Archive for the ‘Foodie Friday’ Category
Pork Tenderloin with Pears and Perry
Preparation and Cooking Time: 40mins
- 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
- Position a rack in the center of the oven and heat the oven to 500°F (260°C).
- 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.
- 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.
- 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.
- Slice the pork and serve with the sauce and pears.
Recipe adapted from finecooking.com
Warm Apple Cider Cake with Pumpkin Seed Brittle
Preparation and Cooking Time: 1hr 45mins
- 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
- 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
- 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.
- 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.
- 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.
- Rewarm the remaining cider sauce. Cut the cake into wedges and serve warm with vanilla ice cream, Pumpkin Seed Brittle and the cider sauce.
- Serve with Pumpkin Seed Brittle
Recipe adapted from foodandwine.com
Thyme Roasted Pork with Pan-Fried Pears and Perry Gravy
Preparation Time: 25mins
Cooking Time: 120mins
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Partridge with Pears and Perry
Preparation and Cooking Time: 2hrs 30mins
- 6 small oven-ready Partridges (Can be substituted for Quails)
- 4 tablespoons sunflower oil
- 1 tablespoon plain flour
- Salt and freshly ground black pepper
- 3 tablespoons apple brandy
- 45g unsalted butter
- 225g shallots, finely sliced
- 1 clove garlic, finely chopped
- 1 lemon
- 200ml Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- 150ml crème fraiche
- 3 small ripe Beurre Bosc pears
- 3 tablespoons finely chopped parsley
- Spiced red cabbage and butter-soaked jacket potatoes.
- Heat the oven to 170°C/fan oven 150°C/mark 3. Wipe the partridges clean. Trim any claws and pull out any pin feathers. Set a large oven-proof casserole dish or saucepan over a medium heat. Add the oil. Season the flour and dust the partridge in it. Add a single layer of partridge to the hot oil and fry briskly for about 5 minutes, turning regularly until all sides are lightly coloured. Set aside in a large heat-proof bowl. Fry the remaining partridge and add to the bowl. Pour the apple brandy over the birds and set alight. Leave until the flames go out.
- Add 30g butter to the saucepan, followed by the sliced shallots and garlic. Gently fry over a low heat for about 8 minutes, or until soft and golden. Add 3 finely pared strips of lemon peel and the perry. Boil briskly until the perry has reduced by about two-thirds.
- Add the stock and boil for 5 minutes or until it has reduced by half. Stir in the crème fraiche, return to a boil and simmer until it has thickened. Season to taste. Add the partridges, breast-side down, with their juices, return to a simmer; cover with a lid or foil and place in the heated oven. Bake for 30 minutes, then turn the partridges breast-side up and bake covered for about 20-25 minutes or until tender.
- Shortly before the partridges are cooked, squeeze 2 tablespoons lemon juice into a bowl. Peel, quarter and core the pears. Slice each quarter into three and toss in the lemon juice. Melt the remaining butter in a small frying pan over a medium heat. Add the pear slices and fry briskly on both sides until golden.
- Add the pears to the sauce, season lightly and serve around the partridges. Scatter with chopped parsley before serving.
Recipe adapted from houseandgarden.co.uk
Roast Pork, Perry and Pears
Preparation and Cooking Time: 2hrs
- 2 tbsp rosemary leaves
- 1 tbsp sea salt
- 1 tsp black peppercorns
- 1.5kg rolled leg or loin of pork, scored
- 5 tbsp olive oil
- 2 onions
- 4 Beurre Bosc pears
- 250ml Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- Set the oven at 220C. Finely chop the rosemary leaves and crush them with the sea salt and peppercorns using a pestle and mortar. When you have a sand-like mixture, pour in three tablespoons of the olive oil to make a paste.
- Put the meat in a roasting tin and massage the rosemary paste into its skin and cut edges. Roast for 20 minutes, then reduce the temperature to 200C and continue to roast for 25 minutes per 500g.
- While the pork is roasting, peel the onions and chop them roughly. Let them cook with the remaining oil in a shallow pan over a moderate heat until soft and palest gold. Peel and quarter the pears (to keep them from browning add a little lemon juice). Add the onions and pears to the roasting tin after the pork has been cooking at the lower temperature for 25 minutes, basting the pears with any pan juices.
