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Perry-Cinnamon Ice Cream

 

Total Time:   4hrs 45mins (Prep: 45mins, Set: 4hrs)
Makes:   1 Litre7-apple-cinnamon-ice-cream-300x300

 

Ingredients
2 cups Paracombe Premium Perry
3/4 cup evaporated cane juice or sugar
1 stick cinnamon
2 cups milk
2 cups heavy cream
1⁄4 tsp. ground cinnamon
6 egg yolks

 

Instructions

  1. Whisk Perry, cane juice or sugar, and cinnamon stick in a 4L saucepan over medium-high heat; bring to a boil, and cook, stirring occasionally, until reduced to 2⁄3 cup, about 25 minutes; remove from heat and discard cinnamon stick.  Stir in milk and cream until smooth and then add ground cinnamon and egg yolks; whisk until smooth.  Return saucepan to medium heat and cook, stirring often, until mixture thickens and coats the back of a spoon, about 20 minutes.  Pour custard through a fine strainer into a medium bowl,and let cool; refrigerate until chilled.
  2. Process chilled custard in an ice cream maker according to manufacturer’s instructions. Transfer to a storage container and freeze until firm, at least 4 hours.

 

Recipe adapted from SAVEUR

Pears poached in perry, cardamom and chilli syrup with salted caramel sauce

 

Total Time:   1hr 30mins Untitled
Serves:   2

 

Ingredients
For the poached pears
750ml Paracombe Premium Perry ‘Mysterious One’
175g golden caster sugar
1 inch piece fresh root ginger, peeled and sliced
3 cloves
1 large cinnamon stick
1 small red birds’-eye chilli
10 cardamom pods
1 vanilla pod, split in half, seeds scraped out using a knife
4 firm Beurre Bosc pears, peeled, stalks intact

For the salted caramel sauce
300ml whipping cream
1 tsp sea salt crystals

 

Instructions

  1. For the poached pears, find a saucepan large enough to fit the four pears snugly.
  2. Add the Perry, sugar, ginger, cloves, cinnamon stick, chilli and cardamom to the pan and bring to the boil, then remove the pan from the heat.
  3. Add the vanilla pod, vanilla seeds and pears to the pan, making sure the liquid covers the pears completely.
  4. Cut out a circle of greaseproof paper a little larger than the diameter of the pan.  Place the circle over the pears, pressing it down so that it fits inside the pan.
  5. Return the pan to the heat and bring the mixture to a simmer.  Continue to simmer for 35-45 minutes, or until the pears are just tender.
  6. Remove the pan from the heat and set aside to cool, then chill the pears, in their syrup, in the fridge, overnight if possible (they will keep for 1-2 days).
  7. When ready to serve the pears, strain 200ml of the cooled syrup into a pan (discard the collected vanilla pod, cardamom pods, ginger and cinnamon stick).
  8. Bring the syrup to the boil, reduce the heat until it is simmering and continue to simmer until the liquid has thickened to a gloopy syrup and reduced in volume by half.
  9. Whisk in the whipping cream and cook to heat for a further 1-2 minutes.  Just before serving, sprinkle over the salt crystals.
  10. To serve, carefully remove the pears from the remaining syrup.  Slice the bottom off each pear so that each can be stood upright on a plate.  Spoon over a tablespoon of the remaining poaching syrup.  Drizzle over the salted caramel sauce.

 

Recipe adapted from BBC.co.uk

Pimms Punch

 

Total Time:   Less than 30mins
Serves:   1cidercup_86223_16x9

 

Ingredients

  • 1 bottle Paracombe Premium Perry ‘Eighty 4’
  • 3 handfuls mixed fruit pieces (such as Orange, Lime, Lemon, Strawberries)
  • 250ml Pimm’s

 

Instructions

  1. Pour the Perry into a large jug or punch bowl
  2. Add a couple of straws and the mixed fresh fruit pieces, then gently pour the Pimms on top of the cider to create a separate layer.

 

Recipe adapted from BBC.

