Professional Documents
Culture Documents
Contents
p5
p8
p 12
p 15
p 20
Family Meals p 8
Stir Fried Prawns Beef with Syrup and Ginger Barbecued Pork Chops Sweet Chilli Chicken Wraps Savoury Chicken Parcels Wrapped in Bacon
Something Special p 12
Glazed Roast Turkey Roast Lamb with Lyles Golden Syrup and Rosemary Baste Duck with Apricots in Orange Sauce
Puddings p 15
Golden Sponge Pudding Blueberry and Lemon Syrup Stack Sticky Toffee Pudding Cream Crowdie Hot Fruit Salad Banana Ice Cream Cake with Butterscotch Sauce
A rich heritage
Our story goes back to 1883. Abram Lyle, a forty-five year old Scottish businessman, sent his five sons to London to build a sugar refinery. However, things didnt go entirely to plan. Bad luck with cargoes almost brought their work and their cash to an abrupt halt. But Lyle was determined to make the business work. He knew that the refining process produced a treacly syrup which usually went to waste. By further refinement they were able to make a delicious preserve and sweetener for cooking. They poured this syrup into wooden casks (imagine how long that takes!) and sold it to their workers and local customers. Word spread even faster than the syrup and in a few short months, a ton a week was being sold. Soon it was ten tons and today over a million tins leave the Plaistow factory each week. Did you know that Lyles Golden Syrup has the Guinness World Record for having the oldest packaging in the world? Its green and gold tin has remained almost unchanged since 1885.
Samson devises a riddle from this phenomenon out of the eater came forth meat and out of the strong came forth sweetness. Only Abram Lyle knows why they were chosen to represent his products. Some believe he was reversing the legend and saying that out of sweetness (his products) came forth strength. Others think he was simply asking, What is sweeter than honey and what is stronger than a lion? His answers would probably be Lyles Golden Syrup and Lyles Black Treacle. Find out why he was so proud of his products by cooking the recipes in this booklet.
Treacle Folklore
Did you know treacle gets its name from the old French word triacle and the Latin theriaca, meaning an antidote to poison. In fact, for years people have believed Lyle's Black Treacle is beneficial in alleviating the symptoms of rheumatism and other complaints. Perhaps the natural goodness of the treacle fights the poison of the ailment!
Rule of thumb
15ml (1tbsp) - approx 25g (1oz) 150ml (1/4 pint) - approx 200g (7oz) 300ml (1/2 pint) - approx 400g (14oz) Try Lyles Golden Syrup Pouring bottles for an easier, more convenient way of dispensing the desired amount.
Nutritional Content
Nutritional information for Lyle's Golden Syrup Nutritional information for Lyle's Black Treacle
FAT
OF WHICH SATURATES
FIBRE SODIUM
Preheat the oven to 200 degrees C, 400 degrees F, gas mark 6. Peel and coarsely grate the beetroot. Cut the bread into small cubes. Drizzle half the oil over the bread and spread out onto a baking sheet. Sprinkle with half the orange rind and bake for about 15 minutes, turning half way through cooking until the cubes of bread are crisp. Whisk together the remaining oil and orange rind with the vinegar, treacle, curry powder, garlic and seasoning. To serve, roughly mix together the salad and rocket leaves. Add the beetroot, orange segments and bread cubes. Drizzle over the dressing and serve. Serves 6
ENERGY PROTEIN CARBOHYDRATE
OF WHICH SUGARS FAT OF WHICH SATURATES FIBRE SODIUM
PER SERVING
Chicory Salad
2 medium heads of chicory, trimmed and shredded 6 black olives, stoned and halved 30ml (2 tbsp) olive oil 15ml (1 tbsp) white wine vinegar 15ml (1 tbsp) lemon juice 5ml (1 tsp) Lyles Golden Syrup 1 small onion, grated Salt and freshly ground black pepper
Put the chicory and olives into a serving bowl. In a jug, whisk together the oil, vinegar, lemon juice, syrup, onion and seasoning until well blended. Pour over the chicory and toss well before serving. Serves 4.
