Packham Pears

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

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

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