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Pukara Estate Vanilla Cinnamon Balsamic

Pukara Estate Vanilla Cinnamon Balsamic
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Price: $26.40 NZD
Availability: In Stock
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Average Rating: Not Rated

Our Vanilla & Cinnamon Balsamic is perfect with Pukara Estate Extra Virgin Olive Oils as a dressing or use as a glaze to prepare quick and tasty dishes.

250ml Bottle.

Persian Rice with Vanilla & Cinnamon Balsamic Chicken

Ingredients

4 free-range chicken breasts.
½ cup Pukara Estate Vanilla & Cinnamon Flavoured Balsamic
Good spoonful of honey
Dash of olive oil
2 cups long grain rice (or basmati)
1 x orange peel, very finely sliced
Good handful pomegranate seeds
Handful of raisins
Handful dried cranberries
1 x brown onion
3 x garlic cloves
2 x tablespoons advieh (persian spice mix) - made by grinding in a mortor & pestle: (2 teaspoons cinnamon, 1 teaspoon cumin seed, 1 x tablespoon dried rosebuds, 3 teaspoons green cardamon seeds, 1 teaspoon coriander seeds, pinch of grated nutmeg, pinch ground ginger, pinch saffron)
Good knob of ghee
Good splash of chicken stock
Good handful of toasted almonds and pistachios, roughly chopped.
Good dollop of quality greek yoghurt homemade labne.
Handful of mixed roughly chopped herbs - coriander, mint & flat leaf parsley.

Method

Place balsamic and honey and olive oil in a bowl and stir well. Add chicken and refrigerate for a minimum of 2 hours or overnight.
Pre-heat oven to 160℃.
Add oil to skillet pan place on a high heat. Brown chicken on all sides and then place pan in oven for 20mins or until chicken is crispy and cooked through but still juicy.
Meanwhile -  Wash the rice until water runs transparent. Boil in salted water until rice is slightly undercooked, Stirring to ensure grains are fully separated, strain and reserve.
Melt butter in a large pan. Sweat onions and add garlic and sliced orange and fry until aromatic. Add spices and cook for a further minute until aromatic.
Add rice to pan, with raisins and cranberries. Add splash of stock and stir and cook for 3-5mins until rice is cooked and soft. Stir through toasted nuts.
Spread rice over dish, place sliced chicken on top and scatter with pomegranate seeds and dollops of yoghurt or labne. Garnish with a mix of  chopped coriander, mint and flat leaf parsley. 

 PANETONE TRIFLE  From Pukara Estate we have this Christmas dish to impress using their Blackcurrant and the Vanilla & Cinammon Balsamic Vinegars. This layered trifle serves a large group of 10 people and will have all the guests chatting. The Blackcurrant jelly is great alone with ice-cream as well!

Ingredients

Whipped cream:

200mL Thickened Cream

1 tsp vanilla extract

2 tbl sugar

Mascarpone Mixture:

250g mascarpone

150mL cream

2 tbl sugar

3 tbl Sherry

Zest of 1 orange

1 Panettone, cut into 1.5cm slices

4 tbl Pukara Estate Vanilla & Cinnamon Balsamic

Jelly:

200g mixed frozen berries

Quarter cup Pukara Estate Blackcurrant Balsamic

2 tbl gelatin

3 tbl sugar

Custard:

400mL Cream

1 vanilla pod, scrapped

2 tbl Sugar

4 eggs, yolks only.

2 eggs

How to Cook

1.  To make jelly: combine 2 cups of water, gelatin and sugar, bring to the boil, stir until dissolved, set aside to cool. Evenly spread berries over lamington tin, cover with Blackcurrant Balsamic. Pour over gelatin syrup, cool; place in the fridge until firm. 

2. To make custard: Add cream, sugar, vanilla, eggs and egg yolks to a saucepan. Continuously stir until custard has reached desired thickness. Cool completely.

3.  Whip thickened cream, vanilla and sugar in a large bowl.
4.  In a separate bowl add all mascarpone mixture ingredients and whip until soft.
5.  To assemble, place a layer of Panettone slices around a glass bowl. Evenly coat slices with Vanilla and Cinnamon Balsamic. Cover with Mascarpone mix, add a layer of jelly, cover with custard and then top with whipped cream. Refrigerate until needed.  Decorate with favourite berries and serve.
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