The Belazu Hamper Recipe Booklet

t e l k o o B e p i c e R 1

Welcome to your Belazu Hamper.

As co-founder of Belazu, I spend about 12 weeks a year in the Mediterranean, seeking out interesting flavours and combinations to bring to a wider audience.

This Hamper is a carefully selected range of some of our favourite products.

I hope you enjoy cooking with them.

All the best,

George Bennell

Founder & Director

BELAZU

INGREDIENT COMPANY WAS FOUNDED IN 1991 BY TWO BEST FRIENDS. Belazu Ingredient Company was established in 1991 by two school friends George Bennell and Adam Wells. George’s love of Mediterranean food started in France where he spent much of his childhood. A chef by training, George convinced Adam to help him bring fresh olives from the markets of Provence to the tables of restaurants in London.

So armed with only an old copy of Yellow Pages and a little of George’s insider knowledge, they began the business of selling a bit of Provencal magic from their east end flat in London.

From scooping olives into pots at Camden Market, Adam and George were soon supplying a wide range of

oils, vinegars and antipasti to some of the world’s best restaurants. Loved by chefs for their authenticity and depth of flavours, our ingredients soon became a kitchen must-have.

One of the founders of the Mediterranean food revolution in the UK, we now have over 2,000 customers across all food channels and work with the best Mediterranean producers.

Belazu Ingredient Company is based in Greenford, West London; the team is 150 strong, with 24 different nationalities. Proud to be a London Living Wage Employer, a Zero Landfill business since 2013; not least a winner of four national awards for recycling and in the top 3% BRC Global Standards.

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Sea Bass Tartare Lettuce Cups Serves: 6 people for canapés Difficulty: Challenging Includes: Verbena Harissa & Beldi Preserved Lemons Method

INGREDIENTS

• 500g Sea bass fillet • 50g Verbena Harissa Paste • 1 Lemon, juiced and zested • 1 Yellow courgette, diced • 50g Pitted Nocellara olives, diced • 1 Cucumber, peeled and diced • 5 Beldi Preserved Lemons, drained and diced • 50g Thick natural yogurt • 4 Little gem lettuce • 200g Taramasalata • Seaweed powder • Salt & pepper 3

1. Remove the skin from the sea bass fillets.

Cut the flesh into strips and dice into 1cm cubes.

Place the fish in to a mixing bowl (over ice) and stir in the Verbena Harissa paste, lemon juice, zest and season to taste. Leave to marinate in the fridge for 10 minutes.

2. Mix the courgette, olives, cucumber and Preserved Lemons with the sea bass and add in the yogurt to bind.

3. Chop the bottom off the little gems and wash the leaves. Trim the edges of the lettuce cups with scissors so they are tidy and easy to eat.

4. Lay the little gem cups out individually on a serving dish and spoon the taramasalata in to each cup and top with a spoon of sea bass tartare. Sprinkle with seaweed powder to serve.

HAVE YOU TRIED?

Ha nd-picked

SAFFR0N Cat e g o r y 1

Product of Spain INGREDIENTS

• 200g Goat’s cheese • 75g Black Tapenade • 50ml Double cream • 1 Bunch asparagus, blanched • 1 Sourdough loaf • 50-100g Fresh Basil Pesto • Salt & pepper • Garlic Infused Extra Virgin Olive Oil to serve • Flowers to garnish Method 1. Whip the goat’s cheese, Black Tapenade and double cream in a bowl, season to taste.

2. Cut the bread diagonally into thick slices and toast until lightly golden on both sides.

Goat’s Cheese & Black Tapenade Bruschetta Serves: 6 people for canapés Difficulty: Easy Includes: Black Tapenade

3.

Cut the toast in half and spread with basil pesto and pipe the Tapenade cheese mix on the toasted sourdough. Chop the asparagus into approximately 5cm pieces and arrange on top.

Season to taste.

4.

Drizzle the garlic oil over the bruschetta and garnish with flowers before serving.

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Chilli Tiger Prawns Serves: 4-5 people Difficulty: Moderate Includes: Chilli Infused Oil & Garlic Infused Oil

INGREDIENTS

• • • • • • • • •

750g Large raw tiger prawns (shell on) Chilli Infused Extra Virgin Olive Oil Garlic Infused Extra Virgin Olive Oil 2tbsp Cornicabra Extra Virgin Olive Oil 3 Garlic cloves, finely chopped 100g Butter 1 Lemon, ½ juiced, ½ to serve 1 Bunch of parsley, chopped 1 Bunch of dill, chopped • Salt & pepper

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Method 1.

