Foodie Friday

Foodie Friday! Chocolate and Pear Tart

Chocolate and Pear Tart

 

Preparation Time:   30minschocolate-and-pear-tart-21514_l
Cooking Time:   40mins
Serves:  4

 

Ingredients

 

Instructions

  1. Process 55g (1/4 cup) caster sugar, cocoa and pecans in a food processor until pecans are finely ground.  Add chocolate, 60g butter and egg, and process until mixture forms a paste.
  2. Preheat oven to 220C and line an oven tray with baking paper.  Place pastry on tray.  Using a 24cm cake pan as a guide, cut out a 24cm round from pastry.  Place a 21cm cake pan in the centre of the round, and, using it as a guide, score a 21cm round in pastry to create a border.  Freeze tart base until needed.
  3. Quarter pears, then core and cut lengthwise into 3mm-thick slices.  Place flour, remaining 1 tablespoon caster sugar and pears in a bowl.  Spoon over the vanilla, then, using your hands, toss to coat.
  4. Spread chocolate mixture over pastry within scored round.  Place similar-sized pieces of pear, tightly overlapping, over chocolate mixture (you will have some leftover pear).  Melt the remaining 20g butter and brush over the pears.  Bake tart for 15 minutes, then reduce oven to 190C and bake, covering loosely with foil if the pastry is over-browning, for a further 25 minutes or until pastry is dark golden and puffed.  Set tart aside for 10 minutes to cool.
  5. Dust tart heavily with icing sugar, then, using a kitchen blowtorch, caramelise pears.  Serve the tart warm or at room temperature with double cream.

 

Recipe sourced from Taste.com.au

By |2025-06-26T21:54:25+09:30May 12, 2016|Foodie Friday|Comments Off on Foodie Friday! Chocolate and Pear Tart
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Foodie Friday! Creamy Pumpkin Risotto

Creamy Pumpkin Risotto

 

Cooking Time:   1 hourresizer
Serves:  4

 

Ingredients

  • 1kg butternut pumpkin, peeled, cut into
  • 2cm pieces
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 teaspoon dried chilli flakes
  • 1.5 litres chicken or vegetable stock
  • 50g butter
  • 2 medium (300g) onions, chopped finely
  • 2 cloves garlic, chopped finely
  • 2 cups (400g) arborio rice
  • 1/2 cup (125ml) dry Perry (We recommend ‘Eight 4’ by Paracombe Premium Perry)
  • 1/4 cup fresh sage leaves
  • 1/4 cup (60g) mascarpone or sour cream
  • 1/2 cup (40g) grated parmesan cheese
  • 2 tablespoons pine nuts, toasted

 

Instructions

  1. Preheat the oven to 200°C (180°C fan-forced). 
  2. Combine the pumpkin and 2 tablespoons of the oil in a large baking paper-lined oven tray.  Season with salt; roast for about 25 minutes or until tender and browned lightly.  Sprinkle with chilli.  Reserve 1/4 of the pumpkin; cover to keep warm.
  3. Meanwhile, bring stock to a gentle simmer in a medium saucepan. 
  4. Melt butter in a large heavy-based pan; add onion, cook, stirring, until soft but not coloured.  Add garlic and rice, stir to coat well with onion mixture; cook, stirring for 1 minute.  Add Perry, simmer, uncovered, until liquid has evaporated.
  5. Add 1/2 cup of hot stock to rice mixture; cook, stirring over a medium heat, until the liquid is absorbed.  Continue adding stock, 1/2 cup at a time, stirring between each addition, until half the stock has been added.  Stir in the pumpkin, then continue adding stock, 1/2 cup at a time, stirring between each addition, until all the liquid has been absorbed (this step should take about 20 minutes). 
  6. Heat remaining oil in a small frying pan over a high heat; add sage leaves, fry for about 20 seconds or until crisp.  Remove with a slotted spoon and drain on absorbent paper. 
  7. Remove risotto from heat; stir in the mascarpone or sour cream and parmesan.  Season.  Serve topped with reserved pumpkin, pine nuts and crisp sage leaves. 

    Suitable to freeze. Not suitable to microwave.

