MARIAN'S RECIPES
Marian and David Harding also farm on the Pevensey levels. About 10 years ago they purchased from us some young Heifers they still have our family line of Kate’s in their herd! Their wonderful yogurt is not standardised or homogenised. The Raw milk is heated to 85° then cooled to 42° before the culture can be added, it is then incubated over night. It isn’t a ‘Raw’ yogurt but we believe you will be delighted with this truly scrumptious organic yogurt, which is now available from our GO SHOPPING page
A lovely recipe from freelance chef Ian Dowding www.iandowding.co.uk The Pannacotta works well with other acid fruit such as blackcurrants (I use lightly stewed blackcurrants, sweetened and thickened with a teaspoon of cornflour), and you could use vanilla or elderflowers instead of lemon verbena.
375ml single cream
A bunch of fresh lemon verbena
Grated zest of a lemon
120g caster sugar
10g leaf gelatine or 1 sachet powdered gelatine
500ml Court Lodge organic pouring yogurt.
675g young rhubarb
100g caster sugar
To make the pannacotta heat the single cream with the lemon zest and the lemon verbena. Allow to stand for at least an hour to let the cream infuse. Soften the gelatine in some cold water. Reheat the cream, remove the verbena and stirr in the sugar and gelatine. Strain the cream into a clean bowl and stir in the yogurt. Pour into 8 ramekins or baby pudding basins. Refrigerate until set.
Cut the rhubarb into 5cm lengths and arrange on a baking tray. Sprinkle over the sugar and roast in a hot over until the rhubarb begins to soften and juice appears on the tray. Allow to cool slightly. To serve: turn a pannacotta onto each plate and surround with the rhubarb and juice. Garnish with lemon verbena leaves.
375ml single cream
A bunch of fresh lemon verbena
Grated zest of a lemon
120g caster sugar
10g leaf gelatine or 1 sachet powdered gelatine
500ml Court Lodge organic pouring yogurt.
675g young rhubarb
100g caster sugar
To make the pannacotta heat the single cream with the lemon zest and the lemon verbena. Allow to stand for at least an hour to let the cream infuse. Soften the gelatine in some cold water. Reheat the cream, remove the verbena and stirr in the sugar and gelatine. Strain the cream into a clean bowl and stir in the yogurt. Pour into 8 ramekins or baby pudding basins. Refrigerate until set.
Cut the rhubarb into 5cm lengths and arrange on a baking tray. Sprinkle over the sugar and roast in a hot over until the rhubarb begins to soften and juice appears on the tray. Allow to cool slightly. To serve: turn a pannacotta onto each plate and surround with the rhubarb and juice. Garnish with lemon verbena leaves.
A quick and simple bread that’s favourite of the Harding family at Court Lodge Farm. You can add nuts or seeds if you like.
I level tsp baking powder
¼ level tsp bicarbonate of soda
450g wholemeal organic flour
1 level tsp salt
1 level tbsp sugar
400g Court Lodge organic pouring yogurt.
Sift the flour, baking powder, bicarb, salt and sugar into a bowl, stir in the yogurt and blend to a smooth, soft dough adding a little water if necessary. Shape into a loaf, and place on a greased baking sheet. Bake at 190 C, gas mark 5, for about 40 minutes till the base sounds hollow when tapped.
I level tsp baking powder
¼ level tsp bicarbonate of soda
450g wholemeal organic flour
1 level tsp salt
1 level tbsp sugar
400g Court Lodge organic pouring yogurt.
Sift the flour, baking powder, bicarb, salt and sugar into a bowl, stir in the yogurt and blend to a smooth, soft dough adding a little water if necessary. Shape into a loaf, and place on a greased baking sheet. Bake at 190 C, gas mark 5, for about 40 minutes till the base sounds hollow when tapped.
Serves 6 as a vegetable. A delicious recipe from local chef Ian Dowding www.iandowding.co.uk
9 medium beetroot
2 tablespoons olive oil
Salt / ground black pepper
½ teaspoon ground coriander
150 ml / ¼ pint Court Lodge pouring yoghurt
A small bunch (20g) fresh coriander
Peel the beetroot and cut it into wedges. Place them in a roasting tray with the oil and season with the salt and pepper. Make sure the pieces are coated in the oil and seasoning.
Roast in the oven 190 C / gas mark 5, turning them occasionally and cook till they are soft. Dust with the ground coriander 10 minutes before they finish cooking.
Remove any tough stalks from the fresh coriander, chop it finely and stir it into the yoghurt with a couple of turns of the pepper grinder.
When the beetroot is cooked, transfer it to a serving dish, spoon over the yoghurt and stir it through a couple of times so the beetroot colour makes swirls in the yoghurt.
