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My deliciously simple White Truffle Oil Pesto PastaI experimented with our new White Truffle Oil and the result was this indulgently rich pesto slathered on some tagliatelle pasta and pan fried chestnut mushrooms. Served with a simple rocket salad and a glass of white burgundy it made an indulgent and intensely flavoured summer's supper.

This is my recipe for tagliatelle with White Truffle Oil Pesto and chestnut mushrooms.

Ingredients

Preparation

In the food processor put 50g fresh rocket, 1 garlic clove, 30g crushed walnuts, zest of 1 lemon, 30g grated parmesan, 60ml White Truffle Oil and 60ml Monterosa Extra Virgin Olive Oil and blitz to a sauce. Add salt and pepper to taste. This won't be as smooth as pesto from a jar but that's part of its appeal.

Gently pan fry in a tablespoon of Monterosa Extra Virgin Olive Oil a generous helping of thinly sliced chestnut mushrooms until the mushrooms are just beginning to crisp.

Stir the pesto through tagliatelle and then toss the mushrooms gently through the pasta.

Serve with a shaving of parmesan on top and a rocket salad and truffle in!

   Frances


Tayberry Vinegar and Asparagus Tripoline RecipeIt is now public knowledge that I absolutely love pasta! Regardless of how hungry I am, I always have room for pasta especially when it is a simple dish using deliciously fresh ingredients. My Tayberry and Asparagus Tripoline recipe, using our deliciously fruity handmade Tayberry Vinegar is exactly that. Simple to make, magical to eat and with tiny amounts of washing up required.  I urge you to have a go at trying to make it.

Ingredients (for two)

  • 6/8 fresh British Asparagus Spears
  • 2 tbsp Tayberry Vinegar
  • 2 tbsp Villa Montalbano Extra Virgin Olive Oil
  • 200g Tripoline Pasta (or other ribbon cut pasta such as Tagliatelle)
  • 80g Smoked Streaky Bacon
  • 1/2 Onion
  • 2 cloves of Garlic
  • Handful of fresh watercress
  • Parmigiano Reggiano
  • Salt & pepper

Preparation

Chop onion, garlic, bacon, asparagus and watercress before you start. The asparagus spears should only have their hard ends removed, the other elements in chunks. Soften the onion, garlic and bacon in a heavy based frying pan with a splash of our Villa Montalbano Extra Virgin Olive Oil. At the same time, in a separate pan, cook your pasta.

Once contents of frying pan has browned, add a good splash of Tayberry Vinegar to the mix and allow onion to caramelise slightly. Cook your asparagus for just 2/3 minutes over boiling water, ideally use your pasta water and until both pasta and asparagus are "al dente," firm but not hard. 

Add the cooked pasta to your frying pan, mix well with the onion, garlic and bacon so all the lovely juices coat the pasta. Then add your fresh watercress. Stir quickly on a low heat and finally season with salt and pepper. (NB. Do not be tempted to cook too long after adding the watercress or you will ruin the desired raw nature of the watercress and it will turn stringy!).

To Serve

Serve on large warm plates, laying your cooked asparagus spears on the top of the dish. Finally drizzle a little more Tayberry Vinegar and Olive Oil over the dish before grating parmesan cheese, salt and pepper on as required.

An accompanying side salad of green leaves, cucumber and tomatoes, dressed with more Tayberry Vinegar and Villa Montalbano Extra Virgin Olive Oil, and a good dry white table wine to drink will make this recipe a most excellent treat for lunch or supper. 


Traditional Mead 14%As the blossom is now exuberantly blossoming outside Demijohn HQ it is a delight to bump into the occasional bumble bee during my increasingly frequent forays into the garden. I hope soon to start encountering a honey bee too and such thoughts bring Mead to my mind. Mead was something I had rather dismissed as belonging to a time of wenches and wassailing until we found our Traditional Mead 14% and discovered a much dryer, more perfumed drink than I had imagined. Its strong floral flavours survive the rigours of cooking and so I was rather excited to find this recipe for a Moroccan style Chicken dish last week.

Ingredients

  • 10 free range chicken thighs with bone in and skin on
  • 2 tsp salt 1 tsp ground pepper
  • 120g dried apricots
  • 1onion chopped
  • 3 cloves garlic
  • 1 tbsp lazy ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 350ml Traditional Mead 14%
  • 50g flaked almonds.

