Best Soured Cream Recipes

SOURED CREAM & CHIVE JACKET POTATOES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Prick the potatoes with a fork and toss in the oil and some sea salt. Bake directly on the oven rack for 1 hr 20 mins until soft.
• Combine the soured cream, shallots, chives and some seasoning. Cut a cross in the top of each jacket and serve with the soured cream mixture.

SOURED CREAM

Steps:

• Pour the cream, yogurt and vinegar into a sterilised jar, put on the lid and shake well. Remove the lid and place a square of clean kitchen paper on top of the jar before sealing with a piece of string or rubber band.
• Leave the soured cream overnight in a cool place, but not in the fridge. The next day you should have a thick, spoonable mixture. To serve, stir through the chives and sea salt, if you like. Will keep in the fridge for up to two days.

SOURED CREAM BUNDT CAKE WITH BUTTER GLAZE

Steps:

• Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.
• Put the butter and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy. Add the eggs a little at a time, beating well between each addition. Add a little flour if the mixture starts to separate. Add the vanilla extract.
• Mix together the flour, baking powder and salt and stir half into the butter mixture together with half the soured cream. Beat well together.
• Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.
• Bake in the oven for 35-40 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.
• To make the glaze put all the ingredients into a small pan and heat until the butter has melted. Bring to the boil then reduce the heat a little and simmer for 3 mins. Remove from the heat and allow to cool and thicken.
• Turn the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold before serving.

BLUEBERRY, PEACH & SOURED CREAM MUFFINS

Steps:

• Heat the oven to 200C/fan 180C/gas 6 and put 8 muffin cases in a muffin tray. Mix the flour, baking powder and sugar in a large bowl, add the melted butter, soured cream, eggs and lemon zest and beat just long enough to give a thick, smooth mixture - don't over-beat. Carefully stir in the fruit and finally the sparkling water, until just evenly combined.
• Divide the mixture between the muffin cases - they should be nice and full. Sprinkle generously with the sugar and bake for 25-30 mins or until risen and golden. The muffins are best served just warm. Will keep fresh in an airtight container in a cool place for 1-2 days.

BLUEBERRY SOURED CREAM CAKE WITH CHEESECAKE FROSTING

Steps:

• Heat oven to 325*F (160*C).
• Butter and line the base of an 8 inch round loose bottomed cake tin.
• Beat together the butter, sugar, eggs, flour, baking powder and vanilla in a bowl for 2 minutes with an electric mixer.
• Beat in 4 TBS sour cream and stir in half the blueberries with a large spoon.
• Tip the cake mixture into the prepared tin and spread level.
• Bake for 50 minutes until risen, firm to the touch and springs back when lightly touched.
• Cool for 10 minutes, remove from the tin, peel off lining and cool on a wire rack.
• For the frosting, beat together the cream cheese, icing sugar and remaining sour cream in a bowl until smooth.
• Spread over the top of the cooled cake.
• Scatter with the remaining berries.
• The cake will keep in the fridge for a couple of days.
• Bring to room temperature for about 1 hour before serving.

POTATO SCONES WITH SMOKED SALMON & SOURED CREAM

Steps:

• Bring a small pan of water to the boil and simmer the potatoes for 12-15 mins until tender. Drain and leave to steam-dry. Return the potatoes to the pan and mash with the butter. Stir in the flour, baking powder, ½ tsp salt and a good grinding of black pepper.
• Tip the potato mixture onto a lightly floured work surface and press into a circle roughly 15cm wide and about 1cm thick, then cut into four wedges.
• Heat a splash of oil and a knob of butter in a non-stick skillet or frying pan over a medium heat, and fry one of the scones for 3-4 mins on each side until golden brown. Repeat with the remaining scones.
• Divide the scones and smoked salmon or trout between two plates, then top with the soured cream and chopped chives. Season and serve.