FAT
OF WHICH SATURATES
FIBRE SODIUM
PER
8 Family Meals
FAT
30ml (2 tbsp) sunflower oil 1 clove garlic, crushed 1 onion, cut into wedge shaped slices 3 carrots, thinly sliced 150g (5oz) mangetout 100g (4oz) baby corn 15ml (1 tbsp) Lyles Golden Syrup 30ml (2 tbsp) soy sauce 45ml (3 tbsp) tomato ketchup 450g (1lb) peeled prawns 10-15ml (2-3 tbsp) cornflour 10-15ml (2-3 tbsp) water Salt and freshly ground black pepper
4 x 175g (6oz) beef braising steaks 15ml (1 tbsp) sunflower oil 5ml (1 tsp) fresh rosemary 2 cloves garlic, crushed 2.5cm (1 inch) piece root ginger, peeled and finely chopped 15ml (1 tbsp) soy sauce 15ml (1 tbsp) Lyles Golden Syrup 15ml (1 tbsp) Lyles Black Treacle 150ml (1/4 pint) stock Salt and freshly ground black pepper 100g (4oz) button mushrooms, sliced 5ml (1 tsp) cornflour 30ml (2 tbsp) water
FAT
OF WHICH SATURATES
OF IRON
Family Meals 9
Salt and freshly ground black pepper 4 large pork chump chops, trimmed of fat 45ml (3 tbsp) Lyles Golden Syrup 30ml (2 tbsp) soy sauce 45ml (3 tbsp) tomato puree 1 clove garlic, crushed
2.5ml (1/2 tsp) mustard powder Juice 1 large orange Juice 1/2 lemon 15ml (1 tbsp) white wine vinegar 15ml (1 tbsp) vegetable oil 1 small onion, chopped
Preheat the oven to 180 degrees C, 350 degrees F, gas mark 4. Season the chops well. In a bowl, mix together the golden syrup, soy sauce, tomato puree, garlic, mustard, fruit juices and vinegar. Heat the oil in a frying pan and fry the chops quickly on both sides until browned. Remove them from the pan, drain and place in a shallow ovenproof dish together with the sauce mixture and the onion. Cover, and cook in the oven for 30 - 40 minutes until tender. Serve with rice. Serves 4.
ENERGY PROTEIN CARBOHYDRATE
OF WHICH SUGARS
FAT
OF WHICH SATURATES
PER SERVING 1828KJ / 437KCAL 60G 14G 13G 20G 6G 0.5G 0.6G 3MG
IRON
10 Family Meals
about 12 minutes, turning and basting during cooking, until the chicken is cooked through. To serve: toss the salad leaves in the reserved marinade. Spread each of the tortillas with soured cream and chutney. Divide the salad leaves between them and top with the shredded onions and cucumber. Slide the chicken off the skewers and add to the salad. Fold the bottom of each of the tortillas up then alternately fold in the sides to form parcels. Serve straight away. Serves 4.
PER SERVING
FAT
OF WHICH SATURATES
SOURCE OF IRON
Family Meals 11
end and wrapping round and round to secure the chicken inside. Secure each with a couple of cocktail sticks. Lift the chicken parcels into a roasting tin, drizzle each with a little pouring syrup and cook in the oven for about 35 - 40 minutes or until crisp and cooked through. Serve with a crisp salad. Serves 4.
FAT
OF WHICH SATURATES
FIBRE SODIUM
PER SERVING
12 Something Special
with 15ml (1 tbsp) water, the garlic and season. Leave until cooled and a coating consistency. Remove foil from turkey, pour off the fat and spoon the glaze over the turkey. Roast the bird for a further 30 minutes, until well glazed, basting frequently. To test that the turkey is cooked, insert a skewer deep into its thigh. If the juices that run out are clear, the bird is ready. If the juices are pink, cook for a little longer. Leave to rest, covered with foil for about 20 minutes before carving. Serve garnished with watercress. Serves 8.
