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THE SUN HAS GOT ITS HAT ON – AT LAST!

The sun has been to visit and isn’t it amazing how it changes your mood?

Lisa and I have been discussing BBQ food and she has some great recipes coming up over the next few weeks that will be featured on our YouTube channel, Foodies Across the Pond.  We are both considering buying a new BBQ – but I had not realised how many choices are out there!  Good Grief – where to start?

Last week I created a Mocktail and I am quite converted!  Never fear, the chat also includes cocktail recipes.

This week, Lisa is chatting about Manuka Honey and I have integrated the honey into a Cranachan recipe.  A fantastic dessert to finish a BBQ.  You could take all components to the table and allow your guests to assemble their own!  Great fun, but keep an eye on the whisky bottle!

A couple of top tips are:

Don’t use a whisky which is too peat ish as the flavour can dominate.

I used Manuka Honey, traditionally a Scottish heather honey would be used.

Raspberry & Honey Cranachan

Per serving

15g rolled oats

2 teaspoons Scottish whisky

70ml double cream

2 teaspoons of honey

70g raspberries

Toast the oats either in a dry frying pan or in the oven.  My oven has a mind of its own, so I prefer to toast them on the hob, where I can keep an eye on them.

Set to one side and allow to cool. 

Whisk the cream to soft peak stage then add the whisky and most of the honey.  Reserve a little for decoration.  Whisk in.

Set aside 3 raspberries for decoration.  Lightly squish the raspberries with the back of a spoon, to release juices and set to one side.

When ready to serve, combine cream mix with oats and then gently fold through raspberries.  Pile into your serving dish. Top with the remaining toasted oats, raspberries and a drizzle of honey.

Useless information:  Originally a breakfast dish and represented a celebration of harvest.

Cranachan is Gaelic for “Churn” and the dish is also known Cream Crowdie.

In Myrtle land….

I have been giving a guided tour of all of our products on Instagram and you can still find the videos on our page.  On Wednesday we discussed our Mango Chutney and I have promised our Coronation Chicken recipe which is highly recommended.  A must for a picnic hamper.

Myrtle’s Coronation Chicken

Ingredients:

Cooked chicken or turkey, shredded to bite size pieces.  (Smaller if for sandwiches).

200g jar Myrtle’s Mango Chutney

200g good quality mayonnaise

200g full fat Greek yogurt

1 heaped teaspoon of your favourite curry powder

Juice of one juice lime

Salt and Pepper

Chopped coriander to garnish optional.

Put the mango chutney, mayo’ and yogurt into a blender with the curry powder. Give a quick whiz until almost smooth. Add the lime juice and the seasoning to taste.  Add more curry powder if needed.

Add the chicken pieces and mix.  Garnish with the coriander and enjoy.

I hope that these recipes inspire you.

Have fun

Jane x

Upcoming events:

On the road again: Delivery dates & events for 2021

Sunday 13th June – Teme Valley Market at the Talbot Hotel, Knightwick

Saturday 12th & Sunday 13th June – Hellens Garden Festival at Hellens Manor, Much Marcle

Saturday 19th June – Malvern Farmer’s Market

Thursday 24th June – Home deliveries (order by midnight Monday 21st June)

Saturday 10th & 11th July – Great Malvern Food Festival

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