Moroccan Chicken

  • Range:
  • Cahoots

Ingredients:
4 Chicken breasts or Maryland pieces
1 jar of Cahoots Moroccan Chutney
1 can of quality Roma tomatoes, chopped
Flour for dusting
Olive oil for drizzling

Directions:
1. Lightly dust 4 chicken breasts with flour.
2. Place in a baking tray, drizzle with olive oil, bake until lightly browned in oven.
3. In a bowl mix 1/2 a jar of Cahoots Moroccan Chutney and 1 can of quality Roma tomatoes. Pour over chicken and cook in a moderate oven for 1 hour (3/4 hour for chicken breasts) until cooked.
4. Served with coriander and lashings of extra virgin olive oil.

Beef Spare Ribs

  • Range:
  • Berry Farm Sauces & Syrups

Ingredients:
2 large beef ribs
1 diced tomato
1/2 bottle of Berry Farm Dark Ale BBQ Sauce
Salt & Pepper

Directions:
1. Combine all ingredients, ensuring ribs are totally coated, and leave marinated for up to an hour.
2. Place in roasting bag and cook at 120°C for 3 hours.
3. Served with rice and Asian vegetables.

 

 

Beef And Spicy Eggplant Curry

  • Range:
  • Cahoots

Ingredients: (Serves 4~6)
500g blade steak, diced
2 tablespoons ghee
1 large brown onion, finely diced
2 garlic cloves, minced
2 teaspoons coriander powder
2 teaspoons turmeric
1 teaspoon cumin powder
1 can diced tomatoes
1/2 Jar Cahoots Spicy Eggplant Pickle
1 teaspoon Cahoots Chilli Sambal (or to taste)
Salt & Pepper to taste

Directions:
1. Sauté onions, garlic in ghee in a large saucepan for 3 minutes.
2. Add diced steak and cook for 1 minute to seal in the meat juices. Add spices and cook for 1 minute. Add tomatoes, Cahoots Spicy Eggplant Pickle and Cahoots Chilli Sambal.
3. Cook at a low simmer for 15 minutes, and then add 125ml of warm water.  Continue cooking, covered for about 45 minutes to 1 hour until the meat is tender and you can cut it with a fork.
4. Check the volume of liquid once or twice and add more warm water as needed. Season to taste and return the meat to the sauce. Serve with Basmati rice.

 

 

Berry Farm B 52

  • Range:
  • Berry Farm Liqueurs

Ingredients:
15ml Berry Farm Coffee Liqueur
15ml Bailey’s Irish Cream
15ml Cointreau

Directions:
You will need a shot glass and teaspoon to create a layered effect. Pour coffee liqueur into shot glass. Slowly pour Bailey’s Irish cream over spoon into glass then lastly pour Cointreau over spoon into glass.

 

 

 

Chocolate Black Russian

  • Range:
  • Berry Farm Liqueurs

Ingredients:
30ml Vodka
15ml Berry Farm Coffee Liqueur

15ml Berry Farm Chocolate Liqueur

Directions:
Shake with ice and served in liqueur glass.

 

 

 

 

Fig & Ginger Carrot Cake

  • Range:
  • Berry Farm Jams

Ingredients:
450-500g (2 jars) Berry Farm Fig & Ginger Jam
350-400g of carrots peeled & grated
200g grape seed oil
100g walnut pieces
3 large eggs
1 tsp vanilla essence
220g plain flour
80g desiccated coconut
2 tsp bicarb soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cardamom
Pinch of salt

(Topping)
200g of cream cheese
50g unsalted butter, softened
230g icing sugar, sifted
=>Blend all topping ingredients until smooth.

Directions:
1. Pre-heat oven to 175°C
2. Mix oil, eggs, vanilla and Berry Farm Fig & Ginger Jam in a large bowl.
3. Mix plain flower, bicarb, spices and baking powder in a separate bowl.
4. Add wet ingredients and mix well. Add nuts, carrots and coconut and fold in.
5. Bake for 45mins to 1 hour.
6. Allow to cool and remove from cake tin.
7. When completely cool spread with cream cheese topping.

 

Duck Breast with Plum Jam & Wine Reduction

  • Range:
  • Berry Farm Jams

Ingredients: (Serves 4)
4 Duck breasts
1/2 cup of wine
3 Dessertspoons of Berry Farm Plum Jam
Knob of butter

Directions:
1. Warm oven to 200°
2. Panfry duck breasts skin side until brown. Turn over breast and place in oven for 10 minutes (depending on thickness of breasts, cook for longer if you prefer less pink) remove from oven and take breast out of pan to rest.
3. Drain off fat from pan and place on low heat, add wine and cook for 3 - 5 minutes to reduce, add plum jam stirring well, finish off with knob of butter and strain sauce if needed. Pour over duck breasts and serve with Asian coleslaw or wok vegetables and rice.

