Chicken Kiev with Perry Sauce
Preparation and Cooking Time: 45 mins
- 4 boneless chicken breasts
- Salt and pepper
- 3 garlic cloves, finely minced
- 1 handful Italian parsley, finely chopped
- 2 tablespoons fresh thyme, chopped
- 8 fresh basil leaves, finely chiffonaded
- 8 tablespoons butter, slightly softened
- 1/2 cup flour
- 3 tablespoons olive oil
- 1 cup Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- Extra lemon juice for sauce
- 8 lemon wedges
- Use a mallet or rolling pin to pound and flatten the chicken breasts. I place each breast between pieces of plastic wrap. Make the breasts as thin as possible, but try not to tear the breasts – 1/4 inch is a good thickness to aim for. You are going to slice each flattened breast in half.
- With the “smooth” side of the breasts down, lightly season the breasts with salt and pepper. Then, divide the garlic and herbs into eighths and sprinkle each breast half with an eighth of the garlic and herbs.
- Shape each tablespoon of butter into a cylinder and place in the centre of the breasts. The goal is to wrap up the breasts so the Kievs are as airtight as possible to keep the butter from leaking out during cooking. I fold over the breasts on the sides first and then top and bottom.
- Dust the Kievs in flour, very lightly and then place them in the refrigerator for at least 30 minutes so they can firm up. You may want to use toothpicks to keep the Kievs intact. Take them out of the refrigerator about 30 minutes before you are ready to brown them.
- Heat the olive oil in a large skillet over medium heat. Using tongs, place the Kievs in the skillet and brown nicely on all sides, including the tops and bottoms of the Kievs. I find that some of my Kievs have 3 sides; others – 4 sides – in addition to a “top” and “bottom”. The browning may take about 15 minutes.
- Place the Kievs in a 300°F oven while you make the sauce.
- If you find that some of the Kievs have released their butter, that is fine – it happens all the time. To the skillet, add the Perry and scrape all the good bits into the Perry. If you need to add butter to the sauce, just a small pat will do. Reduce the sauce until it is nicely brown and shimmering. Taste, for a little brightness, you may want to add a tiny bit of lemon juice.
- Plate the Kievs and pour the sauce over them. Serve with lemon wedges
Recipe from Food52.com
Fresh Pear Cocktail
Total Time: 5mins
- 1/3 cup fresh pear juice, we recommend ‘100% Pear Juice’ by Paracombe Premium Perry
- 2 tablespoons citrus-infused vodka
- 1 tablespoon pomegranate juice
- 1 tablespoon fresh lime juice
- 1 tablespoon agave syrup (or sugar syrup)
- 3 tablespoons Apple Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
- Pear slices (optional)
Combine pear juice, vodka, pomegranate juice, lime juice and agave syrup in a martini shaker with ice; shake.
Strain about 3 tablespoons of the vodka mixture into each of 2 martini glasses.
Top each serving with 1 1/2 tablespoons cider. Garnish with pear slices, if desired.
Cocktail adapted from Yummly.com
Perry Glazed Meatballs
Preparation and Cooking Time: 35 mins
Yield: 20 meatballs
- 700g ground turkey mince
- 3 garlic cloves, minced
- 1/3 cup shredded pear
- 3 tbs. onion, finely diced
- 1/3 cup bread crumbs
- 1/2 tsp. cayenne
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 cup Perry – we recommend ‘The Berg’ by Paracombe Premium Perry
- 1/4 cup low-sodium soy sauce
- 1 tsp. freshly grated ginger
- 1 tbs. butter
- 3 tbs. brown sugar
- 1 tsp. red pepper flakes
- 1 tbs. chili garlic sauce
- 1 1/2 tsp. cornstarch
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup chopped spring onions
- Preheat oven to 400 degrees F.
- In a large bowl add all of the ingredients. Mix to combine. Roll into 1-inch balls. Place the meatballs on a cookie grate on top of an aluminum foil lined baking sheet. Bake for 20 minutes.
- In a small bowl add all of the ingredients, except the scallions. Whisk to combine.
- Add the mixture to a large sauté pan over medium heat. Bring the mixture to a gentle boil and let simmer for 2 minutes until the glaze thickens. Add the meatballs to the pan and let cook for 1 minute to coat. Top with chopped spring onions.
