Posts Tagged ‘Bubbles’

Perry, Mustard & Herb Chicken

 

Total Time: 40mins (Prep: 5mins, Cook: 35mins)chicken_5
Serves: 4-5

 

Ingredients
1 tbsp olive oil
750g skinless and boneless chicken thighs, cut into large chunks
2 onions, thickly sliced
2 garlic cloves, thinly sliced
400ml ‘Perfect 5’ Paracombe Premium Perry
175g half-fat crème fraîche
2 tbsp wholegrain mustard
small pack parsley, chopped
few thyme sprigs, leaves picked, about ½ tbsp.
cooked rice and Tenderstem broccoli, to serve

 

Instructions

  1. Heat the oil in a large lidded non-stick pan (we used a wide, high-sided frying pan) and cook the chicken for 3-4 mins on each side until browned.  Remove with a slotted spoon, then add the onions to the pan.  Cook for 3 mins, then stir in the garlic and cook for 1 min more.  Pour in the Perry and bring to the boil.  Return the chicken to the pan, cover with a lid and simmer for 10 mins.
  2. After 10 mins, remove the lid and stir in the crème fraîche, mustard and herbs.  Bubble for another 5 mins, then season. Serve with rice and Tenderstem broccoli.

 

Recipe adapted from Good Food magazine, February 2014

Winter Pear, Apple and Cranberry Sangria

 

Total Time: 10 mins prep + chill time

Serves: 4-6

Winter Pear Apple + Cranberry Sangria - Luci's Morsels-7 

Ingredients

  • 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

 

Instructions

  1. Chop fruit and combine with cranberries and cinnamon stick in bottom of pitcher.
  2. Combine liquid and cinnamon. Pour over fruit. Stir well.
  3. Chill for a few hours or overnight. Stir again.
  4. Cheers!

 

Recipe adapted from Luci’s Morsels.

Photo by Luci’s Morsels.

 

 

 

 

Ginger Pear Bellini

 

Now that Santa’s left town it’s time to party, and if there’s one day to do a beverage right it’s New Year’s Eve! It’s not too late to stock up on Perry from our online shop, or for something a little different, try this Ginger Pear Bellini.

 

Pear Ginger Bellini in tall glass

Serves: 4

 

Ingredients

  • 1 ripe pear
  • ½ cup water
  • ½ cup sugar
  • 4-inch piece of fresh ginger, quartered
  • Champagne

 

Instructions

  1. Puree pear in a food processor and set aside.
  2. Combine the water, sugar and ginger in a small saucepan. Bring to boil and stir until sugar is dissolved. Cover, turn the heat off and let it sit for 30 minutes.
  3. Remove ginger pieces, pour the syrup into the pear puree, stir, cover and refrigerate until cold.
  4. Once cold, spoon about two tablespoons of the puree mixture into a champagne flute, top with champagne and enjoy!
  5. Cheers & Happy New Year!

 

Recipe and photo courtesy of: Hello Natural

 

 

Pear Fizz Cocktail

 

In the spirit of the Holiday Season, this week we’re not waiting for Friday to shake things up! Instead, we’re bringing you this fun and fruity Pear Fizz Cocktail, just in time for Christmas Eve.

 

Total time: 5 minutes

Pear Fizz Cocktail

 

Ingredients

  • 2 cups of pear juice (available from Paracombe Premium Perry)
  • 1/3 cup of pear-flavoured liqueur
  • 1 bottle of sparking wine (Prosecco, Champagne, Cava or sparking cider)
  • 1 pear, pomegranate seeds and/or fresh rosemary to garnish (optional)

 

Instructions

  1. Combine pear juice and pear-flavoured liqueur in a pitcher. Stir together and chill in refrigerator until cold.
  2. Fill champagne glass 2/3 of the way with pear mixture, and then fill glass to top with sparking wine.
  3. Optional: Garnish each glass with thinly sliced pear wedges, pomegranate seeds, or a sprig of fresh rosemary.
  4. Enjoy & Happy Holidays!

 

Recipe and photo courtesy of: Best Friends for Frosting