Archive for the ‘Foodie Friday’ Category

Perry-poached salmon, pear and brown rice salad

 

Preparation and Cooking Time:  35mins
Serves:  6

 

Ingredients

  • 1 1/2 cups brown medium-grain rice
  • 500ml Perry, we recommend the ‘Mysterious One‘ by Paracombe Premium Perry
  • 1 teaspoon whole black peppercorns
  • 2 dried bay leaves
  • 4cm piece fresh ginger, peeled, thickly sliced
  • 3 sprigs fresh thyme
  • 4 x 200g boneless salmon fillets, skin on
  • 1 small Granny Smith apple, halved, cored, thinly sliced
  • 1 medium Beurre Bosc Pear, halved, cored, thinly sliced
  • 2 baby fennel, trimmed, very thinly sliced (fronds reserved)
  • 2 tablespoons finely chopped fresh chives
  • 80g baby rocket

 

Instructions

  1. Cook rice following packet directions.  Refresh under cold water.  Drain well.  Cool.
  2. Meanwhile, place Perry, 2 cups water, peppercorns, bay leaves, ginger and thyme in a large, deep frying pan over high heat.  Bring to the boil.  Reduce heat to low.  Add salmon.  Cover.  Simmer gently for 8 to 10 minutes, for medium, or until cooked to your liking.  Remove from heat.  Using a spatula, carefully lift salmon from liquid and transfer to a plate.  Discard poaching liquid.
  3. Make Dressing: Whisk vinegar, oil, dill, mustard and sugar together in a jug.
  4. Place apple, rice, fennel, pear and chives in a large bowl.  Drizzle with 1/2 the dressing.  Season well.  Toss to combine.  Arrange rice mixture and rocket on a serving plate.  Flake salmon, discarding skin, and place on top of rice.  Drizzle with remaining dressing.  Sprinkle with reserved fennel fronds.  Serve.

 

Recipe adapted from taste.com.au

Roasted Pears with Chocolate Sauce and Coffee Ice Cream

 

Preparation and Cooking Time:  40mins
Serves:  4

 

Ingredients

ROASTED PEARS
1/2 vanilla bean
3 tbsp. unsalted butter
2 large firm-ripe pears (1 pound)

CHOCOLATE SAUCE
115g bittersweet chocolate
1 tbsp. unsalted butter
1/4 cup brewed coffee
2 tbsp. milk
1 tbsp. light corn syrup

Instructions

  1. Preheat oven to 205 degrees C.  With tip of knife, scrape seeds from vanilla bean.  Set seeds aside (reserve bean for another use).
  2. In a large ovenproof skillet, melt butter over medium-high heat until golden brown and fragrant.  Stir in vanilla seeds. Add pears, cut-side down, and cook 3 to 5 minutes, or until lightly browned on bottom.  Transfer skillet to oven.  Bake 10 to 15 minutes, or until pears are just tender.  Cool pears in pan to room temperature.
  3. Meanwhile, in a medium microwavable bowl, combine chocolate and butter.  Microwave on medium (50 percent power) 1 1⁄2 minutes; whisk until smooth. In a saucepan, bring coffee, milk, and corn syrup just to a boil.  Whisk coffee mixture into chocolate mixture until smooth.
  4. Serve Roasted Pears with Chocolate Sauce and ice cream.

 

Recipe adapted from delish.com

Perry Roasted Pears and Cider Poached Apples

 

Preparation and Cooking Time:  1 hr
Serves:  4

 

Ingredients

  • 4 semi-ripe Williams pears
  • Confectioners’ sugar, for dusting
  • 2 tablespoons unsalted butter
  • 3/4 cup Perry, we recommend ‘The Berg‘ by Paracombe Premium Perry
  • 1/2 cup Eau De Vie de Poire Williams by Paracombe Premium Perry
  • 1/2 cup Cider, we recommend ‘Appleanche‘ by Paracombe Premium Perry
  • 1 large Fuji apple, cored and sliced 1/8 inch thick
  • Cinnamon, for dusting
  • Sweetened whipped cream, for serving

 

