JERSEY BLACK BUTTER HAS BEEN USED IN RECIPES FOR GENERATIONS AND HAS MANY USES THAT CAN BE ADDED TO YOUR FAVOURITE RECIPES TO GIVE IT A UNIQUE FLAVOUR. HERE ARE SOME OF OUR FAVOURITES

JERSEY BLACK BUTTER CREME BRULEE

Serves 4

Ingredients:

  • 250ml milk

  • 250ml Double cream

  • 6 large Egg yolks

  • 80g Soft light brown sugar

  • 100g Jersey Black Butter

  • Sugar for glazing

 

Method:

  1. Heat  together  milk and cream

  2. Mix egg yolks with sugar

  3. Add  heated milk and cream to the egg mixture and stir well

  4. Pass through a fine sieve and then stir in the Jersey Black Butter

  5. Place 4 ramekin dishes on a 4 sided tray and fill ramekins with Brulee mixture

  6. Fill tray with boiling water until 2/3 up the side of the ramekin dish and bake in a preheated oven at 100 degree for approx 1hour or until set.

  7. Place in fridge until chilled

 

To Finish:

Sprinkle lightly with sugar and glaze with a blow torch or under a hot grill.

Serve straight away after glazing, ideally with fresh berries and/or La Mare Jersey Shortbread

Jersey Black Butter Cheesecake

Ingredients:

300g digestive biscuits
100g unsalted butter
225g (1 jar) La Mare Jersey Black Butter 
1 vanilla pod (split and seeds scraped)
3 tbsp water
juice of ½ lemon
4 gelatine leaves
500ml double cream
300g cream cheese

 

Method:

1. Blend the digestive biscuits and butter in a food processor until fine crumbs are formed.
2. Press into an 8 inch flan ring to make the base for the cheesecake.
3. Soak the gelatine in cold water.
4. Whisk the double cream to a soft peak and place it into the fridge.
5. Split the vanilla pod lengthways and scrape the seeds out into a bowl, adding the cream cheese and black butter. Gently whisk the ingredients together to make a smooth base for the cheesecake.
6. Heat the water and the lemon juice in a pan until it simmers.7. Drain and squeeze the gelatine, remove the pan from the heat and whisk in the gelatine.
8. Add to the black butter and Philadelphia mix and fold in.
9. Remove the double cream from the fridge and fold it into the cream cheese mix.
10. Add the cheesecake mix to the lined ring, spread and smooth out with a pallet knife and refrigerate for at least 2 hours.
11. Run a hot knife around the sides of the cake ring to remove the cheesecake and decorate with anything you fancy.

JERSEY BLACK BUTTER PAVLOVA

Makes 1 large or approx 6 smaller individual

Ingredients:

  • 100ml egg white (at room temperature)

  • 170g caster sugar

  • 1 tablespoon corn flour

  • 1 teaspoon cider vinegar

  • 5ml vanilla essence

  • 250ml whipping cream

  • 125g Jersey Black Butter

  • handful of fresh strawberries sliced

 

Method:

  1. Whisk egg whites until forming soft peaks (using electric mixer)

  2. Add sugar slowly and continue to whisk

  3. Add corn flour and whisk until firm

  4. Finally whisk in vinegar and vanilla essence

  5. Spoon onto greaseproof paper that has been lightly dusted with corn flour and make a slight dip in the middle

  6. Bake at 150 degree celsius for approx 90 minutes (until set)

  7. Once cooled whisk cream separately, fold in the Black Butter, spoon over the top and decorate with fresh strawberries.

Jersey Black Butter Cheesecake

Serves 10 - 12

Ingredients:

  • 3 x 1kg Ham Hocks

  • 2 x carrots roughly chopped

  • 1 x onion roughly chopped

  • 15 x peppercorns

  • 60g x flat leaf parsley chopped

  • 2 x tbsp La Mare Black Butter

  • 4 x gelatine leaves soaked in cold water for 5 minutes

  • 1 x tbsp wholegrain mustard

 

Method:

  1. Soak the ham hocks in several changes of cold water for approximately 3 hours.

  2. Place the ham hocks into a large saucepan of cold water, with the carrots,  onion and peppercorns.  Cover and bring to the boil.  Reduce the heat and simmer for about 3 hours until the meat pulls away from the bone.  Remove the ham hocks from the pan and set aside.  Strain the stock through a sieve and allow it to cool slightly.

  3. Line a 900g loaf tin. Lay 2 to 3 layers of cling film flat on a work surface.  Line the inside of the loaf tin leaving the excess cling film hanging over the sides.

  4. Once the ham hocks have slightly cooled, tear the meat off the bone into chunks and discard as much fat as you can.

  5. Put 400ml of the retained stock into a saucepan and add the gelatine leaves.  Put it back on the heat and warm until the gelatine leaves has completely dissolved.  Do not boil.

  6. Place the meat into a large bowl.   Add in the chopped parsley, wholegrain mustard, La Mare Black Butter and the gelatine stock and then mix.  Try to leave the meat pieces nice and chunky as this will give the terrine a rustic feel.

  7. Place the meat mix into the lined loaf tin.

  8. Carefully wrap the overhanging cling film over itself to seal in the terrine. Then wrap in one or two more layers to ensure it is tightly sealed. 

  9. Cut a piece of card large enough to just cover the terrine.  Lay the card on top of the sealed terrine and weigh it down with something heavy.  I like to use a couple of tin cans.

  10. Put in the fridge to set overnight. The terrine will keep for up to 5 days in the fridge.

SCONES WITH RAISINS

Makes12 

Ingredients:

  • 90g Light brown sugar

  • 90g Unsalted butter (soft)

  • 10g Salt

  • 750g Plain flour

  • 45g Baking powder

  • 600ml Milk

  • 100g Raisins

 

Method:

  1. Mix Butter and sugar until soft

  2. Add remaining dry ingredients and dry mix until crumble (scrape sides of bowl)

  3. Add milk and mix on first speed approx 1 minute until not lumpy, while mixing add the Raisins.(do not over mix)

  4. Roll out on floured bench approx 1.5” thick, cut out and place on lightly floured tray  (not quite touching each other)

  5. Bake @ 200-210 degree celcius for approx 15 min.

  6. Remove from oven and cool on wire before serving.