Somerbosch Verjuice

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Somerbosch verjuice is made from unripe grapes for culinary use. The juice is unfermented and therefore contains no alcohol. The history of verjuice extends back to medieval times and currently enjoys are vival worldwide. Softer than lemon juice and vinegar, it enhances flavours in food.

Cooking with Somerbosch Verjuice

Try some of our delicious recipe ideas & tempt your taste buds!! All these dishes are made from fresh local ingredients.

> Salad of Chicken Livers on Spinach Leaves with Sultanas
> Thai-style chicken in Creamy Verjuice
> Marinated Beef in Verjuice Sauce
> Baked Pears in Verjuice
> Pork Casserole with Vegetables

Salad of Chicken Livers on Spinach Leaves with Sultanas

2 Cups of Sultanas
Washed, young Spinach Leaves
500 gr Chicken Livers
50 gr sliced young Leeks
1 clove Garlic
Thyme
Juice of ½ Lemon
125 ml Verjuice

Sauté chicken livers – arrange on spinach leaves. Sweat leeks & garlic. Deglaze pan with Verjuice, add thyme, lemon juice & sultanas. Season to taste. Drizzle onto salad leaves.

Thai-style chicken in Creamy Verjuice

1 med knob Ginger
2 Garlic Cloves
½ of med Chillli
½ of ea yellow & red peppers, thinly sliced
600 gr Chicken fillets, cubed
Cream
100 ml Verjuice
1 Tbls Butter
Basil or coriander or parsley

Finely chop the garlic, chilli & ginger. Season the chicken with salt & pepper. Brown chicken in cast-iron pot with hot olive oil. Add garlic, chilli, ginger & peppers & stirfry until just cooked.
Remove from pot & rest in a warm place. Add 100 ml Verjuice then cream to pot on high heat & reduce to thicken. Add butter away from heat to make a smooth sauce & pour over chicken.
Season to taste, sprinkle with you favourite herb & serve with roasted potatoes & a green salad.

Marinated Beef in Verjuice Sauce

700 gr rump, cubed
A generous dash of Verjuice
1 Garlic Clove, sliced
Leaves from a sprig of rosemary & thyme
Salt & feshly ground black pepper
2 Tbls Olive oil
5 Leeks, finely sliced
500 ml Beef stock
180 ml Verjuice

Season beef with salt & pepper. Combine olive oil, herbs & garlic and mix through meat.
Sprinkle with verjuice & leave to marinate for several hours.
In saucepan, saute the leeks in a little olive oil to
golden, then deglaze pan with verjuice and reduce by half. Add the beef stock & bring to boil. Simmer until the sauce has reduced & is sticky, then set aside. Seal meat on a hot grill & cook to medium-rare. Put on a hot plate, pour sauce around & serve immediately with sweet potato & crisp veggies.

Baked Pears in Verjuice

6 Pears, peeled with stems intact
100 ml Verjuice
200 ml freshly squeezed Orange Juice
Peeled rind of an Orange
½ cup Castor Sugar
¾ cup Water

Combine juices, rind, water & sugar. Stir over medium heat until sugar dissolves. Pour over pears & bake covered until pears are tender.
Reduce sauce to approx. 1 cup. Serve over pears.

Pork Casserole with Vegetables

750 gr boneless pork neck or fillet
2 Onions, fine chopped
1 Garlic Clove, sliced
15 ml fresh chopped herbs
Salt & freshly ground black pepper
2 Tbls Olive oil
350 ml Chicken stock
180 ml Verjuice
250 gr Baby carrots, washed & sliced
125 gr Peas
10 baby potatoes, halved

Season meat with salt & pepper. Heat oil & brown pork. Set aside. Fry onions & garlic until soft & add to meat. Arrange in layers with vegetables in an oven-proof dish & pour stock & Verjuice over.
Cover with lid & bake at 180° for 1 hour or until meat is tender.
Serve hot over fragrant rice.

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Email: enquiries@somerbosch.co.za | Phone: +27 21 855 3615 | Fax: +27 21 855 4457
Address: P.O. Box 12181, Die Boord, Stellenbosch, South Africa, 7613

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