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October Recipe's of the Month
 
 

For this months recipe's we are using products from our "Supplier of the Month"
Billington's Unrefined Cane Sugars.


Moroccan Spiced Lamb Shanks with Preserved Lemon, Prunes and Saffron


 


Ingredients:

4 lamb shanks or 1.1kg diced lamb
1 tbsp plain flour, plus extra for dusting 4 tbsp olive oil
2 medium onions, chopped
3 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground ginger
1.5 tsp paprika
2 tsp harissa paste, or minced red chilli from a jar
2 tbsp Billington's Light Muscovado Sugar
400g can chopped tomatoes
1.5 litres hot lamb stock
1 small preserved lemon, chopped, or 3 strips of lemon zest
Pinch of saffron strands
250g soft prunes
Small bunch of fresh coriander, leaves picked and chopped


Moroccan Spiced Lamb Shanks with Preserved Lemon, Prunes and Saffron

 


Preparation:


Season the lamb shanks or diced lamb with salt and freshly ground black pepper, then dust lightly with plain flour. Heat half the oil in a large, deep flameproof casserole in which the shanks will fit snugly, add the meat and fry until they are nicely browned on all sides or the diced lamb in batches. Lift out and set aside on a plate.
Add the rest of the oil and the onion to the pan and fry until the onion is golden brown. Add the garlic, ground cumin, coriander and ginger, paprika and harissa paste or minced chilli and fry for a further 2 minutes. Add the flour, the sugar, tomatoes, stock and preserved lemon or lemon zest strips and bring to the boil. Return the lamb shanks or diced lamb to the pan, bring the sauce back to the boil, then reduce the heat to low, partially cover and simmer for 30 minutes.
Uncover the casserole and simmer for a further 1 hour, turning the shanks over every now and then so that they cook evenly.
Meanwhile, put the saffron into a small bowl and cover with 2 tablespoons of warm water. Leave to soak.
Skim the excess fat from the surface of the sauce, increase the heat a little and add the saffron water. Simmer more vigorously for 30 minutes, adding the prunes 5 minutes before the end of the cooking time, until the sauce has reduced and thickened and the lamb is tender.
Scatter the lamb with the coriander and serve with some couscous or mashed potatoes.

 

Indonesian Beef Rendang
 

Ingredients:
2 lemongrass stalks
2 large red chillies, deseeded and chopped
6 garlic cloves, roughly chopped
5cm piece of ginger, roughly chopped
1 large onion, roughly chopped
0.5, tsp ground ginger
1 tbsp ground coriander
1 tsp ground cumin
1 tsp freshly ground black pepper
2 tbsp sunflower oil
2 cinnamon sticks
12 cloves
2 bay leaves
600ml canned coconut milk
1.5kg braising steak, such as chuck or blade, cut into 5cm pieces
1 tsp salt
Walnut-sized piece of tamarind pulp or 2 tbsp lemon juice
1 tbsp Billington's Dark Muscovado Sugar

 

Indonesian Beef Rendang

 

Preparation:

Remove the outer leaves from the lemongrass stalks and reserve. Roughly chop the tender core and put into a food processor with the chillies, garlic, fresh ginger, onion, ground ginger, coriander, cumin, black pepper and 2 tablespoons of water. Blend to a smooth paste.
Heat the sunflower oil in a large flameproof casserole over a medium heat. Add the cinnamon sticks and cloves and allow them to sizzle for about 1 minute. Add the spice paste and bay leaves and fry gently for 2 minutes. Add the coconut milk, 200ml water, the beef, reserved lemongrass leaves and the salt and bring to the boil.
Meanwhile, if you are using the tamarind pulp, put in a small bowl with 120ml of warm water and work through with your fingers to release the seeds. Strain the syrupy mixture into a clean bowl and discard the seeds.
Lower the heat to a simmer, add the tamarind liquid or lemon juice and muscovado sugar and leave to cook uncovered for 2Y, hours, stirring more frequently as the liquid reduces, until the sauce is well reduced and quite thick and the beef is very tender. Serve with plain rice and a cucumber, tomato, red onion and coriander salsa.

