Focaccia

Focaccia, home-reared and cured ham, home-made mayo, the first salad from the greenhouse. This is something we had for dinner the other evening. The home reared and cured ham took about two years to make in total, but you can buy some from the deli!

Focaccia

  • 500g Flour
  • 2tsp salt
  • 11g dried yeast
  • 2tbsp olive oil
  • 400ml water

Mix ingredients, and knead the dough for around 10 mins until it’s elastic. Flatten the dough in a baking tray and leave it to rise for around an hour, until it has doubled in size. Make dimples on the surface of the dough with your fingers.  Sprinkle with salt. Put it into a pre-heated oven (220C) for 20 mins or until golden brown on top. Remove from the oven and drizzle it with olive oil & herbs while it’s still hot. You can add herbs, chilli etc. to the dough if you like!

Mayo

Put one whole egg into a jar with a neck wide enough to snugly fit a stick blender. Pour 300-400 ml of vegetable oil on top of the egg, the more you put in the thicker your  mayo will be. Put your stick blender into the bottom of the jar and blend until the egg and oil start to emulsify. Slowly draw the blender to the top to ensure all of the oil is mixed in. Add salt, lemon juice and whatever other flavours you like, for example: garlic to make traditional aioli, herbs for a great salad dressing or  some tomato puree for a classic, kitsch marie-rose sauce for prawns. Enjoy!

Apple and Chilli Jelly with Chicken

Our Apple and Chilli Jelly is wonderful with sharp, strong cheeses and makes a tasty salad dressing mixed with lemon juice or vinegar and a little sunflower oil.

  • Ten minutes before the end of cooking a roast chicken, coat the bird in a generous layer of Cottage Farm Apple and Chilli Jelly for a sweet and spicy glaze
  • Mix some Cottage Farm Apple and Chilli Jelly with soy sauce, lemon juice and crushed garlic for a Chinese style sauce or salad dressing

Pink Grapefruit Marmalade Gin Cocktail

This recipe would work just as well with our tangy Lemon and Lime marmalade. Or try our Dundee Orange marmalade with whisky and ginger ale!

  • 30ml gin
  • 30ml red vermouth
  • 1 heaped tablespoon Cottage Farm Pink Grapefruit marmalade
  • Stir in mixing glass to dissolve
  • Pour over ice – refreshing!

Onion Marmalade with Camembert

Our onion marmalade is also great on all cheeses, grilled meat, burgers, with salads and in sandwiches. Stir some into your roast meat juices for a delicious gravy!

  • Choose a good, crusty, round loaf and cut a slice off the top
  • Make a hollow in the centre of the bread and put a good quality Camembert in the hollow
  • Top the Camembert with a generous quantity of Cottage Farm Onion Marmalade
  • Put the lid back on the loaf and put it in a hot oven (200C) for 10-15 minutes
  • Use the crusty bread to scoop up the cheese and onion marmalade – delicious!