HORSERADISH & SOURED CREAM BAKED POTATOES

Steps:

• In the morning - preheat the oven to 220C/gas 7/fan 200C and bake the potatoes for about 1 hour until the insides are soft.
• Whisk the egg yolks, cream, 3 tbsp horseradish and 1 tbsp lemon juice in a large bowl. Cut the potatoes in half and spoon the insides into the bowl, reserving the skins.
• Mash the potato and flavourings together, then season with salt and a little pepper. Taste and add more horseradish and/or lemon juice if required. Pile the potato back into the skins, then place the potatoes on a baking tray. Loosely cover with cling film and keep them cool, not chilled.
• Half an hour before serving - dot the filling with scraps of butter and bake in the oven with the pie for 25-30 minutes until the tops are browned.

RUSSIAN CHICKEN & MUSHROOM PIES WITH SOURED CREAM & DILL

Steps:

• Boil the rice in enough water to just cover until the rice is al dente and the liquid has been absorbed - about 10 mins. Season, then set aside.
• Heat a large frying pan, then add the butter. Once melted, fry the mushrooms and onion until golden. Season, add the garlic, then cook for another couple of mins. Stir in the flour and cook for 1-2 mins, turning the vegetables over in it. Now take the pan off the heat and gradually add the milk, stirring to incorporate every addition before you add any more. Once done, put the pan back on the heat and bring to the boil, stirring all the time as the sauce thickens. Season well and let the sauce simmer so that the flour gets cooked. Stir in the cooked chicken and add the lemon juice, soured cream and dill.
• Spread the rice in the bottom of 6 buttered individual pie dishes, then spoon the meat and sauce on top. Leave it to cool a little. Roll out the pastry a little and cut to fit your dishes, then pop on top and press the pastry down. Trim off the excess. You can finish the pie crusts by making a long strip of pastry with the leftovers, twisting it like a rope. Moisten the edges of the pastry on the pies with water, then press on the rope of pastry. Otherwise just crimp the edges.
• Heat oven to 200C/180C fan/gas 6. Make 3 slits in the centre of the pies, then brush the tops with egg yolk. Bake for 10 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 20-25 mins, until the pastry is golden and cooked.

BEETROOT FRITTERS WITH SOURED CREAM & SALMON TARTARE

Steps:

• Heat 1/2 tbsp groundnut oil in a large frying pan. Gently fry the onion until soft but not coloured. Add the garlic, cook for 1 min, then set aside. Peel and grate the potatoes and beets. Put the grated flesh of each into some muslin or a brand-new J-cloth (or a tea towel if you don't mind it getting stained) and squeeze out as much water as possible. Put the gratings into a bowl and add the cooked onions, the eggs and a good amount of seasoning.
• To make the tartare, dice the salmon and mix with the other ingredients, plus some seasoning to taste. The mixture should be moist, so add a little more oil if you need to. Leave the tartare to sit while you cook the fritters.
• Heat more oil in the frying pan and spoon in about 1/6 of the mixture per fritter. Cook until crusts have formed on one side, then flip over. Once they're golden on both sides, turn down the heat and continue to cook until soft all the way through, flipping them from time to time (about 5 mins each side). Be careful not to get the outside too dark before the inside is cooked, and add more oil as you need it. Keep the cooked fritters warm in a low oven while you finish the rest.
• Serve the warm fritters with a generous dollop of soured cream and spoonfuls of the tartare.

NEW POTATO, WATERCRESS & BACON SALAD WITH SOURED CREAM DRESSING

Steps:

• Bring a pan of salted water to the boil. Lightly scrub the potatoes to remove any dirt but don't peel them. Cook the potatoes in boiling salted water for 10-15 minutes until tender.
• While the potatoes are cooking, grill the bacon until it is crisp, then drain on kitchen paper.
• Mix together the soured cream, olive oil and vinegar or lemon juice, and season with some salt and freshly ground black pepper. Remove any tough stalks from the watercress and very coarsely chop the leaves.
• Drain the potatoes in a colande rand cool under cold running water. Rip the bacon into big chunky pieces. Toss the potatoes in the dressing and toss in the watercress and bacon. Season to taste and serve.

BLUEBERRY SOURED CREAM CAKE WITH CHEESECAKE FROSTING

Steps:

• Preheat the oven to fan160C/ conventional 180C/gas 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper or reusable Bake-o-glide.
• Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.
• Tip the mixture into the tin and spread it level. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.
• To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy. Spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries. The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.