PER SERVING
FAT
OF WHICH SATURATES
FIBRE SODIUM
Something Special 13
FAT
OF WHICH SATURATES
OF IRON
14 Something Special
4 duck breasts 5ml (1 tsp) sunflower oil 1 small onion, chopped 450ml (3/4 pt) chicken stock Grated rind and juice of 1 orange 50g (2oz) pre-soaked apricots 15ml (1 tbsp) Lyles Golden Syrup Salt and freshly ground black pepper 10ml (2 tsp) cornflour 10ml (2 tsp) water 10ml (2 tsp) lemon juice Toasted flaked almonds, to garnish
FAT
OF WHICH SATURATES
OF IRON
Puddings 15
45ml (3 tbsp) Lyles Golden Syrup 100g (4oz) butter or margarine 100g (4oz) Tate & Lyle Caster Sugar 2 eggs, beaten Grated rind 1 lemon 175g (6oz) self-raising flour, sifted 15 - 30ml (1 - 2 tbsp) milk
Grease a 900ml (11/2pt) pudding basin. Put the syrup in the bottom of the basin. In a bowl, cream together the fat and sugar until light and fluffy. Add the beaten eggs, a little at a time and beat well after each addition. Add the lemon rind. Using a metal spoon, fold in half the flour, then fold in the rest, adding sufficient milk to give a dropping consistency. Spoon the mixture into the basin, cover with greased greaseproof paper or foil, and secure with string. Steam over a pan of boiling water for about 11/2 hours until well risen and firm to the touch. Serves 6.
ENERGY PROTEIN CARBOHYDRATE
OF WHICH SUGARS
FAT
OF WHICH SATURATES
FIBRE SODIUM
16 Puddings
a low heat for 2 - 3 minutes or until small bubbles appear on the surface. Turn and cook for 2 minutes on the other side until golden. Keep warm whilst the remaining pancakes are cooked. Stack them up on warm plates, top with crme frache and drizzle with plenty of golden syrup to serve. Serves 8.
PER SERVING
FAT
OF WHICH SATURATES
FIBRE SODIUM
Puddings 17
75g (3oz) ready to eat dried pears, chopped 150g (5oz) butter 5ml (1 tsp) ground cinnamon 200ml (7 fl oz) crme frache 175g (6oz) Tate & Lyle Light Brown Soft Sugar 75ml (3 fl oz) cold water 50g (2oz) raisins 1/2 tsp bicarbonate of soda 15ml (1 tbsp) Lyles Black Treacle 100ml (4 fl oz) hot water 1 egg 150g (5oz) self-raising flour
FAT
OF WHICH SATURATES
FIBRE SODIUM
Cream Crowdie
50g (2oz) medium oatmeal 300ml (1/2 pt) double cream 60ml (4 tbsp) Lyles Golden Syrup 45ml (3 tbsp) whisky 350g (12oz) raspberries, hulled
Place the oatmeal in a grill pan (without the rack) and toast until golden brown, stirring occasionally. Leave for about 15 minutes to cool. Whip the cream until standing in soft peaks. Stir in the syrup, whisky and cooled toasted oatmeal. Reserve a few raspberries for decoration, then layer the remaining raspberries and cream mixture in four glasses. Cover with cling film and chill for about an hour before serving decorated with the reserved raspberries. Serves 4.
ENERGY PROTEIN CARBOHYDRATE
OF WHICH SUGARS
FAT
OF WHICH SATURATES
FIBRE SODIUM
PER SERVING
18 Puddings
Butter the inside of a large shallow ovenproof dish. Preheat the oven to 180 degrees C, 350 degrees F, gas mark 4. Cut round the nectarines and plums, following the natural line, then twist the halves in opposite directions to separate. Remove the stones and cut each of the nectarine halves in half again. Arrange in a single layer in the baking dish. Prepare the pineapple; cut away and discard the outer skin and tough fibrous core. Cut the pineapple flesh
100G 202KJ / 47KCAL 1G 12G 12G 0.1G 0.0G 1G 0.01G 19MG
PER
into generously sized chunks and add to the fruit in the dish. Drizzle the golden syrup over all the fruits, then pour in the apple juice. Tuck in the cinnamon stick and cloves. Bake uncovered in the oven for 30 - 40 minutes, basting the fruit with the juice a couple of times during cooking, until the fruits are tender. Remove and discard the cinnamon sticks and cloves. Serve warm with a big dollop of mascarpone cheese. Serves 6.
