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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 |2015-12-04T05:39:46+10:30December 4, 2015|Foodie Friday|0 Comments

Friday Shake Up! Perry Cocktail – Young Buck

Perry Cocktail – Young Buck

 

Total Time:   10mins03122011_143341_youngbuck-thumb-625xauto-148255
Serves:   1

 

Ingredients

For the Hibiscus Simple Syrup

  • 1/4 cup sugar
  • 15g dried hibiscus flowers

For the Cocktail

  • ice
  • 85mls ginger beer
  • 170mls Paracombe Premium Perry ‘The Triumph’
  • 1 tablespoon hibiscus simple syrup (recipe below)
  • dried hibiscus flower for garnish 1/4 cup water

 

Instructions

  1. To make the hibiscus simple syrup, combine the sugar, water and hibiscus flowers in a small pan.  Turn heat to medium and stir until sugar is fully dissolved and mixture has reduced slightly, five to seven minutes.  Remove from heat, strain to remove hibiscus and let cool.  (Can be bottled and refrigerated up to 3 weeks.)
  2. To make the cocktail, fill a pilsner glass with ice.  Add ginger beer to the glass.  Slowly pour the Perry on top of ginger beer.  There should be a nice separation between the ginger beer and the Perry.  Drizzle the hibiscus simple syrup on top of the Perry.  Garnish with a dried hibiscus flower and serve immediately.

 

Recipe adapted from seriouseats.com

By |2015-11-26T23:08:36+10:30November 26, 2015|Friday Shake Up!|0 Comments

Friday Shake Up! Eau de Vie Poire Cocktail

Eau de Vie Poire Cocktail

 

Total Time:   Less than 5mins
Serves:   1Pear-Cocktail-1

 

Ingredients

  • blood orange bitters
  • 30mls Paracombe Premium Perry Eau de vie de Poire Williams
  • 30mls rye
  • Paracombe Premium Perry ‘Eight 4’
  • Pear slices, as garnish

 

Instructions

  1. In a champagne glass add a splash of bitters.  Swirl around the glass.  Pour the remainder into another glass to use for another cocktail.
  2. Add the eau de vie and rye to the champagne glass and stir.
  3. Top off the glass with Perry.
  4. Garnish with a pear slice.
  5. Serve.
  6. Drink.

 

Recipe adapted from Chezus.

By |2015-11-19T23:01:19+10:30November 12, 2015|Friday Shake Up!|0 Comments

Friday Shake Up! Warm Vanilla Perry

Warm Vanilla Perry

 

Total Time:   20 mins
Serves:   6

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Ingredients

  • 6 cups Paracombe Premium Perry ‘The Triumph’
  • 2 tablespoons packed dark-brown sugar
  • 2 whole nutmeg seeds
  • 1 vanilla bean (split and scraped)
  • 6 ounces (3/4 cup) bourbon, if desired
  • Whipped cream
  • Honeyed Walnuts

 

Instructions

  1. Combine Perry, dark-brown sugar, nutmeg seeds and vanilla bean in a medium saucepan.  Gently simmer over medium-low heat for 15 minutes.
  2. Remove from heat and add bourbon if desired.
  3. Remove and discard solids.
  4. Divide among 6 mugs or heatproof glasses and top each with a dollop of whipped cream and a few honeyed walnuts.

 

Recipe adapted from Martha Stewart.

By |2015-11-05T22:38:49+10:30November 5, 2015|Friday Shake Up!|0 Comments

Friday Shake Up! Perry Floats

Perry Floats

 

Total Time:  2minsApple Cider Float5
Makes:  1

 

Ingredients

Paracombe Premium Perry ‘The Triumph’
Ice cream (can also use dairy free ice cream)
Caramel ice cream topping (can use dairy free caramel sauce)
Cinnamon

 

Instructions

  1. In a glass add two scoops of ice cream.  Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add a pinch of cinnamon on top.
  2. Pour in the Perry until the ice cream is covered.  Then add another scoop of ice cream on top.  Drizzle another spoonful of caramel on top and add another pinch of cinnamon on top of that.
  3. Serve cold with a spoon or straw.

 

Recipe adapted from Whats Cooking Love

By |2015-10-22T23:06:32+10:30October 22, 2015|Friday Shake Up!|0 Comments

Friday Shake Up! Orchard Mimosa

Orchard Mimosa

 

Total Time:  2mins155442_0606201_orchardmimosa-thumb-625xauto-164717
Makes:  1 cocktail

 

Ingredients
90mls freshly squeezed orange juice
90mls Perry – Paracombe Premium Perry ‘Eighty 4’
1 teaspoon Domaine de Canton Ginger Liqueur (optional)
Garnish:  Small orange wedge

 

Instructions

  1. Before building the cocktail, make sure the orange juice and Perry are both well chilled.
  2. Pour 90mls of orange juice into Champagne flute.  Add ginger liqueur to the orange juice and stir well.
  3. Tilt the flute on an angle and fill with 90mls Perry.
  4. Gently stir, garnish with orange wedge, and serve immediately.

Recipe adapted from Seriouseats

By |2015-10-09T06:32:50+10:30October 9, 2015|Friday Shake Up!|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! 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

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