Defrost the prawns (if frozen), wash thoroughly. With sharp scissors or a knife slit the shells, season with salt and pepper and a drizzle of Chilli and Garlic Infused Oils. Leave to marinate for 10-15 minutes.

2. Heat the olive oil in a griddle and add the garlic. Place the prawns in the hot pan and cook on both sides for 1-2 minutes each side or until they turn vibrant pink.

3. Once cooked, remove the prawns and deglaze the pan with the butter and lemon juice. Pour the sauce over the prawns and add a little extra Chilli or Garlic Infused Oils to taste.

4. Squeeze the remaining ½ lemon and sprinkle the parsley and dill over the prawns to serve.

95% Extra Virgin Olive Oil, 5% dried chilli.

This powerful alliance of fruity notes and heat that saw our fiery friend win a Great Taste star from the Guild of Fine Foods.

Simply drizzle to add a kick to any dish‌ as liberally as you dare!

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For 15 years, George & Adam searched for a balsamic vinegar good enough to get fine dining chefs excited as the quality of balsamic vinegar producers varies wildly.

When George met Marina in 2002 and learnt about her balsamic process, he felt confident they’d found the one.

Marina is a third generation vinegar master, born and raised in Modena.

She’s grown up immersed in the local food traditions. From a very young age, she was taught by her grandmother how to make balsamic vinegar the traditional way, in a series of wooden barrels.

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Marina developed a passion for the alchemy of making balsamic vinegar. Her quest for knowledge on elements such as the grapes’ slow cooking, Modena’s infamously extreme temperature swings between summer & winter, and the natural evaporation (the angels’ share) all have their own part to play in the quality of her product.

George was deeply impressed by her dedication and of course, the flavour she created. So much so, that he wouldn’t trust anyone else to make Belazu’s Balsamic Vinegar of Modena.

Heritage Tomato Salad with Balsamic Pearls Serves: 4 people Difficulty: Easy Includes: Balsamic Pearls & Verdemanda

Method

INGREDIENTS

• • • • • • • • •

500g Mixed heritage tomatoes Pinch caster sugar Garlic Infused Extra Virgin Olive Oil Verdemanda Extra Virgin Olive Oil 25ml White Condimento 3 Burrata balls, approx. 125g each Balsamic Pearls 1 Bunch of basil, Salt & pepper

1.

Slice tomatoes into wedges and marinade on a tray with salt, pepper and sugar. Drizzle with Garlic Infused Oil and Verdemanda oil along with a few drops of White Condimento, set aside for 5-10 minutes.

2.

In a separate bowl, break up the burrata in to bite-sized chunks, season with salt and Verdemanda oil.

3.

On a serving plate, assemble the marinated tomatoes, seasoned burrata and chopped basil and dress with Balsamic Pearls.

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Sweet Potato Tagine Soup Serves: 6 people Difficulty: Easy Includes: Tagine Paste 9

INGREDIENTS

• 1tbsp Cornicabra Extra Virgin

Olive Oil

• 1 Red onion, chopped • 400g Sweet potatoes, peeled

and finely diced or coarsely grated • 1 ½tbsp Tagine Paste • 650ml Chicken or vegetable stock, boiled • Salt & pepper • 4tbsp Natural yogurt

Method 1.

Heat the oil in a saucepan over a medium-heat. Add the onion and sweet potato and fry for 2 minutes.

2. Add 1 tbsp of the Tagine Paste and pour the stock into the pan. Bring to the boil and simmer for approximately 10 minutes or until the sweet potato is tender.

3. Blitz the mix with a hand blender to a smooth consistency and add more stock if you’d prefer a thinner soup. Season to taste.

4. Ladle into a warm serving bowl and swirl in the yogurt and remaining Tagine Paste and serve.

Proud winner of 3 Great Taste Stars in 2017, our Pomegranate Molasses is made in small batches from 100% pomegranate juice crushed from semi-sour and sour varietals.

Harvested by hand and boiled down with zero additives, our pomegranate molasses gives a complex blend of sweetness and acidity.

You can easily use it to replace vinegar, honey or even sometimes, lemon juice to add a fresh dimension to dressings and marinades.

Would you like to know more about our Pomegranate Molasses? Visit our website belazu.com/shop for more information.

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INGREDIENTS

• 2 Baby Poussins (Chicken as an alternative) • 4 Beldi Preserved Lemons, halved • 5 Garlic cloves, of which 1 finely chopped • 10 Thyme sprigs • 2 Bunches baby carrots, washed • 200g Parsnips, peeled, cored and quartered • 100g Butter • 1 Bunch parsley, finely chopped • 1 Lemon, juiced and zested • Salt & Pepper • 70ml Early Harvest Extra Virgin Olive Oil

Method 1. Pre-heat the oven to 180-200°C. Prepare the poussin by taking out any inners and chopping off the wings. Stuff the birds with the Beldi Preserved Lemons, garlic cloves and 2-3 sprigs of thyme.

