Buttermilk Pancakes with SuJon Blackberries/Boysenberries and
Lemon Yoghurt 4 persons
2 cups flour 2 T sugar 2 eggs 1 tsp baking powder 1/2 tsp baking soda1 3/4 cup buttermilk 3 T melted butter 1 cup SuJon Blackberries or Boysenberries 1 cup natural yoghurt juice and rind of 2 lemons icing sugar to sprinkle
In a medium bowl sift together all dry ingredients twice. Make a
well and add whisked eggs, butter and buttermilk. Leave to sit
for 15 mins and then add semi frozen SuJon berries and do not
over mix or the batter will turn purple. Spoon into a lightly
greased heavy pan and turn once. Mix yoghurt and lemon together.
Stack onto serving plates, dollop on yoghurt and sprinkle with
icing sugar.
Mixed SuJon Berry Smoothie with Lemon Grass Swizzle
2 persons
6 ice cubes
1 1/2 cup Frozen SuJon Mixed Berries, Strawberries, Blackberries
or Raspberries
1/4 cup sugar syrup (1 cup sugar and 1 cup water)
3 T natural yoghurt
lemon grass stem crushed to stir
Place all ingredients into a blender except the lemon grass and
purée until smooth. Pour into a tall chilled glass and stir with
lemongrass that has been crushed with the back of a heavy knife.
Walnut, Pear and Spinach Salad with SuJon Raspberry
Vinegrette and Shaved Parmesan
4 persons
3 burree bosc pears, quartered and sliced thinly
100 g baby spinach leaves or rocket leaves
80 g parmesan cheese, peeled with a potato peeler
100 g roasted walnuts
250 g SuJon Raspberries
1 cup white wine vinegar
1/3 cup castor sugar
Bring sugar and vinegar to the boil and pour over raspberries.
Leave to cool and then place in fridge for 24 hours to infuse.
Slice pears thinly and mix with baby spinach, dress with 10
tablespoons raspberry and 5 tablespoons extra virgin olive oil.
Sprinkle with shaved parmesan and roasted walnuts.
SuJon Gooseberry and Onion Marmalade, Goats Cheese and Rocket
Leaves with Balsamic
4 persons
4 slices of baguette
4 round slices of goats cheese
picked rocket leaves 100g
olive oil and balsamic dressing
Gooseberry and Onion Marmalade
500 g sliced red onions
100 ml white wine vinegar
150 g raw sugar
150 ml red wine
2 cups SuJon Gooseberries
1 T honey
Combine red onions, vinegar, sugar and red wine and simmer over
a low heat until starts to caramelise (approx. 20 mins), add
frozen gooseberries and simmer for a further 3 minutes. Leave to
cool.
Slice and brush baguette slices with olive oil, place a round of
goat’s cheese on each and place under the grill and semi melt.
Serve on side plates with a tablespoon of marmalade and rocket
salad on top dressed with olive oil and balsamic.
Roasted Chicken Breast wrapped in Bacon, Green Beans and
SuJon Cranberry Butter
4 persons
4 chicken breasts
4 spinach/silverbeet leaves
4 rashers bacon mid loin cut
1 tsp extra virgin olive oil
200 g green beans, sliced long ways
1 cup chicken stock
125 g butter
1 cup SuJon Cranberries
seasoning
In a food processor blend room temperature butter and frozen
cranberries until well combined. Wrap in plastic food wrap and
refrigerate. Keep extra in the freezer for next time.
Remove skin from chicken breasts and make a pocket with a small
sharp knife. Place spinach/silver beet leaves inside pocket with
4 cranberries. Wrap bacon around to close pocket and then seal
in a hot frying pan. Season with salt and pepper and place into
an oven at 180 degrees for 5-8 mins until cooked. Remove chicken
from pan, and leave to rest before serving.
Tip out chicken fat and then add stock to the pan to deglaze.
Boil rapidly for 4 mins until reduced by two thirds and then
remove from heat. Whisk in small amounts of butter slowly until
the sauce thickens. Blanch sliced beans in salted boiling water
for 3 mins until cooked and then toss in olive oil and season.
Serve beans on a plate with chicken sliced and sauce drizzled
around.
Poached Pork Loin with SuJon Cranberries on Glazed Apples
with Herbed Polenta
4 persons
600 g pork loin whole trimmed
2 green cooking apples
200 g quick cook polenta
1 litre vegetable stock
1/2 cup chopped herbs
1/4 cup grated mozzarella cheese
Redcurrant Jelly
500 g SuJon Red Currants
500 g sugar
3 sprigs fresh rosemary picked
Combine currants and sugar and bring to the boil. Skim and boil
hard for approx 8 mins and then strain and add rosemary. Store
in hot, sterilized jars, sealed until needed.
Gently poach seasoned pork loin whole in the vegetable stock for
approx 12-14 mins until cooked. Remove and allow to rest in a
warm place for 10 mins. Bring 600 mls of remaining vegetable
stock to the boil and whisk in polenta. Stir until ready (5-8
mins) and add cheese and herbs, season. Peel and quarter the
apple and pan fry in a little olive oil until golden brown.
