Gourmet Fine Foods Ludbrook House
Product Storage Product Advice

Fine Foods Storage Advice

Exceptions

Fine Foods Product Use

• Serve with yogurt, marscapone or crème fraiche.
• As a condiment for game meats.
• Use on a cheese platter or part of an antipasto, sweet or savoury.
• Chop and stir through vanilla icecream and serve with a ginger biscuit.
• Use to form the base for fig/ginger/fruit steamed pudding.
• Wonderful with chocolate.

• Serve with a honey sauce (Stephanie Alexander) whipped cream and a crisp dessert biscuit.
• Add salt, pepper and butter to make a sauce for pork dishes.
• Pour a jar into the roast pork pan for the last 15 minutes of cooking time for a wonderful flavour boost.
• Substitute for apples in pudding or cake recipes.
• Add to tagines or lamb casseroles for a Middle Eastern flavour

• Traditionally served with cheese
• Melt gently, add chopped garlic and your herb choice to make a paste.
• Rub over lamb or pork with olive oil, salt and pepper before cooking. (line dish with foil)
• Stir into meat juices before making your gravy/sauce/jus.

• Eat as is or dip in chocolate as they do in Barcelona.
• Use as a colourful ingredient in a dried fruit compote
• Decorate the top of cakes or tarts
• Chop and stir through
  • vanilla icecream and parfaits
  • into muffin recipes
  • though couscous with dried apricots, dates and nuts
  • through whipped cream to fill a pavlova or roulade

• Add to fruit smoothies.
• Drizzle over plain yogurt fresh ricotta porridge or muesli.
• Pour over crepes, pancakes, waffles and icecream.
• Use as a garnish on dessert plates especially chocolate tart, chocolate mousse, panna cotta, crème brulee, parfait and pavlova.
• Add depth and flavour to cocktails

• Makes a great glaze for cakes and tarts. Place a ½ cup of quince jelly in a microwave proof bowl with a squeeze of lemon. Microwave on high until jelly boils, stir and cook again for further 10 seconds.
• Use as for quince paste - a taste sensation when cooking lamb and pork.
• Quince jelly and cheese scones!!

• Melt and pour over orange or lemon cakes while warm
• Mix with whipped cream and use to fill roulades and sponges.

• Melt gently, add soy sauce and crushed garlic, rub over a chicken before roasting.

• Enhances the flavour of lamb, pork, beef or venison.
• Great with cheese
• Add to an antipasto platter.
• Melt gently, add a grainy mustard, pinch sea salt, ground pepper and massage into pork or lamb. Wrap meat in tinfoil and roast. Pour off meat juices, add some stock and cream, bring to boil, serve over sliced meat.

• Great with all meats especially venison.
• Use as a condiment or add this distinctive flavour to meat sauces, jus or as a glaze.
• Roll lamb rumps in oil, salt and pepper, seal in heavy duty pan, move into a hot oven and cook for desired time. Remove meat from pan and keep warm. Add Tamarillo and Chilli jelly to meat juices and melt. Stir in cream, bring to boil and serve over sliced rumps.

• Finely slice or dice the pickled lemon skin and add to your favourite stir fry.
• Finely slice or dice and add to your favourite tossed salad or salsa.
• Experiment by adding to pasta sauces.
• Chop and add to mussel and tuatua fritters.
• Add to braised courgettes or leeks during the last few minutes of cooking.
• Add to stuffing mixture for chickens, lamb or fish or slice finely and mix with herbs and slip under the skin of chicken breasts or thighs.
• Mix with chopped Italian parsley garlic and olive oil to make a gramolata.
• Dice and add to couscous along with almonds, dates, raisins and other ingredients for a great flavour of the Middle East.
• Add to tagine or Middle Eastern lamb stews.
• Slice finely and add to your favourite baked or steamed fish recipe.

• Eat the lime skin on its own or pair with cheese or a fruity chutney
• Fantastic with curries.
• Use the lime infused oil for Indian/Asian recipes
• Substitute in any recipe that may calls for preserved lemon.
• Finely slice or dice the pickled lime skin and add to your favourite stir fry.
• Finely slice or dice and add to your favourite tossed salad or salsa
• Experiment by adding to pasta sauces
• Chop and add to mussel and tuatua fritters
• Add to braised courgettes or leeks during the last few minutes of cooking
• Add to stuffing mixture for chickens, lamb or fish or
• Slice finely and mix with herbs and slip under the skin of chicken breasts or thighs.
• Or mix with chopped Italian parsley garlic and olive oil to make a gramolata
• Dice and add to couscous along with almonds, dates, raisins and other ingredients for a great flavour of the middle east
• Add to tagine or Middle Eastern lamb stews.
• Slice finely and add to your favourite baked or steamed fish recipe

• Especially good with smoked meats.
• Add to chicken sandwiches with mayonnaise, sliced celery and chopped pecan nuts.
• Add to a raw vegetable platter.

• Stir a spoonful into casseroles.
• Perfect for Asian style food.

• The NZ icon chutney for serving with cold meats.
• Add to a panini filling before grilling.
• Add to a casserole of venison or other game meats.

Fruit and Herb Vinegars

• Toss over a green salad followed by a Northland olive oil for perfect simplicity.
• Drizzle over pan fried fish or add to fish parcels before cooking.

• Combines well with tomatoes
• Drizzle over fresh strawberries with brown sugar and mint.
• Mix with olive oil, herbs, garlic and ginger and cook lightly with fish for a Spanish escabeche.
• Soak currants in peach vinegar and scatter over medium rare roast beef, sea salt and garlic oil.
• Toss over roasted vegetable salad

• Make an asian-style dressing with palm sugar and coconut milk.
• Spice it up with the addition of chilli, cinnamon, cloves and coriander seeds.
• Add to wasabi paste for a sushimi dipping sauce.
• Lends itself to tuna, swordfish,kingfish and calamari.
• Make a pickling syrup with sugar, salt, water, chilli and kaffir lime vinegar.

Herb Vinegars

• Tarragon vinegar is the essential ingredient in the making of béarnaise sauce.

• Perfect for any fish dish - try a drizzle of dill vinegar over fish fillets when cooking in a sealed parcel or pan frying.

Recipes