Pixley Scrumptious recipes
Just a few recipe suggestions below on how to use our fruit rich cordials, tag us in any of your creations on social media for a chance to win a free case.
Ingredients to serve 4:
140g plain flour
200ml whole milk
3 tbs Pixley Berries Blackcurrant Cordial
25g unsalted melted butter
4 tbs sugar
3 tbs baking powder
Neutral cooking oil, such as canola or grapeseed
1. Wash the blackcurrants and remove the stalks.
2. Beat eggs, sugar and butter in a large mixing bowl.
3. Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle.
4. Mix in the milk and 100ml of water, break the eggs into the well and whisk slowly. Whisk whilst adding in the milk and water.
5. Sift the flour and whisk into the mixture until smooth.
6. Add 3 tbs of Pixley Berries Blackcurrant Cordial and mix.
7. Leave to stand for 30 mins.
8. Heat 1-2 tbs of oil in a large pan.
9. When hot add spoonfuls of batter using a ladle and swirl until the bottom of the pan is coated.
10. When bubbles start to appear in the batter add in a handful of blackcurrants and cook for 2 mins until golden brown on each side.
11. Place between two plates to keep warm and repeat until all the batter has been used.
12. Fold each pancake into quarters to serve and add a drizzle of the cordial to the outside of the plate. Scatter with blackcurrants and serve with a glass of iced Pixley.
Fillet of Venison
750g/1 1/2 lb Loin Fillet Venison
Knob of butter
170 mls Pixley Berries Blackcurrant Cordial
125ml/4fl oz strong Game or Beef Stock
1 tsp Tomato Puree
Ground Black Pepper
Cut the Venison into 10cm/4in discs and beat lightly with a rolling pin to flatten them.
Fry gently in butter for one minute or so on each side.
Pour in the Pixley Berries Blackcurrant Cordial.
Remove the venison from the pan, put into a serving dish and keep warm.
Pour the game or beef stock into the pan and let it bubble for two or three minutes.
Stir in the tomato puree and season well with pepper. At this stage the sauce may be a little thick, if this is the case add any juices that have seeped from the Venison.
Add a knob of butter to the sauce to make it rich and shiny.
Lastly, strain through a sieve over the venison.
Add warmed, fresh Blackcurrants to garnish.
Roast Lamb with Red Wine, Blackcurrants and Italian Beans
2 kg Leg of Lamb
4 Cloves Garlic, sliced
8 Sprigs Fresh Thyme
5 tbsp Olive Oil
5 tbsp Pixley Berries Blackcurrant Cordial
Half a bottle of Red Wine
Zest of 1 Lemon
1L Lamb Stock
3 Red Onions (cut into 6 wedges)
3 Tbsp Balsamic Vinegar
For the Beans
2 Sprigs Rosemary (roughly chopped)
100g Sunblush Tomatoes
3 x 400g Cannellini Beans
Handful of Flatleaf Parsley (roughly chopped)
Using a sharp knife, cut small slashes all over the lamb then push a slice of garlic into each. Put half the thyme, 3 tbsp olive oil, Pixley Berries Blackcurrant Cordial, wine, lemon zest and a good grinding of black pepper into a large freezer bag. Add the lamb, tie the bag tightly and refrigerate for at least four hours, preferably overnight.
Heat oven to 220C/fan 200C/gas7. Put the rest of the thyme into the bottom of a roasting tin then lift the lamb out of the marinade and sit on top of the thyme. Roast for 20 Mins, then toss onions into the pan, drizzle with a little oil, then turn the oven down to 190C fan/170c/gas5. Roast for 15 mins/450g for medium.
Meanwhile strain the marinade into a pan, add most of the stock and boil until reduced by two thirds (this should take around 20 mins). Set aside in a jug. Gravy can be made ahead or the day before if necessary, as long as the meat has marinated for at least four hours.
Once the lamb is ready, take out and rest on a board, wrapped in a tent of foil to keep warm. Set the onions aside in a bowl. Put the roasting tin onto a low heat and pour in the balsamic vinegar with a splash more stock and scrape all the meaty bits from the bottom. Tip this mixture into the jug with the gravy.
For the beans add 2tbsp olive oil to the roasting tin. Add the rosemary and tomatoes and fry for one minute until the rosemary smells aromatic. Tip in the beans, the red onions and the final splash of stock then warm through. Season. Then stir in the parsley just before serving. Serve on a platter, topped with Lamb.
This recipe makes 10 cupcakes.
For the batter: 1 Egg (free range please), 75g Plain Flour (or use self raising and omit the baking powder), 50g Sugar, 62g Butter or Baking Margerine, 1/2 tsp Baking Powder, 3 tsp Pixley Berries Blackcurrant Cordial, Few Drops of Pink Food Colouring (optional). For the Frosting: 75g Butter, 250g Icing Sugar, 1-2 tbsp Pixley Berries Blackcurrant Cordial.
Add the egg, butter, flour, sugar and baking powder to a bowl and beat with a hand whisk until blended. Add the cordial and briefly mix again. The batter should be loose enough to dollop off a spoon. Line a bun tin with fairy cake cases. Fill each case 2/3 with batter and bake at 190C/gas 5 for approximately 12 minutes. For the frosting: Beat the butter really well, then pour in the icing sugar and cordial. Mix. Once the cakes have cooled, decorate with the frosting, sprinkles and love hearts.
Cupcakes created by Helen Best-Shaw: