Recipes & News Updates

Obviously it isn’t summer without the occasional ice cream. Actually, now I think about it, it hasn’t been summer yet, but the weather forecast is good and I am getting one step ahead!

One of our best selling lemon myrtle seasonings, is where we have hand blended the myrtle with Droitwich Brine Salt and dried thyme. It is also a Great Taste winner! We think it is one of our most versatile seasonings. We love it in this salted caramel sauce.

Desperate measures – one day I had run out of thyme and substituted with our mint blend! It was equally as delicious but not such an attractive colour. Perfect when over ice cream though! Obviously, we loved the minty hit.

Lemon Myrtle News Flash

On to a bit of rubbish news. We will have to put on our thinking cap, once again. My supplier of lemon myrtle has stopped sourcing it and after much searching I have paid an arm and a leg for two kilo’s to carry me on. I know, it is definitely not going to last long but at nearly £90.00 a kilo and add to that the carriage – YIKES! It may be that there is someone out there that I am yet to find, but please be aware that we may have to make a tough decision with this product, so i recommend grabbing your supply now! I am yet to alter the price although I paying a much higher rate for ingredients We love to rise to a challenge at Myrtles!

Recipe:

Salted Caramel Sauce

125g Unsalted butter

150g Light muscovado sugar

142ml Double cream

1 teaspoon vanilla extract

¼ teaspoon Myrtle’s Seasoning with Thyme

Melt the butter in a small saucepan.  Whisk in the browned sugar until combined.

Simmer for 4-6 minutes whisking occasionally until your sauce becomes a dark amber colour.

Remove from the heat and add the cream , vanilla and Myrtle Seasoning.

Serve hot or cold.

If reheating, do so gradually in a low heat and do not allow to boil.

So good! Please let me know if you try it. I don’t think that you will be disappointed. The ice cream used for this photograph is from Berry’s, Herefordshire. Their link is below and you can buy this seasoning and the browse the other 5 options on our website. Hit the link above for more information.

Jane x

A delicious salad to serve at summer parties

Burrata is one of my favourite cheeses to serve up, especially during the summer! I’ve been waiting patiently for our British Summer to arrive, and I’ve given up. I’ve found consolation in one of my favourite salads!

If (shock horror) you are not a fan of Burrata, you could use this salad despite, your dislike for fabulous Burrata. As an alternative, and would rather, surround a platter of cured meats with the salad. it works well with smoked meats, like chicken and duck! Another option is to, serve on smaller dinner plates and offer alternatives? Though, that does mean more washing up!

I’ve used the Myrtle’s Oregano seasoning, but I do use the thyme as an alternative.

I really hope you enjoy this salad. Fingers crossed the sunshine will arrive and we can dig out the garden furniture. It has always been an unquestionable hit in my home.

Summer Lentil Salad with Burrata Recipe

Ingredients

Serves 4 -6

1 x large punnet of cherry tomatoes – halved.  (Various colour look lovely)

½ x cucumber – cut into fine pieces

2 x stalks celery – top and tail and finely sliced

1 x Avocado – Peeled, stone removed cut into small chunks

1 x bunch of spring onions, top, tail and remove outer skin if papery, finely sliced on diagonal

4 x tablespoons pomegranate seeds.  (Reserve 1 of the tablespoons for garnish)

250g Cooked green lentils.

50 g Pinenuts – set aside 10 g for garnish

1 large handful of chopped fresh mint

Freshly ground black pepper

Lemon Myrtle, Droitwich Brine Salt and Oregano seasoning.  (Substitute with the thyme blend if preferred)

1 x handful shredded basil leaves for garnish

Dressing

Ingredients:

2 teaspoons cumin seed

2 teaspoons chilli flakes

1 x teaspoon sumac

1 x large juicy lemon, grated rind and juiced

Olive oil

Instructions

Start by making your dressing, allowing time for it to cool.

Start with a small frying pan, gently toast the cumin seeds and chilli on a low/medium heat for two minutes or until the aroma starts to release.  Add the sumac and 100ml olive oil to the seeds, bring to a gentle simmer and remove from the heat.  Set to one side and allow to infuse. 

Start on the salad.  Add to a large bowl together the tomato, cucumber, celery, avocado, onions, pomegranate, lentils, pine nuts, mint and pepper.  In addition add 2 large pinches of the lemon myrtle seasoning.