2. Place the birds on a baking tray and season with salt, pepper and drizzle with olive oil and knob of butter, roast for 20-25 minutes until golden brown.

3. In a separate bowl, prepare the gremolata. Mix the parsley with the juice and zest of 1 lemon, 70ml olive oil, garlic and salt & pepper to taste.

Baby Poussin & Gremolata with Glazed Vegetables Serves: 4 people Difficulty: Moderate Includes: Beldi Preserved Lemons 11

4. Roast the vegetables with the remaining thyme for around 20 minutes or until tender, remove them from the oven. Drizzle the vegetables with honey and cook for a further 5-10 minutes or until golden in colour.

5. Scatter the gremolata over the chicken and serve with the roasted vegetables.

Rose Harissa Ham Joint Serves: 6-8 people Difficulty: Easy Includes: Rose Harissa

INGREDIENTS

• • • • • • • • • • •

2kg Ham joint 2 Carrots roughly chopped 1 Onion, roughly chopped 2 Cloves garlic, finely chopped 1 Celery stick 6 Thyme sprigs 10g Black pepper corns 10g Coriander seeds 1 Jar Rose Harissa 50g Clear honey Salt to taste

Method 1. Pre-heat the oven to 200°C. 2. Place the gammon joint in a saucepan and cover with cold water. Bring to the boil. Once boiled, drain the water and cover the gammon with cold water. Bring to the boil again, this time adding the chopped vegetables, herbs and spices with 1tbsp of salt. Simmer for 2 hours until tender.

3. Once cooked, drain the ham and place on a roasting tray. Remove the string and excess fat. Rub generously with Rose Harissa and honey. Roast for 20 minutes and serve.

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For more, visit

belazu.com/recipes

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INGREDIENTS

• 1 Whole plaice (600g), washed and gutted • 70g Chermoula • 1 Green courgette, sliced at an angle • 1 Yellow courgette, sliced at an angle • 20g Samphire • 50ml White wine • 1 Fennel bulb

Method 1.

Pre-heat the oven to 160°C.

2.

Cover the plaice with the Chermoula paste and leave to marinate.

3. To make the papillote lay the courgettes and samphire on some baking paper, put the plaice on top and dress with the white wine.

4.

Fold down the baking paper and staple together. Cook for 15-20 minutes or until fish is cooked.

Serving suggestion: Braise the fennel in a pan for 3-4 minutes until golden on both sides and finish in the oven until tender.

Baked Plaice en Papillote

Serves: 2 people Difficulty: Moderate Includes: Chermoula

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Lamb Rack with Roasted New Potatoes Serves: 6 people Difficulty: Challenging Includes: Zhoug 15

INGREDIENTS

• Rack of lamb (approx.

600g)

• 60g Zhoug • 200g Baby new

potatoes • 70ml Early Harvest Extra Virgin Olive Oil • 50g Butter • Salt & pepper • 2-3 Courgettes, ribboned • 1 Bunch of dill, chopped • 50g Lamb’s lettuce • Lemon Oil (to serve)

Method 1. Make a paste mixing the Zhoug and olive oil.

Generously spread the paste over the lamb. Marinate overnight.

2. Pre heat the oven to 180-200°C. 3. In a roasting tin, season the potatoes and drizzle with oil and a knob of butter. Cook for around 25 minutes until golden brown or cooked through.

4. To crisp the skin, pan fry the lamb 1 minute on each side. Place in the oven on a lower temperature (140-160°C) for 20 minutes.

5. Meanwhile, make the salad. In a bowl, mix the courgette with lamb’s lettuce and dill. Drizzle with Lemon Oil and season to taste.

6. Let the lamb rest for approx. 8 minutes. Carve and serve with the roasted potatoes and salad.

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Eton Mess

Serves: 6-8 people Difficulty: Easy Includes: 1.34 Balsamic Vinegar of Modena Method

INGREDIENTS

500ml Whipping cream 1 Vanilla pod 150g Caster sugar 6-8 Meringues (1 per person) 50g Cherries, chopped 50g Raspberries 50g Blueberries, chopped 1.34 Balsamic Vinegar of Modena • Sorrel to garnish • • • • • • • •

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1. Chop the vanilla pod in half length-ways and scrape out the seeds. Place the pods and seeds into the whipping cream. Leave to infuse for a couple of hours or, if possible, overnight.

