Recipes using Ludbrook House Fine Food Products.
Figs, Quince, Plums, Lemons, Limes, Kiwifruit, Oranges, Capsicum, Tamarillos, Grapes, Loquats, Feijoas, Peaches 100% from Northland , New Zealand.
Baked Ricotta with Pickled Limes1 500g pottle of ricotta, drained in a muslin lined sieve
2 eggs, beaten
2 tablespoons cornflour
Salt and pepper
4 wedges Ludbrook House Pickled Limes, drained
Thinly sliced Ludbrook House Pickled Limes
Loaf tin, lined with baking paper
Strip and discard the flesh from the peel of the pickled limes.
Add beaten eggs and cornflour to drained ricotta and mix well.
Chop the peel of the four wedges finely and stir through the ricotta mixture.
Season to taste.
Pour into a baking paper lined loaf tin and smooth top.
Place sliced pickled limes across top for garnish.
Bake 180C approx 45 minutes.
Cool before turning out.
Serve warm or cold.
Goats Cheese Tart With Ludbrook House Preserved Lemon Or Ludbrook House Pickled Limes
Shortcrust Pastry to line a 27cm Quiche dish
In a large bowl whisk together the eggs and cream. Add the crumbled goats cheese, Ludbrook House Preserved Lemon or Pickled limes and olives and mix well & season if necessary.
Pour into pastry shell and bake 10-15 minutes, until just set.
Serve in wedges topped with rocket and drizzled with olive oil.
Mini Saffron fish cakes made with Ludbrook House Preserved Lemon or Ludbrook House Pickled Limes450g white fish fillets cut into chunks
2 teaspoons harissa
rind of ½ Ludbrook House Preserved Lemon or Ludbrook House Pickled Limes, finely chopped
small bunch fresh coriander
1 teaspoon honey
pinch saffron threads, soaked in 1 teaspoon water.
Salt and ground black pepper
Sunflower oil for frying
Put fish in a food processor.
Add the harissa, preserved lemon, coriander, egg, honey, saffron with it’s soaking water, and seasoning and whizz until smooth.
Divide the mixture into 16 portions. Wet your hands to prevent the mixture from sticking to them and roll each portion into a ball and flatten with the palm of your hand.
Heat the oil in a large fry pan and fry the fish cakes in batches until golden brown on each side.
Drain the fish cakes on kitchen paper and keep hot until all the cakes are cooked.
Serve immediately with chilled cucumber salad.
Sweet Cucumber & Cinnamon Salad
Assemble before fish cakes to allow time to chill.
2 cucumbers, peeled and grated.
Juice of 1 orange
Juice ½ lemon or lime
2 tablespoon orange flower water
3-4 teaspoons sugar
½ teaspoon ground cinnamon
Place cucumber in a strainer over a bowl and sprinkle with salt. Leave to drain for 10 minutes. Using your hands, squeeze out the excess fluid and place the cucumber in a bowl.
In a small jug combine the orange flower water, orange and lemon juice and sugar and pour over the cucumber.
Toss well, sprinkle with cinnamon and chill for at least 1 hour.
Creamy Tua Tua cakes2 cups minced tuatua
1 cup fresh breadcrumbs
2 tablespoons cornflower
2 wedges of Ludbrook House Pickled Limes, drained
½ tsp chilli powder
½ cup cream
1 tblsp fresh chopped herbs
Salt & pepper
Strip and discard the flesh from the Pickled Lime wedges and chop the peel finely.
Combine the chopped peel with all other ingredients and let stand for 5 minutes.
Drop in spoon-fills into hot melted butter or cooking oil of your choice.
Turn once and cook until browned on both sides.
Garnish with slices of fresh lime or lemon.
NB. This cake/fritter is quite soft in texture.
Muscle fritters : Oysters frittersUse the above recipe substituting Muscles or Oysters for Tuatua
Chicken Tagine with green olives and Ludbrook House Preserved Lemon.