- When the pork is ready, remove it from the oven and let it rest in a warm place with the pears, lightly covered with foil (a tight covering will make the crackling soften). Put the roasting tin over a moderate heat, add the perry and boil the juices until reduced to about 200ml or so. They won’t thicken, but you just want to concentrate the flavour a little. Adjust the seasoning. Serve the pork in thin slices, together with chunks of its crackling, pears and the pan juices.
Recipe adapted from telegraph.co.uk
Perry Poached Pears
Preparation and Cooking Time: 4hrs 20mins
- 2 1/2 cups Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
- 3/4 cup sugar
- 1/2 cup orange juice
- 2 teaspoons orange zest
- 3 whole cloves
- 1 cinnamon stick
- 1 vanilla bean, split lengthwise
- 6 Beurre Bosc pears, peeled, halved and cored
- Combine the perry, sugar, orange juice, orange zest, cloves, cinnamon stick and vanilla bean in a saucepan over medium-high heat. Bring to a simmer and cook just until the sugar dissolves, 2 minutes. Transfer the mixture to the slow cooker. Add the pears and then cover with a lid and cook on low 2 hours, turning the pears halfway through.
- Remove the pears using a slotted spoon and transfer to serving plates or a shallow dish. Carefully strain the poaching liquid back into the saucepan and reduce the liquid by half until thickened and syrupy. Pour the reduced sauce over the pears and chill in the refrigerator an additional 2 hours or up to 2 days.
Recipe adapted from cookingchanneltv.com
Spiced Apple Cider and Sweet Potato Quinoa Bowl
(Gluten Free and Vegan)
Preparation and Cooking Time: 40mins
FOR THE QUINOA:
- 1 ¼ cups apple cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
- 1 cup white quinoa
- 1 teaspoon kosher salt
FOR THE SALAD:
- 2 sweet potatoes, peeled and cut into bite sized pieces
- 3 tablespoons olive oil
- kosher salt
- 2 cups baby kale
- 1 cup fresh apple or pear, diced or thinly sliced
- ¼ red onion, small diced
- ¼ cup dried cranberries
- ½ cup toasted walnuts
- ¼ cup minced fresh flat leaf parsley
FOR THE Apple Cider Dijon Vinaigrette:
- 1 clove garlic
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
- 3 tablespoons apple cider vinegar
- ¼ cup olive oil
- kosher salt
- Preheat the oven to 400 degrees.
- In a small pot, add the apple cider and the quinoa and kosher salt. Bring to a simmer over medium heat and add the lid. Reduce the heat to low and simmer for 20 minutes.
- Toss the sweet potatoes with 3 tablespoons of oil and kosher salt and roast on a bare sheet pan for 17 minutes until golden brown and tender.
- To make the dressing, combine the garlic, Dijon, apple cider, apple cider vinegar and olive oil and puree until smooth. Season to taste with kosher salt.
- When the quinoa is finished, fluff with a fork and let cool slightly. Toss the quinoa with the red onion, dried cranberries and parsley along with a few tablespoons of the dressing. Season to taste with kosher salt.
- On a bed of baby kale pile the quinoa and then arrange the roasted sweet potatoes, apples or pears and walnuts on top and drizzle with the dressing.
Recipe adapted from heatherchristo.com
Perry-braised chicken thighs with pearl barley, bacon, carrots and peas
Preparation and Cooking Time: 1hr
- 8 free-range chicken thighs
- ½ tbsp olive oil
- 125g free-range streaky bacon, rind removed if necessary, chopped
- 4 fat garlic cloves, finely chopped
- 200g pearl barley
- 300ml dry Perry, plus an extra splash, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- 300ml fresh chicken stock
- 250g small carrots
- 25g butter
- 250g small leeks, sliced
- 250g frozen peas
- 2 tbsp chopped fresh parsley
- Trim and discard the excess skin from underneath each chicken thigh, then season with salt and pepper. Heat the olive oil in a wide shallow frying pan or sauté pan with a lid, put the thighs in the pan skin-side down, then leave to brown for 5 minutes. Flip them over and brown lightly on the other side, then lift onto a plate and drain away any excess fat, leaving just a little in the pan.
