Barramundi with Sweet Carrots and Cider Glaze

 

Preparation and Cooking Time:  40mins
Serves:  4

 

Ingredients

  • 1/2 cup Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 1/2 cup cider vinegar
  • 1 tablespoon unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 700g carrots, peeled and sliced on the diagonal 1/8 inch thick
  • 2 garlic cloves, crushed and peeled
  • 2 rosemary sprigs
  • Salt and freshly ground pepper
  • 1 tablespoon chopped parsley
  • 1 tablespoon vegetable oil
  • Four 170g Barramundi fillets

 

Instructions

  1. In a nonreactive saucepan, boil the cider and cider vinegar over high heat until reduced to 2 tablespoons, 15 minutes.  Remove from the heat and stir in the butter.
  2. Meanwhile, in a nonstick skillet, heat the olive oil.  Spread the carrots in an even layer and add the garlic and rosemary.  Cook over moderately high heat, without stirring, for 3 minutes. Reduce the heat to moderate and cook, stirring, until the carrots are just tender and richly caramelized, 5 minutes longer.  Discard the garlic and rosemary.  Season the carrots with salt and pepper.  Stir in the parsley and half of the cider glaze.
  3. In a nonstick skillet, heat the vegetable oil.  Season the fish with salt and pepper and add to the skillet.  Cook over moderately high heat until the fillets are lightly browned, 4 minutes. Turn and cook until the fish is just white throughout, 2 minutes longer.
  4. Transfer the caramelized carrots to plates and set the fish on top.  Drizzle with the remaining cider glaze and serve.

 

Recipe adapted from foodandwine.com

Pear of Desire Cocktail

 

Serves:   1

 

Ingredients

  • Ice
  • 22mls citrus vodka
  • 22mls Licor 43 (citrus-and-vanilla-flavored liqueur)
  • 60mls pear juice, we recommend ‘100% Pear’ by Paracombe Premium Perry
  • 15mls cream soda
  • 30mls chilled ginger ale
  • 1 or 2 pear slices, for garnish (optional)

 

Instructions

  1. Fill a pint glass with ice.  Add all of the remaining ingredients except the ginger ale and pear slices and stir well.  Strain into a chilled coupe, top with the ginger ale and garnish with the pear slices.

 

Cocktail adapted from foodandwine.com

Apple-Glazed Barbecues Baby Back Ribs

 

Preparation and Cooking Time:  4hrs 30mins
Serves:  4

 

Ingredients

  • 1/2 cup dark brown sugar
  • 4 teaspoons garlic salt
  • 4 teaspoons pure ancho chile powder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon freshly ground white pepper
  • 1/2 cup apple cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 1/4 cup apple jelly, melted
  • 1/4 cup honey
  • 2 racks baby back ribs (about 4 pounds total)
  • 1 cup prepared barbecue sauce

 

Instructions

  1. Preheat the oven to 250°.  In a bowl, mix 1/4 cup of the sugar with the garlic salt, chile powder, salt, black pepper, celery salt, cayenne, cinnamon and white pepper.  Transfer 1 tablespoon of the spice mix to a medium bowl and whisk in the cider, apple jelly, honey and the remaining 1/4 cup of sugar.
  2. Pull the membrane off the underside of each rib rack using a towel to grasp the corner.  On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake, meaty side up, for 2 1/2 hours.  Pour the cider mixture over the ribs and turn to coat.  Tightly cover with foil and bake for 1 hour.
  3. Light a grill.  Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing, until glazed, 15 minutes.  Let rest for 10 minutes, then cut between the bones and serve.

 

Recipe adapted from foodandwine.com

Dafne Martini

 

Total Time:   3 mins
Serves:   1

 

Ingredients

  • 45mls Gin by Applewood Distillery
  • 45mls Eau de Vie by Paracombe Premium Perry
  • 15mls Blue Curacao
  • 15mls Dry Vermouth
  • Dash of  Orange Bitters

 

Instructions

  1. Pour the Gin, Eau de Vie, Blue Curacao and Dry Vermouth into a cocktail shaker with ice.
  2. Shake well.
  3. Strain into a well-chilled cocktail glass.
  4. Add a dash of orange bitters.

