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Good Natured Fruit recipes

• Chicken livers salad with a strawberry vinaigrette
• Strawberry soup with raspberry sorbet
• Good natured summer pudding
• Quick strawberry towers with raspberry sauce
• Very Messy Eton mess
• Strawberry kebabs with chocolate fondue

Chicken livers salad with a strawberry vinaigrette

Serves 4

For the strawberry vinaigrette:

130g Good Natured Fruit strawberries
2 teaspoons Cabernet Sauvignon vinegar
3 teaspoons good quality olive oil
Caster sugar, to taste

400g salad leaves eg rocket, watercress, baby spinach
2 tablespoons olive oil
450g fresh chicken livers, trimmed
Freshly ground Maldon sea salt and black pepper
25g unsalted butter
8 rashers pancetta, optional

Start by making the vinaigrette. Hull and chop the strawberries, place in a food processor and blitz to a puree. Force the puree through a fine sieve or chinois with the back of a ladle or a spatula to remove any lumps and seeds. Add the vinegar and the olive oil and whisk until well combined. Taste and add a little sugar if necessary.

Wash the salad leaves and dry well in a salad spinner. Divide between four plates.

Preheat the oven to 90°C.

Heat a large frying pan until very hot and add 1 tablespoon of olive oil. Pat the chicken livers gently with kitchen towel to dry them, and season with salt and pepper. Add them to the pan and toss in the butter. You don’t want to crowd the pan here, so do this in two batches if your pan isn’t very large. Cook the chicken livers for 1 and a half minutes on each side so that they’re nice and brown on the outside but still pink in the middle. When ready, remove from the pan, place them on a baking sheet and put in the oven to keep warm.

Add a little more oil to the pan and fry the pancetta (if using) until nice and crispy. Remove from the pan and drain on kitchen paper.

When ready to serve, top the salad leaves with the chicken livers and drizzle the vinaigrette over the top. If using the pancetta, arrange 2 pieces on top of each dish and serve immediately before the salad wilts.

Strawberry Soup with Raspberry Sorbet

Serves 4

For the sorbet
100ml water
50g caster sugar
Juice of 1 lime
300g Good Natured Fruit raspberries

For the custard:

150ml full fat milk
150ml double cream
1 vanilla pod, split, seeds scraped out and reserved
3 egg yolks
30g caster sugar
5 cardamom pods, optional

800g Good Natured Fruit strawberries, hulled and quartered
100g Good Natured Fruit raspberries
80g caster sugar
120ml water

First make the sorbet, place the raspberries in a bowl with the lime juice, sugar and the water. Leave to sit for 10 minutes. Then force through a fine sieve or chinois with a spatula or the back of a ladle to remove the seeds. Pour the mix into a tub and place in the freezer until solid.

To make the custard, place the milk, cream and vanilla pod and seeds into a thick-bottomed pan and place on a high heat until boiling. Add the cardamom pods.

In a stainless steel bowl, beat the egg yolks and sugar together with a balloon whisk until the mixture becomes thick, fluffy and pale.

Slowly pour half the hot milk and cream onto the egg and sugar mixture, whisking continuously. Take the pan off the heat then use a heat-proof spatula to scrape all the egg mixture from the bowl into the pan with the remaining milk and cream. Place the pan back on a medium heat and stir with a spatula until it starts to thicken. Make sure that you cover the whole pan by stirring from side to side rather than round and round.

The mixture should begin to thicken within about 2 minutes. Under-cook at this point and the custard will be thin, if however, the milk becomes too hot then the egg will curdle. The temperature you’re looking for is 82°C, and the easiest way to gauge this is to use a thermo probe. If you don’t have a probe, watch for little puffs of steam escaping from the side of the pan. This is a warning sign that the custard is getting too hot, so take the pan off the heat and continue stirring.

When the mix has thickened enough to coat the back of the spatula, take off the heat and strain immediately through a fine sieve to remove any small lumps which may have formed, and the cardamom pods (if using). Chill quickly and place in the fridge until needed. This will make more than you need, but it’s awkward to make custard in smaller quantities.

