fridge for 20 minutes.
Meanwhile, put the couscous in a bowl and pour on enough cold water to barely cover, add the salt and pepper and mix well.
After 5 minutes, when the couscous will have absorbed all the water, add 125ml of hot water and mix well to fluff it up.
Peel the beetroot – the skin can usually be rubbed off, but use a paring knife if it’s being too difficult.
Cut into chunks and add to the couscous. Toss in the onions and lemon juice, the parsley, half the feta and the olive oil.
Mix everything together and divide among 4 plates, then sprinkle the remaining feta on top.
Serves 4
Belazu Lamb MeatballsServes 4-6
1 onion, finely chopped
1 garlic clove, chopped
1 tbsp vegetable oil, plus some for frying
6 allspice berries, crushed
½ tsp ground cumin
½ tsp ground cinnamon
2 tsps of Belazu Rose Harissa
500g minced lamb
1 egg
salt and pepper
25g flour
Sauté the onion and garlic in the oil until very soft. Add the spices and the Belazu Rose Harissa and cook for 1 minute. Cool. Mix with the lamb and the egg and lots of seasoning. Shape into about 27 balls and roll in a little flour. Heat the oil in a frying pan and quickly brown the meatballs in batches. Transfer to a baking tray. Finish cooking in the oven at 180C/350F/gas for about 10 minutes. Serve with couscous. Serves 4-6
Dean's Chocolate Shortbread Fudge 175g (6oz) caster sugar
125g (4oz) butter
2 tablespoons golden syrup
397g tin condensed milk
200g (7oz) Dean's shortbread crumbs
100g (4oz) milk, plain or white chocolate
Place the sugar, butter, syrup and condensed milk in a heavy based saucepan. Over a low heat, allow the ingredients to melt together then, stirring continuously, bring to the boil and continue boiling for 7-8 minutes. Remove saucepan from the heat and stir in the shortbread crumbs. Pour mixture into an oiled baking tin (approx. 18x32cm) and allow to cool. Meanwhile, melt the chocolate and spread over the top of the fudge. Once the chocolate is set, cut into small squares. Store fudge pieces in an airtight container in the refrigerator until required.
Dean's Shortbread & Bailey's Tiramisu 200g pack Dean's Cappuccino Luxury Shortbread
2 rounded teaspoons instant coffee granules
90ml boiling water
150g Mascarpone cheese
125ml fresh double cream
1 tablespoon golden caster sugar
100mls Bailey's Irish Cream liqueur
50g dark chocolate (70% cocoa solids)
Start by dissolving the coffee granules in the boiling water along with two tablespoons of the Bailey's – stir well. In a separate bowl whisk together the mascarpone, double cream, golden caster sugar and remaining Bailey's. Finely chop the dark chocolate. Take 4 Irish coffee glasses (or small coffee cups) and crumble one Cappuccino Petit Four shortbread into the base of each. Top this with a dessert spoon of the mascarpone cream mixture, and sprinkle over a little of the chopped dark chocolate. Place the desserts in the fridge to chill for 1 – 2 hours before serving.
