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Foodie Friday! Pears poached in perry, cardamom and chilli syrup with salted caramel sauce

Pears poached in perry, cardamom and chilli syrup with salted caramel sauce

 

Total Time:   1hr 30mins Untitled
Serves:   2

 

Ingredients
For the poached pears
750ml Paracombe Premium Perry ‘Mysterious One’
175g golden caster sugar
1 inch piece fresh root ginger, peeled and sliced
3 cloves
1 large cinnamon stick
1 small red birds’-eye chilli
10 cardamom pods
1 vanilla pod, split in half, seeds scraped out using a knife
4 firm Beurre Bosc pears, peeled, stalks intact

For the salted caramel sauce
300ml whipping cream
1 tsp sea salt crystals

 

Instructions

  1. For the poached pears, find a saucepan large enough to fit the four pears snugly.
  2. Add the Perry, sugar, ginger, cloves, cinnamon stick, chilli and cardamom to the pan and bring to the boil, then remove the pan from the heat.
  3. Add the vanilla pod, vanilla seeds and pears to the pan, making sure the liquid covers the pears completely.
  4. Cut out a circle of greaseproof paper a little larger than the diameter of the pan.  Place the circle over the pears, pressing it down so that it fits inside the pan.
  5. Return the pan to the heat and bring the mixture to a simmer.  Continue to simmer for 35-45 minutes, or until the pears are just tender.
  6. Remove the pan from the heat and set aside to cool, then chill the pears, in their syrup, in the fridge, overnight if possible (they will keep for 1-2 days).
  7. When ready to serve the pears, strain 200ml of the cooled syrup into a pan (discard the collected vanilla pod, cardamom pods, ginger and cinnamon stick).
  8. Bring the syrup to the boil, reduce the heat until it is simmering and continue to simmer until the liquid has thickened to a gloopy syrup and reduced in volume by half.
  9. Whisk in the whipping cream and cook to heat for a further 1-2 minutes.  Just before serving, sprinkle over the salt crystals.
  10. To serve, carefully remove the pears from the remaining syrup.  Slice the bottom off each pear so that each can be stood upright on a plate.  Spoon over a tablespoon of the remaining poaching syrup.  Drizzle over the salted caramel sauce.

 

Recipe adapted from BBC.co.uk

By |2015-09-03T23:58:33+09:30September 3, 2015|Foodie Friday|0 Comments

Friday Shake Up! Pimms Punch

Pimms Punch

 

Total Time:   Less than 30mins
Serves:   1cidercup_86223_16x9

 

Ingredients

  • 1 bottle Paracombe Premium Perry ‘Eighty 4’
  • 3 handfuls mixed fruit pieces (such as Orange, Lime, Lemon, Strawberries)
  • 250ml Pimm’s

 

Instructions

  1. Pour the Perry into a large jug or punch bowl
  2. Add a couple of straws and the mixed fresh fruit pieces, then gently pour the Pimms on top of the cider to create a separate layer.

 

Recipe adapted from BBC.

By |2015-08-27T23:48:07+09:30August 27, 2015|Uncategorized|0 Comments

Foodie Friday! TOURTIÈRE (Québécois Meat Pie)

7-SAV150-145.MeatPie-500x750TOURTIÈRE (Québécois Meat Pie)

 

Total Time:   1hr 20mins (Prep: 15mins, Cook: 1hr 5mins)
Serves:   8

 

Ingredients
2½ cups flour
1 tsp. dry mustard powder
½ tsp. lemon zest
½ tsp. kosher salt, plus more to taste
16 tbsp. unsalted butter, cubed and chilled
Juice of 1 lemon
1½ cups finely chopped russet potatoes
2 tbsp. canola oil
700grams ground pork
6 cloves garlic, minced
2 small yellow onions, finely chopped
1 medium carrot, finely chopped
½ cup Paracombe Premium Perry ‘The Berg’
½ tsp. celery seed
½ tsp. ground cloves
½ tsp. ground nutmeg
½ tsp. ground cinnamon
½ tsp. ground ginger
2 bay leaves
Freshly ground black pepper, to taste
1 egg, mixed with 2 tbsp. milk, for egg wash