Transfer the infused oil into a separate bowl.  Add the lemon juice and peel, a pinch of sugar,  add another 100ml olive oil, mix together.  Keep 2 tablespoons to drizzle over the top of the salad and allow to infuse. 

Start on the salad.  Add to a large bowl tomato, cucumber, celery, avocado, onions, pomegranate, lentils, pine nuts, mint and pepper.  2 large pinches of the lemon myrtle seasoning.

Transfer the infused oil into another bowl.  Now add the lemon juice and peel, a pinch of sugar,  add another 100ml olive oil, mix together.    Season.  Test to check you are happy with the balance.  Keep 2 tablespoons to drizzle over the top of the salad and stir the remaining into the bowl of salad ingredients.

Combine using a large spoon.

On your serving platter, form a nest of salad leaves in the centre. Split the burrata and place in the centre of the nest. Next, spoon the salad around the nest of leaves.

Finally, top with the pine nuts, pomegranate seeds and thirdly the torn basil. 

Finally drizzle the remaining oil over the cheese and leaves and serve delicious, fresh crusty bread.

Notes

The tablecloth is actually a runner and you can purchase from “Camperdown Lane”, Herefordshire. I’ve included the link below for you.

The “Delicious” platter is from Daylesford in the Cotswolds, but is available to purchase by mail order. Once again, the link is below.

Finally – I should quickly add these are not sponsored links. They are items that I fell in love with and I think you may to. Daylesford especially is worth a parous They have brilliant and inspirational ideas for table settings.

I am sure that preparations are in full swing for you. Getting ready for Christmas Day!

Of course, I am still embroiled in markets and fairs, but stock is now running out and our final market will be Malvern Farmers Market (16.12.23) . Then, I can go in search of the Christmas decs’!

By the way … Final date for orders online 15.12.23

I have made some effort, honestly. I already made some edible Christmas Gifts for friends and family. Find my recipe for Mulled Wine Syrup on the Foodies Across the Pond newsletter, via Substack.

https://open.substack.com/pub/foodiesacrossthepond/p/a-trip-to-bath-and-2-festive-recipes?r=1u5aav&utm_campaign=post&utm_medium=web

The recipe below, is also one of my favourite recipes: “Roasted Garlic in Olive Oil” and it is so simple!

I included it in the Foodies Across the Pond “12 Menus of Christmas” book. For those without a copy – Merry Christmas and here is the recipe, but if you would like to buy a copy of the book, find it in our website shop.https://www.myrtleskitchen.co.uk/product-category/accessories/

This is the perfect gift for a food lover, particularly for a garlic lover!

Roasted Garlic in Olive Oil

6 – 8 heads of garlic 

Approximately 300ml good quality olive oil (I always use Rustic Puglia Olive Oil!)

1 x tablespoon of additional oil for roasting

Dried bay leaves

Sprigs of rosemary

Presentation jars that are attractive for gifting.

1. First sterilise your jars and lids.
2. Preheat your oven to 180’c / 350’f / Gas mark 4
3. Wash the rosemary sprigs and allow to dry completely.
4. Remove the papery outer skins from the garlic bulbs and place on a baking tray with a tablespoon of oil.
5. Roast for 15-20 minutes according to the size of the garlic bulbs.  Using a fine skewer, check that the bulb is cooked, lovely and soft, but not mushy.  Cook for a further few minutes if needed.
6. Move to a board and allow to go cold.
7. Using a really sharp knife or shears, carefully trim off the top 1cm and discard the trimmings.
8. Tightly pack the garlic bulbs into your sterilised jar/jars along with a bay leaf and a sprig of the washed rosemary.   Cover then completely with olive oil.  Seal, label and decorate the jar.  The garlic will keep in a ‘fridge for about 3 months.

Suggestions for use:  delicious used for garlic bread, pizza bases, bruschetta …..   I love it with roast lamb or lamb steaks, or one in a chicken cavity Barbecued is delicious.  The oil that is left is amazing and can be used for so much.  I think it is a shame to heat it, I love it in vinaigrettes and dressings.

If you haven’t time – we still have masses of Christmas gift ideas in the shop on our website, but you will need to be quick as final orders this comingFriday!!

Jane xx

It has been such a busy year – so much happening, Christmas has caught me a little off guard! Because of this, we are not doing as many events for the remainder of this year.

Hoping that you find the following useful. Obviously if you are planning on catching us out on the road. Online is always available.

A schedule showing where you will find either George or Me – selling our wares!

Obviously, we will have lots of gift ideas for hampers and stocking fillers for foodies!

