Posts Tagged ‘Adelaide’
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.
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
Easy Peasy Perry Pork
Paracombe Premium Perry shares a simple easy peasy ‘Perry Pork’ recipe this Foodie Friday, which is, as the name suggests, easy to make for friends and family and uses a bottle of Paracombe Premium Perry too!
Total Time: 15 mins to prep & 45 mins to cook
- 2 – 4 Pork Loin Steaks
- 1 Bottle of Paracombe Premium Perry
- 2 Pears
- 100g Brown Sugar
- 1 White Onion
- 200ml Water
- 10ml Olive Oil
- Pre-heat the oven to 200c.
- Add the pork loin steaks to a deep oven dish, along with one peeled and cut pear and pour half of the bottle of the Paracombe Premium Perry in, so the steaks are covered. Sprinkle 25g of brown sugar on top. Cook for 30 minutes.
- In the mean time, chop the onion and one pear (skin off) and add to a warm frying pan containing the olive oil.
- Once the onion has started to sizzle, add 75g brown sugar and the water. Turn the heat down and allow to cook for 10 to 15 minutes.
- After 30 minutes in the oven, take the pork out and turn over. Add the caramalised onion & pear slices and put back in the oven for 15 minutes.
- Sit back and relax for 15 minutes with the rest of the Paracombe Premium Perry!
- Check pork is thoroughly cooked before serving with thick cut potato chips, or whatever takes your fancy.
Recipe courtesy of: Tesco Real Food
Poached Pears with Dark Chocolate Sauce
There’s only one thing to do on Foodie Friday on the Easter long weekend, cook pears with chocolate! This quick and easy recipe is in-season, delicious, and perfect for your Easter celebrations!
Total Time: 30 mins
- 4 Beurre bosc pears
- 1/2 cup caster sugar
- 2 cups water
- 1 cinnamon stick
Chocolate Sauce Ingredients
- 200g dark chocolate, finely chopped
- 1/2 cup cream
- 1 tbsp butter
- 3 tbsp Frangelico liqueur (optional)
- 1 tsp ground cinnamon
- In a small saucepan, bring the water, caster sugar and cinnamon to the boil.
- Peel the pears, leaving the stems intact.
- Place the pears in the sugar syrup, return to the boil and immediately remove from the heat and set aside to cool. The remaining heat will continue to cook the pear.
- In a small pan, heat the cream, cinnamon and butter and remove from the heat just before it boils.
- Whisk in the dark chocolate and Frangelico until the chocolate is entirely melted and you have chocolate sauce.
- Serve one pear per guest with the chocolate sauce drizzled over the top.
Recipe courtesy of: Kidspot Kitchen
Baked Pears with Ricotta, Walnuts & Cinnamon
Pears are in season and the nights are getting colder! This recipe is warm, delicious, quick to prepare and a great way to get the family to eat a piece of fruit – happy Foodie Friday!
- 4 large firm pears, halved
- 1 cup of of ricotta cheese
- 1/2 cup of walnuts, chopped
- 1 teaspoon of ground cinnamon (this is a lot so you can always reduce this quantity to taste)
- Serving options – honey, grated dark chocolate, Cadbury flake chocolate
- Preheat the oven to 180° and line a baking tray with baking paper.
- Scoop out the seeds of the pears, leaving a small hole that can be stuffed with the ricotta mixture.
- Combine the ricotta, walnuts and cinnamon.
- Spoon the ricotta mixture into the pear hollows.
- Place on the baking tray and bake for 30-40 minutes or until the pears are tender.
Recipe and photo courtesy of: A Dietitian’s Eats
Autumn Pear Salad
Foodie Friday is here, and with it, the recipe for this delicious Autumn pear salad! Pick up some fresh, juicy pears from us at the market this weekend and enjoy! See our web calendar for market dates.
Balsamic Vinaigrette Ingredients
- 1/3 cup extra virgin olive oil
- 2 1/2 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 tsp dijon mustard
- 1 1/2 Tbsp finely diced shallot
- Salt and freshly ground black pepper
- 1/2 cup chopped walnuts
- 1 Tbsp salted butter
- 1 Tbsp packed light-brown sugar
- 7 oz Spring Salad & Spinach blend
- 2 oz parmesan cheese, shaved
- 2 Red Anjou Pears, sliced thin (Bartlett pears work fine too)
- 1/3 cup dried sweetened cranberries
Instructions for the vinaigrette dressing:
- To a blender add olive oil, balsamic vinegar, honey, dijon mustard, diced shallot and season with salt and pepper to taste.
- Blend mixture until well emulsified, about 20 seconds.
- Store in refrigerator in an airtight container until ready to serve.
Instructions for the salad and candied walnuts:
- In a medium skillet melt butter along with brown sugar over medium heat.
- Once mixture has melted add walnuts and cook, stirring constantly until caramelized, about 2 minutes. Transfer to a plate in a single layer to cool.
- Layer lettuce and pears in a large bowl and toss with dressing, then top with parmesan, dried cranberries and candied pecans and serve.
- Note: top this salad with dressing just before serving, as it will wilt the lettuce after a while.
Recipe and photo courtesy of: Cooking Classy