Preparation

Season the chicken thighs with salt and pepper and then brown the pieces in olive oil in a heavy frying or saute pan for about 5 minutes each side. Remove them to an ovenproof dish and scatter the apricots over and around the chicken. Pour off all but 3 tbsps of fat from the pan and soften the onion in it, adding the garlic and ginger followed by the spices and remaining salt and pepper once the onion is almost completely softened.

Add the Traditional Mead to the pan, deglaze and simmer for about 5 minutes until the juices thicken slightly. Pour these over the chicken, cover the dish and bake at 180 degrees celsius for about 1 hour until the chicken is thoroughly cooked. Remove the cover 10 minutes before the end of the cooking time. Toast the flaked almonds in a dry frying pan and sprinkle them over the chicken before serving with couscous.


Pici Asparagus with Balsamic VinegarI absolutely love pasta! Well done Italy for inventing such a food. However, you do need to have the odd inspirational thought when creating a pasta dish to ensure you don't get stuck in a "Pasta Bake Rut" or PBR for short.

Messing about at the stove last week I came up with this delightful little dish using fresh British Asparagus which has just come into season (and thanks to the long Winter, I do mean just!).

My pici pasta with asparagus uses our 25 year old Balsamic Vinegar and is fabulously quick to make. It also serves two good eaters, is superbly easy to wash up and whoever you are making it for will think you are a legend in the kitchen. So how is it done?

Ingredients (for two)

Preparation

Chop onion, garlic, pancetta, asparagus and coriander before you start. The asparagus spears should be chopped in thirds, the other elements in chunks. Soften the onion, garlic and pancetta in a heavy based frying pan with a tbsp full of Kabbadates Extra Virgin Olive Oil. At same time, in a separate pan, cook your pasta.

Once browned, remove the onion, garlic and pancetta from pan and place to one side keeping warm. Add asparagus to pan and fry hard until the spears are looking scorched in places. Add back in the onion, garlic and pancetta mix, chopped coriander and another tbsp of olive oil. Now check pasta is ready, it should be "al dente," firm but not hard, drain and add to frying pan. Season with salt and pepper and mix contents of frying pan well on a low heat.

To Serve

Serve on large warm plates and drizzle our 25 year old Tagliavini Aceto Balsamico Extra Vecchio sparingly over each dish, adding grated parmesan cheese as required. An accompanying salad of green leaves, dressed with our Kabbadates Extra Virgin Olive Oil, and a good rich red table wine to drink will make this dish fit for any dinner party. Forget the PBR issue, anyone hungry?


Sloe Gin 25%I had an experimental evening last night with duck breasts and a discovered remnant of Demijohn Sloe Gin 25%, a leftover from a very energetic massed sledging outing only a couple of months ago. The verdict: a success, improved with a splash of lemon vinegar.

Ingredients

  • 2 shallots
  • 2 duck breasts
  • 60-100ml Demijohn Sloe Gin 25%
  • 1 star anise (optional)
  • a dash of Demijohn Lemon Vinegar

Preparation

Slice the shallots thinly and soften in a frying pan using the tiniest smidgen of olive oil. When softened set the shallots aside in a warmed dish and wipe the pan clean with kitchen roll then heat the pan to smoking hot. Having scored the skin of the duck breasts and seasoned with salt and pepper fry them in the pan for about 5 minutes until the skin is just starting to crisp. Drain the fat from the pan and turn the duck breasts over, cooking for a further 3-4 minutes until the meat is still just pink inside. Remove the duck breasts to the dish of shallots and lower the heat under the pan. Now slake the pan with the Sloe Gin, allowing enough to make a jus for each duck breast. Remember that the gin will reduce in quantity so don't be too sparing. Add the star anise and bubble the gin until it reduces by about a third and takes on a slightly syrupy consistency. Add a dash of lemon vinegar and season with salt and pepper to taste then pour this jus over the duck breasts.

Served with creamy mashed potato and mountains of springy green vegetables this seems to be quite well received!


Morello Cherry Brandy Liqueur 17%This recipe has been kindly sent to us by Angela Wilson in response to our call for recipes using our products. Angela has been rewarded with a £30 demijohn gift voucher as a thank you for this wonderful recipe.

Ingredients

Preparation

Put the ham into the tightest fitting pan you can find and cover with the cherry coke. Bring to the boil and simmer for approximately 2 and a half hours (for a ham for 4-6). Preheat the oven to 200C.

Remove the ham from the pan after simmering and place it on a roasting tray on top of some foil and cut off any extra fat layer on the top, leaving just a thin layer. Score diamonds into the fat and stick a clove into each diamond.