Dufflet Small Indulgence Luxury BrowniesShortbread Base:
6 tbsp unsalted butter
2 tbsp sugar
¼ tsp pure vanilla extract
Pinch of salt
¾ cup all purpose flour
Brownie Filling:
10 tbsp unsalted butter
¾ cup sugar
¾ cup plus 2 tbsp Dufflet Luxury Sipping Chocolate
½ tsp pure vanilla extract
2 large cold eggs
½ cup all purpose flour
2/3 cup pecan pieces
Preheat oven to 350 degrees F. Spray a 9” square pan with pan grease. Line sides and bottom with parchment paper, leaving an overhang on 2 sides. Place butter in a small saucepan and melt at medium heat, allowing butter to turn a deep golden brown. Combine the melted butter, sugar, vanilla and salt in a bowl. Stir in the flour to make the dough. Press the dough evenly into the pan. Bake 15-20 minutes until pastry is light golden in colour. Brownie Filling: Combine the butter, sugar, cocoa and salt in a heavy bottomed saucepan. Stir constantly over low heat, until mixture is combined and hot to the touch. Remove from heat, set aside until just warm. Stir in one egg at a time, continue mixing vigorously to blend after each addition. Continue mixing until mixture is shiny and there are no lumps. Add the flour, continue beating for 2 minutes until mixture is very smooth and slightly aerated. Fold in the pecans. Immediately spread the mixture over the hot crust and bake for 20-25 minutes until edges puff and begin to show fine cracks. Let cool completely in the pan. Gently lift from pan using the overhanging parchment paper. Remove and transfer to serving tray. Drizzle with Dufflet Small Indulgence Milk Chocolate Toffee Fondue. Cut into bars. Store covered for up to 4 days at room temperature or in the refrigerator. Serve at room temperature.
Fiddes Payne Crème Brulee6 tablespoons Fiddes Payne Vanilla sugar
1 1/2 cups cream
6 egg yolks
6 - 3/4 cup custard cups or ramekins.
13x9x2-inch baking pan
Preheat oven to 325°F, whisk egg yolks and sugar in medium bowl to blend. Gradually whisk the cream into the sugar. Divide mixture among 6 - 3/4 cup custard cups or ramekins. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes. Bake custards approximately 35-40 minutes until the custard is set. Remove the pan from the oven and remove custard cups from the water. Allow custards to cool before placing in the refrigerator. Chill overnight. Two hours before serving: Preheat grill. Sprinkle Fiddes Payne sugar atop each custard and grill until sugar just starts to caramelize rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours.
Fiddes Payne Lemon and Lime sauce 1 cup Fiddes Payne Lemon and Lime Sugar
1/2 cup Water
1/4 cup Golden syrup
2 teaspoons Butter
2 tablespoons Lemon juice
Combine Fiddes Payne sugar, water and golden syrup and boil for 5 minutes. Add the melted butter and lemon juice, stir well and serve hot. Serve over hot pancakes, waffles etc
Fiddes Payne Orange & Cinnamon Cookies1 cup Fiddes Payne sugar
Burnt Orange & Cinnamon Sugar
1 cup lard
1 large egg
1 teaspoon vanilla essence
orange zest from 1 orange
1/4 cup orange juice
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350º F (160º C). Line baking sheets with parchment paper. Beat Fiddes Payne sugar with the lard, egg, vanilla essence and orange zest. Add the orange juice, flour, baking soda and salt and stir until well combined. Shape dough into walnut sized balls. Roll in Fiddes Payne sugar and press onto prepared cookie sheets with a glass dipped in Fiddes Payne sugar. Bake 10-15 minutes--until lightly golden. Makes approx 30/40 cookies
Hampstead Tea - Rosehip Hibiscus Cocktail2 rosehip tea bags
100 ml Cointreau
Slice of orange
Teaspoon of honey syrup (boil some honey and water and keep aside to use as it dissolves easily)
Brew the rosehip tea and cool. Add the Contreau and orange and tumble in cocktail shaker. Decant and pour over ice.
Mackay's Lemon Curd Cake325g jar luxury lemon curd
185g/6 ½ oz caster sugar
zest and juice of lemon
3 large egg whites
125g/4 ½ oz plain flour
1 rounded tsp baking powder
25g/1oz ground almonds
salt
20cm/8in springform tin, greased and dusted with a little flour
Pre-heat oven to 180C/350f/gas mark 4. In large bowl mix together the lemon curd 75 g of sugar, lemon zest and half the juice. Using electric hand whisk, beat egg whites until they form soft peaks, then gradually add all but 2 tbsp of remaining sugar, beating constantly. Sift together the flour and baking powder and mix into curd mixture with ground almonds and pinch of salt, then fold in egg whites. Pour into tin, smooth top and bake in middle shelf for about 45 minutes, until skewer inserted into middle of cake comes out clean. Cool cake in tin for 10 minutes, mix together the remaining sugar and lemon juice and carefully pour over the top of the cake. Leave to soak in, then remove from the tin and place on cooling rack. Serve at room temperature.
Mackays Marmalade Cheesecake 225 gms full fat soft cream cheese
25 gms caster sugar
225 gms Mrs. Bridges four fruit marmalade
300 mls double cream lightly whipped
Beat together the cream cheese and caster sugar until sugar has dissolved and mixture looks creamy. Add the marmalade and once it has been completely mixed in, lightly fold in the whipped cream. Spoon the mixture into a bowl, then cover and chill until firm. Serve with cake or on top of crushed biscuit crumb base to make a cheesecake.
Mrs. Bridges Foil Baked Chicken with Marmalade Glaze4 boneless chicken breasts
2 cloves garlic, crushed
4 slices parma ham
finely chopped parsley
2 tbsp dry white wine
2 large carrots, shredded
2 medium courgettes, shredded
For glaze
3 tbsp Mrs. Bridges or Mackays Orange Marmalade
2 tbsp dry sherry
1 tsp Mrs.Bridges Honey Mustard and Champagne
1 tsp honey
4 pieces foil – 30cm square – well buttered
Pat the chicken dry and cook briefly in a frying pan to seal Combine the glaze ingredients in small pan and heat gently until marmalade melts Divide carrot and courgette evenly between foil squares and season with salt/pepper Place piece of parma ham on top of each pile and top with piece of chicken. Brush the chicken with some glaze and sprinkle over garlic and parsley Pull up sides of foil and then add a little wine to each parcel before bringing the edges of the foil together and sealing so that no liquid can escape Place the parcels on a baking tray and bake in pre-heated oven at 350 degrees for 30 minutes Open the parcels just before serving and pour over the remainder of the glaze.
Robert Rothschild Farm Caramelized Onion Dip1 cup Sour cream
3 tbsp. Robert Rothschild Farm Caramelized
Onion Balsamic Spread
1 tsp. Parsley, minced
Salt and pepper to taste
In a medium mixing bowl, mix together the sour cream, Caramelized Onion Balsamic Spread, parsley, salt and pepper. Spoon into a nice serving dish and serve with some great kettle cooked potato chips.
Robert Rothschild Farm Layered Dip1 can Black beans, drained
8 oz. Cream cheese, cut thin
1 small Red onion, chopped
1 jar Robert Rothschild Raspberry Salsa
or any RRF Salsa
8 oz. Monterey Jack cheese, grated
Preheat oven to 325 degrees F. In an oven safe casserole or quiche dish, layer ingredients as listed above starting with the black beans. Bake in oven for 20 – 30 minutes or until bubbly. Serve with tortilla chips.
Robert Rothschild Farm Onion Blossom Smashed Potatoes1 1/2 lbs. Small red potatoes, quartered
1 3/4 tsp. Salt
1/2 tsp. Freshly ground black pepper
1 stick Butter
1 cup Heavy cream, warmed
1/4 cup Robert Rothschild Onion Blossom
Horseradish Dip
Scrub potatoes but do not peel. If unable to use small red potatoes, use medium size cut in quarters. Put the potatoes in a sauce pan and cover with water. Season with 1 tsp. of the salt and 1/4 tsp. of fresh ground black pepper. Boil until fork tender, about 20 minutes. Do not overcook. Drain and return potatoes to pot. Add butter, cream, 1/4 tsp. salt, 1/4 tsp. black pepper and 1/4 cup Onion Blossom Horseradish dip. Using a fork, coarsely mash the potatoes and mix well. Check seasonings and add salt, pepper and Onion Blossom Horseradish Dip to taste. Yields 6 servings.
