Verjuice-poached stone fruit with a wedge of cheese Place a small saucepan over a medium heat and add the verjuice, peppercorns, juniper berries and brown sugar. Stir until dissolved. Cut the nectarines and plums into wedges and add to the warm syrup. Bring to a gentle simmer and slowly ste…
Baked chicken in verjuice with grape salsa Preheat the oven to 200ºC. Wash and dry the chicken. Season and place in an oiled roasting pan. Pour over the verjuice. Drizzle with olive oil and bake, one shelf above the middle, for 30 minutes or until nicely browned and tender. T…
Trout-and-green strawberry salad with lime-and verjuice dressing Cut the trout into 2 cm cubes and place in a serving dish, then add the strawberries. Drizzle the dressing over the salad, season to taste, top with the salmon caviar and garnish with coriander cress. Cook’s note: Green …
Roast gammon glazed with soft-eating nectarines, apricots and verjuice Preheat the oven to 180°C. Place the onions, carrots, fennel, cloves and peppercorns in a large, deep baking dish or saucepan. Place the gammon on top of the vegetables. Pour in enough water to come halfway up the sides of the gammo…
Chocolate panna cotta with verjuice-poached prunes To make the panna cotta: Soak the gelatine leaves in the milk for 5 minutes to soften. Heat the cream and sugar in a saucepan over a medium heat, whisking to dissolve the sugar. Bring the cream to a simmer, then remove from the heat.…
Verjuice The unfermented, acid juice of unripe fruit, primarily grapes. Also known as green juice, it has a sour-sweet taste and adds flavour to sauces, mustard, poached fruit desserts and other dishes. It is similar in taste to white wine, but…
Plum paste served with a wedge of creamy gorgonzola Place a large, heavy-bottomed saucepan over a high heat. Add the plum, lemon juice and verjuice, and bring to a boil. Reduce the heat to medium and cook for 15 minutes, or until the plum halves are soft. Remove from the liquid (reserving t…
Nectarine trifle 1 Prepare the jelly according to package instructions. Pour into a trifle bowl and chill until set. 2 Pour the verjuice or water into a pan. Make a small cross incision in the base of the nectarines or peaches using a sharp knife. 3 A…
Arista di maiale 1. Preheat the oven to 195°C. Mix the oil, rosemary, garlic and lemon zest. 2. Place the meat on a roasting rack that fits into a roasting tray. Using a sharp knife, make small incisions all over the meat. Rub the olive oil mixture all …
Chorizo-and-barley stuffed chicken Preheat the oven to 200°C. Pat the chicken dry all over (including the cavity) using kitchen paper. Place in a roasting pan and season. Mix the beans, barley, chorizo, garlic and parsley. Place the stuffing in the chicken cavity, then …