2 nectarines 4 plums 1 small fresh pineapple 30ml (2 tbsp) Lyles Golden Syrup 150ml (5 fl oz) apple juice 1 cinnamon stick 3 whole cloves Mascarpone cheese, to serve
PER SERVING
FAT
OF WHICH SATURATES
OF VITAMIN
Puddings 19
100g (4oz) digestive biscuits 50g (2oz) butter 50g (2oz) pecan nuts 30ml (2 tbsp) Tate & Lyle Demerara Sugar 405g can skimmed sweetened condensed milk 600ml (1pt) natural yogurt Grated rind and juice 1 lemon 2 ripe bananas, mashed for the sauce: 50g (2oz) butter 30ml (2 tbsp) Lyles Golden Syrup 30 ml (2 tbsp) Tate & Lyles Granulated Sugar 10ml (2 tsp) cornflour 150ml (1/4 pt) milk 150ml (1/4 pt) single cream A few fresh strawberries, to serve
least 6 hours. For the sauce, measure the butter, syrup and sugar into a pan, heat gently until the sugar has dissolved, then simmer for 2 minutes. Blend the cornflour with the milk and add 2 tbsp of the hot mixture to the milk, stir thoroughly, then pour the milk into the pan and bring to the boil, stirring until thickened. Remove from the heat and allow to cool slightly before stirring in the cream. To serve, cut the ice cream cake into wedges and serve each with a blob of the warm butterscotch sauce and a few sliced strawberries. Serves 8.
FAT
OF WHICH SATURATES
FIBRE SODIUM
PER SERVING 2119KJ / 505KCAL 14G 65G 56G 23G 11G 1G 0.4G
Golden Flapjack
Grease a 20cm (8 inch) square baking tin and preheat the oven to 180 degrees C, 350 degrees F, gas mark 4. Heat the butter, sugar and syrup in a saucepan until the butter has melted, stir in the rolled oats. Press the mixture into the tin and bake in the oven for about 20 minutes. Cut into fingers whilst still warm, then leave to finish cooling in the tin before turning out. Makes 8 fingers.
ENERGY PROTEIN CARBOHYDRATE
OF WHICH SUGARS
FAT
OF WHICH SATURATES
FIBRE SODIUM
75g (3oz) butter 100g (4oz) Tate & Lyle Light Brown Soft Sugar 60ml (2 rounded tbsp) Lyles Golden Syrup 175g (6oz) rolled oats
Lightly grease a 20cm (8 inch) loose-bottomed flan tin and preheat the oven to 180 degrees C, 350 degrees F, gas mark 4. Mix the breadcrumbs with the syrup. In another bowl rub the butter into the flour until the mixture resembles fine breadcrumbs. Beat the egg yolk with the water and stir into the flour mixture to give a firm dough. Roll out 2/3 of the dough and use to line the flan tin. Fill the flan with the syrup mixture spreading it evenly. Add the pastry trimmings to the remaining 1/3 of the dough and roll this out to a narrow strip, cut into thin strips and arrange them in a lattice pattern on top of the flan. Bake in the oven for 20 minutes. Carefully brush the lattice strips with lightly beaten egg white, and sprinkle with sugar. Return the flan to the oven for a further 15 20 minutes until golden brown. Serve warm with cream. Serves 8.
PER 100G 1552KJ / 369KCAL 6G 59G 26G 13G 8G 2G 0.3G PER SERVING 1350KJ / 321KCAL 5G 52G 23G 12G 7G 2G 0.3G
FAT
OF WHICH SATURATES
FIBRE SODIUM
Baking and Treats 21 6oz (175g) plain flour 50g (2oz) cocoa powder 5ml (1 tsp) baking powder 5ml (1 tsp) bicarbonate of soda 30ml (2 tbsp) Lyles Black Treacle 2 eggs 75g (3oz) Tate & Lyle Caster Sugar 150ml (1/4 pt) milk 150ml (1/4 pt) vegetable oil For the filling: 175g (6oz) plain or milk chocolate, chopped 80ml (3 fl oz) double cream 25g (1oz) butter For the cream filling: 150ml (1/4 pt) double cream, lightly whipped Tate & Lyle Icing Sugar, to decorate
and leave to rest for 10 minutes before turning out and cooling on wire racks. For the filling, melt the chocolate with the cream in a bowl over a pan of warm water. Once melted, add the butter and remove from the heat. As this cools it will also thicken. It can now be spread onto the sponge base. Top with the whipped cream and then the remaining sponge. Serve dusted with a little icing sugar. Serves 8.