 


Kashmiri Butter Chicken

 


Ingredients:
1 medium onion, finely chopped
4 garlic cloves, crushed
2.5cm piece of ginger, finely grated, and a 5cm piece of ginger, finely shredded
1 tbsp lemon juice
0.5, tsp chilli powder (optional)
2 tsp paprika
2 tsp Kashmiri garam masala (see below)
2 tbsp sunflower oil
1.5kg chicken, jointed into 8 pieces
40g butter
3 tbsp tomato puree
1 tsp salt
1 tbsp Billington's Light Muscovado Sugar
150ml double cream
Small bunch of fresh coriander, leaves picked and chopped

FOR THE KASHMIRI GARAM MASALA
1.5, tsp cumin seeds
1.5, tsp fennel seeds
0.75, tsp cardamom seeds (not pods)
0.25tsp kalonji (black onion or nigella seeds)
0.25,tsp black peppercorns
1cm piece of cinnamon stick
4 cloves
0.25,tsp grated nutmeg


Kashmiri Butter Chicken

 

 

Preparation:
Make the Kashmiri garam masala. Heat a dry, heavy-based frying pan over a high heat. Lower the heat to medium, add all the spices but the nutmeg and shake the spices around in the pan for a few seconds until they darken slightly and start to smell aromatic. Tip into a spice grinder or a mortar and grind to a fine powder. Stir in the nutmeg. [Any leftover garam masala will keep, sealed, in a small glass jar, for up to 2 months.]
Put the onion, garlic, grated ginger, lemon juice, chilli powder if using, paprika, 1 teaspoon of the garam masala and tablespoon oil into a small food processor and blend to a smooth paste, adding a tablespoon or 2 of water, if necessary.
Heat the remaining oil in a large, deep frying pan or flameproof casserole, add the chicken pieces and fry them over a medium­high heat until lightly browned on both sides. Remove to a plate and set aside. Add the butter and spice paste to the pan and fry for 3-4 minutes until the paste starts to separate from the oil. Add the tomato puree mixed with 250ml water, the salt and sugar. Cover and simmer for 10 minutes.
Stir the shredded ginger and cream into the sauce, then add the chicken pieces, turning them once or twice to cover them in the sauce. Cover and simmer for 15-20 minutes, stirring now and then, until the chicken is tender and cooked through. Uncover, sprinkle with the remaining garam masala and the chopped coriander and serve with naan bread or basmati rice.



 


Roast Duck with Star Anise and Orange Sauce

 




Ingrédients:
2kg Oven Ready Duck

FOR THE ORANGE SAUCE
3 oranges
25g Billington's Golden Granulated Sugar
4 tbsp red wine vinegar
450ml good-quality chicken stock
2 tsp redcurrant jelly
2 star anise, broken into separate 'petals'
3 tbsp lemon juice
1 tbsp orange liqueur, such as Cointreau
1 tsp arrowroot
Bunch of watercress, to garnish






Roast Duck with Star Anise and Orange Sauce

 

 


Preparation:
Unwrap the duck and dry it well with kitchen paper. Put it on a rack over a roasting tin and leave it somewhere cool overnight. This will dry the skin of the duck and help to make it even crispier.
The next day, preheat the oven to 230°C/ fan210°C/gas 8. Sprinkle some salt and pepper inside the cavity of the duck and then plenty of salt over the skin and return it to the rack. Roast for 20 minutes, then lower the oven temperature to 180°C / fan160°C / gas 4 and continue to roast for 40 minutes. 3. Meanwhile, make the sauce. Pare the zest from 1 of the oranges with a vegetable peeler and cut it into long, very thin strands. Drop into a pan of boiling water, leave for 5 seconds, then drain and refresh under cold water. Leave to drain on kitchen paper. Squeeze all the oranges and measure out 150ml of juice.
Put the sugar and vinegar in a small pan and place over a low heat, stirring once or twice until the sugar has completely dissolved. Bring to the boil and cook until it has turned into an amber-coloured caramel. Carefully add the chicken stock [it might splutter a bit], the redcurrant jelly, orange juice and star anise. Bring to the boil and boil rapidly until it has reduced by three-quarters to about 150ml. Stir in the lemon juice and orange liqueur and season to taste with a little salt and pepper.
Mix the arrowroot with 1 tablespoon of cold water, stir into the sauce and simmer for 1 minute, until thickened and clear. Stir in the orange zest and keep warm.
Take the duck out of the oven, lift it onto a board and cover it loosely with foil. Rest for 10 minutes. To carve, cut off the legs and cut each one in half at the joint. Cut each of the breasts away from the carcass in one piece and cut each one into long thin slices. Divide the meat between warmed plates and spoon a little of the sauce over each piece of duck leg and the slices of breast meat. Garnish with watercress and serve with creamy mashed potatoes and peas.