Myrtle’s Christmas Schedule

We will have (tongue in cheek) our world famous Gourmet Sausage Rolls, at both Farmers Markets at Malvern. Please pre-order to avoid disappointment.

Of course, as soon as I posted our events on social media, I received a message: “Will you have the Raven Sparking Wine at these events?” I was a bit slow on the uptake there!

Raven English Sparkling Wine

For those that don’t know, my husband and I, (years ago) created a small vineyard at the bottom of our garden and this fabulous sparkline wine – is the result. Sadly we have moved from our family home following his passing, so we only have one more batch being made for us. The wine that I will have to sell to you, is the 2018 vintage.

Our final harvest (2022)

We have very little wine left, so I am not sure if it will last until Christmas.

We currently plan to sell at all events other than Kington at the Borders Festive Fair, where you can buy the wine from the deli in Kington, “Number 25”.

p.s Very exciting news about the Kington Fair – but that is for later!

Myrtle’s Christmas Chutney

We are delighted that our Christmas Chutney is back!

Only available to buy directly from us this year. Again, stocks will be limited and we have never had a year when we haven’t sold out! It’s a popular one for sure! For those that don’t know, this is the Christmas Chutney that has been found in the hampers for the last few years, created by Liberty’s of London.

https://www.myrtleskitchen.co.uk/product-tag/christmas-chutney/

Above: the link to buy your Christmas Chutney.

Lemon Myrtle Seasonings

We are also excited about a new collaboration. We have teamed up with local potter, Inspire Pottery and have some wonderful gift packs that include a unique salt pot and paddle and one of our award winning (Great Taste) seasonings.

Thank you for your support over the last – almost ten years. Small Businesses, are really finding it tough at the moment, and your support is keeping us going!

Jane x

Makes 4

(Stilton & Potato)

1 sheet of ready rolled puff pastry

Flour for dusting the surface

4 small waxy potatoes

4 generous slices of stilton cheese

Salt and pepper

Worcester Warrior chutney

Egg wash.

Preheat oven 180’c

Wash and slice the potatoes into slices about 3mm thick. Put into cold water and bring to the boil. Cook for about 5 minutes until still holding their shape, but cooked through.  Drain and leave to cool.

(It is perfectly ok to use leftover potatoes from your meal last night instead!)

Dust a surface with flour and place the ready-rolled pastry onto it.

Divide the pastry into four equal pieces.

Now on one half of each pastry shape, put a layer of potato.  Leave spaces around the edge to seal your pasty.

Now add a slice of stilton cheese, the top with another layer of potato.

Season with sea salt flakes and freshly milled black pepper.

Top with a heaped teaspoon of Worcester Warrior Chutney.

Damp the edges with either water or the egg wash. Carefully fold over the pastry to encase the filling and seal.  Crimp around the edges.  I used a fork to make sure it was sealed.  (press down on the pastry edges with the prongs).

Place on a lined baking tray. Brush with egg wash and using the same fork, make a steam vent in the top by making a “W”.

Cook for about 25 minutes or until golden brown

This pasty can be eaten cold or hot.  It is real comfort food!

To buy your pot of Worcester Warrior Chutney

Who doesn’t love a pancake? Pancakes gives us the perfect excuse to get the saucepan out, make that batter and just hope that it doesn’t weld itself to the pan and you get the perfect flip.

Of course we love to do things differently at Myrtle’s, so we top our pancakes with our fabulous salted caramel & thyme sauce and banana. Served with a healthy scoop of delicious ice cream Find the link below for our 5star rated lemon myrtle seasoning.

This sauce tastes wonderful on most things and stores very well in the ‘fridge. A great staple for your recipe book and a recipe that featured in the “Foodies Across the Pond” recipe book.

https://www.myrtleskitchen.co.uk/product/droitwich-brine-salt-lemon-myrtle-thyme/

Salted Caramel Sauce

125g Unsalted butter

150g Light muscovado sugar

142ml Double cream

1 teaspoon vanilla extract

¼ teaspoon Myrtle’s Seasoning with Thyme

Melt the butter in a small saucepan.  Whisk in the browned sugar until combined.

Simmer for 4-6 minutes whisking occasionally until your sauce becomes a dark amber colour.

Remove from the heat and add the cream , vanilla and Myrtle Seasoning.

Serve hot or cold.

If reheating, do so gradually in a low heat and do not allow to boil.

HAPPY FLIPPING and enjoy your pancakes.

Jane x