Instructions

  1. Preheat the oven to 400°. Quarter and core the pears; dust generously with confectioners’ sugar.  In a large, ovenproof nonstick skillet, melt the butter.  Add the pears, cut sides down, and cook over high heat until richly browned, 10 minutes.
  2. Turn the pears skin sides down.  Pour in the Perry.  Roast the pears in the oven until the pears are tender and the Perry has reduced to a syrup, about 18 minutes. Transfer the pears to a platter.
  3. Meanwhile, add the Eau De Vie de Poire Williams to the skillet and boil for about 3 minutes, scraping up any browned bits from the bottom.  Add the cider and bring to a boil.  Add the apple slices, cover and simmer over low heat, turning once, until the apple slices are translucent, about 5 minutes.  Uncover and simmer until the cider has reduced to a syrup. Spoon the apples into shallow bowls and top them with the pear wedges.  Dust with cinnamon and serve with whipped cream.

 

Recipe adapted from foodandwine.com

Sweet Potato Gnocchi with Apple Cider Sauce

 

Preparation and Cooking Time:  1hr
Serves:  6

 

Ingredients

  • 1.4kg sweet potatoes, scrubbed
  • Salt
  • 2 cups Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 2 large egg yolks, beaten
  • Freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, finely chopped
  • 4 sage leaves, coarsely chopped

 

Instructions

  1. In a saucepan, cover the sweet potatoes with water, add salt and bring to a boil.  Cover and simmer until tender, about 30 minutes; let cool slightly.
  2. Meanwhile, in a small saucepan, simmer the apple cider over moderately high heat until reduced to 1/2 cup, about 20 minutes.
  3. Peel the sweet potatoes and puree them in a food processor.  Transfer 3 1/3 cups of the puree to a large bowl.  Lightly beat in the flour and egg yolks and season with salt and pepper.  Spoon the dough into a pastry bag fitted with a 1/2-inch round tip.  Working in 3 batches over a large saucepan of simmering water, pipe out the dough, cutting it into 3/4-inch lengths.  Cook the gnocchi for 45 seconds.  Using a slotted spoon, transfer the gnocchi to a baking sheet.
  4. In each of 2 large skillets, melt 1 tablespoon of the butter.  Add half the gnocchi to each and cook over moderate heat until golden, about 2 minutes.  Add the garlic and sage and cook for 1 minute.  Stir in the reduced cider and serve.

 

Recipe adapted from foodandwine.com

Vanilla and Pear Panna Cottas with Spiced Ginger Cookies

 

Preparation and Cooking Time:  4hrs
Serves:  12

 

Ingredients

  • 3 cups whole milk
  • 3 cups heavy cream
  • 3/4 cup plus 3 tablespoons sugar
  • 2 plump vanilla beans, split and seeds scraped
  • 3 cinnamon sticks, cracked
  • 4 teaspoons powdered unflavored gelatin (from 2 envelopes)
  • 3 cups Pear Juice, we recommend ‘100% Pear Juice’ by Paracombe Premium Perry
  • Spiced Ginger Cookies, for serving

 

Instructions

  1. In a large saucepan, combine the milk with the cream, 3/4 cup of the sugar, the vanilla beans and seeds and cinnamon sticks and bring to a simmer.  Remove from the heat, cover and let stand for 30 minutes.  Strain the mixture through a fine sieve and return it to the saucepan.
  2. In a small bowl, sprinkle 3 teaspoons of the gelatin over 1/4 cup of cold water and let stand until softened, about 2 minutes.  Scrape the gelatin into the saucepan and whisk until dissolved.  Transfer the mixture to a pitcher and pour about 1/2 cup into each of 12 small glasses.  Refrigerate until chilled, at least 4 hours.
  3. In a clean saucepan, boil the pear juice with the remaining 3 tablespoons of sugar until reduced to 1 1/2 cups, about 15 minutes.  Sprinkle the remaining 1 teaspoon of gelatin over 1 tablespoon of water and let stand until softened, about 2 minutes.  Whisk the gelatin into the pear juice mixture until dissolved.  Transfer the mixture to a pitcher and let cool completely (but don’t let the gelatin set), about 30 minutes.  Gently pour 2 tablespoons of the pear juice into each panna cotta over an inverted spoon and refrigerate until set, at least 2 hours.  Serve with the Spiced Ginger Cookies.