When the custard is cold, pour 120ml into a blender. Add the strawberries, the remaining raspberries, the sugar and water and pulse a few times until reasonably smooth, but still a bit lumpy. If you blend too much at this stage, you’ll crush the seeds and make the soup slightly bitter, so don’t overdo it!

Take four large soup or pasta bowls and half fill with the strawberry soup. Warm a tablespoon with hot water or hold it in a gas flame for a few seconds. Scrape out a scoop of the raspberry sorbet and dunk it in the centre of the soup. For a professional finish, trickle about a tablespoon of the remaining custard around the top of each bowl of soup, and serve immediately before the sorbet melts.

Good Natured Summer Pudding

Serves 4 - 6

500g Good Natured Fruit raspberries
75g caster sugar
Juice of half a lemon
50ml crème de cassis
350g Good Natured Fruit strawberries, hulled and quartered
9 slices good quality white bread, crusts removed
Double cream, whipped, or clotted cream, to serve

Take a large pan and add 150g of the raspberries, the sugar, lemon juice and crème de cassis. Place over a medium heat and bring to a gentle simmer, stirring until the sugar is dissolved.

Add the remaining raspberries and the strawberries and turn up the heat. When bubbling, take off the heat and strain through a colander set over a bowl to catch the juice. Leave to cool.

To make the pudding, you’ll need a 1 litre Pyrex bowl. Take 1 slice of bread and cut out a circle big enough to cover the bottom of the bowl. Take a further six slices and cut them in half diagonally, so that you’re left with 12 triangles. Dunk the circle in the reserved fruit juices and place in the bottom of the bowl. Then dunk one of the triangles in the juices and stick on the side of the bowl, point side down and slightly overlapping the bottom circle. Now start adding the other triangles, again, dipping them in the juice, and placing, point side down, around the sides of the bowl. Have them over-lapping slightly so that they all merge together. When finished, the bowl should be completely lined with the bread.

Pile the fruit into the bowl. Dip the final slices of bread in the juice and lay them on top, again have them overlapping slightly. Trim any excess.

Take a plate or saucer (smaller than the diameter of the bowl) and place on top of the pudding, face-side down. Press it a little to start squeezing everything together, then sit two cans of baked beans on top, and put the whole thing in the fridge, preferably overnight, but for at least a couple of hours.

When ready to serve, turn the pudding out carefully and cut into wedges. Serve with big dollops of double or clotted cream.

Quick Strawberry Towers

Serves 4

For the raspberry sauce:
350g Good Natured Fruit raspberries
25g icing sugar, or more to taste
1 tablespoon fresh lemon juice

8 good quality shortbread biscuits
350g Good Natured strawberries, hulled and halved
150ml whipping cream
4 teaspoons Bonne Maman or other good quality strawberry jam

First make the raspberry sauce. Sprinkle the sugar over the raspberries and lemon juice and leave for 20 minutes. Then force the mix through a fine sieve or chinois to remove the seeds. Cover and refrigerate until needed.

When ready to serve, whip the cream to a soft peak stage, so that it’s thickened but still a bit floppy. Place a biscuit on each plate and dollop a heaped tablespoon of cream onto the centre of each. Take 4-6 strawberry halves of roughly the same size, and arrange in a circle, cut side out and alternatively point up and point down, around the rim of each biscuit, pressing into the cream to hold them in place. Add a teaspoonful of strawberry jam in the centre of the strawberries, dollop a little more whipped cream on top, and crown with another biscuit, pressing down gently to make sure the cream and strawberries merge together, but not so hard that the cream comes squishing out the sides!

Top with a little dollop of cream, and a half strawberry, arrange more strawberry halves around the outside of the plate, and drizzle with raspberry sauce.

Very Messy Eton Mess
Serves 4

300g Good Natured Fruit raspberries
Unrefined icing sugar, to taste
250ml whipping cream
8 shop-bought meringue nests or halves
Juice and zest of 1 lime

Start by roughly chopping the raspberries. Sprinkle with sugar (about 1/2 tablespoon should be enough, but test for sweetness) and set aside.

