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Mead and Lemon Syllabub

If you are looking for a deliciously creamy pudding that is simple and quick to make, our Mead and Lemon Syllabub recipe is the perfect answer. The sweet honey taste of our Traditional Mead, combined with zest of lemon and whipped cream is irresistible. A dinner party favourite for sure!

Ingredients

  • Zest and juice of 1 Lemon 
  • 100ml Traditional Mead 14%
  • 75g Caster Sugar
  • 300ml Pouring Double Cream

Preparation

Gently simmer the lemon zest and its juice, Traditional Mead and sugar in a pan to dissolve sugar and release the oils from the lemon.

Remove from heat and strain the syrup into a cool bowl, then add the double cream. Whisk until thick and then spoon into a Champagne coupe glass and chill for about an hour. Garnish with a twist of lemon peel.

Related topics

Meady Mouthfulls - Honey Mead Cookies

Rhubarb and Mead Pavlova

Ball of Mead


Pea and Mint Salad

Posted in Latest News All Recipes Food Recipes Quick & Easy Dinner Party , by Frances Ferguson, on 27th August 2017

Pea and Mint SaladThis is a fantastically quick and easy salad recipe using our first class Kabbadates Extra Virgin Olive Oil, that I use regularly to accompany our light lunches or sometimes a slightly heavier supper dish at home.

Ingredients

Preparation

Using a fork, prod out the garden peas into a bowl, rinse and drain. Add a small amount of roughly chopped fresh apple mint. Dress with Kabbadates Extra Virgin Olive Oil and Apple Vinegar and stir gently until well mixed.

Serve alongside your favourite light lunch or use as a healthy starter on its own. Happy munching!

   Frances

Some more salad recipes to try:

How to make 7 healthy salad dressing recipes 


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. 


Scorched Asparagus Spears

Posted in All Recipes Food Recipes Starters Quick & Easy Dinner Party , by Frances Ferguson, on 20th May 2014

Scortched British Asparagus Spears on our BBQBritish asparagus season is sadly short, starting officially on 23rd April and runs through until 21st June each year. It is such a fantastic tasting root vegetable, creating a buzz of excitement each year in our family to the point where we almost overdose on the stuff!

There are many great recipes that use asparagus, such as our Pici Asparagus with Balsamic for example. However, non are as simple as this one, our Scorched Asparagus Spears. Using the very best of our ingredients to dress the asparagus can produce a quick starter or a light lunch in literally minutes.

This recipe serves 2 to 3 people.

Ingredients

Preparation

Wash the asparagus spears thoroughly and then trim the root ends by about an inch to remove just the stringy section. A good tip to know where to cut or break the speak is to hold the root end between thumb and forefinger in one hand and the centre of the spear in the other. Bend the shaft until it snaps. Consume the top section and use the remainder for soup later.

To cook, simply place on a hot BBQ and turn as the spears scortch. Do not be tempted to overcook as they dry out, this process should only take about a minute or two maximum. Cooking can also be achieved in a very hot frying pan.

Once cooked lay on the serving plate and dress with a little 25 Year Old Tagliavini Aceto Balsamico di Modena Extra Vecchio, then generously with Villa Montalbano Extra Virgin Olive Oil before finally cracking salt over the dish to taste. 

The asparagus can be served on its own for starter or with parma ham and salad to make a light lunch.


Traditional Bruschetta

Posted in All Recipes Food Recipes Starters Quick & Easy Dinner Party , by Frances Ferguson, on 29th August 2013

Traditional BruschettaA brisk yomp up a hill in the sunshine with an ecstatic dog this morning has left me ravenous and looking for a reward for such toil. Our new Cretan Sitia Extra Virgin Olive Oil beckons and I am already anticipating an evening drink at the garden table accompanied by some traditional Bruschetta. This simple recipe, otherwise known in Tuscany as Fettunta, is the traditional way of savouring the first olive oil harvest of the season. Since the sun is now shining here at Demijohn HQ we shall enjoy it as a celebratory herald of the great summer we have had!

Ingredients

Preparation

Slice the bread thickly and toast it until just golden. Slice a garlic clove in half and rub the bread with the clove all over. Drizzle generously with the olive oil and eat immediately. Adorn your bruschetta with a basil leaf or some anchovies if you're feeling exotic!