PER SERVING 2486KJ / 597KCAL 8G 44G 26G 44G 18G 1G 0.2G 2MG
FAT
OF WHICH SATURATES
OF IRON
Parkin
225g (8oz) plain flour 1/4 tsp salt 10ml (2 tsp) all spice 10ml (2 tsp) ground ginger 5ml (1 tsp) bicarbonate of soda 225g (8oz) medium oatmeal 175g (6oz) Lyles Black Treacle 150g (5oz) butter or margarine 100g (4oz) Tate & Lyle Light Brown Soft Sugar 150ml (1/4 pt) milk 1 egg, beaten
Line the base and sides of an 18cm (7 inch) square cake tin with greased greaseproof paper. Preheat the oven to 180 degrees C, 350 degrees F, gas mark 4. Sift the flour, salt, all spice, ginger and bicarbonate of soda into a bowl. Add oatmeal and toss in well. Make a hollow in the centre. Measure the treacle, fat, sugar and milk into a pan and stir over a low heat until dissolved. Pour into the hollow with the egg and stir briskly until well blended. Spoon the mixture into the prepared tin and bake for 1 - 11/4 hours until cooked through. A cocktail stick, when pushed gently into the centre, should come out clean. Cool until lukewarm, in tin, then turn out onto a wire rack. Store in an airtight container, without removing paper, and leave 1 week before cutting. Makes 14 pieces.
ENERGY PROTEIN CARBOHYDRATE
OF WHICH SUGARS
FAT
OF WHICH SATURATES
PER SERVING
OF IRON
75g (3oz) butter or margarine 100g (4oz) Lyles Black Treacle 100g (4oz) Lyles Golden Syrup
Lightly oil an 18cm (7 inch) shallow square tin. Measure the sugar and water into a large heavy-based non-stick saucepan and heat gently until the sugar has dissolved. Add the cream of tartar, fat, treacle and syrup and bring to the boil. Brush the inside of the pan with water, just above the level of the sugar syrup. Boil to the soft crack stage or 132 -143 degrees C, 270 - 290 degrees F. The best way to do this is to use a sugar thermometer. Alternatively, drop a little of the mixture into a bowl of cold water and if the syrup separates into threads which are hard, but not brittle, it is ready. Pour into the tin, cool for 5 minutes then mark into squares with an oiled knife and leave to set in a cool place (not the refrigerator).
ENERGY PROTEIN CARBOHYDRATE
OF WHICH SUGARS FAT OF WHICH SATURATES FIBRE SODIUM
100g (4oz) butter or margarine 50g (2oz) Tate & Lyle Caster Sugar 175g (6oz) Lyles Golden Syrup 1 egg
2.5ml (1/2 tsp) vanilla essence 175g (6oz) self-raising flour 1.25ml (1/4 tsp) salt 75g (3oz) chopped almonds 75g (3oz) chocolate chips
Grease three baking sheets and preheat the oven to 190 degrees C, 375 degrees F, gas mark 5. Cream the fat, sugar and syrup until light and fluffy. Beat in the egg and vanilla essence. Sift the flour and salt together and lightly beat into the mixture. Fold in the nuts and chocolate. Place small spoonfuls of the mixture onto the baking sheets, allowing plenty of room for them to spread. Bake in the oven for about 15 minutes or until golden brown. Allow to firm slightly before transferring to a wire rack to cool. Makes about 32.
ENERGY PROTEIN CARBOHYDRATE
OF WHICH SUGARS FAT OF WHICH SATURATES FIBRE SODIUM
Tate & Lyle, PO Box 5050, Nottingham, NG15 0DG www.lylesgoldensyrup.com Tel: 0845 60 78 427