 

Cocktail adapted from thespruce.com

Pork Tenderloin with Pears and Perry

 

Preparation and Cooking Time:  40mins
Serves:  4

 

Ingredients

  • 600g pork tenderloin, trimmed
  • 1 tsp. olive oil
  • Kosher salt and freshly ground black pepper
  • 30g unsalted butter
  • 2 firm-ripe Beurre Bosc pears, each peeled, cored, and cut into 8 wedges
  • 1/2 cup finely chopped shallots
  • 2 Tbs. sherry vinegar
  • 2/3 cup Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • 3 Tbs. heavy cream, Tweedvale Pure Double Cream works a treat
  • 1-1/2 tsp. Dijon mustard
  • 2 tsp. fresh thyme, minced

 

Instructions

  1. Position a rack in the center of the oven and heat the oven to 500°F (260°C).
  2. Pat the pork dry, rub it with the oil, and season generously with salt and pepper.  Heat a heavy-duty 12 inch skillet over medium-high heat until very hot, and then sear the pork on all sides until golden brown, about 6 minutes total.  Transfer to a small rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part registers 140°F (60°C), 10 to 15 minutes.  Transfer the pork to a cutting board, tent with foil, and let rest for 5 minutes.
  3. Meanwhile, melt half the butter in the skillet over medium-high heat.  Add the pears in a single layer and cook, flipping once, until just tender and lightly browned, about 3 minutes per side.  Transfer to a plate and keep warm.
  4. Add the remaining butter and the shallots to the skillet and cook, stirring, over medium heat until the shallots are just beginning to turn golden, 2 to 3 minutes.  Add the vinegar and stir, scraping up any brown bits.  Add the perry and cook until slightly reduced, 2 to 3 minutes.  Whisk in the heavy cream, mustard, and thyme and cook until slightly thickened, about 3 minutes. Season to taste with salt and pepper.
  5. Slice the pork and serve with the sauce and pears.

 

Recipe adapted from finecooking.com

French Pear Martini

 

Total Time:   3 mins
Serves:   1

 

Ingredients

  • 45mls Eau de Vie by Paracombe Premium Perry
  • 45mls St. Germain Elderflower Liqueur
  • Champagne or Dry Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
  • Superfine sugar for rimming 

 

Instructions

  1. Rim a cocktail glass with superfine sugar.
  2. Pour the Eau de Vie and Liquor into a cocktail shaker filled with ice.
  3. Shake well.
  4. Strain into the prepared glass.
  5. Top with Champagne.

 

Cocktail adapted from thespruce.com

Warm Apple Cider Cake with Pumpkin Seed Brittle


Preparation and Cooking Time:  1hr 45mins
Serves:  8

 

Ingredients

CIDER SAUCE:

  • 4 cups apple cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 1/3 cup bourbon
  • 1/3 cup dark brown sugar
  • 1/4 cup dark corn syrup
  • 2 tablespoons cider vinegar
  • 1 cinnamon stick
  • 1/2 vanilla bean, seeds scraped
  • 1 cup heavy cream

CAKE:

  • 1 3/4 cups plus 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup plus 2 tablespoons apple cider
  • 3 tablespoons canola oil
  • 1/4 cup bourbon
  • 7 tablespoons unsalted butter, softened
  • 3/4 cup dark brown sugar
  • 1/2 vanilla bean, seeds scraped
  • 2 large eggs
  • Vanilla Ice Cream, for serving
  • Pumpkin Seed Brittle

 

Instructions

  1. In a saucepan, combine the cider, bourbon, brown sugar, corn syrup, vinegar, cinnamon stick and vanilla bean and seeds; bring to a boil. Simmer for 10 minutes, then add the cream. Cook over moderately high heat until reduced to about 1 cup, about 25 minutes. Transfer to a pitcher; let cool slightly. Discard the vanilla bean and cinnamon stick.
  2. Preheat the oven to 350°. Butter and flour a 9-inch round cake pan. Line the bottom with parchment paper; butter and flour the paper. In a bowl, whisk the flour, salt, baking powder and baking soda. In a glass measuring cup, mix the apple cider with the canola oil and bourbon. In a large bowl, using an electric mixer, beat the butter until creamy. Add the brown sugar and vanilla seeds and beat until smooth. Add the eggs, 1 at a time, beating well between additions. Beat in the dry ingredients in 3 batches, alternating with the cider-bourbon mixture, until smooth.
  3. Spread two-thirds of the batter in the prepared cake pan. Drizzle half of the cider sauce over the batter. Dollop the remaining batter on top, then spread the batter over the cider sauce, being careful not to mix them together. Bake the cake in the center of the oven for about 40 minutes, or until springy when touched. Let cool for 10 minutes in the pan, then turn the cake out onto a wire rack and let cool for 15 minutes. Peel off the parchment paper.
  4. Rewarm the remaining cider sauce. Cut the cake into wedges and serve warm with vanilla ice cream, Pumpkin Seed Brittle and the cider sauce.
  5. Serve with Pumpkin Seed Brittle