7-SAV150-145.MeatPie-500x750TOURTIÈRE (Québécois Meat Pie)

 

Total Time:   1hr 20mins (Prep: 15mins, Cook: 1hr 5mins)
Serves:   8

 

Ingredients
2½ cups flour
1 tsp. dry mustard powder
½ tsp. lemon zest
½ tsp. kosher salt, plus more to taste
16 tbsp. unsalted butter, cubed and chilled
Juice of 1 lemon
1½ cups finely chopped russet potatoes
2 tbsp. canola oil
700grams ground pork
6 cloves garlic, minced
2 small yellow onions, finely chopped
1 medium carrot, finely chopped
½ cup Paracombe Premium Perry ‘The Berg’
½ tsp. celery seed
½ tsp. ground cloves
½ tsp. ground nutmeg
½ tsp. ground cinnamon
½ tsp. ground ginger
2 bay leaves
Freshly ground black pepper, to taste
1 egg, mixed with 2 tbsp. milk, for egg wash

 

Instructions

  1. Whisk together flour, mustard, zest and salt in bowl; add butter and using your fingers, rub mixture until pea-size crumbles form.  Add lemon juice and 7 tbsp. ice-cold water and stir with a fork until dough just comes together.  Transfer to a work surface and form into a ball; halve and form each half into a disk.  Wrap disks in plastic wrap and refrigerate for 1 hour.
  2. Meanwhile, bring a 4L saucepan of water to a boil; add potatoes and cook until tender, about 6 minutes.  Drain, and mash until smooth; set aside.  Heat oil in a 4L. saucepan over medium-high heat.  Add pork and cook, stirring, until no longer pink, about 4 minutes.  Add garlic, onions and carrot, and cook, stirring, until soft and pork is well browned, about 20 minutes.  Add Perry, celery seed, cloves, nutmeg, cinnamon, ginger, bay leaves and pepper, and cook until all liquid is evaporated, about 3 minutes.  Remove from heat, and stir in mashed potatoes; let filling cool completely.
  3. Heat oven to 400°.  Place 1 dough disk on a lightly floured work surface and using a rolling pin, roll until ¼ inch thick.  Transfer to a 9 inch pie dish and let excess hang over edge; pour filling into pie dish and smooth top.  Roll remaining dough disk until ¼ inch thick and place over filling.  Trim dough sheets to within 1 inch of edge of pie dish, fold edge underneath itself and crimp with your fingers or a fork, if you like.  Brush with egg wash and using a paring knife, cut four 2 inch slits in the top of the pie.  Bake until pastry is golden brown and filling is heated through, about 50 minutes.

 

Recipe adapted from SAVEUR

Cinnamon Sugar-Perry Donuts

 

Total Time:  30mins
Makes:   1 Dozen7-SAV154-Recipe-cider-donuts-500x750

 

Ingredients
1 34 cups (7 34 oz.) all-purpose flour, sifted
14 cup (1 18 oz.) whole wheat graham flour
3 12 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
12 tsp. kosher salt
2 tbsp. unsalted butter
1 12 cups sugar
2 egg yolks
1 tsp. vanilla extract
14 cup Paracombe Premium Perry ‘Mysterious One’
14 cup buttermilk
Canola oil, for forming and frying

 

Instructions

  1. Whisk flours, 2 tsp. cinnamon, baking powder, soda and salt in a bowl; set aside.  In the bowl of a stand mixer fitted with a paddle attachment, beat butter and 1⁄2 cup sugar until fluffy.  Add yolks, vanilla, Perry and buttermilk; mix until smooth.  With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.
  2. Combine remaining cinnamon and sugar in a bowl; set aside.  Heat 2 inch oil in a 6L saucepan until a deep-fry thermometer reads 350°.  Using lightly oiled hands, roll about 1⁄4 cup batter into a loose, sticky ball; pat gently into a disk.  With your thumb, make a 1 1⁄2 inch hole in the center of dough; carefully slide into oil and fry, flipping once, until golden, 3–4 minutes.  Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough.  Let donuts cool completely; toss in cinnamon-sugar mixture.

