Simply delicious recipes
Lyme Bay Winery products are not only delicious by themselves, they also make ideal mixers and fantastic ingredients in hot or cold dishes. Here's a selection of recipes to tantalise your taste buds, give them a try, they're lovely. Bon appetite!
Summer Spritzer
Ingredients:
A bottle of your favourite Lyme Bay Country Wine, (we like to use Elderflower, Gooseberry, Peach or Strawberry).
Soda water.
Strawberries.
Fresh mint.
Method:
Blend wine 50/50 with Soda water. Add the sliced strawberries and mint. Serve chilled over ice.
Ingredients:
1ltr bottle of Jack Ratt dry vintage cider.
1ltr bottle of lemonade.
2 red apples cored and sliced thinly and coated in lemon juice.
Method:
Mix together and chill thoroughly, serve over ice.
Warm Salad of Duck Breast with a Blackberry and Apple Dressing
Ingredients:
For 2 people.
1 Barbary Duck Breast.
35 cl bottle Lyme Bay Blackberry and Apple wine.
1 Small bag of mixed salad leaves.
Olive oil, Red wine vinegar, salt and pepper.
Method:
Score duck breast and marinate at least two hours in Lyme Bay Blackberry and apple country wine. Remove and drizzle with olive oil and roast to your liking, allow to rest for 5 mins before carving.
Meanwhile make a dressing with 4 parts olive oil, 1 part red wine vinegar and 1 part Blackberry and apple wine, salt and pepper to taste.
Place a pile of salad leaves on each plate, and arrange the sliced duck on top, drizzle over the dressing, serve with crusty bread.
Grilled Goat Cheese with Cider Vinaigrette
Ingredients:
For 2 people.
1 small soft goat cheese.
1 small crusty loaf of your choice, such as ciabatta.
Lyme Bay Cider Vinegar
Lyme Bay Fruit Chutney
Method:
Take 1 small round soft goat cheese and cut in half, this serves 2 people.
Grill a slice of bread per person and butter, place a round of goat cheese on
top, put under a hot grill and cook until bubbling and browning. Sit each portion
on an individual plate with some mixed salad, and serve with a dressing made
of ; 4 parts sunflower oil, 2 parts cider vinegar, 1 tsp Dijon mustard, 1 tsp
brown sugar, salt/pepper shaken together in a jar and poured over the cheese.
Put a good dollop of Lyme Bay tangy fruit chutney with cider on the side of the
plate along with some good crusty bread.
Mackerel with Gooseberries and Elderflower Wine
Ingredients:
1 small mackerel, cleaned and gutted per person.
1 lb of gooseberries.
1x5 cl bottle Lyme Bay Elderflower wine.
Method:
Slash the sides of 1, cleaned and gutted mackerel per person, place under a grill and cook for 7-10 minutes on each side.Meanwhile stew a pound of gooseberries with a knob of butter and a dash of sugar, a knob of butter ½ pint of water and a glass of Lyme Bay Elderflower wine. Pass the sauce through a sieve and serve with the fish.
Sausage and Mash with Browned Onion and Elderberry Gravy
Ingredients:
Having first cooked your mash and sausages.
About 75 g of butter.
2 large onions.
1 level tblsp flour.
75 ml of Lyme Bay Elderberry wine.
250ml stock.
Worcester sauce, salt and pepper.
Method:
Melt the butter in a heavy pan, add the onions and cook over a low heat till
golden and soft. Then cover and cook on till they are very brown and soft.
Stir in the flour and cook for a few minutes till lightly browned, then pour
in the liquids, season with salt and pepper and Worcester sauce. Bring to the
boil and bubble gently for 15 minutes, stirring from time to time. Pour over
the hot sausage and mash.
Apricot and Almond Trifle
Ingredients:
To fill a large round trifle bowl, app 6 servings.
1 pack trifle sponges.
1 jar Lyme Bay Apricot Jam.
1 packet ratafia biscuits.
1 tin apricot halves.
375 ml bottle Lyme Bay Apricot brandy.
1pint of made up custard.
1 tub of Mascarpone cheese.
275 ml whipping cream.
1 small pack of flaked almonds.
Method:
Split 6 trifle sponges and fill with apricot jam and put into the bottom of the bowl. Crumble 6 Almond ratafia biscuits over the top. Add a large tin of strained apricot halves or 1 lb of stewed fresh apricots. Soak over night with 6 tblsp of Lyme Bay Apricot brandy with some of the syrup from the tin of fruit. Make up a pint of custard and when cool whip in a pot of mascarpone cheese, spread on top of the apricots. Decorate with whipped cream and toasted almonds.