Recipe adapted from foodandwine.com

Peary Bird Cocktail

 

Total Time:   3 mins
Serves:   1

 

Ingredients

  • 3 barspoons of diced pear
  • 45mls of Eau de Vie by Paracombe Premium Perry
  • 15mls Tuaca
  • 15mls Benedictine
  • 10mls simple syrup
  • Pinch of ground nutmeg
  • Orange peel for garnish

 

Instructions

  1. 1. In a cocktail shaker, mix pear, nutmeg and simple syrup.
  2. Add Eau de Vie, Tuaca and Benedictine.  Top with ice.
  3. Shake vigorously.
  4. Double strain into a cocktail glass.
  5. Garnish with flamed orange zest.

 

Cocktail adapted from thespruce.com

Thyme Roasted Pork with Pan-Fried Pears and Perry Gravy

 

Preparation Time:   25mins
Cooking Time:   120mins
Serves:   6

 

Ingredients

  • 2kg leg of pork boned, or belly, rolled and scored
  • 1 tsp sea salt
  • 8 sprigs of fresh thyme

For the gravy

  • 500ml Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • 100ml double cream

For the pears

  • 25g unsalted butter
  • 3 Beurre Bosc pears, peeled, cored and cut into quarters, lengthways
  • 1 tbsp demerara sugar

For the roasted garlic and shallots

  • 18-24 shallots, about 400-540g
  • 12 cloves garlic

 

Instructions

  1. Remove the pork from the fridge about 30 minutes before cooking.  Preheat the oven to 220°C, gas mark 7, and dry the pork with a kitchen paper towel.
  2. Check the pork skin has been thoroughly scored, and if necessary, add a few more cuts using a very sharp knife.  Rub the salt thoroughly into the skin, then tuck the thyme into the centre of the meat.  Place the pork in a roasting tray.
  3. Calculate the cooking time for the pork, allowing 25 minutes per 500g plus 25 minutes.  Roast the pork on the highest shelf for the first hour then turn the oven down to 190°C, gas mark 5 for the remaining cooking time.
  4. Meanwhile, to cook the roasted garlic and shallots, pour boiling water over the shallots and leave for 5 minutes: this makes it easier to remove the skins.  Put the whole garlic cloves in a small saucepan with boiling water and cook for 5 minutes. Run the garlic cloves under cold water and peel off the skins.
  5. Add the shallots and garlic to the pork about 45 minutes before the end of the roasting time.  When the pork is cooked and the juices run clear, transfer it onto a serving plate, keep warm and leave to rest for 15 minutes.  Using a slotted spoon, transfer the shallots and garlic into a heatproof serving dish, leaving behind a few of the garlic cloves to mash into the pan juices. Keep warm until you’re ready to serve.
  6. While the pork is resting, heat the butter in a frying pan and fry the pear quarters until tender and golden.  After a minute or two, stir in the sugar, turning the heat to low if the pears are browning too much but still not soft.  Spoon into a serving dish and keep warm.
  7. Place the roasting tray with the pan juices directly onto the hob.  Scrape in any residue stuck to the pan, and mash in the garlic cloves you have left.  Add the perry, bring to the boil and pour in the cream (don’t worry if it looks as though it is curdling).  Let the gravy bubble and reduce until it is a sauce consistency.  Add some freshly ground black pepper but no salt as some will undoubtedly have crept off the crackling. Pour into a gravy boat to serve.

 

Recipe adapted from waitrose.com

Hot Pear Pie Cocktail

 

Total Time:   3 mins
Serves:   1

 

Ingredients

  • 60mls Tuaca
  • Hot Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • Whipped Cream
  • Cinnamon stick for garnish

 

Instructions

  1. Pour the Tuaca in an Irish coffee glass.
  2. Fill with hot Perry.
  3. Top with whipped cream.
  4. Garnish with a cinnamon stick.

 

Cocktail adapted from thespruce.com