 

Recipe adapted from SAVEUR

7-Recipe-Mulled-Cider-Concentrate-700x700Mulled Perry Concentrate

 

Total Time:   3hrs, 5mins (Prep: 5mins, Cook: 3hrs)
Makes:   1.5 Litres

 

Ingredients
4.5L Paracombe Premium Perry
3 cinnamon sticks
½ teaspoon whole cloves
½ teaspoon allspice berries
1 cup granulated white sugar

 

Instructions

  1. Bring Perry, cinnamon, cloves and allspice to a boil in an 8L pot over high heat; reduce heat to medium and cook until Perry is reduced by half, about 1 ½ hours.
  2. Add sugar and cook, stirring occasionally, until reduced to 4 cups, about 1 ½ hours (You want to cook it no higher than 218°F.  If you cook it beyond that temperature, it will set into jelly).  Let it cool in the saucepan, strain, discarding spices and store in the refrigerator up to a month; alternately, divide among prepared half pint jars, apply clean lids and rings and process jars in a boiling water bath canner for 10 minutes.  When time is up, remove jars from canner and let them cool completely before handling.

 

Recipe adapted from SAVEUR

SZÉKELYALMÁS (Pork with Pears and Perry Cream Sauce)

 

Total Time:  30mins (Prep: 15mins, Cook: 15mins)
Serves:   67-recipe-Szekelyalmas_400x400

 

Ingredients
1⁄3 cup olive oil
4 tbsp. unsalted butter
700grans pork loin, cut into 1⁄4 inch thick slices
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup flour
3 Beurre Bosc Pears, peeled, cored and cut into 8 wedges each
3 cloves garlic, finely chopped
1 large onion, finely chopped
1⁄2 red Holland chile, stemmed, seeded, and minced
1 1⁄2 cups Paracombe Premium Perry ‘The Berg’
1 cup chicken stock
1⁄2 cup heavy cream
1⁄4 cup Dijon mustard
1 tbsp. finely chopped marjoram
1 tbsp. finely chopped parsley
Cooked white rice, for serving

 

Instructions

  1. Heat 2 tbsp. each oil and butter in a 12″ skillet over medium-high heat.  Season pork on both sides with salt and pepper and dredge half the pieces in flour; add to skillet and cook, turning once, until lightly browned on both sides, about 1 minute.  Transfer to a plate and set aside; repeat with 2 tbsp. oil, remaining butter and remaining pork and flour; transfer all pork to plate.
  2. Return skillet to heat and add remaining oil; add pears, garlic, onion and chile, and cook, stirring occasionally, until soft, about 3 minutes.  Add Perry and cook until reduced by half, about 5 minutes.  Add stock, cream and mustard, and bring to a boil; return pork to skillet, and add marjoram.  Reduce heat to medium and cook until pork is cooked through and sauce has thickened, about 3 minutes. Season with salt and pepper and sprinkle with parsley; serve with rice.

 

Recipe adapted from SAVEUR

Perry, Mustard & Herb Chicken

 

Total Time: 40mins (Prep: 5mins, Cook: 35mins)chicken_5
Serves: 4-5

 

Ingredients
1 tbsp olive oil
750g skinless and boneless chicken thighs, cut into large chunks
2 onions, thickly sliced
2 garlic cloves, thinly sliced
400ml ‘Perfect 5’ Paracombe Premium Perry
175g half-fat crème fraîche
2 tbsp wholegrain mustard
small pack parsley, chopped
few thyme sprigs, leaves picked, about ½ tbsp.
cooked rice and Tenderstem broccoli, to serve

 

Instructions

  1. Heat the oil in a large lidded non-stick pan (we used a wide, high-sided frying pan) and cook the chicken for 3-4 mins on each side until browned.  Remove with a slotted spoon, then add the onions to the pan.  Cook for 3 mins, then stir in the garlic and cook for 1 min more.  Pour in the Perry and bring to the boil.  Return the chicken to the pan, cover with a lid and simmer for 10 mins.
  2. After 10 mins, remove the lid and stir in the crème fraîche, mustard and herbs.  Bubble for another 5 mins, then season. Serve with rice and Tenderstem broccoli.