- Fry the bacon until lightly golden. Add the garlic and stir briefly, then stir in the pearl barley, Perry and chicken stock and bring to the boil. Return the chicken thighs skin-side up, cover, lower the heat and simmer for 20 minutes. Add the carrots, cover and cook for 10 minutes more. Meanwhile, melt the butter in another pan. Add the leeks and cook for 2-3 minutes until starting to soften.
- Uncover the chicken, stir in the leeks and simmer, uncovered, for 5 minutes. Add the peas and simmer for another 5 minutes until the chicken, pearl barley and vegetables are tender and the liquid has reduced nicely. Add a splash of Perry, taste and add a little more if needed. Scatter over the parsley, squeeze over the lemon and serve.
Recipe adapted from deliciousmagazine.co.uk
Perry Baked Christmas Ham
Preparation and Cooking Time: 2hrs 20mins
- 1 whole leg or shoulder ham (about 5 kg), skin removed (Source good-quality ham from delis and smallgoods specialists.)
- 1.5L dry Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- 6 pieces blade mace (Substitute: whole nutmeg)
- 220g (1 cup) brown sugar
- 2 oranges, 1 juiced, 1 thickly sliced
- ½ tsp mustard powder
- warm potato salad, to serve
Soaking time overnight.
- Place ham in a large pan and add half of the perry and enough water to cover the ham (don’t worry if hock isn’t submerged). Cover with plastic wrap and refrigerate overnight.
- Remove ham and discard the liquid. (Alternatively, if you have the time and energy, reduce it down and use it, along with the pan juices, to baste the ham as it cooks).
- Preheat oven to 160°C. Pour remaining Perry into a saucepan, add blade mace, sugar and orange juice. Bring to the boil. Reduce heat and simmer for 10 minutes or until liquid reduces by one-third, then add mustard powder. Place ham in a roasting pan and pour over Perry mixture. Layer orange slices over the top.
- Cover ham with foil and bake, basting regularly with pan juices and removing foil halfway, for 2 hours or until ham has warmed through and liquid is starting to thicken.
- Transfer ham to a plate and cover to keep warm. Place roasting pan over medium heat and cook for 5 minutes or until the liquid is thickened. Strain, then spoon sauce over hot ham and serve as part of the Christmas spread with warm potato salad and a glass of something good.
Recipe adapted from sbs.com.au
Balsamic-Braised Lamb Shanks
Preparation and Cooking Time: 3.5 – 4hrs
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 teaspoon coriander, toasted and ground
- 1 teaspoon cumin, toasted and ground
- 1/8 teaspoon ground cinnamon
- 2 lamb shanks
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 large yellow onion, diced
- 3 carrots, peeled and cut into chunks
- 4 celery ribs, cut into chunks
- 2 sprigs rosemary, de-stemmed and finely chopped
- 2 sprigs thyme, de-stemmed and finely chopped
- Zest of 1/2 a large orange
- 1/2 cup good balsamic vinegar
- 1 cup Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- 4 cups chicken stock
- Whisk flour, salt, black pepper, coriander, cumin and cinnamon together. Roll the lamb shanks in the flour mixture until they are coated.
- Heat a frying pan over medium-high heat and sear the lamb shanks on all sides until a good crust forms, this will take 8 to 10 minutes total.
- Transfer lamb shanks to a plate and preheat your oven to 160° C.
- Scrape any crusty bits from the lamb-searing off the bottom of the frying pan (don’t discard, just scrape them up to loosen them and prevent them from burning).
- Place the frying pan over medium heat and add the garlic, onion, carrots, celery, rosemary, thyme and orange zest. Cook, stirring occasionally, until the onions are soft and translucent, 10 to 15 minutes.
- Stir in the vinegar and cook until it has evaporated slightly and thickened further, about 10 to 12 minutes.
- Place the lamb shanks into a casserole pot and pour the Perry and chicken stock over them. Season the broth with salt to taste, cover the pot and place it in the oven until the meat is very tender and falling off the bones, about 2 1/2 to 3 hours.
- Remove the shanks from the pot, covering them with foil to keep them warm and strain the liquid into a saucepan. Discard the solids.
- Cook the sauce over medium heat until it has reduced by half (it should yield about 1 1/2 cups). This should take 10 to 15 minutes.
- Season the sauce to taste and pour it over the lamb shanks.
Recipe from Food52.com