Lamb Stew with Perry
Perry is often paired with pork or chicken, but it works a treat with lamb too.
Total Time: 2hrs, 30mins
- 2-3 tbsp sunflower, rapeseed or olive oil
- 2 large onions, peeled, quartered and sliced
- 2 carrots, peeled and thickly sliced
- 2 celery stalks, thickly sliced
- 1kg stewing lamb, such as neck, cut into large chunks
- Salt and pepper
- 300ml Paracombe Premium Perry ‘The Berg’
- 1 heaped tsp English mustard
- 3-4 sprigs fresh rosemary
- 3-4 sprigs fresh thyme
- 3 bay leaves
- Heat the oven to 130C/260F. Heat a tablespoon of oil in a large casserole dish over medium heat. Add the onion, carrot and celery, and start them cooking. Once they are sizzling nicely, turn down the heat and let them sweat, stirring often, for a good 10 minutes.
- With the now empty frying pan over a moderate heat, deglaze with the Perry, scraping up the brown bits stuck to the base. Add this to the casserole with the mustard and herbs, pour in enough water barely to cover the meat and veg, bring to a simmer and transfer to the oven. Cook until the meat is tender: about two hours, but start checking after an hour.
- Meanwhile, heat a tablespoon of oil in a large frying pan over medium-high heat. Add a third to half the lamb (depending on the size of your pan), season and cook, stirring from time to time, until well browned. Transfer to the veg pot and repeat with the remaining lamb, adding a little more oil if need be.
- Season again to taste, then serve with creamy mash and lightly cooked greens.
Recipe adapted from The Guardian
Photo by Colin Campbell for The Guardian
Winter Pear, Apple and Cranberry Sangria
Total Time: 10 mins prep + chill time
- 1 bottle (750mL) sparkling wine, or try with two bottles of sweet Paracombe Premium Perry
- 1 cup sparkling water
- 1/4 cup dark rum
- 3/4 cup apple juice
- 2 cinnamon sticks
- 1 Chamberlain Orchard Bartlett pear, cored, halved, and chopped
- 1/2 cup fresh cranberries
- 2 tablespoons sugar
- Chop fruit and combine with cranberries and cinnamon stick in bottom of pitcher.
- Combine liquid and cinnamon. Pour over fruit. Stir well.
- Chill for a few hours or overnight. Stir again.
Recipe adapted from Luci’s Morsels.
Photo by Luci’s Morsels.
Ginger-Mint Pear Smoothie
This Ginger-Mint Pear Smoothie is luscious, sweet-and-spicy with cooling mint and creamy avocado! It’s also a great detox if the winter months have seen you overindulging and have you feeling sluggish!
Total Time: 5 minutes
Serves: Makes 3 cups / 700ml
- 2 pears (Available from Paracombe Premium Perry at a market near you)
- 1 avocado, flesh scooped out
- 1½ cups / 35g firmly packed baby spinach
- 1 cup / 250 ml water
- 2 tsp. minced ginger
- 1 ½ Tbsp. freshly-squeezed lemon juice
- 10-20 mint leaves (to your taste)
- Place all ingredients in a blender and blend until smooth
Mulled Pear & Ginger
If you’re not a fan of mulled wine or fancy something different, this deeply spiced pear and rum drink will warm you up nicely this winter.
- 2 litres Chamberlain Orchards Pear juice (Available from Paracombe Premium Perry, if you fancy something different!)
- 2 thumb-sized Ginger pieces, sliced
- 2 ripe Josephine pears, sliced
- 2 cinnamon sticks, plus extra to serve
- 4 cardamom pods
- 3 tbsp Light brown sugar
- Juice of 4 limes, zest of 2
- 500ml Bacardi Oro, or rum of your choice
- Pour the pear juice into your biggest pan then add the ginger, pears, cinnamon, cardamom and sugar.
- Add the zest and juice of the limes, bring everything to the boil and simmer until all of the sugar has dissolved.
- Serve warm in glasses or mugs, with a good shot of spiced rum and a cinnamon stick.
Adapted from Jamie Oliver’s Drinks Tube.
This sweet (but not too sweet) drink should be made one at a time in a cocktail shaker. Energetic shaking and a proper drink-to-ice ratio is key! Enjoy responsibly this long weekend.
Total Time: 10 minutes
- 1/4 cup pear brandy
- 2 tablespoons unsweetened pear juice
- 1 tablespoon lemon juice
- 1 tablespoon simple syrup (see instructions below)
- 1 or 2 slices fresh pear, about 1/2 inch thick
- Ice to shake and serve
- To make simple syrup, cook 1/2 cup each sugar and water in a small pan over medium heat until sugar dissolves and mixture turns clear. Cool before using.
- Fill a cocktail shaker with ice. Pour brandy, pear juice, lemon juice, and simple syrup over ice.
- Cover and shake vigorously for 1 minute.