 

Recipe adapted from Good Food magazine, February 2014

Mussels with Red Onion, Perry & Crème Fraîche

 

Total Time:  25mins (Prep: 10mins, Cook: 15mins)Mussels with Red Onion, Perry & Crème Fraîche
Serves:  2

 

Ingredients
1kg rope-grown mussels
25g unsalted butter
2 small red onions, thinly sliced
1 garlic clove, chopped
150ml Paracombe Premium Perry ‘The Triumph’
2 tsp finely chopped sage
150ml half-fat crème fraîche

 

Instructions

  1. Prepare the mussels.  Scrub them to remove any barnacles and pull away the beard, then discard any that are damaged or won’t close when tapped.
  2. Melt the butter in a large pan and cook the onions for 3-4 mins, then add the garlic.  Pour the Perry over and sprinkle in the sage, then bring to the boil. Turn the heat down to a simmer and cook until reduced by half.
  3. Add the mussels, cover and cook over a medium heat (shaking the pan occasionally) for 3-4 mins until they have opened.  Lift the mussels into a bowl and keep warm.
  4. Bubble the cooking liquid in the pan for 2 mins, then carefully blend in the crème fraîche. Heat through and pour over the mussels to serve.

 

Recipe adapted from Good Food magazine, February 2011

Crisp Perry-braised Pork Belly

 

Total Time: 3hrs, 50mins (Prep: 20mins, Cook: 3hrs, 30mins plus pressing overnight)
Serves: 4

 

Ingredients recipe-image-legacy-id--523468_10

1 large carrot, roughly chopped
1 onion, roughly chopped
4 celery sticks, roughly chopped
2 garlic cloves, smashed
Sprig fresh thyme
2 bay leaves
500ml Paracombe Premium Perry ‘The Berg’
Small splash cider vinegar, plus extra to season
1L fresh chicken stock
1.2kg piece unscored boneless pork belly
2 tbsp sunflower oil
Pear mash and Mustard cabbage, to serve (see tip)

 

Instructions

  1. Day 1:  Heat oven to 180C/160C fan/ gas 4.  Place all the ingredients except the pork and sunflower oil in a flameproof pan that will fit the pork snugly – a casserole dish is ideal.  Season, bring everything to the boil then turn down the heat and slide the pork into the pan.  The pork should be totally submerged – if it isn’t, top up with water. Cover the dish with a lid or tight tent of foil and place it in the oven for 3 hrs undisturbed.
  2. When the pork is cooked, leave it to cool slightly in the stock. Line a flat baking tray with cling film.  Carefully lift the pork into the tray and make sure you get rid of any bits of vegetables or herbs as they will end up pressed into the pork.  Cover the pork with another sheet of cling film and cover with a flat tray or dish – the tray must be completely flat as any indentations will be pressed into the pork.  Weigh the pork down with another dish or some cans and leave to cool in the fridge overnight. Strain the juices into a jug or small saucepan, cover and chill.
  3. Day 2:  Unwrap the pork and place on a board.  Trim the uneven edges so that you have a neat sheet of meat.  Cut the meat into 4 equal pieces and set aside until ready to cook.  Lift off any bits of fat from the braising juices and tip what will now be jelly into a saucepan, then bubble down by about two-thirds until starting to become slightly syrupy.  Add a few more drops of vinegar, to taste.
  4. Heat the oil in a large frying pan until hot, then turn the heat down.  Add the pork to the pan, skin-side down – be careful as it has a tendency to spit.  Sizzle the pork as you would bacon for 5 mins until the skin is crisp.  Flip it over and cook for 3-4 mins until browned.  Place a small pile of cabbage on the side of each plate and sit a piece of pork on top. Place a spoonful of mash on the other side of the plate, drizzle over the sauce and serve.

 

Recipe adapted from Good Food magazine, February 2011