2. Sieve the cream to remove the vanilla pods. Add in the sugar and whip to a soft peak.

3.

Break up the meringues. Mix them with fruit and whipped cream. Drizzle with the 1.34 Balsamic Vinegar of Modena and garnish with sorrel to serve.

INGREDIENTS

• 3 eggs • 200g Caster sugar • 125ml Verdemanda • 100g Unsalted butter, melted • 2 Lemons, juiced • 50g Polenta • 200g Pistachio nuts • 75g Self-raising flour • 1tsp Baking powder

Method 1. Pre-heat the oven to 180°C. 2. Make a sabayon by adding the eggs and sugar to a heatproof bowl.

Set over a pan of gently boiling water. Whisk over the heat until the mixture becomes light and fluffy.

Gently mix in the Verdemanda Oil, butter and lemon juice. Set aside.

Pistachio & Verdemanda Cake

Serves: 6-8 people Difficulty: Challenging Includes: Verdemanda Extra Virgin Olive Oil

3. Blitz the polenta, pistachio nuts, flour and baking powder into a fine crumb, then fold into the sabayon mixture.

4. Line a cake tin and bake the mix in the oven for 25-30 minutes.

5. To serve, slice the Pistachio & Verdemanda Cake. Finish with a scoop of ice cream and a handful of strawberries.

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DOING BUSINESS, DOING GOOD

The Belazu Foundation raises money and gives grants to charities in the UK and abroad with the purpose of supporting disadvantaged families. Alongside such aims, the foundation is always striving to encourage a positive relationship with food. Every year, 3% of the Belazu Ingredient Company’s profits are donated to the Belazu Foundation.

It all started in 2003 on one of George’s frequent visits to our argan oil producers in south-west Morocco. He discovered that in this remote part of the country many children and women didn’t have access to education.

The Belazu Ingredient Company decided to set up schools in Morocco and within ten years were sponsoring numerous educational institutes and a women’s centre.

Our Tidili School’s door 19

This kind of support enables individuals to develop skills in reading, writing and speaking languages such as French, Arabic or Berber.

Since 2003, the Belazu Foundation has spread across the world. Closer to home it has also sponsored a school in Oxfordshire for children with complex special educational needs. We recently began working with the Make Lunch Foundation which open kitchens to provide free, healthy, warm food for pupils who are usually reliant on school meals.

In 2007, the foundation launched Fresh Enterprise which provides creative cooking sessions led by Belazu’s own development chef to teach young students about taste and flavours in food.

Throughout the year our staff fundraise and support the charity in the means of events, ranging from sponsored walks, to bake-off competitions and volunteering time.

Our commitment to reach out and engage supportively with communities both here and in Morocco is ongoing and ever-growing.

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T

Our

Award-Winning Products 1. 1.34 BALSAMIC VINEGAR OF MODENA

Loved by top chefs globally, our balsamic vinegar is a balance of sweetness and acidity and a proud winner of 3 Great Taste stars from the Guild of Fine Foods, a coveted accolade awarded to fewer than 2 in every 100 entries.

2. VERDEMANDA EXTRA VIRGIN OLIVE OIL

Crushing young, tiny Arbequina olives creates a viscous, vivid oil with hints of green apple, banana and fresh grass. Ideal for finishing a range of dishes.

3. CHILLI INFUSED EXTRA VIRGIN OLIVE OIL*

Extra Virgin Olive Oil infused with dried chilli and extra chilli added by hand as the bottle is filled.

Fantastic drizzled over tomatoes or any tomato based dish. Also adds fragrance and depth to a vinaigrette.

4. BELDI PRESERVED LEMONS

Intense, fragrant pickled lemons that add tang to tagines, stews, dressings and grain salads.

Belazu’s Beldi Lemons are another member of the 3 Great Taste stars family.

5. ROSE HARISSA

Famous in restaurant kitchens all over the UK, Rose Harissa has a slow-burning chilli heat, balanced with sweet smokiness that adds real depth of flavour to any dish.

6. TAGINE PASTE

Smoked paprika and pickled lemons add a bold complex flavour to this Moroccan classic. Use it to give depth of flavour to any ‘one pot’ dish.

7. ZHOUG

Zhoug’s vivid green hue brightens up all manner of dishes, enhancing grilled meats, fish, stews and vegetables as well as making delicious dips, dressings and sauces.

8. GREEN VERBENA HARISSA

Lemon verbena gives a citrusy lift to the spicy and chilli combination. Perfect for brushing onto grilled meats, fish or vegetables for a fresh spicy taste – or use to make zesty, lively dressings and sauces.

9. BLACK TAPENADE

Black Beldi olives crushed with capers and a little garlic makes the dream ingredient for a bruschetta.