A Simple Tomato and Basil Salad

Posted in Quick & Easy Dinner Party , by Angus Ferguson, on 27th August 2013

A simple Tomato and Basil SaladThis is a quick and easy salad recipe that not only tastes delicious, it takes seconds to prepare and is pretty healthy too. Our simple Tomato and Basil Salad is wonderful for making lunch a little more fresh, and great for a low stress dinner party starter idea. And if you grow your own basil and tomatoes, as we do, then as we have found it is a great way to use up a glut of homegrown produce!

Ingredients

Preparation

Slice your fresh tomatoes and lay in a shallow dish or plate. Chop a ball of Mozzarella into slices or chunks and lay on top of the sliced tomatoes. Remove fresh basil leaves from their stems and sprinkle generously over the whole dish. Crack over some salt and pepper, adjusting for your own personal taste. Then drizzle first 12 Year Old Balsamic Vinegar over the salad, then more liberally, our Sitia Extra Virgin Olive Oil. The order of vinegar then oil is important, as the oil will wash the balsamic vinegar through the salad giving you a more rounded dressing. 

This dish can be made either in a single layer or mutiple layers depending on numbers to be fed. It can be served with nice thick homemade wholemeal bread or ciabatta. If you haven't got Mozzarella to hand then try this dish with flakes of parmesan cheese, a surprise is in store!


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?


Seville Orange Marmalade Ice CreamThis deliciously grown-up ice-cream is wonderful served on top of freshly peeled orange segments.

Ingredients

Preparation

Mix together the ingredients adding the Gin sparingly. Check the taste and adjust the quantity of Seville Orange Gin accordingly. Chill the mixture for half an hour then churn in an ice cream maker. Freeze in an ice cream tub remembering to remove it from the freezer half an hour before serving to allow it to soften a little.


Cider Brandy Camembert

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

The Cheeseboard Drinks SelectionIf you like cheese and need something for your nibbles at a drinks party, then this might be the perfect soloution.

Ingredients

Preparation

Puncture the cheese several times with a knife. Dribble the Cider Brandy over the cheese allowing it to soak into the puncture holes. Place the cheese in a preheated oven (to 180C) and allow to bake for 15 to 20 minutes until runny. Eat immediately - dunk crisps and repeat!

Why not try our Cheeseboard Drinks Selection, a special gift for cheese lovers


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 10 year old West Country Cider Spirit 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 10 year old West Country Spirit 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!


Festival Blackcurrant Gin Ice CreamOur Festival Blackcurrant Ice-Cream is made with our deliciously rich Blackcurrant Gin Liqueur 20% which has been popular with our customers since we opened up shop in Edinburgh in 2004. No wonder then that it makes a very delicious ice-cream!

Ingredients

  • 500g washed blackcurrants
  • 150g sugar 600ml double cream
  • 60ml Blackcurrant Gin Liqueur 20%

Preparation

Stew the blackcurrants with the sugar and 3 or 4 tbsps water until the fruit is soft. Puree them, then sieve out the seeds and allow to cool. Stir in the double cream and Blackcurrant Gin Liqueur. Chill the mixture in the fridge for 30 minutes then churn in an ice-cream maker for 20 to 30 minutes.


Gooseberry Fool

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

Gooseberry Gin Liqueur 17%Gooseberries are such a wonderful British fruit and this recipe is one of our nations favourites!

Ingredients

Preparation

Simmer the gooseberries with 2 dessert spoons of caster sugar until they are soft. Drain the juice off into a bowl and blend the gooseberries with 1 glass of Gooseberry Gin Liqueur. Add gooseberry gin, sugar and reserved cooking juice to taste until a soft pulp is achieved. Sieve the blended pulp to remove the seeds and fold into an equal quantity of ½ whipped cream and ½ greek yoghurt. Serve with very thin shortbread.


Speedy Zabaglione

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

Somerset Pomona 20%This is a Zabaglione recipe of the most untraditional nature and is perfect for whizzing up for unexpected guests.

Ingredients

Preparation

Using a hand whisk beat the ice-cream and Somerset Pomona 20% together until the mixture is cold and fluffy but not frozen. Serve immediately in champagne saucers.

Anything else I should know?

This recipe can be used with just about all our hand made liqueurs. Have fun experimenting!


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