- Strain and pour into a chilled martini glass. Garnish with sliced pear. Serve immediately.
Adapted from My Recipes
Apple and Pear White Sangria
This apple and pear white sangria is the perfect beverage to sip on in Autumn!
Total Time: 4.5 hours, including chill time
- 1 bottle sweet fruity white wine – try Moscato
- 1/2 cup brandy
- Zest of 2 lemons
- 1/4 cup granulated sugar
- 1/4 cup fresh lemon juice (from two lemons)
- 1 Golden Delicious or Granny Smith apple, cored, halved, and thinly sliced
- 1 Chamberlain Orchard Bartlett pear, cored, halved, and thinly sliced
- 2 cups soda water
- For extra sweetness, add ½ to 1 bottle of sweet Paracombe Premium Perry, try as you go
- In a large pitcher, combine wine, brandy, lemon zest, and sugar. Stir until sugar dissolves.
- Add lemon juice, apple slices, pear slices and mix well.
- Place pitcher in refrigerator for 4 hours to chill and allow flavours to blend.
- Just before serving, top sangria off with Perry and soda water. You can also strain sangria after chilling to remove lemon zest, if desired.
Pear and Sparkling Perry Cocktail
An earthy, sweet pear-cider cocktail is tinged with whiskey — a perfect drink for a cold day.
2 cups Chamberlain Orchards pear juice, chilled
2 cups sparkling perry, chilled
2 cups Soda Water, chilled
4 ounces (1/2 cup) bourbon whiskey
1 Beurre Bosc pear, unpeeled, cored, and cut lengthwise into 8 wedges
- Stir together pear juice, perry, soda water and whiskey in a pitcher.
- Divide pear wedges among glasses, and pour in cocktail.
- Serve immediately.
Recipe and photo courtesy of: Martha Stewart
Pear Piña Colada
Sip on this pear cocktail on a sunny afternoon and you’ll be transported to a tropical paradise!
Prep time: 10 minutes
2 ripe Pears, such as Lemon Bergamot or Josephine, cut into big chunks
1 cup fresh pineapple chunks
¼ cup coconut cream (Coco Lopez brand is typically easy to find)
2 tablespoons fresh lime juice
¼ cup unsweetened shredded coconut
8 ice cubes
3 ounces aged white rum
- Place all of the ingredients into a blender and puree on high speed until smooth and creamy.
- Divide between two cocktail glasses and garnish with a pear ring and a slice of lime.
Recipe and photo courtesy of: USA Pears
Warm Pear & Roast Vegetable Salad
Today’s winter warming Foodie Friday recipe combines the sweetness of warm baked pears with root vegetables. Enjoy as a meal in itself with a little of your favourite cheese on top (blue cheese is delicious with this!) or, serve as a tasty side salad at dinner.
- 1 bunch beetroot
- 4 vine-ripened tomatoes
- 2 beurre bosc pears, sliced into wedges
- 1 sweet potato
- 1 large carrot
- 1 parsnip
- 1 bulb fennel
- 1 red onion
- 1 bunch English spinach, picked, washed, chopped
- 150g fetta or blue cheese
- Pinch sugar
- Pinch chilli flakes
- Salt and pepper
- 2 tablespoons olive oil
- Preheat oven to 200°C/180°C fan-forced.
- Trim and wash each beetroot and wrap in foil. Place in oven.
- Halve tomatoes horizontally and place in a small baking try. Sprinkle with sugar, chilli, salt and pepper. Drizzle with a couple of teaspoons of olive oil.
- Cut pears and remaining vegetables into wedges and combine in a large roasting dish. Toss with salt and pepper and remaining olive oil. Roast in same oven for 30 minutes.
- Add spinach on top of vegetables and cook another 5-10 minutes or until wilted.
- Peel beetroot and cut into wedges. Toss all vegetables together in a large serving bowl and scatter with cheese.
Recipe courtesy of: Ninemsn Food
Warm Pear Cider in Pear Cups
It’s freezing in the Adelaide Hills today, with snow forecast for some parts of the state! With that in mind, today’s Foodie Friday is warm and delicious, and of course simple to make. You can pick up the pear juice and pears from Paracombe Premium Perry at a market stall near you!
- 3 1/2 cups pear nectar or juice
- 1 to 2 cinnamon sticks (plus more for garnish)
- 3 whole cloves
- 4 whole anise stars
- 3/4 cup tequila gold or reposado
- 4 to 6 pears
- Combine pear nectar or juice, cinnamon sticks, cloves and anise stars in a medium saucepan. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes. Add tequila and stir to incorporate.
- Cut off the pear tops and with a sharp knife, carefully outline a rim on your pear cups.
- With a melon baller or spoon, hollow out the pears, making sure to leave about 1/4 inch at the bottom and around the edges, creating a cup.
- Pour warm nectar into pear cups and enjoy!
Recipe courtesy of: Rook No. 17