Note: After shredding the pear, place in a paper towel or clean kitchen towel and squeeze out juice.
Recipe adapted from onesweetmess.com
Apple and Pear Sangria
Total Time: 4hrs 15mins
2 bottles of Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
1/2 cup lemon liqueur
Zest of 2 lemons
1/4 cup granulated sugar
1/4 cup fresh lemon juice
1 Granny Smith apple, cored, halved, and thinly sliced
1 Bartlett pear, cored, halved, and thinly sliced
350mls soda water
In a large pitcher, combine cider, lemon liqueur, lemon zest and sugar. Stir until sugar dissolves. Add lemon juice, apple slices and pear slices and mix well.
Place pitcher in refrigerator for 4 hours to chill and allow flavors to blend. Just before serving, top sangria off with soda water.
You can also strain sangria after chilling to remove lemon zest, if desired.
Cocktail adapted from lovegrowswild.com
Apple Cider Cupcakes and Brown Sugar Cinnamon Buttercream
Preparation and Cooking Time: 47 mins
- 2 eggs
- 1⅔ cup all purpose flour
- 1 cup apple cider – we recommend ‘Appleanche’ by Paracombe Premium Perry
- ⅔ cup sugar
- ½ cup unsalted butter, softened
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- ½ tsp. salt
- 1 tsp. vanilla
- 1 cup softened butter
- 3 cup powdered sugar
- ½ cup light brown sugar
- 1 tsp cinnamon
- 2 tbsp milk
- 1 tsp vanilla
- Cream together butter and sugar in the bowl of a stand mixer (or using a hand mixer). Add the eggs and vanilla and mix until fully incorporated.
- Whisk together all of the dry ingredients in a separate bowl. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter/sugar/egg mixture.
- Line standard muffin/cupcake tin with paper or foil liners.
- Fill cupcake liners ⅔ full and bake at 350º for 17-19 minutes. Bake until toothpick or skewer inserted into center comes out clean. Let cool completely before frosting.
- Whip butter, brown sugar, cinnamon and vanilla together with a mixer until light and fluffy.
- Gradually add powdered sugar and mix until incorporated.
- Add milk until you reach desired consistency (more for thinner frosting).
- Transfer to piping bag and frost each cupcake once they have cooled.
- Garnish with an apple slice, if desired.
- Cupcakes stay fresh at room temperature in an airtight container for 5 days.
Recipe from wishesndishes.com
Pom Poire Cocktail
Total Time: 5 mins
- 60mls pomegranate juice
- 60mls ginger liqueur
- 30mls apple brandy
- 60mls original Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
- Fill a cocktail shaker with ice.
- Add the pomegranate juice, ginger liqueur and apple brandy. Shake until well-chilled, about 20 seconds. Strain evenly into two coupe glasses.
- Top each glass with 30mls of Perry and serve.
Cocktail adapted from seriouseats.com
Flourless Chocolate & Pear Cake
Preparation and Cooking Time: 1hr
- 85g butter, plus 1 tbsp extra for tin
- 85g golden caster sugar, plus extra for tin
- 85g gluten-free dark chocolate, broken into pieces
- 1 tbsp brandy
- 3 egg, separated
- 85g hazelnuts, toasted and ground in a food processor
- 4 very ripe pear, peeled, halved and cored
- icing sugar, for dusting
- Cut a circle of baking parchment to fit the base of a 25cm loose-bottomed tin. Melt 1 tbsp butter and brush the inside of the tin, then line the base with the parchment and brush again with more butter. Spoon in 2 tbsp caster sugar, swirl it around to coat the base and sides, then tip out any excess.
- Heat oven to 180C/fan 160C/gas 4. Melt the chocolate and butter in a bowl over a pan of hot water, remove from the heat, stir in the brandy and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and thick; fold into the chocolate with the hazelnuts.
- In a separate bowl, with a clean whisk, beat the whites until they reach a soft peak (try not to whisk them too stiffly or you’ll have trouble folding them in). Stir a spoonful of the whites into the chocolate mix, then carefully fold in the rest of them in 2 additions. Spoon into the prepared tin. Level, then arrange the pears over the mixture, cut-side down. Bake for 40 mins until the pears are soft and the cake is cooked all the way through. Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely. Dust with icing sugar and serve with crème fraîche.
