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Foodie Friday! Pork sausages with Perry lentils

Pork sausages with Perry lentils

 

Preparation and Cooking Time:  60mins
Serves:  6

 

Ingredients

  • 2 cups (400g) green lentils, rinsed, drained
  • 2 tbs olive oil
  • 8 thick pork sausages
  • 2 onions, finely chopped
  • 3 garlic cloves, crushed
  • 1 Beurre Bosc pear, peeled, cored, cut into 1cm pieces
  • 1 small bunch thyme
  • 1 bay leaf
  • 1 1/3 cups Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • 1 1/3 cups (330ml) Massel chicken style liquid stock
  • 1 celery stalk, finely chopped
  • Sour cream, to serve (optional)

 

Instructions

  1. Cook the lentils in a saucepan of boiling water for 15-20 minutes until tender.  Drain, then set aside until needed.
  2. Meanwhile, heat 1 tbs oil in a large frying pan over medium-low heat.  Cook the sausages, turning, for 6-8 minutes until browned.  Transfer to a plate and set aside.
  3. Heat the remaining 1 tbs oil over medium-low heat.  Add onion and garlic, then cook for 2 minutes or until softened.
  4. Increase heat to medium, add the pear, thyme and bay leaf, then season.  Cook for a further 3-4 minutes until soft.
  5. Add the Perry and stock, then bring to a simmer and cook for 7-8 minutes until liquid is slightly reduced.
  6. Return the sausages to the pan with the celery and lentils, then cook for 4-5 minutes until warmed through.
  7. Ladle lentil mixture among serving plates and top with the sausages.
  8. Serve with sour cream, if desired.

 

Recipe adapted from taste.com.au

By |2019-07-26T19:48:51+09:30July 26, 2019|Foodie Friday|0 Comments

Foodie Friday! Pork and fennel pie filling with Perry

Pork and fennel pie filling with Perry

 

Preparation and Cooking Time:  1hr 55mins
Serves:  4

 

Ingredients

  • 750g Australian Pork Belly Roast Boneless, rind removed, cut into 3cm pieces
  • 1 tablespoon olive oil
  • 1 leek, pale section only, thickly sliced
  • 1 brown onion, cut into wedges
  • 1 large fennel, trimmed reserving fronds, cut into wedges
  • 2 garlic cloves, crushed
  • 1 teaspoon ground fennel or fennel seeds
  • 1/4 cup (35g) plain flour
  • 1 tablespoon Dijon mustard
  • 375ml of dry Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
  • 1 cup (250ml) chicken stock
  • 1 lemon, zested, juiced
  • 1/4 cup chopped flat-leaf parsley

 

Instructions

  1. Preheat oven to 140°C.  Heat a large flameproof casserole pan over medium heat.  Cook the pork, in 2 batches, turning occasionally, for 5 mins or until brown all over.  Transfer to a bowl.
  2. Add oil to the pan.  Cook leek, onion, fennel and garlic, stirring, for 5 mins or until onion softens.  Add ground fennel or fennel seeds.  Cook, stirring, for 1 min or until aromatic.  Add flour.  Cook, stirring, for 1 min.  Return pork to pan.  Stir in mustard, Perry and stock.  Bring to the boil.  Add lemon zest and lemon juice.  Cover and bake, stirring occasionally, for 1½ hours or until pork is very tender.
  3. Chop reserved fennel fronds.  Add to pan with the parsley.  Season.  Set aside to cool.  Freeze the pie filling in airtight containers for up to 3 months, if desired.

 

If using a slow cooker – Add browned pork to the slow cooker with remaining ingredients except fennel fronds and parsley. Cook for 4 hours on high (or 6 hours on low).

Recipe adapted from taste.com.au

By |2019-06-21T19:50:20+09:30June 21, 2019|Foodie Friday|0 Comments

Foodie Friday! Roasted Pears With Chocolate Sauce and Coffee Ice Cream

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

By |2019-02-22T11:48:45+10:30February 22, 2019|Foodie Friday|0 Comments

Foodie Friday! Perry Roasted Pears and Cider Poached Apples

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

By |2019-02-18T15:03:06+10:30October 12, 2018|Foodie Friday|0 Comments

Foodie Friday! Sweet Potato Gnocchi with Apple Cider Sauce

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

By |2019-02-18T15:03:07+10:30April 27, 2018|Foodie Friday|0 Comments

Foodie Friday! Vanilla and Pear Panna Cottas with Spiced Ginger Cookies

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

By |2019-02-18T15:03:08+10:30April 13, 2018|Foodie Friday|0 Comments

Foodie Friday! Citrus Marinated Turkey

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

By |2019-02-18T15:03:10+10:30December 15, 2017|Foodie Friday|0 Comments

Foodie Friday! Barramundi with Sweet Carrots and Cider Glaze

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

By |2019-02-18T15:03:11+10:30October 26, 2017|Foodie Friday|0 Comments

Friday Shake Up! Pear of Desire Cocktail

Pear of Desire Cocktail

 

Serves:   1

 

Ingredients

  • Ice
  • 22mls citrus vodka
  • 22mls Licor 43 (citrus-and-vanilla-flavored liqueur)
  • 60mls pear juice, we recommend ‘100% Pear’ by Paracombe Premium Perry
  • 15mls cream soda
  • 30mls chilled ginger ale
  • 1 or 2 pear slices, for garnish (optional)

 

Instructions

  1. Fill a pint glass with ice.  Add all of the remaining ingredients except the ginger ale and pear slices and stir well.  Strain into a chilled coupe, top with the ginger ale and garnish with the pear slices.

 

Cocktail adapted from foodandwine.com

By |2019-02-18T15:03:12+10:30October 19, 2017|Friday Shake Up!|0 Comments

Foodie Friday! Apple-Glazed Barbecued Baby Back Ribs

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

By |2019-02-18T15:03:13+10:30October 5, 2017|Foodie Friday|0 Comments

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