BLUEBERRY SOURED CREAM CAKE

Steps:

• Preheat the oven to 180C/fan 160C/gas 4. Butter and line with baking paper the base of a 23cm round cake tin.
• Beat together the butter, sugar, eggs, flour, baking powder, and vanilla in a bowl for 2-3 minutes until pale and well mixed. Beat in 4 tablespoons of the soured cream and then stir in half of the blueberries.
• Pour the mixture into the cake tin and level it off and bake for 50 minutes or until firm and slightly springy to the touch. Put a sharp knife in it and check that it comes out with no mixture on it to be sure it's cooked through. Cool for 10 minutes then tip out of the tin, remove the paper, and tip back onto a rack to finish cooling.
• Beat the soft cheese with the icing sugar and the remaining soured cream until smooth and creamy. Spread over the cake and scatter with the remaining blueberries.

BARBECUED FILLET OF BEEF WITH MUSTARDY SOURED CREAM SAUCE

Steps:

• If your barbecue hasn't already been heated, light and heat until the ashes turn grey, or heat a griddle pan. Rub the beef with 1 tbsp olive oil and the garlic, season well with salt, then coat each side with the crushed peppercorns. Put on the barbecue or in an almost smoking griddle pan. Brush the top with the rest of the oil using the thyme, then place the thyme on top. Once the underside is charred with a nice crust (about 5 mins), remove the thyme and set aside, turn the fillet over and cook for about 5 mins more.
• Test the temperature of your fillet using a meat thermometer to make sure you don't overcook it. For medium rare, you want it between 52-55C. Once at the desired temperature, remove the meat to a board, place the thyme and garlic on top and cover in foil. Leave to rest for about 5 mins.
• Meanwhile, make the sauce by combining the soured cream and mustard in a bowl. Season and set aside. Transfer the beef to a clean board, slice into 2-3cm thick pieces and serve with the sauce.

BOURBON & HONEY-GLAZED BRISKET WITH SOURED CREAM & CHIVE MASH

Steps:

• Heat 1 tbsp oil in a large, deep flameproof roasting tin or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over, adding the remaining oil to the pan if needed. Meanwhile, mix the paprika, mustard powder, onion powder, cinnamon, cloves, 2 tbsp sugar, 2 tbsp honey and 2 tbsp of the whiskey in a small bowl with a generous amount of salt and pepper. Lift out the beef and scatter the onions and bay leaves over the base of the dish, pour in 100ml water and put the beef back on top. Brush the spice paste all over the meat. Will keep chilled for up to a day.
• Heat oven to 150C/130C fan/gas 2. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6-7 hrs, turning once or twice during cooking, spooning the juices over the meat and topping up with a splash more water if the bottom of the pan is dry.
• Increase the temperature to 200C/180C fan/gas 6. Toss the carrots with the onions around the beef, season then cover again with the foil. Pierce the potatoes a few times each and place on the shelf below the beef. Cook for a further 45 mins.
• Meanwhile, pour the remaining sugar, whiskey, honey and vinegar into a pan. If there is lots of liquid in the tin, add most of this too (but leave some so the meat doesn't dry out). Season and bubble to make a sticky glaze. Uncover the meat and carrots, brush with the whiskey glaze and cook for another 15 mins until the meat is dark, glossy and very tender, and the carrots and potatoes are soft. Remove from the oven, cover the meat loosely with foil and leave to rest for 15 mins.
• Put the potatoes in a bowl and, when cool enough to handle, use kitchen scissors to cut them into pieces - you want to keep the skin in the mash for extra flavour but any big bits will be chewy so try to break it down as much as possible with the scissors, then mash well with a potato masher. Add the soured cream, butter, milk and most of the chives, season really well and mash again. Transfer to a bowl and top with a knob of butter and the remaining chives. To serve, either cut into thick, tender slices or shred the meat with two forks, discarding any string as you go. Serve with the mash, carrots and onions and spoon over the juices. Watch our video on how to tie a butcher's knot.