 

 

Butterscotch Sponge Cake with Cream Cheese Frosting


 


Ingrédients:
225g softened butter
125g BiLLington's Light Muscovado Sugar
100g BilLington's Golden Caster Sugar
4 large eggs
2259 self-raising flour
2 tsp vanilla extract
2 tbsp milk, if needed
400g full-fat cream cheese

FOR THE BUTTERSCOTCH SAUCE
509 butter
759 BiLLington's Light Muscovado Sugar
50g BilLington's Golden Granulated Sugar
1509 runny honey
120ml double cream
1 tsp vanilla extract

Butterscotch Sponge Cake with Cream Cheese Frosting

 


Preparation:

Preheat the oven to 190°C/fan170°C/gas 5. Grease and line the bases of 2 x 20cm sandwich tins with non-stick baking paper.
Make the sauce. Put the butter, both sugars and the honey in a pan and stir over a low heat for 10-15 minutes until smooth. Stir in the cream and vanilla extract and cool.
Meanwhile, make the cake. Beat the butter with a wooden spoon until soft. Add the sugars and beat together until pale and fluffy. Beat in the eggs, one at a time, adding a dessertspoonful of flour with each egg. Beat in the vanilla. Fold in the remaining flour and a little milk, if necessary, to give a mixture that drops reluctantly off the spoon.
Divide the mixture between the tins and bake for about 25 minutes until they start to shrink from the sides and a skewer inserted into the centres comes away clean. Sit on a wire rack for 10 minutes, then turn out onto the rack and leave until completely cold.
Beat the cream cheese in a bowl until smooth, then beat in 8 tablespoons of the sauce. Place 1 cake on a serving plate and spread with half the frosting. Place the other cake on top and cover with the rest of the frosting. Drizzle another 2-3 tablespoons of the sauce over the top of the cake.

 


Exotic Fruit and Spice Cake

 

Ingredients:
759 each soft dried apricots, figs, pitted Agen prunes, pitted dates, mixed candied peel
4259 can pineapple in natural juice, drained and the juice reserved
759 each raisins, currants, natural­coloured glace cherries
Finely grated zest of 1 small orange
Finely grated zest of 1 lemon
0.5. tsp ground cinnamon
0.5. tsp grated fresh nutmeg
1 tsp vanilla extract
1259 brazil nuts, coarsely chopped
100g Billington's Dark Muscovado Sugar
185ml dark rum
175g softened butter
759 Billington's Molasses Sugar
3 medium eggs
1759 each plain and self-raising flour

FOR THE MARZIPAN
2259 Billington's Golden Caster Sugar
2259 Billington's Golden Icing Sugar, sifted
4509 ground almonds
2 medium eggs
2 tsp dark rum
6 tbsp marmalade, warmed and sieved

TO DECORATE
2 large egg whites
5009 Billington's Golden Icing Sugar, sifted, plus extra for dusting
2 tsp liquid glucose
Whole glace fruits, cut into pieces
F resh bay leaves


Exotic Fruit and Spice Cake

 


Preparation:

Cut the apricots, figs, prunes, dates, peel and pineapple into pieces the same size as the raisins. Put in a saucepan with the raisins, currants, glace cherries, zest, cinnamon, nutmeg, vaniLLa, nuts, 1 tablespoon of muscovado sugar, the rum and the reserved pineapple juice. Heat, then simmer very gently, uncovered, for 15 minutes, stirring once or twice. Transfer to a bowl, cool, then cover with cling film and leave to soak in the fridge overnight.
Preheat the oven to 180°C/fan160°C/gas 4. Grease and double-line a deep 20cm round cake tin with baking paper.
Beat the butter with a wooden spoon until very soft. Gradually beat in the rest of the sugars until the mixture is Light and fluffy. Beat in the eggs, 1 at a time, adding a dessertspoonful of the plain flour with the last egg. Sift the remaining plain flour with the self-raising flour and fold into the creamed mixture with the soaked fruits.
Spoon the mixture into the prepared tin, making a slight dip in the centre with the spoon. Bake for 30 minutes. Reduce the oven temperature 150°C/fan130°C/gas 2 and bake for a further 2)1,-3 hours, or until firm to the touch and a skewer inserted into the centre of the cake comes out clean. Cool in the tin, then remove from the tin. Wrap in a double thickness of foil, put in an airtight tin and leave for up to 1 week before icing. You can freeze it at this point. if you like.
To make the marzipan, mix both sugars in a large bowl with the almonds. In a small bowl, lightly whisk the eggs and rum and add to the dry ingredients. Mix very well to form a paste and knead until smooth.
Stand the cake on a board or a flat plate. Brush the cake aLL over with the marmalade. Roll out the marzipan on an icing sugar­dusted surface to a circle large enough to cover the top and sides of the cake. Lift onto the cake and smooth the top and sides. Trim the edges neatly. Leave overnight to dry out.
For the icing, lightly beat the egg whites in a large bowl. Add the icing sugar a little at a time, stirring continuously, until you have a stiff icing that stands in peaks. Beat in the glucose. Use a palette knife to spread the icing all over the cake giving a slightly swirled finish. Arrange the glace fruit and bay leaves on top. Decorate with a ribbon.


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HB Ingredients
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