 

Instructions

  1. Whisk together flour, mustard, zest and salt in bowl; add butter and using your fingers, rub mixture until pea-size crumbles form.  Add lemon juice and 7 tbsp. ice-cold water and stir with a fork until dough just comes together.  Transfer to a work surface and form into a ball; halve and form each half into a disk.  Wrap disks in plastic wrap and refrigerate for 1 hour.
  2. Meanwhile, bring a 4L saucepan of water to a boil; add potatoes and cook until tender, about 6 minutes.  Drain, and mash until smooth; set aside.  Heat oil in a 4L. saucepan over medium-high heat.  Add pork and cook, stirring, until no longer pink, about 4 minutes.  Add garlic, onions and carrot, and cook, stirring, until soft and pork is well browned, about 20 minutes.  Add Perry, celery seed, cloves, nutmeg, cinnamon, ginger, bay leaves and pepper, and cook until all liquid is evaporated, about 3 minutes.  Remove from heat, and stir in mashed potatoes; let filling cool completely.
  3. Heat oven to 400°.  Place 1 dough disk on a lightly floured work surface and using a rolling pin, roll until ¼ inch thick.  Transfer to a 9 inch pie dish and let excess hang over edge; pour filling into pie dish and smooth top.  Roll remaining dough disk until ¼ inch thick and place over filling.  Trim dough sheets to within 1 inch of edge of pie dish, fold edge underneath itself and crimp with your fingers or a fork, if you like.  Brush with egg wash and using a paring knife, cut four 2 inch slits in the top of the pie.  Bake until pastry is golden brown and filling is heated through, about 50 minutes.

 

Recipe adapted from SAVEUR

By |2015-08-20T23:24:04+09:30August 20, 2015|Foodie Friday|0 Comments

Foodie Friday! Cinnamon Sugar-Perry Donuts

Cinnamon Sugar-Perry Donuts

 

Total Time:  30mins
Makes:   1 Dozen7-SAV154-Recipe-cider-donuts-500x750

 

Ingredients
1 34 cups (7 34 oz.) all-purpose flour, sifted
14 cup (1 18 oz.) whole wheat graham flour
3 12 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
12 tsp. kosher salt
2 tbsp. unsalted butter
1 12 cups sugar
2 egg yolks
1 tsp. vanilla extract
14 cup Paracombe Premium Perry ‘Mysterious One’
14 cup buttermilk
Canola oil, for forming and frying

 

Instructions

  1. Whisk flours, 2 tsp. cinnamon, baking powder, soda and salt in a bowl; set aside.  In the bowl of a stand mixer fitted with a paddle attachment, beat butter and 1⁄2 cup sugar until fluffy.  Add yolks, vanilla, Perry and buttermilk; mix until smooth.  With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.
  2. Combine remaining cinnamon and sugar in a bowl; set aside.  Heat 2 inch oil in a 6L saucepan until a deep-fry thermometer reads 350°.  Using lightly oiled hands, roll about 1⁄4 cup batter into a loose, sticky ball; pat gently into a disk.  With your thumb, make a 1 1⁄2 inch hole in the center of dough; carefully slide into oil and fry, flipping once, until golden, 3–4 minutes.  Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough.  Let donuts cool completely; toss in cinnamon-sugar mixture.