 

Recipe adapted from Ninemsn Food

By |2025-06-26T21:54:25+09:30May 5, 2016|Foodie Friday|Comments Off on Foodie Friday! Creamy Pumpkin Risotto
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Foodie Friday! Upside-Down Pear Pudding

Upside-Down Pear Pudding

 

Preparation Time:   25 minsupsidedownpearpudding_18
Cooking Time:   1 hour
Serves:  6

 

Ingredients

  • 2 tablespoons golden syrup
  • 3 ripe pears
  • 1 cup blackberries or raspberries
  • 1⁄2 cup reduced-salt butter
  • 1⁄2 cup firmly packed dark brown sugar
  • 2 eggs, beaten
  • 1 1⁄3 cups self-raising flour
  • finely grated rind of 1 small orange
  • 2 tablespoons low-fat milk, or as needed
  • Greek-style yogurt to serve (optional)

 

Instructions

  1. Preheat the oven to 350°F (180°C).  Grease a deep 20 cm (8 in.) round cake pan and line the bottom with baking paper.
  2. Heat the golden syrup gently in a small saucepan until it is runny, then pour it over the bottom of the pan. Peel, halve and core the pears.  Arrange them, cut side down and in one layer, around the bottom of the pan. Scatter over the blackberries or raspberries.
  3. Place the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy.  Gradually add the eggs and beat well.  Fold in the flour, orange rind and 2 tablespoons milk with a large metal spoon to give a soft, dropping consistency.  Add a little more milk if needed.  Spoon the sponge mixture evenly over the fruit in the pan and level the surface.
  4. Bake for 50–60 minutes or until risen and golden-brown.  If the pudding seems to be browning too much toward the end of the cooking time, cover loosely with aluminum foil.
  5. Leave to cool in the pan for about 10 minutes, then place an inverted serving plate on top.  Turn the pan and plate over, holding them firmly together, so the pear pudding falls out onto the plate.  Serve warm, cut into wedges, with yogurt, if desired.

Recipe adapted from Best Health Mag

By |2025-06-26T21:54:25+09:30March 17, 2016|Foodie Friday|Comments Off on Foodie Friday! Upside-Down Pear Pudding
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Foodie Friday! Pear and Cinnamon Muffins

Pear and Cinnamon Muffins

 

Time:  30minsIMG_7091[1]
Serves:  12

 

Ingredients

  • 150g Self-Raising Flour (Gluten Free)
  • 75g Almond Meal
  • 1 teaspoons baking powder (Gluten Free)
  • 90g Unsalted Butter
  • 3 Eggs
  • 4 small Pears (Duchess/Williams)
  • 2 tsp Ground Cinnamon

Instructions

  1. Set your oven to 190°C (375°F) and line a muffin tray with paper cases or butter.
  2. Peel and dice the pears into approx. 1cm cubes and add to a saucepan with the cinnamon.  Cover with water and bring to the boil.  Simmer until the water has minimised to about 4 tablespoons (pears should be just soft).
  3. Place the butter into a bowl and add the pears.  Stirring until the butter has melted and pears coated.
  4. Beat the eggs in a separate bowl before adding to the mixture.
  5. Add the flour and almond meal, using a spatula, fold the the mixture together.
  6. Spoon the mixture into the cases and bake for 10-15 minutes.
By |2025-06-26T21:54:25+09:30March 4, 2016|Foodie Friday|Comments Off on Foodie Friday! Pear and Cinnamon Muffins
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Foodie Friday! Pear & Perry Pancakes with Caramel Pear Syrup

Pear & Perry Pancakes with Caramel Pear Syrup

 

IngredientsApple-Cider-Pancakes-with-Caramel-Apple-Syrup-recipe-Taste-and-Tell-03-opt

Pancakes

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 310ml Greek Blended Vanilla Yogurt
  • 1 cup Perry (we recommend ‘Perfect 5’ by Paracombe Premium Perry)
  • 2 eggs, separated

 

Caramel Pear Syrup

  • ¼ cup butter
  • ¼ – ½ cup Perry
  • 1 cup brown sugar

 

 

Instructions

To make the pancakes:

  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.  In another bowl, combine the yogurt, Perry and egg yolks.  Combine the wet ingredients with the dry ingredients and mix just until combined.
  2. In another bowl, beat the egg whites until stiff peaks form.  Add ¼ of the egg whites into the pancake batter and stir in to lighten up the mixture.  Add in the remaining whites and fold in, just until combined.
  3. Heat a frying pan over medium heat.  Spray with nonstick cooking spray or melt a small amount of butter on the frying pan.  Pour batter by ¼-cupfuls onto the hot frying pan.  Cook until browned, then flip and cook on the second side.