Serve pork sliced onto polenta, dressed with apple and
Redcurrant Jelly.
SuJon Summer Berry Pudding with BERRY Essence
4 persons
1/2 loaf thinly sliced white bread crust removed
1/2 cup water
125 g sugar
2 cups SuJon Mixed Berries
1/2 cup SuJon Red Currants
Using 4 teacups, line the bottom and sides with bread. Bring
water and sugar to the boil and add frozen fruit and bring back
to the simmer, remove from the heat. Place in a colander and
allow to drain, reserving juices. Leave until fruit has cooled
slightly and then spoon drained fruit into bread cases, adding a
little of the reserved juice if needed to soak the bread. Cover
with reserved bread to make a neat top on and leave to set in
the fridge overnight.
To serve carefully invert pudding onto plates and the pour over
a little extra juice. Serve with crème anglaise or thickened
cream on hot summer nights.
Verjuice Jelly with SuJon Berries with Vanilla Cream
4 persons
2 cups cabernet verjuice or grape juice
1/2 cup sugar
1/2 cup water
3 cups SuJon Mixed Berries
2 tsp gelatin
1 vanilla pot scraped of its seeds
1 1/2 cups of cream
Bring sugar, water to boil and whisk in gelatin. Add to verjuice/grape
juice and stir well. Place mixed frozen berries into glasses or
small plastic portion containers and then pour liquid over the
top to cover. Set in fridge for 4 hours. Combine vanilla seeds
and cream and whip till it forms soft peaks. Serve a dollop on
top of jellies.
SuJon Blue Berry Fruit Friands
8-10 servings
1 cup Icing Sugar
1 c ground almonds
1/3 c flour
4 egg Whites
¼ C Melted Butter
1 C SuJon Blueberries
Sift ½ c icing sugar, ground almond and flour, wisk egg white
with remaining ½ c sugar until stiff peaks and fold into
remaining ingredients. Spoon into small greased muffin tins, 2/3
full and sprinkle frozen SuJon blueberries ontop. Bake 180
degrees Celsius for approx 12 mins until cooked. Turn out onto a
cake rack and allow to cool
SuJon Strawberry and Olive Oil Tart with Almond
7 persons
Line a 12-inch flan tin with a removable bottom with sweet
pastry and leave to rest. Do not blind bake!
3 egg yolks
¼ c Extra Virgin Olive
½ c sugar
¼ c dessert wine
½ t lemon zest
½ c flour
1 c almond meal
¼ c almond flakes
½ t Baking powder
3 egg whites
¼ c sugar
Wisk yolks, zest and ½ c sugar together until thick and pale,
add olive oil and wine. Sift flour, almond meal and BP together
2 times. In a clean bowl whisk whites and ¼ c sugar until soft
peaks and carefully fold alternatively with the flour into the
yolks. Pour into your flan dish and then place frozen SuJon
strawberries in a fan shape around the top the fruit will sink
in slowly. Bake at 160 degrees Celsius for 40 – 50 mins on the
bottom shelf of your oven. Remove and cool on wire rack. Cook as
close to the bottom of the oven as possible so the pastry cooks
right through. Serve with dollops of crème fraiche.
SUJON Apple Berry fruit crepes with shaved chocolate and
natural yoghurt
250 g Plain Flour
60 g butter
1 1/2 cups of milk
3 eggs
2 cups of SUJON Apple and Berry fruit thawed
2 T Grated Chocolate
2 T Natural Yoghurt
Melt butter and mix with milk and eggs, whisk into flour and
leave to rest for 1 hour. If it is too thick thin with a little
milk. Ladle into crepe pans and cook until golden, place into a
tea cup and fill with SUJON Apple and Berry fruit, turn upside
down and garnish with more berry fruit, shave chocolate and
yoghurt
SUJON Apple berry and natural Yoghurt Smoothes with Manuka
Honey
1 1/2 Cups of SUJON Berry and Apple
½ C Natural Yoghurt Sweetened
2 Cups of Soy Milk
1 T Honey to taste
1 T Flax seed oil (optional)
Mix all ingredients in a blender or milkshake maker and serve in
a tall frosted glass. Add Flax seed oil if desired
SUJON Boysenberry with Deli ham and cucumber in Filo
1/2 C Grated Cucumber
1/2 C Diced Ham
2 T Sour cream
Salt and pepper to taste
1 T Chopped Parley
2 Dozen Filo Cases (available from good supermarkets)
1/2 C SUJON Black Berries
Mix cucumber and ham with sour cream and parsley, season and
fill filo cups. Slice Frozen Blackberries and lay on top,
garnish with a little parsley and serve
SUJON Blueberry and lemon curd tartlets
12 Sweet Tart Cases Bite Size (available from good supermarkets)
½ C Lemon Curd
½ C Softly Whipped Cream
2 T Icing Sugar
1 Cup SUJON Blueberries
Using a piping bag with a large nozzle, half fill the pastry
cups either with lemon curd or whipped cream and then place
frozen blueberries around and top with a little more lemon curd
or cream to finish, dust with icing sugar and serve
SUJON Blackcurrant Toddy
2 cups Sujon Black Currents
½ peeled and sliced Lemon
½ peeled and sliced Orange
2 T Honey
8 Cloves Whole
2 Cups boiling water
Bring all of the ingredients to the boil and simmer for 2 mins,
leave to cool slightly before putting into large cups - can be
mixed with water to taste – will keep in the fridge for 10 days
and blackcurrants can be used in a dessert or with cereal and
yoghurt in the morning
Mille Fuile of SUJON Raspberry and White Chocolate
200 g White Chocolate
4 Eggs separated
100 g Softened butter
2 t Castor Sugar
Crispy Filo or Puff pastry triangles
1 C SUJON raspberries
Melt the chocolate gently and then beat in egg yolks one at a
time. Add butter, beating will until mixtures is glossy and
smooth. Whip the egg white until soft peaks and add sugar, whisk
until firm and fold into chocolate mix, chill in a piping bag
and pip onto serving plate, layering raspberries pastry until
three high - dredge with icing sugar and serve
SUJON Raspberry Soup with SUJON Strawberries and Bee Pollen
2 cups SUJON Raspberries Frozen
1/2 C SUJON Strawberries Thawed
1 cup orange juice
1 T icing Sugar
1 Pinch Ground Ginger
1 Cup of Yoghurt Natural Sweetened
1 T Bee Pollen to Garnish
In a blender, combine the raspberries, yogurt, orange juice,
icing sugar, and ginger. Puree until well mixed. Serve chilled
and garnish with strawberries and dollops of yoghurt sprinkled
with bee pollen.