10. CHERMOULA

Moroccan favourite brimful of coriander, cumin and pickled lemon, with a little chilli to bring it all together. Brush onto meat for a flavour punch.

11. BALSAMIC PEARLS

Tiny spheres of Balsamic Vinegar of Modena IGP that explode with flavour when you bite into them. Adds a touch of theatre and excitement to salads.

*Subject to stock, may be interchanged with Garlic or Basil Infused Extra Virgin Olive Oil

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T i p H 1 2 1 T w p e c C i o

O s F C

T v h a B o d

S 6 o

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Terms & Conditions Terms & Conditions Terms & Conditions

To the customer: This coupon may be used in part payment of £0.50 towards your purchase of Belazu Ingredient Company Rose Harissa 170g, Verbena Harissa 170g, Zhoug 170g, Chermoula 170g, Preserved Lemons 220g, Black Tapenade 170g, Tagine Paste 170g. Only one coupon per transaction.

This coupon cannot be used in conjunction with any other offer or against any other product. Void if reproduced, altered or expired. Coupons have no cash value and cannot be sold, transferred or auctioned.

Coupons can be redeemed in the UK only, in participating Waitroses and Sainsbury’s only.

Offer is subject to availability and where stocked. Not available online. Promoter: Fresh Olive Company, t/a Belazu Ingredient Compnay, 74 Long Drive, London UB6 8LZ To the retailer: Belazu will redeem this voucher at the value of £0.50 provided it has been taken as part payment towards a Belazu Ingredient Company Product.

Belazu reserves the right to request proof of purchase or to refuse redemption of defaced or damaged coupons.

Send your coupons to: Valassis Ltd, PO Box 6199, Nuneaton, CV11 9HQ within 13 weeks of the expiry date of the coupon.

Valid Until 31st March 2018

9

928110

050504

To the customer: This coupon may be used in part payment of £1.00 towards your purchase of Belazu Ingredient Company Balsamic Vinegar 1.34 Denisity, Balsamic Vinegar 1.25 Density, White Condimento or Balsamic Pearls. Only one coupon per transaction. This coupon cannot be used in conjunction with any other offer or against any other product. Void if reproduced, altered or expired. Coupons have no cash value and cannot be sold, transferred or auctioned. Coupons can be redeemed in the UK only, in participating Waitroses and Sainsbury’s only.

Offer is subject to availability and where stocked. Not available online. Promoter: Fresh Olive Company, t/a Belazu Ingredient Compnay, 74 Long Drive, London UB6 8LZ To the retailer: Belazu will redeem this voucher at the value of £1.00 provided it has been taken as part payment towards a Belazu Ingredient Company Product.

Belazu reserves the right to request proof of purchase or to refuse redemption of defaced or damaged coupons.

Send your coupons to: Valassis Ltd, PO Box 6199, Nuneaton, CV11 9HQ within 13 weeks of the expiry date of the coupon.

To the customer: This coupon may be used in part payment of £1.00 towards your purchase of Belazu Ingredient Company Early Harvest Olive Oil 500ml or Cornicabra Extra Virgin Olive Oil 500ml. Only one coupon per transaction. This coupon cannot be used in conjunction with any other offer or against any other product. Void if reproduced, altered or expired. Coupons have no cash value and cannot be sold, transferred or auctioned. Coupons can be redeemed in the UK only, in participating Waitroses only.

Offer is subject to availability and where stocked. Not available online. Promoter: Fresh Olive Company, t/a Belazu Ingredient Compnay, 74 Long Drive, London UB6 8LZ To the retailer: Belazu will redeem this voucher at the value of £1.00 provided it has been taken as part payment towards a Belazu Ingredient Company Product.

Belazu reserves the right to request proof of purchase or to refuse redemption of defaced or damaged coupons.

Send your coupons to: Valassis Ltd, PO Box 6199, Nuneaton, CV11 9HQ within 13 weeks of the expiry date of the coupon.

Valid Until 31st March 2018

Valid Until 31st March 2018

9

928110

031008

9

928110

041007

When you’re ready to restock you can find Belazu products in:

1

0 5 .

0 £ F F F F O AR F F £AN1Y OLIVE OIL £AN1Y VO INEG O JAR ANY offer only valid at

offer only valid at

BelazuIngredientCo

CONTACT NUM BER

020 8838 1912 EMAI L

contactus@belazu.com 1

offer only valid at

Belazu_Co

FAX NUM BER

020 8813 2986 WEBSITE

www.belazu.com

belazu_co

ADDRESS

Belazu Ingredient Company 74 Long Drive Greenford, Middlsex UB6 8LZ