To make the syrup:

  1. In a small saucepan, melt the butter.  Add in the Perry, then stir in the brown sugar.  Cook, whisking until it comes to a boil.  Boil for one minute, whisking constantly.  Serve warm.

Notes
*Using less Perry will result in a thicker syrup, but using more cider will result in a smoother syrup.

Recipe adapted from Taste and Tell

By |2025-06-26T21:54:25+09:30February 18, 2016|Foodie Friday|Comments Off on Foodie Friday! Pear & Perry Pancakes with Caramel Pear Syrup
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Foodie Friday! Perry Jelly Candy

Perry Jelly Candy

 

Ingredientsapplecidercandy

  • 50g powdered fruit pectin
  • 1 cup sugar
  • 1 cup light corn syrup
  • 3/4 cup perry – we recommend ‘The Berg’ by Paracombe Premium Perry
  • 1/4 teaspoon baking soda
  • extra sugar for dredging

 

Instructions

Warning: this is a two day project.

  1. Oil a flat sided loaf pan.
  2. Whisk together pectin, perry and baking soda in small pan.  Cook on high heat.  At the same time, bring the sugar and corn syrup to a rolling boil, stirring occasionally.  When it reaches boiling, add the pectin/perry mixture.  Cook for about 1 additional minute stirring constantly.
  3. Pour into the prepared pan and allow to cool, loosely covered with plastic wrap, overnight.
  4. The next day invert the pan on to a plate full of sugar.  If you have trouble unmolding the candy, use a knife to loosen it from the perimeter of the pan and carefully slide your fingers underneath the candy to gently peel the candy out of the pan.
  5. Press both sides of the candy into the sugar.
  6. Use a pizza cutter to cut the candy into 1/4 inch slices, then cut each slice into cubes.  Roll each cube in sugar.

Recipe adapted from Coconut and Lime

By |2025-06-26T21:54:25+09:30February 4, 2016|Foodie Friday|Comments Off on Foodie Friday! Perry Jelly Candy
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Foodie Friday! Pear-Cardamom Cakes with Perry Icing

54ea64ebe3ec2_-_apple-desserts-cardamom-cakes-0610-n2itbz-lgPear-Cardamom Cakes with Perry Icing

 

Total Time:   1hr
Serves:   24

 

Ingredients

  • 2¼ cups flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. ground cardamom
  • 2 eggs
  • 1½ caster sugar
  • 1½ tsp. vanilla extract
  • 1 cup Pear Sauce
  • ½ cup butter
  • 2 tbsp. butter, melted
  • ½ cup sour cream
  • 1½ tsp. lemon zest
  • 1½ cup peeled and chopped Beurre Bosc Pears
  • 1¼ cup icing sugar
  • 3 tbsp. Perry – we recommend ‘The Berg’ by Paracombe Premium Perry

 

Instructions

  1. Heat oven to 400 degrees F.  Butter and flour two 12-cup cupcake tins and set aside.
  2. Sift the flour, baking soda, salt, and cardamom together and set aside.
  3. Beat the eggs and sugar together, using a mixer set on medium-high speed, until the mixture forms a thick ribbon when the beaters are lifted from the bowl.  Reduce speed to low and mix in the vanilla and pear sauce.  Add 1/2 cup of the melted butter, sour cream, and zest and beat until combined.  Gradually add the flour mixture and mix until smooth.
  4. Fold in the pears and divide the batter among the prepared molds (about 1/4 cup per mold).  Bake until a skewer inserted in the center of the cake tests clean — 20 to 25 minutes.
  5. Cool for 5 minutes in the pan on a wire rack.  Unmold the cakes and cool completely on the rack.
  6. Stir the remaining melted butter, icing sugar and Perry together in a medium bowl until smooth and drizzle over the cooled cakes and let the icing set before serving.