Whip the cream in a metal bowl until thickened but still floppy enough to pour.

Break up the meringue nests or halves and crumble these over the raspberries. Add the lime zest and juice and mix it all together. Then dollop in the cream and stir roughly; you don’t want this too well combined or it won’t be a mess!

Divide between four bowls or glasses and serve immediately.

Strawberry Kebabs with Chocolate Fondue

Serves 2

For the chocolate fondue:

120g good quality dark chocolate, 70% cocoa solids
10g unsalted butter
1 tablespoon runny honey

250g Good Natured Fruit strawberries

To make the fondue, place all the ingredients together in a thick-based saucepan. Place over a low heat and cook gently, stirring from time to time until completely melted and well combined. Don’t let the mix get too hot.

To serve, hull the strawberries then push them onto wooden skewers, with about four strawberries to a skewer. Drizzle over the warm chocolate fondue and serve.

Or alternatively, pour the chocolate sauce into a fondue bowl and keep warm (make sure it’s not too hot). Don’t hull the strawberries, instead use the stalks as little handles and dunk the berries in the warm fondue.

www.goodnaturedfruit.com
www.nicknairncookschool.com

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Pictures of Nick Nairn, children with berries, logos and pack shots available on request. A selection of new recipes and food photography available on request.

For further information and images please contact Amanda Parkinson on 020 7017 0893, email: amanda@yesconsultancy.com or Tina Fotherby on 020 7017 0892, tina@yesconsultancy.com at The YES Consultancy Limited.

Angus Soft Fruits Limited, East Seaton, Arbroath, Angus DD11 5SD, Telephone +44 (0)1241 879 989.

Media information
Wednesday July 11 2007

New ‘Good Natured Fruit’ from Angus Soft Fruits

The Scotland-based berry experts, Angus Soft Fruits, have launched a new range of fruit grown in tune with mother nature, called Good Natured Fruit.

The new initiative is aimed at the increasing number of people who are looking to buy foods that are as pure as possible and because the fruit is grown using natural herbal ingredients as pesticides - combined with extensive quality control - artificial pesticides are unnecessary.

The move is the result of four years of research and development by the growing group’s technical team, led by berry expert Dave Griffiths.
All of the produce is grown by Angus Soft Fruits’ group of 50 Scottish-based farmers.

At the launch of the initiative at the Nick Nairn Cook School, Scottish chef Nick Nairn said, “When growing my own fruit, I always go for ‘zero tolerance’ of artificial pesticides. The team at Angus Soft Fruits should be congratulated for moving into this area that I think will be much appreciated by those who simply love great food and particularly parents looking for the best for their children.”

Angus Soft Fruits’ Managing Director, Lochy Porter added, “Our findings show that people welcome the fruit’s lack of artificial pesticides. It is great that Nick Nairn is able to give us his valuable support through creating new recipes and hosting events to support this very important initiative.”

Look out for 200g packs of ‘Good Natured’ raspberries and 400g punnets of ‘Good Natured’ strawberries in Tesco stores or in Sainsbury’s as part of their Taste the Difference range.

www.goodnaturedfruit.com
www.nicknairncookschool.com

- Ends -

Pictures of Nick Nairn, children with berries, logos and pack shots available on request.

For further information and images please contact Amanda Parkinson on 020 7017 0893, email: amanda@yesconsultancy.com or Tina Fotherby on 020 7017 0892, tina@yesconsultancy.com at The YES Consultancy Limited.

Angus Soft Fruits Limited, East Seaton, Arbroath, Angus DD11 5SD, Telephone +44 (0)1241 879 989.

This press release was distributed by ResponseSource Press Release Wire on behalf of Yes Consultancy in the following categories: Health, Home & Garden, Women's Interest & Beauty, Food & Drink, for more information visit http://pressreleasewire.responsesource.com/about.