Recipes using Ludbrook House Gourmet Fine Food Food
Bay of Islands, New Zealand
Ways to use Ludbrook House Tamarillo and Chilli Jelly
Lamb Rumps with Ludbrook House Tamarillo and Chilli Sauce
Rub lamb rumps with olive oil and season with salt and ground pepper.
Let stand for 20-30 minutes
Heat a smear of oil in an oven-proof fry pan and sear the lamb rumps on all sides.
Heat the oven to 200C then place the frypan and lamb in the centre of the oven for 8-10 minutes or until cooked to your preference.
Remove the rumps to a warm place to rest while you make the sauce.
Place the fry-pan over a medium heat and add 2 tablespoons of Ludbrook
House Tamarillo & Chilli Jelly.
Stir until melted, scraping in the meat juices.
Add some chicken stock or water and bring to the boil.
Add 150mls of cream and simmer for 3-5 minutes when the sauce should be slightly thickened.
Taste before seasoning.
Serve the rumps sliced and placed over a potato and kumera or potato and parsnip mash. Drizzle the sauce over and/or around the meat or serve separately in a bowl.
Accompany with Tamarillo and Chilli Jelly as a side dish.
Other uses of Ludbrook House Tamarillo and Chilli Jelly
Make a paste in the food processor or mortar and pestle of tamarillo and chilli jelly with grainy mustard, garlic cloves, chopped rosemary, salt and freshly ground pepper.
Smear the paste over a roast of lamb or pork. Place the meat in the fridge for 30-60 minutes then wrap in a double thickness of tinfoil, leaving a snall vent at the top before placing in the oven dish to cook. The tinfoil stops the juices from burning on the bottom of the oven dish.
When the meat is cooked to your preference pull the tinfoil back and let the meat brown up.
Carefully remove the meat and set to rest. Pour off the juices from the tinfoil and serve with the meat along with a dollop of Tamarillo and Chilli jelly.
Tamarillo and Chilli Jelly is great on toast for breakfast or in a toasted sandwich with bacon !
Tamarillo Chutney is the classic NZ condiment with cold lamb or mutton.
Add Tamarillo Chutney to your pannini filling before toasting or stir into your favourite winter casserole.
Quince and butter cake
200g unsalted butter, softened
200g castor
4 eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
300g self raising flour
70g ground almonds
1/3 cup sour cream
1-2 380ml jar Ludbrook House poached quince
Preheat the oven to 175C and lightly butter a 25cm ring tin.
Cream together the butter and sugar until light and fluffy.
Add eggs one at a time, beating well between each addition.
Beat in the vanilla and almond extract.
Sift together the flour and ground almonds and gently fold into the creamed mixture, then carefully mix in the sour cream.
Spoon just over half the mixture into the cake tin, spreading a little of it up the sides of the tin.
Place the sliced poached quince evenly over the layer of cake batter, then spoon over the remaining batter.
Using a spatula smooth the surface of the cake level.
Bake for 50 minutes or until a cake tester inserted into the centre of the cake withdraws clean.
Cool the cake tin for 10 minutes before turning it out onto a wire rack to cool completely.
Serves 10-12
Orange Lime and Almond Cupcakes
Makes 36
125g butter
¾ cup castor sugar
4 eggs
½ cup Ludbrook House Orange & Lime Jelly
2 cups almond meal
1 cup self raising flour
Icing
2 tablespoons Ludbrook House Orange & Lime jelly, warmed
2 cups icing sugar, sifted
some peel from LH O& L jelly
Preheat oven to 160 C. Beat butter & sugar in the bowl of an electric mixer until light & creamy.
Gradually add eggs and beat well.
Gently stir through LH O&L jelly, almond meal & flour with a wooden spoon.
Spoon mixture into small, deep muffin non-stick pans & bake until golden & cooked.(approx.10-12--mins) Cool on a wire rack & ice when cool.
Apply icing if you wish
Fig & Ginger cake
250g plain flour
120g brown sugar
1 teaspoon ground ginger
125g butter
2 eggs
300g golden syrup
100mls milk
½ teaspoon baking soda
12 Ludbrook House Glace Figs or drained Ludbrook House Dessert Figs
Butter and line a 20cm cake tin.
Heat oven to 170C.
Cut Ludbrook House figs in half and place on baking paper in rows or
circle pattern.
Beat butter and sugar until light and fluffy.
Add eggs one at a time beating well and adding 2 tablespoons of flour
after each addition.
Stir in golden syrup and remaining flour mixture.
Dissolve the baking soda in the milk and fold into cake mixture.
Spoon into prepared tin and bake for one hour or until cake is cooked
(test with skewer).
Stand in tin for 5-10 minutes before turning out onto a wire rack.
Ludbrook House Jam Buttons
125g soft butter chopped
75g castor sugar
½ teaspoon vanilla extract
1 egg yolk
159g plain flour
35g self raising flour
Ludbrook House Jams and Jellies
Beat Butter sugar and vanilla extract until light and fluffy, add egg yolk and beat well until combined.
Stir in sifted flours and mix until a soft dough forms.
Roll teaspoonful of the mixture into balls and place on a baking tray.
Using your thumb make a deep indent in each and fill with the Ludbrook House
Jam or Jelly of your choice.
Bake at 180C for approx. 15 minutes or until golden.
Place on a wire rack to cool.
Will keep in an airtight container for up to 3 days.
Home Made Apple Pie
Thanks to Pauline Loh , Cuisine Asia.
6-8 small apples
2 tbsp Ludbrook House Orange & Lime Jelly
1 tbsp cornflour
6 dried dates, seeded and cut into small pieces
1 tsp lemon juice
Pinch of cinnamon mixed with some raw sugar
2 sheets of ready made puff pastry sheets
Peel apples, core and cut into small chunks.