 

Recipe adapted from Countryliving.com

By |2025-06-26T21:54:25+09:30January 7, 2016|Foodie Friday|Comments Off on Foodie Friday! Pear-Cardamom Cakes with Perry Icing
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Foodie Friday! Perry Glazed Turkey Breast

Perry Glazed Turkey Breast

 

Total Time:  2hrs 55mins (20mins Prep, 2hrs 35mins Cook)

Apple Cider Glazed Turkey Breast | TheNoshery.com #jcpCares #BH #ad

Apple Cider Glazed Turkey Breast | TheNoshery.com #jcpCares #BH #ad

Serves:  6 – 8

 

Ingredients

2 – 2.5kg turkey breast
½ cup sage leaves, minced
1/4 cup butter
4 teaspoons salt
1 teaspoon pepper
1 medium onion
6 cloves garlic
2 cups Paracombe Premium Perry ‘The Berg’
1 tablespoon honey

Gravy
2 tablespoons flour
1 tablespoon apple cider vinegar
2 tablespoons milk
¼ cup Paracombe Premium Perry ‘The Berg’ or chicken stock

 

Instructions

  1. Preheat the oven to 325 degrees F.  Place the turkey breast, breast side up, on a rack in a roasting pan.
  2. In a food processor, combine the butter, sage, salt, pepper, onion, and garlic.  Process to make a paste.  Gently loosen the skin from the meat with your fingers and smear half of the paste directly on the meat.  Spread the remaining paste evenly on the skin.  Cover and let sit overnight to marinade.
  3. In a sauce pan combine 1½ cups Perry with honey.  Bring to a boil and let reduce to ½ cup.  When it cools it will become a syrup.
  4. Pour ½ cup Perry into the bottom of the roasting pan.  Brush the turkey breast with spiced apple cider glaze.  Roast the turkey for 1¾ to 2 hours, turning half-way and basting again with glaze, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast.  If the skin is over-browning, tent with aluminum foil.  When the turkey is done, transfer to a platter and cover with foil and allow it to rest at room temperature for 15 – 20 minutes.
  5. While the turkey is resting strain the drippings into a sauce pan over medium heat.  Add flour and whisk together.  It will come together like a blob and the excess grease with remain separate.  Carefully pour out the excess grease.  Return to the burner and whisk in vinegar and milk, add Perry or chicken stock until you reach desired consistency.
  6. Slice turkey breast and serve with gravy.

 

Recipe adapted from theonshery

By |2025-06-26T21:54:25+09:30December 4, 2015|Foodie Friday|Comments Off on Foodie Friday! Perry Glazed Turkey Breast
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Foodie Friday! Pork Loin Roast with Pears, Perry and Eau de Vie

125-02_Pork_Loin_with_Calvados_250Pork Loin Roast with Pears, Perry and Eau de Vie

 

Total Time:   1hr 30mins
Serves:   8 – 10

 

Ingredients

  • 2kg pork loin roast, trimmed
  • 1 tbsp. flour
  • Salt and freshly ground black pepper
  • 2 tsp. finely chopped rosemary
  • 4 tbsp. butter
  • 3 medium onions, chopped
  • 2 cloves garlic, chopped
  • 4 stalks rosemary (optional)
  • 5 Beurre Bosc Pears, cored and quartered
  • 1⁄2 cup Paracombe Premium Perry ‘The Berg’
  • 1⁄4 cup Paracombe Premium Perry Eau de vie de Poire Williams

 