Recipe adapted from bbcgoodfood.com
Eve’s Addiction Cocktail
Total Time: 40 mins
- 1 tablespoon whole allspice berries
- 1 tablespoon black peppercorns
- 1 tablespoon whole cloves
- 2 teaspoons whole coriander
- 3 cinnamon sticks
- 5 1/2 cups Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
- Rind and 1/4 cup juice from 1 large orange
- 1 lemon bergamot pear, peeled, cored, and cut into 1/4-inch slices
- 1 small orange, scrubbed and cut into 1/4-inch thick rounds
- 2 tablespoons dried cranberries
- Place allspice, peppercorns, cloves, coriander and cinnamon in a medium saucepan . Cook, stirring, over medium heat until fragrant, about 2 minutes. Stir in Perry, orange rind and juice, bring to simmer over medium heat, stirring occasionally. Reduce heat to lowest setting and allow cider to simmer for 15 minutes.
- Strain mixture through a fine-mesh sieve into a bowl and discard solids. Return Perry to saucepan and add pear pieces, clementine slices and cranberries. Simmer medium-low heat until pears are fork tender but still retain their shape and cranberries are plump, about 10 minutes. Serve.
Recipe adapted from seriouseats.com
Perry Pound Cake
Preparation and Cooking Time: 1hr
For the Cake:
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 7 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 1 tablespoon sour cream or plain Greek yogurt
- 3 eggs
- 1 tablespoon vanilla
- 1/2 cup Perry. we recommend ‘The Triumph’ by Paracombe Premium Perry
For the Glaze:
- 2 tablespoons granulated sugar
- 1/3 cup Perry. we recommend ‘The Triumph’ by Paracombe Premium Perry
For the Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- Preheat oven to 350°F. Line the bottom of a 9×5″ loaf pan with parchment paper, then spray it with nonstick cooking spray (the kind with flour) or grease and flour it.
- Whisk flour, baking powder, salt , cinnamon, nutmeg, and cloves in a medium bowl. Set aside.
- Stir melted butter, sugar and sour cream or Greek yogurt in a large bowl. Stir in eggs, one at a time, then stir in vanilla. Add Perry and dry ingredients and stir just until moistened. Pour into prepared pan.
- Bake for 34-40 minutes, until a toothpick comes out clean.
- While the cake is baking, make the glaze. Heat the sugar and Perry in a small saucepan over medium heat until it boils. Boil for 1 minute, then remove from heat.
- Stir together topping ingredients, sugar and cinnamon, in a small bowl.
- Cool pound cake for 15 minutes in the pan. Use a knife to loosen around the edges, then carefully remove the cake and place it on a cooling rack set over a cookie sheet. Use a pastry brush to brush the Perry glaze over the top of the cake. Immediately sprinkle with cinnamon sugar mixture. Let cool before eating.
- Store loosely covered at room temperature for up to 3 days or freeze for up to 1 month. I like to slice and freeze the slices in sandwich bags.
Recipe adapted from crazyforcrust.com
A convenient and relaxing way to enjoy our ‘Tree to Bottle’ experience is to venture here with Shiraz and Co Tours on one of their tailored boutique gourmet food and fine wine tours.
Relax in their luxurious minivan and let them guide you to Paracombe Premium Perry and other hidden secrets along the way.
Shiraz and Co pride themselves on customising your outing, offering an authentic and engaging experience.
You are free to completely relax and enjoy the day. You don’t have to nominate a designated driver and everyone in your group gets to appreciate not only our great views, pizza’s, Perry and Cider but also some amazing wines and beautiful locally grown and produced food.
On your adventure through the region you might also see other great artisan producers like us and even enjoy some great hidden secrets.
You won’t have to worry about ‘socialising’ with a rowdy bunch either. Armin, who grew up on a vineyard and has been involved with hospitality for many years, specialising in arranging small group private tastings and masterclasses. These are away from the crowds and in quality destinations that mass tourism operators don’t visit.
If you and your party enjoy the very best in food and wine, and prefer travelling in style, then Shiraz and Co is for you!
Call Armin on 0411 752 062 or email [email protected] and escape the noisy crowds for a boutique food and wine adventure.