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Butter Chicken

Try not to be put off by the number of ingredients required for this dish – once you try this creamy, authentic treat it will become a favorite!

Ingredients

2.2 lb skinless chicken thigh fillets
2 tsp garam masala
2 tsp ground coriander
1 tsp chili powder
1 tsp grated fresh gingerroot
3 cloves crushed garlic
2 tbls white vinegar
60 ml tomato paste
10ml plain yogurt
100g butter
200g finely chopped onions
1 stick cinnamon
4 bruised cardamom pods
1 tsp salt
3 tsp smoked sweet paprika
180ml chicken broth

Method

• Cut thigh fillets into large dice (about four pieces per thigh roughly).
• Combine ground spices, ginger, garlic, vinegar, paste and yogurt in a large bowl (or snap lock bag) add chicken, mix well to ensure chicken is well coated in marinade.
• Refrigerate overnight.
• Heat butter in large pan, add onion, cinnamon and cardamom, cook, stirring, until onion is lightly browned.
• Add the chicken and marinade, cook stirring for five minutes. Add the salt, paprika, puree and stock.
• Simmer uncovered for about ten minutes, stirring occasionally.
• Add the cream, then simmer until chicken is tender (ten minutes for breasts, fifteen to twenty for thighs).

Steak and Brandy, Mustard and Clotted Cream Sauce for 2

If you are out to impress the easy Flambé will make you look like a pro. Ignite Brandy in Skillet before adding other ingredients.

Ingredients

2 steak sirloin, rib eye or fillet steaks
9 tbl dijon mustard
4 tsps black peppercorns (coarsely ground)
2 tsps olive oil
1/2 cup shallots (minced)
1 garlic clove (minced) ( optional )
1 cup canned beef broth
60ml whipping cream
60ml brandy

Method

• Sprinkle steaks with salt. Spread 2 tablespoons mustard on each side of each steak.
• Press 1 teaspoon pepper on each side of each steak.
• Heat oil in heavy large skillet over medium-high heat. Add steaks and cook as desired - about 5 minutes per side for medium-rare.
• Transfer steaks to plate; tent with foil. Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard.
• Boil until thickened, 2 minutes. Spoon over steaks

Mushroom Stroganoff

This is a nice and simple dish which can be precooked and reheated. The red wine can be substituted with Sherry. This is one of my few dishes that can be used as a Vegan dish if the Clotted Cream is substituted.

Ingredients

500g fresh mushrooms, wiped and quartered
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed ( optional )
30ml olive oil (or sunflower)
100ml red wine
3 tbl Clotted Cream  
1 tbl balsamic vinegar
1 tbl spoon of corn flour
1 tsp paprika
1 handful fresh coriander, chopped

Method

• Gently heat the oil in a large pan.
• Gently cook the onion garlic for 3 minutes, until starting to go brown.
• Coat the mushrooms in the paprika (either by turning them on a plate or shaking in a sandwich bag.
• Turn up the heat and add the mushrooms to the pan. Do this in batches, if you need to. The idea is to cook them quickly, to seal in their juices.
• Cook for up to 5 minutes, until the mushrooms are browned and softened.
• Add the red wine and balsamic vinegar and simmer gently.
• Mix the corn flour with a tablespoon of water in a cup, to form a paste. Add to the pan and mix well. The sauce should thicken.
• Add the fresh coriander and Clotted Cream and mix well.

Serve with rice.

Spaghetti Carbonara

Clotted Cream adds an English Twist to this popular Italian dish.

Ingredients

500 g of your desired pasta
2 eggs
250 ml Clotted Cream
Sea salt
Black pepper
12 slices pancetta or 12 slice smoked streaky bacon, roughly sliced
400 ml fresh or frozen peas
2 sprigs fresh mint, leaves picked freshly
Grated parmesan cheese

Method

• Bring a large pan of salted water to the boil, add the pasta, and cook according to the packet instructions.
• Whisk the egg in a bowl with the Clotted Cream, salt and pepper.
• Put the pancetta or bacon into a second pan and cook until crispy and golden.
• When the pasta is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet.
• Add the pasta to the pancetta and stir in most of the mint, finely sliced - if the pan isn't big enough, mix it all together in a large warmed bowl.
• Now add the egg and cream mix to the pasta. What's important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs.  The pasta will actually cook the egg enough to give you a silky smooth sauce.
• Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.