9 medium beetroot
2 tablespoons olive oil
Salt / ground black pepper
½ teaspoon ground coriander
150 ml / ¼ pint Court Lodge pouring yoghurt
A small bunch (20g) fresh coriander
Peel the beetroot and cut it into wedges. Place them in a roasting tray with the oil and season with the salt and pepper. Make sure the pieces are coated in the oil and seasoning.
Roast in the oven 190 C / gas mark 5, turning them occasionally and cook till they are soft. Dust with the ground coriander 10 minutes before they finish cooking.
Remove any tough stalks from the fresh coriander, chop it finely and stir it into the yoghurt with a couple of turns of the pepper grinder.
When the beetroot is cooked, transfer it to a serving dish, spoon over the yoghurt and stir it through a couple of times so the beetroot colour makes swirls in the yoghurt.
Keep a big bottle in the fridge and glug a glassful for a healthy snack, take it for a packed lunch or pour it on cereal, fruit or puddings.
With our NATURAL POURING YOGURT you can make great lassi drinks (see below) and add a tang in many recipes - salad dressings, quiches, bread, marinades and curries (useful for those who find a vindaloo too hot — just pour over some Court Lodge pouring yogurt!).
Use your own store cupboard to make bespoke smoothies — banana, honey, oats, cereals, stewed apples or pears, blackberries, muesli, and vanilla are all good.
Put in a jug or blender, cover with pouring yogurt and whiz for a few seconds. These are all really good breakfast boosters…….you get vitamins, friendly bacteria, calcium and a great taste all in one!
Sweet Lassi
1 cup of natural Court Lodge pouring yogurt, 3 to 5 teaspoons of sugar, a pinch of salt,1/2 a cup of chilled water (sparking water is lovely for this)
Salty Lassi
This Salty Lassi is spiced with cumin, cardamom seeds are sometimes used instead.
1 tsp ground cumin seeds, 1 cup natural Court Lodge pouring yogurt, 1/2 cup chilled tap or sparking water,2 teaspoons lemon juice, 1/2 tsp salt
Mango Lassi
1 cup Court Lodge pouring yogurt, 1/2 cup mango pulp, sugar to taste
Mix or blend the ingredients, adding water if the consistency is too thick, add crushed ice or ice cubes if available and serve straight away.
With our NATURAL POURING YOGURT you can make great lassi drinks (see below) and add a tang in many recipes - salad dressings, quiches, bread, marinades and curries (useful for those who find a vindaloo too hot — just pour over some Court Lodge pouring yogurt!).
Use your own store cupboard to make bespoke smoothies — banana, honey, oats, cereals, stewed apples or pears, blackberries, muesli, and vanilla are all good.
Put in a jug or blender, cover with pouring yogurt and whiz for a few seconds. These are all really good breakfast boosters…….you get vitamins, friendly bacteria, calcium and a great taste all in one!
Sweet Lassi
1 cup of natural Court Lodge pouring yogurt, 3 to 5 teaspoons of sugar, a pinch of salt,1/2 a cup of chilled water (sparking water is lovely for this)
Salty Lassi
This Salty Lassi is spiced with cumin, cardamom seeds are sometimes used instead.
1 tsp ground cumin seeds, 1 cup natural Court Lodge pouring yogurt, 1/2 cup chilled tap or sparking water,2 teaspoons lemon juice, 1/2 tsp salt
Mango Lassi
1 cup Court Lodge pouring yogurt, 1/2 cup mango pulp, sugar to taste
Mix or blend the ingredients, adding water if the consistency is too thick, add crushed ice or ice cubes if available and serve straight away.
200 gm butter or butter and marge mixed
225 gm demerara sugar
2 cooking apples, peeled and sliced
3 eggs
200 gm self-raising flour
150 ml Court Lodge pouring yogurt
Line a cake tin with baking parchment and grease it. Cream together butter and 200 gm sugar, add eggs, flour and yogurt and mix well. Toss apples in 25 gm sugar and arrange in bottom of tin, put mixture on top and bake about 1 hour at 180 Degrees, gas 4, Leave to cool before turning out so that the caramelised apples are on top.
Serve with extra pouring yogurt.
225 gm demerara sugar
2 cooking apples, peeled and sliced
3 eggs
200 gm self-raising flour
150 ml Court Lodge pouring yogurt
Line a cake tin with baking parchment and grease it. Cream together butter and 200 gm sugar, add eggs, flour and yogurt and mix well. Toss apples in 25 gm sugar and arrange in bottom of tin, put mixture on top and bake about 1 hour at 180 Degrees, gas 4, Leave to cool before turning out so that the caramelised apples are on top.
Serve with extra pouring yogurt.