To a saucepan add the cherry jam, Demijohn Morello Cherry Brandy, the Demijohn Raspberry Vinegar and the smoked paprika. Stir over a high heat constantly until the glaze thickens. When ready, pour over the ham, and roast in the oven for 20-30 minutes. Let it rest before carving.

The author recommends that this goes particularly well with a glass of Morello Fizz


Bramble VinegarJohn Quigley’s Hot smoked salmon, ruby grapefruit, shaved fennel, pistachio and watercress salad with minty crème fraiche and Bramble Vinegar dressing.

Ingredients

  • 1 Ruby grapefruit segmented
  • 1 small fennel bulb very finely sliced
  • A handful of watercress or rocket
  • 300g hot smoked salmon flaked into bite size pieces
  • A small handful chopped pistacchios
  • 6 tbsp crème fraiche
  • 4 tsp Bramble Vinegar
  • 1 tbsp mint sauce

Preparation

Combine the crème fraiche, bramble vinegar and mint sauce in bowl and mix together, ideally to the consistency of single cream, if not add a little water. Divide and arrange the grapefruit, fennel, watercress and salmon between 4 plates, drizzle over the dressing and sprinkle on pistachios.

John Quigley is Chef and patron of the well respected Red Onion Restaurant in Glasgow and is always welcome at Demijohn!


Elderflower Vinegar and Lemon Oil BallThis is a simple to make vinaigrette which was first invented by Mrs Wilson of Biggar, one of many enthusiastic Demijohn customers.

Ingredients

Preparation

Add the Elderflower Vinegar and Yorkshire Lemon Rapeseed Oil to a jug with a wide neck. Grate a small amount of lemon jest to the mixture. Adjust for salt and pepper. Pour complete mixture into an old Demijohn bottle of at least 300ml capacity and shake vigourously. Use to dress green leaf salads.

Delicously delightful, thankyou Mrs Wilson!

Related topics


Cider Brandy Sauce

Posted in All Recipes Food Recipes Main Dishes Quick & Easy Dinner Party , by Angus Ferguson, on 12th March 2013

Somerset 10 Year Old Cider Brandy 42%If you have ever thought that chicken needs a little help to become interesting, we this recipe might be just the ticket!

Ingredients

  • 25g sliced shallots
  • 2 peeled cloves of garlic
  • 20g of unsalted butter
  • 5 sprigs of thyme
  • 1 bay leaf
  • 50ml Somerset 10 year old Cider Brandy 42%
  • 500ml chicken stock
  • 50ml double cream
  • 180g unsalted butter

Preparation

Soften 25g sliced shallots and 2 peeled cloves of garlic in 20g of unsalted butter. Add 5 sprigs of thyme and 1 bay leaf and cook for a further 2 minutes. Add 50ml Somerset 10 year old Cider Brandy and reduce down to almost nothing. Add 500ml chicken stock and reduce by half, then add 50ml double cream. Whisk in 180g unsalted butter in small pieces and season with salt and pepper.

Delicious served with chicken, but is also great with pork.


Bramble Scotch Whisky Liqueur 23%A generous glass or two of our Bramble Scotch Whisky Liqueur 23% stirred into the juices of a roast duck or venison joint will make a gravy that will add enormous joie de vivre to your dish.

So simple anyone can do it!


Creamy Ginger Pork

Posted in All Recipes Food Recipes Main Dishes Dinner Party Meat Recipes , by Angus Ferguson, on 12th March 2013

Ginger Wine 14.5%If you like to taste your food, then this pork dish using our handmade Ginger Wine 14.5% will impress.

Ingredients

  • 3 Pork fillets
  • 2 tbsp plain flour
  • 140ml Ginger Wine 14.5%
  • 2 tbsp lemon juice
  • 140ml sour cream
  • Preserved stem ginger

Preparation

Slice the pork fillets in half lengthwise without cutting right through. Flatten them out and beat them, then cut across the centre to make 6 escalopes. Coat them in flour seasoned with salt and pepper. Heat a generous splash of olive oil in a pan and sauté the escalopes for about 4 minutes each side until cooked through. Remove them and keep warm. Add the Ginger Wine, lemon juice, and 56ml water to the pan, stir well and reduce to half. Stir in the sour cream and 3 pieces of ginger preserved in syrup, drained and chopped. Bring it to the boil again until the sauce thickens and then serve poured over the escalopes.

Serve with mashed potato and mountains of gently steamed leaf spinach. Delicious!


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