BeveragesBalsamic Vinegar Martini
Keep the wine, vodka and glasses in the fridge.
Combine ingredients with the Staffords Five Year Old Balsamic Vinegar (3-4 drops) in a martini shaker, shake well and strain into two martini glasses.
Add a few extra drops of the Staffords Five Year Old Balsamic Vinegar for taste and colour.
Put the ice cubes into an ice crusher and crush. Set aside. Combine the first 6 ingredients with a hand blender and puree until smooth. Mix in the crushed ice. Serve immediately. Serves 6.
300 ml Staffords Mint Jelly
500 ml boiling water
500 ml iced water
500 ml fresh orange juice
500 ml pineapple juice (or a can of crushed pineapple)
40 ml fresh lemon juice
1 litre ginger ale
Combine Staffords Mint Jelly and boiling water and stir until jelly has dissolved. Add the rest of the ingredients and mix. Chill to almost freezing before serving. Makes about 3,3 litres of punch.
Preheat the oven to 220oC. Brush the sheets of filo pastry with melted butter and arrange two sheets on top of one another. Repeat this with the remaining sheets to form three piles. Place a spoonful of Staffords Quince Jelly in the centre of each pastry sheet.
Place the herbs, Stilton and seasoning into a bowl and mash together. Divide the Stilton mash between the three sheets. Fold up or crunch up each sheet to create three parcels. Brush each with melted butter. Place on a baking sheet and bake in the oven for 4-5 minutes, or until crisp and golden. Serve.
600g cooked or fried boned chicken
2 slices white bread
2 small eggs
10 ml freshly chopped ginger
10 ml curry powder
500g Portobello mushrooms
1-2 red bell peppers
2 small zucchini
Vesuvio Olive Oil
Staffords Sweet Chilli Sauce
Cut meat in small quarters. Grind meat together with the bread (in two portions) with a hand blender and place in a bowl.
Peel the ginger root. Using a hand blender, chop the scallions together with the ginger.
Combine everything with the meat seasoning and add salt, pepper and curry. Assemble everything and leave in the freezer for 20 minutes.
Clean the Portobello mushrooms with kitchen paper and cut in half. Cut red bell peppers in half and discard the seeds. Cut in large quarters. Wash and dry the zucchini and cut them in slices of 15 mm. Form small meat balls (about 5 ml of chicken meat mixture) and put them on the spit, alternating mushrooms, red bell peppers and zucchini.
Brush with olive oil and barbeque, fry in pan or grill in pre-heated oven.
Serve with Staffords Sweet Chilli Sauce. Serves 6.
Mash avocado, stir in curry powder and salt. Put a good 5 ml of avocado mixture in one corner of wrap. Brush edge with water. Fold over in a triangle, press to seal. Repeat with remaining wraps. Deep fry 4 triangles at a time until golden, about 3 minutes, keep warm until all are cooked. Serve 6 per serving with 60 ml Staffords Mint Sauce. Serves 4.
8 large baby marrows, cut lengthwise into thin strips
100 ml Vesuvio Olive Oil
4 ml salt and freshly ground black pepper, to taste
1 clove garlic clove, crushed
juice of 1 lemon
80 ml plain yoghurt
5 ml Staffords Dijon Mustard
1 handful fresh mint
1 red chilli, seeded and finely chopped
½ red sweet pepper, seeded and chopped
50 ml olive oil
Brush the baby marrow strips with Vesuvio Olive Oil on both sides to prevent them from sticking. Place the strips on a heated griddle pan until they turn golden brown. If you do not have a griddle pan, place the marrow strips on a baking sheet under a preheated grill until golden brown. Turn the strips and grill the other side. Season with salt and freshly ground black pepper while still warm.
Mix the garlic, lemon juice, yoghurt and Staffords Dijon Mustard. Place the marrow strips on a serving platter, drizzle the dressing over them and then sprinkle the chopped mint, chilli and red pepper on top. Drizzle olive oil all over and serve. Serves 8.
