Verjuice Recipes - Somerbosch Wines

Verjuice Recipes

Verjuice Recipes for the Curious Palate
Recipe 1

Dried Fruit in Verjuice

Verjuice Recipes
Image is for illustration purposes only
Ingredients:
  • 100g Dried Apricots
  • 100g Dried Peaches
  • 100g Dried Pears
  • 150ml Verjuice
  • 1 tsp Honey
Method:
  1. Place dried fruit into a large bowl and pour over the Verjuice and honey. Leave overnight. 
  2. Place fruit into a pot, adding a 1/4 cup of water if all the moisture has absorbed. Bring to a simmer on a very low heat for five minutes. 
  3. Allow to cool and serve with cream or yoghurt as a dessert. 
Recipe 2

Fried Mushrooms with Verjuice

fried-mushrooms
Image is for illustration purposes only
Ingredients:
  • 100g Flour (type 0)
  • 400g Portobello Mushrooms
  • Oil for frying
  • 2 Cloves Garlic (Finely Minced)
  • 1 Bunch Parsley (Finely Minced)
  • 2 tbsp Olive Oil
  • 100ml Verjuice
  • Salt & Pepper
Method:
  1. Wash the mushrooms and cut them into slices
  2. Keep dampish and dredge in flour
  3. Let them sit a while to absorb the flour
  4. Heat 3cm of oil in a frying pan
  5. Fry the mushrooms until golden brown and drain on paper towels (press them a bit to remove excess oil)
  6. Heat the olive oil and lightly sauté the garlic
  7. Add the mushrooms and parsley and toss
  8. Heat them well and sprinkle with verjus, salt, and pepper off the heat. Toss.
  9. The mushrooms can be fried ahead and then tossed last minute.

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