Recipes and Suggested Uses

As cooks ourselves we are always looking for different ways in which to use our products, below are a few of our favourite ideas and recipes. If you have any others you would like to share with us and perhaps include on this web site please e-mail us at sales@mrsdarlingtons.com,

Kind Regards

Marion & Sarah Darlington.

Curd

Of course there is nothing better than Curd spread onto fresh bread or toast but try putting a tablespoon into a Victoria Sponge mix before baking and then finish of with a tablespoon in the icing- it makes a very moist cake. You can also try different combinations i.e.

Chocolate Sponge sandwiched together with a layer of Orange Curd or Cherry Curd with Cherry Brandy

An easy dessert is a Swiss Roll sponge spread with Lemon Curd folded into Whipped Cream before its rolled up- an instant Lemon Roulade!

All the curds can also be used as an ingredient; they work particularly well when making homemade ice cream, for example: -

Lemon & Lime Curd Ice Cream

Serves 8-10

4 eggs, separated
Finely grated zest & juice of a lemon
Finely grated zest & juice of a lime
2 generous tablespoons ‘Mrs Darlingtons Lemon & Lime Curd’
300ml (½ pint) pouring double cream
100g (4oz) caster sugar

To serve
Fresh Raspberries or Raspberry Coulis.

1. Whisk the egg yolks with the lemon and lime juice & zest until blended, then add the Lemon & Lime Curd.
2. In a separate bowl, whisk the cream until it forms soft peaks. Fold the egg yolk mixture into the cream.
3. In a clean bowl whisk the egg whites until stiff and gradually add the sugar, 1 teaspoon at a time, whisking continuously to form a stiff shiny meringue mixture.
4. Gently fold the lemon & lime cream into the meringue mixture. Turn the ice-cream into a 1.4 litre freezer container, cover and freeze overnight.
5. Serve with fresh raspberries or raspberry coulis.

This will keep in the freezer for up to a month, it also serves straight from the freezer so does not need taking out in advance.
NB This recipe does not need an ice-cream maker or to re-whisk- making it very easy!

Chutneys

Chutneys are traditionally used as an accompaniment for cold meats and cheese, but
try eating chutney alongside Shepherds Pie; ‘Mrs Darlingtons’ Autumn Fruit Chutney is definitely our favourite combination or ‘Mrs Darlingtons’ Beetroot Chutney with Tuna and Mackerel.

And we promise you’ll never reach for the ketchup again after you’ve had ‘Mrs Darlingtons’ Tomato Chutney with the great British fry-up!

Chutneys are also a very versatile ingredient and marinade. A tablespoon of ‘Mrs Darlington’s Apricot Chutney adds another dimension to a curry, but I think one of the best recipes which we cook all the time is……

Apple & Garlic Chicken

This has to be one of the easiest supper dishes, but best of all it looks (& tastes!) as though you’ve spent hours preparing it!

To serve 6
6 Boneless Chicken Breasts (Skin on if possible)
6 tbsp ‘Mrs Darlingtons’ Apple & Garlic Chutney
(this is our favourite but you could try any of the chutneys for this recipe)
6 tbsp Olive Oil
3 tbsp ‘Sarah Darlingtons’ Wholegrain Mustard

Combine the Chutney, Olive Oil and Mustard together and smear the chicken breasts with the mixture in an ovenproof dish. The key element is now to leave the chicken covered in a fridge for a minimum of 5 hours to marinade, if it can be left overnight even better.

An hour before you want to cook the dish take it out of the fridge and return it to room temperature. Bake in a hot oven, 400F/200C/Gas Mark 6 for 25-30 mins.

To check that the chicken is cooked through, stab a chicken breast and ensure that the juices run clear, not pink.

Another recipe that is in our top ten for ease and great taste is…

Mustardy Sausages and Apple Wedges

Serves 4

1 tbsp Vegetable Oil
8 Plump Herby Sausages (about 1lb)
1 medium onion, cut into wedges
2 Eating Apples (skin left on), cored and cut into 8 wedges
1 rounded tbsp ‘Mrs Darlingtons’ Redcurrant Jelly with Port
300ml Hot Chicken Stock (from a cube is fine)
2 tbsp ‘Sarah Darlington’ Wholegrain Mustard
Few rosemary sprigs

1. Heat the oil and fry the sausages for 5mins, turning often. Nestle in the onion wedges and continue to fry until everything is starting to go golden, stirring every now and then. Turn up the heat and put in the apples, stirring carefully so they don’t break up.

2. MAKE THE GRAVY- Stir the redcurrant jelly into the stock until it dissolves, then stir in the mustard. Pour this into the pan so everything bubbles madly to make syrupy gravy. Lower the heat, throw in the rosemary and simmer uncovered for 10 mins.

This is great served with creamy mashed potato!

Redcurrant Jelly with Port is also superb spread over a leg of lamb and then sprinkled with dried mustard before roasting. If you add two tbsp corn oil and an onion cut into wedges into the tin- it makes delicious rich gravy.