Selection of recipes and dishes that include cloves as a main ingredient or flavour. |
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Welcome to our cloves recipe page.
Our selection includes bread sauce, caramelised oranges, and chicken breast with almonds and prunes.
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Bread Sauce |
Bread sauce is traditionally served with roast turkey at Christmas, but why should you only eat it once a year when this sauce is so tasty?
Ingredients
- 4 oz (115 g) of freshly made white breadcrumbs
- 1 pint (570 ml) of milk
- 1 onion
- 12 cloves
- 6 black peppercorns
- 1 bay leaf
- 2 tbsp of butter
- 2 tbsp of double cream
- nutmeg
- salt and pepper
Method
- Take the onion and stud it all over with the cloves.
- Place the studded onion into a saucepan together with the milk, peppercorns and bay leaf.
- Slowly heat and bring to the boil.
- Remove the saucepan from the heat, cover with a lid and leave to one side for two hours, so that the flavours infuse together.
- Remove the onion but leave to one side. Discard the bay leaf and remove the peppercorns with a slotted spoon.
- Add the breadcrumbs and butter to the pan and cook over a gentle heat for about 10 minutes. Stir frequently. The sauce should then thicken and swell with the breadcrumbs.
- Season with salt and pepper and add a good grating of nutmeg.
- Stir in the cream and then serve warm with hot or cold chicken or turkey.
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Chicken Breast with Almonds and Prunes |
This chicken dish is very simple to prepare. There are a lot of ingredients but you basically chuck them all into one pot and leave to cook.
Ingredients
- 4 boned chicken breasts
- 1¼ pint (710 ml) of chicken stock
- 4 oz (115 g) of raisins
- 2 oz (55 g) of fresh breadcrumbs
- 2 oz (55 g) of ground almonds
- 1½ oz (45 g) of toasted flaked almonds
- 1 oz (30 g) of butter
- 12 prunes, stones removed
- 3 tbsp of freshly chopped parsley
- 1 tbsp of fresh thyme
- 1 tbsp of vegetable oil
- 1 tbsp of freshly chopped marjoram
- 5 cloves
- 3 chopped sage leaves
- ½ tsp of ground mace
- few saffron strands, crumbled
- salt and pepper
Method
- Heat the butter and oil in a large frying pan and add the chicken pieces.
- Fry for about 10 minutes until the meat has browned all over.
- Transfer the chicken breasts to a large cooking pot.
- Pour in the chicken stock and bring to the boil then reduce the heat to a simmer.
- Stir in the raisins, breadcrumbs, ground almonds, prunes, cloves, mace and saffron and cook over a gentle heat for 45 minutes, stirring occasionally.
- Remove the chicken and set aside on a plate.
- Bring the liquid in the pan back to the boil and continue to boil until it has reduced by half or to your desired consistency.
- Add the parsley, sage, thyme and marjoram and mix well.
- Return the chicken to the pan to warm through and then serve with the sauce and a sprinkling of toasted flaked almonds on top.
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Caramelised Oranges |
You will need a day or two to prepare this dessert and to really bring out the best flavours.
Ingredients
- 6 large oranges
- 9 fl oz (255 ml) of water
- 8 oz (225 g) of sugar
- 3 tbsp of orange liqueur
- 6 whole cloves
Method
- Peel two of the oranges with a sharp knife or a potato peeler, making sure that you remove any white pith from the rind.
- Cut the rind from the two oranges into very thin matchstick strips and place them all into a small saucepan.
- Fill the pan with water to just about cover the orange rind strips.
- Heat the water and bring to the boil, then reduce the heat and simmer for about 5 minutes.
- Remove from the heat and drain the orange rind and set aside. Reserve the boiled water as well.
- Peel the remaining four oranges, removing all the pith and peel, which you can discard.
- Take one orange and with a sharp knife cut it into 4 equal horizontal slices. Pile the orange back together and secure into place with a cocktail stick. Repeat with the remaining oranges.
- Place all of the reassembled oranges into a heatproof dish in an upright position.
- Place the sugar, water and cloves into a heavy saucepan and bring the water to the boil.
- Reduce the heat and simmer, stirring constantly until the sugar has dissolved.
- Bring back to the boil and boil until the syrup begins to darken and thicken. Do not stir.
- Once the syrup reaches a light brown colour, remove from the heat and add the reserved orange water.
- Return to a gentle heat and cook until the caramel has dissolved. Stir in the orange liqueur.
- Mix well and then pour the liquid over the oranges in the heatproof dish.
- Sprinkle the oranges with the reserved orange strips.
- Cover the dish with cling film and chill in the refrigerator for a minimum of 3 hours but if possible between 24 - 28 hours.
- Remove from the refrigerator and discard the cocktail sticks before serving in individual dishes.
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