Smoked beef and SUJON Boysenberry and cream cheese in
mountain bread wraps
6 Mountain bread (thin bread wraps)
12 lettuce leafs
150 g Smoked beef sliced thinly
4 T cream cheese
1 C SUJON boysenberries
Lay the wraps out and spread one end with cream cheese, lay the
lettuce, smoked beef and then boysenberries at the other end and
gently roll towards the cream cheese which will hold it all
together. Cut in half and fold around a serviette, serve
Sujon Berryfruit Cheeseboard Comfit: the exciting new menu
trend
One of the world’s oldest fruit preserving techniques, the
comfit, is the new culinary coupling on New Zealand’s
cheeseboards.
The New Larouse Gastronomique defines the ‘comfit’ as ‘fruits or
vegetables preserved in sugar, brandy or vinegar’. (Not to be
confused with confit, spelt with an ‘n’ not an ‘m’, which means
meats preserved in fats.)
So move over bunches of grapes and dried apricots and quince
paste, Sujon’s Berryfruit comfit recipe gives you a wonderful
cheeseboard accompaniment that excites and rejuvenates the
palate as you enjoy your favourite cheeses.
Your comfit is also perfect to be used as a side-dish for
breakfasts (try with smoked bacon!) or thin with berry juices to
make a great fresh-looking chunky coulis to serve with smoked
chicken, roasted venison or crispy salads. (Or try a Raspberry
Comfit with grilled/smoked gourmet pork sausages and kumara
mash: wow!)
But those are bonuses: think Cheeseboards and Berry/Currant
comfits and your cheeseboard is setting one of the big new
fashions.
SUJON BERRYFRUIT ‘COMFIT 101’
INGREDIENTS
* 1/4 Cup Water
* 3 T Honey (honey variety selected will change sweetness
profile)
* 3 t Arrowroot
* 2 Cups Frozen MIXED SUJON berry fruits
* Zest of One lemon (optional)
METHOD
1. Bring Honey and Zest to the simmer with Berries for 2
minutes.
2. Dissolve arrowroot in 3 t water and stir into berries, simmer
one minute, puree and strain through a med sieve. Leave to Cool.
3. Defrost Berries of choice by leaving in the fridge overnight
on a plastic tray for 4-6 hours to retain max flavour and shape.
4. Take two cups of thawed Berries and mix through Berry comfit
and store in refrigerator for use.
CHEF NOTES
1. Use arrowroot to get glossy and clear comfit as cornflour
will make it cloudy and dull.
2. Above recipe will keep for 5-7 days refrigerated
3. Keep the base comfit thick so that when you add your berries
of choice it stays spreadable
4. Thin out comfit with berry juices to make a great fresh
tasting berry coulis to use on savoury food dishes such as
smoked chicken, roasted venison or crispy summer salads
5. Add vinegar to the base instead of water and you will have a
great sweet and sour comfit base with unlimited uses.
6. Cheeseboard uses:
For example, serve with cheese and rye bread or crackers.
Suggested pairings:
* Blackberries, boysenberries and redcurrants go with ripe
Brie’s and creamy blues
* Blueberries and Raspberries can be tasted with aged cheddar's
and camembert's
* Mixed Sujon berries and Blueberries feature with goats and
sheep’s milk chesses.
CHEESEBOARD TIP: Photo shows a Sujon Mixed berry Comfit but you
can create your comfit from any of the Sujon Frozen Berry
collection! Try different berry comfits with different wines and
cheeses: a wonderful tasting topic for your next special event.
For example, A Sujon Gooseberry Comfit with Goats cheese and a
zingy Marlborough Sauvignon Blanc.