Spiced Calamari on Lime Carrot Salad2 calamari hoods, cleaned
2 tsp sea salt
1 tsp black peppercorns
pinch chilli powder
½ tsp chinese 5-spice powder
2 tblsp peanut oil
Lime Carrot Salad
2 fresh small red chilli, seeded and finely chopped
6 wedges of Ludbrook House Pickled Limes drained. Strip and discard the flesh from the peel. Thinly slice the peel
2 tblsp castor sugar
1 tbsp sake
1 tbsp white vinegar or Ludbrook House Kaffir Lime Vinegar or Ludbrook House Citrus Vinegar
1 tbsp fish sauce
2 carrots, julienned
100g snow peas, julienned
4 green onions sliced on the diagonal
2 tblsp coriander leaves
2 tblsp thai basil leaves
For lime-carrot salad
Combine chilli, sliced Pickled Lime peel, sugar, sake, vinegar and fish sauce in a bowl and mix well. Combine carrot, snow peas, green onion and herbs, pour dressing over and combine well.
Run a knife down the sides of the calamari hoods and open flat, then using a sharp knife, score surfaces and cut each into 4 pieces.
Combine salt, pepper, chilli powder and 5-spice powder in a mortar and pestle and pond to fine powder.
Sprinkle spice mixture over calamari.
Heat a wok over med. heat add peanut oil, and just when beginning to smoke add calamari and stir-fry over high heat until calamari curls and is cooked.
Divide salad among serving plates and top with calamari.
Optional; Squeeze lime juice over the salad & calamari before serving.
Thai Styled Red Beef Curry with Jasmine Rice and Ludbrook House Pickled Limes2 tbsp peanut oil
500g sirloin steak, thinly sliced
1 onion sliced lengthwise
2 tbsp red curry paste, or to taste
3 kaffir lime leaves
1 2/3 cups coconut milk
2 tbsp lime juice
3 tsp palm sugar
1 red capsicum, thinly sliced
½ bunch beans cut into 8 cm lengths
½ cup chopped coriander
steamed jasmine rice to serve
Drain slices of Ludbrook House Pickled Limes. Strip and discard the flesh from the peel and reserve.
Heat 1 tbsp peanut oil in wok and cook beef in batches over high heat until browned. Remove from pan. Add remaining oil and onion to same wok and stir over high heat for 3 mins. Then add curry paste and cook a further 2 mins or until aromatic.
Stir in ½ cup water and cook for 1 min.
Add kaffir lime leaves, coconut milk, lime juice, sugar, capsicum and beans and simmer for 8 minutes.
Add beef and coriander and simmer a further 3-5 minutes until heated through.
Serve curry on a bed of jasmine rice.
Add finely sliced Ludbrook House Pickled Limes to the Steamed Rice or to the meat curry.
Replace lime juice with Ludbrook House Kaffir Lime vinegar. Cut kaffir lime leaves to 2
Ways to use Ludbrook House Tamarillo and Chilli Jelly
Lamb Rumps with Ludbrook House Tamarillo and Chilli JellyRub 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.
Roast Lamb, or Roast Pork with Ludbrook House Tamarillo and Chilli JellyMake 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 Ludbrook House Tamarillo and Chilli Jelly.
Ludbrook House Tamarillo and Chilli Jelly is great on toast for breakfast or make a toasted sandwich with bacon and Ludbrook House Tamarillo & Chilli Jelly.
Ludbrook House Tamarillo ChutneyLudbrook House Tamarillo Chutney is the classic NZ condiment with cold lamb or mutton. Add Ludbrook House Tamarillo Chutney to your pannini filling before toasting or stir into your favourite winter casserole.
Add Ludbrook House Tamarillo Chutney to a cheese board – especially good with hard cheese.
Quince and butter cake200g unsalted butter, softened
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.
Chop Ludbrook House Poached Quince and stir into the above cake batter and bake in muffin tins to make delicious Quince Muffins
Orange Lime and Almond CupcakesMakes 36
¾ cup castor sugar
½ cup Ludbrook House Orange & Lime Jelly
2 cups almond meal
1 cup self raising flour
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
Replace Ludbrook House Orange & Lime Jelly with Ludbrook House Poached Quince, drained & chopped. Use syrup from Poached Quince to make the icing
Fig & Ginger cake
250g plain flour
Ludbrook House Jam Buttons125g 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 PieThanks 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 Ludbrook House 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.
Cassola De Tros
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.