 

Berry Daiquiri

  • Range:
  • Berry Farm Liqueurs

Ingredients:
30ml Bacardi
30ml Cointreau
30ml Berry Farm Blackberry Liqueur
30ml Lemon or lime juice

Directions:
Blend all ingredients with ice and served in martini glass.

 

 

 

 

Pork Spare Ribs

  • Range:
  • Berry Farm Sauces & Syrups

Ingredients:
500gm pork spare ribs
125gm Berry Farm Apricot Jam
250gm Berry Farm Sweet Chilli & Tomato Sauce
3 tbsp soy sauce
2 garlic cloves, crushed
1 tbsp olive oil
Salt & pepper to taste

Directions:
1. Mix all ingredients together and marinate pork ribs for 4 to 8 hours.
2. BBQ or bake in hot oven until cooked.

[Gluten Free]

Coffee Panna Cotta with Chocolate Sauce

  • Range:
  • Berry Farm Liqueurs

Ingredients:

(Coffee Panna Cotta)
2 1/2 sheets gelatin gold strength
125ml espresso coffee
50g light muscovado sugar
375ml double cream
pinch of salt

(Chocolate Coffee Sauce)
100ml Berry Farm Coffee Liqueur
50g 70% dark chocolate


Directions:

(Coffee Panna Cotta)
1. First place the gelatin in a small bowl of cold water and set aside to bloom.
2. Meanwhile, combine espresso coffee and the muscovado sugar in a medium saucepan and stir until sugar has dissolved. Stir in the cream and salt and bring to the boil.
3. Once the mixture is just at the boil, remove from heat. Remove gelatin leaves from water and squeeze to remove excess moisture. Add the gelatin leaves to warm cream mixture and stir well until gelatin has dissolved completely.
4. Pass the mixture through a fine sieve then whisk over an ice bath until mixture is completely cold. Transfer cold mixture to a jug.
5. Place three dariole moulds in a deep stainless steel tray. Pour mixture into the dariole moulds to 1cm from top. Carefully add about a handful of ice cubes to the tray to surround the moulds then add water to fill the tray half way up the side of the moulds to make a cold water bath. Place a flat stainless steel tray on top of the moulds to weigh them down. Place the covered moulds in the water bath into the fridge, being careful not to let any water get into the moulds, and refrigerate until set.

(Chocolate Coffee Sauce)
1. Bring Berry Farm Coffee Liqueur to the boil in a small saucepan. Meanwhile, finely chop chocolate.
2. Once boiling, remove liqueur saucepan from heat and add chocolate pieces. Stir until smooth and remove from heat. Transfer to carafe and set aside to cool.

(Finish)
To finish the Coffee Panna Cotta, first prepare a warm water bath. Remove the dariole moulds from the fridge. To turn out the Panna Cotta, dip mould into the warm bath to loosen, then turn out onto a serving plate. Serve Panna Cotta with jug of cold Chocolate Coffee Sauce.

 

Marinated Sweet Chilli Chicken

  • Range:
  • Berry Farm Sauces & Syrups

Ingredients:
1/4 cup light soy sauce
1/4 cup crunchy peanut butter
1/4 cup Berry Farm Sweet Chilli & Tomato Sauce
400g free range chicken thighs, cut in strips
Fresh coriander, chopped

 

Directions:
1. In a small saucepan combine the soy sauce, Sweet Chilli & Tomato Sauce and peanut butter on medium heat until blended, add chopped coriander.  Pour into bowl and add chicken strips, marinate for at least 1 hour or preferably overnight.
2. Pre heat oven to 180°C
3. Cover a tray with baking paper and spread chicken strips on evenly.
4. Cook for 20 – 30 minutes. Serve with Asian greens and steamed rice.

 

Quince-glazed Leg of Lamb

  • Range:
  • Cottage Select

Ingredients:
1 leg of lamb, trimmed
1/3 cup orange juice
2 tablespoons Berry Farm Quince Paste
2 teaspoons Dijon mustard
2 teaspoons olive oil
seas salt and cracked black pepper

Directions:
1. Preheat the oven to 200°C. Weigh the lamb to determine the cooking time (bake for 18 minutes per 500g). Place the lamb on a rack in a baking dish. Bake for three-quarters of the calculated cooking time.

2. While the lamb is cooking, place the orange juice, quince paste, mustard, oil, salt and pepper in a small saucepan. Stir over low heat until the quince paste is dissolved, then increase the heat and simmer for 2 minutes.

3. Brush the lamb with the glaze. Return it to the oven and cook, brushing at 5 minutes intervals, for the remaining cooking time. Remove from the oven and brush again with any remain glaze. Allow to stand for 10 minutes before carving. Serve with baked vegetables.