 

Recipe adapted from SAVEUR

By |2015-08-14T09:46:40+09:30August 14, 2015|Foodie Friday|0 Comments

Foodie Friday! SZÉKELYALMÁS (Pork with Pears and Perry Cream Sauce)

SZÉKELYALMÁS (Pork with Pears and Perry Cream Sauce)

 

Total Time:  30mins (Prep: 15mins, Cook: 15mins)
Serves:   67-recipe-Szekelyalmas_400x400

 

Ingredients
1⁄3 cup olive oil
4 tbsp. unsalted butter
700grans pork loin, cut into 1⁄4 inch thick slices
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup flour
3 Beurre Bosc Pears, peeled, cored and cut into 8 wedges each
3 cloves garlic, finely chopped
1 large onion, finely chopped
1⁄2 red Holland chile, stemmed, seeded, and minced
1 1⁄2 cups Paracombe Premium Perry ‘The Berg’
1 cup chicken stock
1⁄2 cup heavy cream
1⁄4 cup Dijon mustard
1 tbsp. finely chopped marjoram
1 tbsp. finely chopped parsley
Cooked white rice, for serving

 

Instructions

  1. Heat 2 tbsp. each oil and butter in a 12″ skillet over medium-high heat.  Season pork on both sides with salt and pepper and dredge half the pieces in flour; add to skillet and cook, turning once, until lightly browned on both sides, about 1 minute.  Transfer to a plate and set aside; repeat with 2 tbsp. oil, remaining butter and remaining pork and flour; transfer all pork to plate.
  2. Return skillet to heat and add remaining oil; add pears, garlic, onion and chile, and cook, stirring occasionally, until soft, about 3 minutes.  Add Perry and cook until reduced by half, about 5 minutes.  Add stock, cream and mustard, and bring to a boil; return pork to skillet, and add marjoram.  Reduce heat to medium and cook until pork is cooked through and sauce has thickened, about 3 minutes. Season with salt and pepper and sprinkle with parsley; serve with rice.

 

Recipe adapted from SAVEUR

By |2015-08-01T03:59:48+09:30July 31, 2015|Foodie Friday|0 Comments

Foodie Friday! Perry, Mustard & Herb Chicken

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

By |2015-07-24T06:42:29+09:30July 24, 2015|Foodie Friday|0 Comments

Friday Shake Up! Winter Pear, Apple and Cranberry Sangria

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.

 

 

 

 

By |2015-06-26T07:29:23+09:30June 26, 2015|Friday Shake Up!|0 Comments

Friday Shake Up! Ginger-Mint Pear Smoothie

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!

 

Photo by mynewroots.org

Photo by mynewroots.org

Total Time: 5 minutes
Serves: Makes 3 cups / 700ml

 

Ingredients

  • 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)

 

Instructions

  1. Place all ingredients in a blender and blend until smooth
  2. Cheers!

 

Recipe and photos by My New Roots. Click the link for a full ‘Winter Weekend Cleanse’.

By |2015-06-19T02:38:18+09:30June 19, 2015|Foodie Friday, Friday Shake Up!|0 Comments

Friday Shake Up! Mulled Pear & Ginger

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.

 

Total Time: 10 minutes Mulled pear & ginger

Serves: 4-6

 

Ingredients

  • 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

 

Instructions

  1. Pour the pear juice into your biggest pan then add the ginger, pears, cinnamon, cardamom and sugar.
  1. Add the zest and juice of the limes, bring everything to the boil and simmer until all of the sugar has dissolved.
  1. Serve warm in glasses or mugs, with a good shot of spiced rum and a cinnamon stick.
  1. Cheers!


Adapted from Jamie Oliver’s Drinks Tube.

 

 

 

By |2015-08-01T04:24:02+09:30June 12, 2015|Friday Shake Up!|0 Comments

Friday Shake Up! Pear Sidecar

Pear Sidecar

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

Serves: Makes one cocktailpear-crostini-su-1654746-x

 

Ingredients

  • 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

 

Instructions

  1. 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.
  2. Fill a cocktail shaker with ice. Pour brandy, pear juice, lemon juice, and simple syrup over ice.
  3. Cover and shake vigorously for 1 minute.
  4. Strain and pour into a chilled martini glass. Garnish with sliced pear. Serve immediately.
  5. Cheers!

 

Adapted from My Recipes

 

 

 

 

By |2015-06-05T01:46:30+09:30June 5, 2015|Friday Shake Up!|0 Comments

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