Instructions

  1. Preheat oven to 325°.  Tie pork loin every 2″ with kitchen twine so that it holds a “round” shape.  In a small bowl, mix together flour, salt and pepper to taste and chopped rosemary.  Rub the flour mixture all over the pork loin, coating evenly and well.
  2. Heat 2 tbsp. butter in a large heavy skillet and sear meat over high heat, turning often, until browned on all sides. Transfer with pan juices to a large baking pan.  Scatter onions and garlic around the roast.  Cut up remaining butter and distribute evenly atop onions.  Add rosemary stalks (if used) to pan.  Cover with foil and place in oven.
  3. Cook for 45 minutes, then add pears and Perry to pan.  Baste everything with the pan juices.  Re-cover and cook for 30 minutes more.  Raise oven temperature to 400°, remove foil, baste, and cook for another 15 minutes.
  4. Place roast on a cutting board, remove string and allow to rest for 10 minutes before slicing.  Meanwhile, transfer onions and pears to a platter.  On top of the stove, reduce pan juices by half.  Warm Eau de vie, add to the pan juices and flame. (Keep a pan lid nearby, in case it flares up)  Simmer sauce while you slice the pork loin.  Arrange meat over pears and onions and serve with the sauce.

 

Recipe adapted from SAVEUR

By |2025-06-26T21:54:25+09:30November 19, 2015|Foodie Friday|Comments Off on Foodie Friday! Pork Loin Roast with Pears, Perry and Eau de Vie
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Foodie Friday! Pumpkin and Perry Oatmeal Cream Pies

Pumpkin and Perry Oatmeal Cream Pies

 

Total Time:  34mins (20mins Prep, 14mins Cook)Pumpkin-Apple-Cider-Oatmeal-Cream-Pies
Makes:  10

 

Ingredients

For the cookies:

  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • ¼ cup maple syrup
  • ¾ cup dark brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • ¾ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup cinnamon chips

For the crème:

  • ½ cup butter, softened
  • 235mls reduced fat cream cheese, softened
  • 3 tablespoons Paracombe Premium Perry ‘The Berg’ syrup (recipe below)
  • 2 teaspoons pumpkin spice
  • ¼ cup flour
  • 3 cups icing sugar

For the Perry syrup:

  • ⅓ cup Paracombe Premium Perry ‘The Berg’

 

Instructions

  1. Preheat the oven to 350 degrees F and line cookie sheets with grease proof paper.
  2. In a large bowl, beat the butter and sugars together until creamy.  Beat in the egg and then add the vanilla extract, maple syrup and pumpkin puree.  Mix well.
  3. In another bowl, whisk together the flour, oats, baking soda, pumpkin pie spice and salt.
  4. Slowly mix the dry ingredients into the wet ingredients, stirring with a wooden spoon until just combined.  Fold in the cinnamon chips.
  5. Drop 2-tablespoon-sized heaps onto the grease proof lined cookie sheets with plenty of space to spread and bake for 12-14 minutes, or until the edges are golden but the cookie is still very, very soft.  Let the cookies cool on the baking sheets until firm enough to move to a cooling rack.  Repeat with as many batches as necessary.
  6. As the cookies cook, make the crème.
  7. The creme requires Perry syrup, which is made by simply heating ⅓ cup of Perry in a small saucepan over medium-high heat until it comes to a boil and then reducing it to a simmer for about 20 minutes, or until the Perry has reduced by half and coats the back of a spoon.  It will thicken more after it is removed from heat, so don’t overdo it or you will wind up with candy rather than syrup.  The Perry syrup will stay good in a sealed container in the refrigerator for 1 week.
  8. In a large bowl, cream together the butter and cream cheese until fluffy.
  9. Beat in the Perry syrup and 2 teaspoons of pumpkin spice.
  10. Mix in a cup of the icing sugar.  When well-combined, mix in half of the flour.  Then, mix in another cup of the icing sugar.  Mix in the remaining flour.  Mix in the remaining icing sugar.  (Mixing in a bit at a time this way prevents chunks or unevenness.)
  11. Scoop the creme into a plastic freezer bag and cut off one of the bottom tips of the bag. Seal the top of the bag and squeeze the bag to pipe the crème.
  12. Pipe a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top. Repeat until all of the cookies have been sandwiched.
  13. Serve immediately or refrigerate.  The cookies will stay fresh for up to a week in an airtight container in the refrigerator.

 

Recipe adapted from Host the toast

By |2025-06-26T21:54:25+09:30October 16, 2015|Foodie Friday|Comments Off on Foodie Friday! Pumpkin and Perry Oatmeal Cream Pies
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