 

Recipe adapted from foodandwine.com

Citrus Marinated Turkey

 

Preparation and Cooking Time:  6hrs 30mins
Serves:  12

 

Ingredients

Brined Turkey

  • 3.8L water
  • 2 cups apple cider, we recommend ‘Appleanche‘ by Paracombe Premium Perry
  • 2 cups kosher salt
  • 2 cups sugar
  • 7kg fresh turkey (giblets and neck reserved)

Marinade

  • 10 roasted garlic cloves (see Note)
  • 10 raw garlic cloves
  • 1 3/4 cups plus 3 tablespoons vegetable oil
  • 3/4 cup fresh orange juice
  • 1/4 cup cider vinegar
  • 1/4 cup kosher salt
  • 3 tablespoons fresh lime juice
  • 3 tablespoons dried oregano
  • 3 chipotles in adobo
  • 2 tablespoons annatto paste
  • 1 tablespoon ground cumin
  • 1 teaspoon ground allspice

Turkey

  • 9 cups chicken or turkey stock or low-sodium chicken broth
  • 3 tablespoons canola oil
  • Reserved turkey giblets and neck (liver discarded)
  • 3 shallots, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 1 onion, coarsely chopped
  • 10 roasted garlic cloves (see Note)
  • 8 black peppercorns
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground pepper

 

Instructions

  1. In a very large bowl, stir the water, apple cider, kosher salt and sugar until the salt and sugar are dissolved. Line a stock pot with a large, sturdy doubled plastic bag. Put the turkey in the bag, neck first. Pour in the brine and seal the bag, pressing out as much air as possible. Brine the turkey in the refrigerator for 24 hours.
  2. Remove the turkey from the brine and discard the brine. Pat the turkey dry and transfer to a large rimmed baking sheet. In a blender, combine the roasted garlic with the 10 raw garlic cloves, the vegetable oil, orange juice, cider vinegar, kosher salt, lime juice, oregano, chipotles, annatto paste, cumin and allspice. Puree until smooth. Slather the turkey inside and out with the marinade, cover and refrigerate for 24 hours.
  3. Preheat the oven to 325°. Lift the turkey out of the marinade and set on a rack in a roasting pan. Brush the breast with some of the marinade. Pour 1 1/2 cups of the stock into the bottom of the pan and cover the turkey very loosely with foil. Roast the turkey for 2 hours. Remove the foil and add another 1 1/2 cups of the stock to the pan. Continue roasting for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 175°.
  4. In a large saucepan, heat the canola oil. Add the giblets and neck and cook over moderate heat until browned. Transfer to a plate. Add the shallots, carrots, celery and onion to the pan and cook, stirring occasionally, until softened, about 5 minutes. Return the turkey parts to the saucepan. Stir in the roasted garlic and peppercorns, add the remaining 6 cups of stock and bring to a boil. Simmer over low heat until the stock is reduced to 4 cups, about 1 1/2 hours. Strain the enriched stock into a heatproof bowl and discard the solids.
  5. Transfer the turkey to a cutting board and remove the rack from the pan. Pour the pan juices into a bowl and skim off the fat, reserving 2 tablespoons. Transfer the reserved fat to a saucepan. Add the butter and flour and cook over high heat, whisking constantly, until golden brown, 2 minutes. Add the enriched stock and bring to a boil. Simmer over moderate heat until the gravy is reduced to 3 cups, about 10 minutes.
  6. Place the roasting pan over one burner on high heat. Add the strained, defatted pan drippings (there should be 1 cup) and scrape up any bits stuck to the bottom of the pan. Strain the pan drippings into the gravy and season with salt and pepper; keep warm.
  7. Carve the turkey and transfer the slices to a platter. Serve with the gravy.

Note:   To roast garlic, place 20 unpeeled cloves in a small baking dish and drizzle with 2 tablespoons of canola oil.  Cover and roast at 375° for 40 minutes, until tender and caramelized.  Let cool, then squeeze the garlic from the skins

 

Recipe adapted from foodandwine.com

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

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

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

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