Main CoursesApple Glazed Pork Chops
Combine first four ingredients in saucepan; cook over low heat, stirring occasionally, until Stafford Apple Jelly melts.
Keep warm. Place pork chops on rack in broiler pan. Broil five inches from heat, seven minutes on each side.
Remove from oven; brush one side with Staffords Apple Jelly glaze, and broil three minutes. Flip and brush other side with glaze.
Top with apple slices, and drizzle with remaining glaze. Broil three minutes. Serves 4.
450 g boneless lean lamb, cubed
48 dried apricots, soaked
Vesuvio Olive Oil for brushing
45 ml Staffords Apple Jelly
45 ml Staffords Mint Jelly
mint sprigs and lemon wedges to garnish 6 skewers
Thread meat onto 6 skewers in this order: apricot, meat cube, 2 apricots, meat cube, 2 apricots, meat cube, apricot. Brush with a little Vesuvio Olive Oil. Cook in the Staffords Mint Jelly and Staffords Apple Jelly under a hot grill or over coals for 6 to 8 minutes, turning twice. Season and garnish with mint and lemon wedges. Serve with couscous or new potatoes tossed in butter, chives, mint and parsley. Serves 6.
1kg lasagne sheets
500ml Neapolitan sauce (can be purchased ready made)
500ml white sauce (can be purchased ready made)
100ml Vesuvio Olive Oil
500g brinjal (aubergine)
565g Staffords Pitted Lychees in Syrup
few pinches of salt
5g mixed spice
bunch fresh parsley
1kg grated cheddar or mozzarella
Roast butternut slices and brinjals at 180ºC with a little Vesuvio Olive Oil for about 30 minutes until soft and slightly browned. Layer the white sauce, Neapolitan sauce, drained Staffords Pitted Lychees in Syrup, cooked vegetables and lasagne sheets. Add a pinch of salt as well as other spices including fresh parsley over each layer. After layering all the sheets, spread the rest of the white sauce over the top layer and add the grated cheese. Bake at 160ºC for 45 minutes; continually check the lasagne while it is baking (do not cover).
Boil the pasta in a large pot of salted water. Meanwhile, make the sauce: fry the onion in a little olive oil until softened, add the tomatoes, wine and Staffords Capers and simmer until the pasta is cooked. Mix the pasta with the sauce and the cream – serve immediately. Serves 2
Baking and DessertsBanana Cream
Place bananas, apple juice, confectionary sugar and lemon juice in medium saucepan and cook over medium heat until bananas are very soft, for about 3 minutes. Using a slotted spoon, transfer bananas to a bowl. Add 75 ml liquid from pan to banana mix and discard remaining liquid. With a hand blender, puree until smooth, then chill.
Beat cream with whisk in a medium bowl until stiff peaks form. Fold whipped cream into chilled banana puree. Sprinkle with Staffords Chocolate Vermicelli.
This dish can be prepared 2 days in advance, covered well with plastic wrap and refrigerated. Serves 6.
Preheat oven to 180°C. Use an electric beater to beat the egg yolks with 30 ml sugar until thick and pale yellow. Wash and dry the whisks, and then beat the egg whites with the remaining sugar until soft and glossy. Fold the mixtures together and pour into a lightly greased ovenproof frying pan. Bake for 10 minutes or until the omelette is puffed and golden. Transfer to the stove-top and continue cooking for a further two minutes over very low heat. Place the Staffords Choc Chips and berries on one half of the omelette and fold in half. Dust with icing sugar and serve immediately. Serves 3.
Salads & AccompanimentsCranberry Balsamic Vinaigrette
Combine all ingredients in blender and mix until smooth. Serve with a salad.
Shake together all ingredients or blend with hand blender for a thicker, creamier emulsion.
Variations: For a cost-effective dressing, replace the walnut oil with olive oil; add your favourite herbs, eg. parsley, chives, oregano, basil, etc.; reduce oil and add60 ml fromage frais or crème fraiche – drizzle over ostrich or beef Carpaccio.