Soak the apples in water to which you have added the lemon juice to prevent apples from turning brown.
Drain and toss apples in cornflour, then add orange and lime jelly and chopped dates. Set aside. The apples will release some water and these juices will moisten the filling.
Lightly oil a 25cm x 5cm deep pie dish. Place one sheet of pastry on top and ease it into the dish. Use a fork to prick a few holes at the bottom to prevent bubbles forming.
Spoon filling into the dish, right to the top.
Place the second sheet of puff pastry on top of the filling and trim the edges. Seal by pressing the tines of a fork all along the edges of the pastry. Prick holes in the top of the pastry to help release the steam.
Sprinkle cinnamon mixture evenly on top.
Bake at 200degC for 20 minutes or until pastry browns evenly.
Serve hot in wedges with or without icecream.
Roasted Red Capsicum with Feta, Capers
and Ludbrook House Preserved Lemons.
Serves 4.
4 fleshy red capsicum
700g feta cheese, crumbled
2-3 tablespoon olive oil
2 tablespoon capers
peel of 1 Ludbrook House preserved lemon, cut into small pieces.
Roast the capsicum under hot grill, turning frequently, until they soften and their skins blacken. Place capsicum in a plastic bag, seal and leave stand for 15 minutes. Peel the peppers, remove the stalks and seeds, then slice the flesh and arrange on a plate.
Add the crumbled feta and pour over the olive oil. Scatter the capers and Ludbrook House Ludbrook House preserved lemon over the top. Taste and season with salt if necessary.
Serve with chunks of fresh bread to mop up the delicious juices.
Ludbrook House Spicy Sausages with Penne
2 tbsp olive oil
2 red onions, peeled and chopped
4 Ludbrook House spicy lean beef sausages, skinned and roughly chopped
1 clove garlic, peeled and finely sliced
4 rosemary sprigs, leaves stripped and chopped
2 bay leaves
2 small dried chillis, crumbled(optional)
1 tsp fennel seeds
400g tin of peeled plum tomatoes, drained and chopped
salt, pepper and grated nutmeg
360g penne
150mls cream
120g Parmesan, grated
Heat the oil in a saucepan and fry the onions until soft and golden. Stir in the pieces of sausage, garlic, herbs and chilli.
Fry quite briskly, stirring thoroughly to break up the sausage meat. Turn down the heat and cook slowly for 15 minutes when the sausage meat should be well browned.
Stir in the tomatoes, bring to the boil and simmer slowly while you cook the pasta in plenty of boiling water for about 10 minutes until al dente, firm to bite.
Stir the cream into the sausage sauce along with the drained cooked penne and half the parmesan.
Serve at once with the rest of the parmesan.
Ludbrook House Sausages with Warm Potato Salad.
and Ludbrook House Peach Vinaigrette
Serves 6.
75ml olive oil
4 tbsp Ludbrook House Peach vinegar.
1 small red onion, finely chopped.
3 tbsp baby dill, thinly sliced
2tblsp capers (salted best)
¼ cup pitted olives
1 clove garlic finely chopped
4 tbsp mint finely sliced.
3 tbsp parsley, chopped.
6 medium sized Agria potatoes, peeled, cut into 4 cm slices.
Salt & freshly ground black pepper
2 tbsp olive oil
12 Ludbrook House breakfast sausages or spicy sausages sliced
2 handfuls ripped leaves of bitter salad greens such as baby raddichio, witloof, or curly endive.
Put the olive oil, vinegar, red onion, dill, capers, olives, garlic, mint and parsley into a bowl and mix well. Set aside for 10 minutes.
Put the potatoes into saucepan with plenty of well-salted water and boil until tender. Drain and let steam dry.
Meanwhile, heat the olive oil and pan fry the sausages until cooked.
Pour the dressing mixture over the warm potatoes and mix well.
Put the salad greens and hot sausages into a serving platter and pile the potato salad on top.
Serve immediately.
Cassola De Tros
(Casserole from Our Place)
This recipe was sent to me from a happy cook who copied the basic recipe from Cuisine magazine and found that adding Ludbrook House Spicy Plum Sauce made a good recipe totally delicious.
4 tablespoons olive oil
4 rashers bacon
400g pork sausages, sliced into 3cm pieces.
350g black pudding sliced 3cm
500g skinned pork shoulder cut into 3cm pieces
2 onions finely chopped
4 cloves garlic finely chopped.
5 large portobello mushrooms sliced
2 tablespoons brandy
200ml dry white wine
2 large tablespoons Ludbrook House Spicy Plum Sauce
5 med. potatoes peeled and cut into bite sized chunks
500ml beef stock
1 cup water
2 handfuls washed spinach leaves.
Salt and freshly ground black pepper.
Heat the oil over a high heat and brown the bacon, sausage, black pudding and pork. Remove from the pan and reserve.
Add onion, garlic and mushrooms to the pan and fry gently until onion is soft.
Return the meat to the pan and mix carefully.
Add brandy, set alight and let burn until flames die down.
Add potatoes, stock and water and bring to the boil.
Simmer for 35 minutes until potatoes are tender and mixture has reduced and thickened.
Add 2 large tablespoons of Ludbrook House Spicy Plum Sauce and stir carefully.
Stir in the spinach and cook until wilted.
Taste and add salt and pepper to season.
Gourmet Preserves Cakes Condiments - Ludbrook House Fine Food
7491 State Highway One, Ohaeawai, Bay of Islands, NZ 0211
Telephone 00649 4059 846 - Fax 00649 4059 845 - E-mail info@ludbrook.co.nz
copyright © Ludbrook House: All rights reserved.
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