Scrambled Egg for one

The best scrambled egg in my eyes has to be creamy and wobbly. It should slip off your spoon into your mouth and spread like fluffy ricotta on toast. I love to serve it with Rocket and to add an extra kick combine a large sprinkle of Colman’s English Mustard Powder.

Ingredients

2 large free-range eggs
6 tsp Clotted Cream
Knob of butter

Method

• Lightly whisk the eggs, cream and a pinch of salt and pepper together until all the ingredients are just combined and the mixture has one consistency.
• Heat a small non-stick frying pan for a minute or so, then add the butter and let it melt. Don’t allow the butter to brown or it will discolor the eggs. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again
• Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve the velvety scramble without delay

Porridge

There is no doubt that adding Clotted Cream to your porridge makes a special treat. Make your porridge as usual and mix in a huge dollop or as much as is desired before serving.

Ingredients

160g Rolled oats
600ml Milk or water
Sea Salt
1 large dollop of Clotted Cream

Method

• Place the oats and the milk or water in a large pan over a medium heat.
• Add a tiny pinch of salt and stir with a wooden spoon.
• Bring to a steady simmer for 5 to 6 minutes, stirring as often as you can to give you a smooth creamy porridge – if you like your porridge runnier, simply add a splash more milk or water until you've got the consistency you like.
• Add the Clotted Cream just before serving.

Quiche Lorraine

This is a really simple recipe, which can be adapted to add whatever tickles your fancy, try substituting the bacon with chicken or add other vegetables.

Ingredients

6 eggs
8 slices of bacon, ( your favourite type )
350ml of grated Swiss cheese or parmesan.
1 small onion or leek.
Nutmeg, salt and pepper to season
Big handful fresh parsley, flat leaf or standard.
I pie crust

Method

• Preheat oven to 190 degrees centigrade.
• Fry bacon on the stove with your onion.
• Put eggs, cream, spices, and herbs in a medium sized mixing bowl beat on high speed for at least 3 minutes the longer you beat the fluffier the custard.
• Cut the bacon into pieces and layer with the cheese in the piecrust.
• Once that is complete pour over custard
• Cook for 45 minutes or until when a toothpick is inserted it comes out clean.

Milkshake

A perfect breakfast treat, snack or pudding. I love to slice a banana the night before, freeze it and use instead of ice cubes.  Try other frozen fruit too.

Ingredients

12 Ice Cubes
475ml milk
120ml of Clotted Cream.
1 tsp vanilla extract
100g Sugar
As much Chocolate or flavoured syrup as required

Method
Mix all ingredients in a blender together.

Rice Pudding

Rice pudding is an old English favorite, great for cold winter evenings served warm

Ingredients

2 handfuls dried fruit, such as cranberries, sour cherries and blueberries
3 tablespoons caster sugar, plus extra to taste
120g  pudding rice
750ml skimmed milk
250ml Clotted Cream
1 stick cinnamon
1 vanilla pod
Crème fraîche, to serve
Fresh redcurrants, to serve

Method

• Put the dried fruit in a stainless steel pan with 1 tablespoon of the sugar and enough water to cover. Turn on the hob and heat gently for 10 minutes.
• Add 5 tablespoons of cold water and whiz in a blender. Push through a sieve, taste and add a little sugar if necessary. Place the rice, milk, clotted cream, remaining sugar and cinnamon in a deep pot and heat gently.
• Score the vanilla pod lengthways, scrape the seeds out, adding both to the pot. Stir well and bring gently to the boil.
• Simmer very gently for 30 to 35 minutes, stirring every now and then until all the liquid is absorbed and the rice is just cooked. Spoon the cooked rice pudding into a serving dish, swirl the fruit sauce into it and top with a dollop of crème fraîche. Scatter with fresh redcurrants before serving