Posts Tagged ‘Pears’

In need of some inspiration for Mother’s Day?

Mum’s everywhere are probably looking forward to a bit of rest and a big treat on Sunday 14th and we have a few ideas up our sleeve to help make sure that happens…

Thanks to home foodie and blogger Beth Sachs of Jam and Clotted Cream, we have created two delicious recipe boxes for hard-working mums. Inside you’ll find all the main ingredients to create a delicious treat…

	Mother’s Day Brunch Box (even the kids can help with this one!) All the ingredients to make Spanish style scrambled eggs, sweet rhubarb muffins and home-made pear and apple smoothies. £42.95/box
	Mother’s Day 3 Course Recipe Box Treat your mum to a 3 course meal at home! For starters is a refreshing endive, pear and roquefort salad followed by succulent lemon roast chicken and sides. Dessert will be tangy rhubarb and ginger crumble (plus a bottle of prosecco!) £89.95/box

Recipe: Rhubarb Delight

Serves 4

16 Thin Stalks of Rhubarb
200g Caster Sugar
2 Tbsp Water
200g Mascarpone
180ml Double Cream
2 Tsp Finely Grated Orange Rind
2 Tsp Gelatine
60ml Freshly Squeezed Orange Juice
2 Blood Oranges (optional)

First wash the rhubarb, scrubbing away any dirt. Cut away the leaves and white part of the stalk, then slice into 3cm pieces.

Heat a medium pan and add the rhubarb with 100g of the caster sugar and 1 tablespoon of water. Stir until the sugar is dissolved, then bring to the boil, simmer and cover for 10 minutes until thickened. Transfer to a bowl and leave to cool, then refrigerate.

Now in a small heatproof jug, add 1 tablespoon of water and sprinkle gelatine over the top. Stand the jug in a pan of simmering water, stirring the liquid until the gelatine is dissolved. Remove from the heat and stir in the orange juice.

Beat the mascarpone with 100g caster sugar until smooth. Add the cream and orange rind and beat until. Then beat the warm gelatine mixture into the mixture until combined.

Now the rhubarb is cooled, dived the mixture into eight serving glasses. Divide the creamy mixture evenly over the rhubarb and refrigerate for 3 hours or until set.

Serve decorated with fresh orange segments.

This salad is perfect for winter with the warm pears and creamy blue cheese.

Frisee lettuce
1 or 2 Ripe Pears
Blue Cheese – we recommend Bleu d’Auvergne
Walnuts
Sherry Vinegar
Extra Virgin Olive Oil
Salt and Pepper

Slice the pears and toss in extra virgin olive oil and a little salt. Roast in a medium oven for 15 minutes, turning half way through.

Now tear the lettuce and dress in oil and vinegar. Taste and ammend according to your taste. Lay the pear slices on the tossed frisee and sprinkle with chunks of blue cheese. Add a good twist of fresh cracked pepper and enjoy!

Warm up your bonfire night with some tasty treats at Natoora
Fireworks night is all about foodie treats for everyone here at Natoora. While the sky is lit with electrifying displays, we’re busy scoffing the juiciest berries and crunchiest apples and pears. Try them in our warming mulled wine recipe below! This 5th of November, remember remember that it’s a great time to try some delicious Autumn produce…have a look at what’s new this week for more inspiration.

Try this delicious warming treat for a cold bonfire night – it’s really easy too and makes good use of our seasonal pears!

Mulled Wine with Autumn Fruits

Serves 6

200ml Fruity Red Wine (Merlot is best)
200g Brown Sugar
4 Black Plums
2 Pears
200g Blackberries or Blueberries
Orange Peel
1 Bay Leaf
4 Cloves
1 Cinammon Stick

First put the red wine into a saucepan and add the cinnamon, bay leaf, a few strips of orange peel, the cloves and sugar. Bring the mixture to the boil and let simmer gently for five minutes. Remove from the heat and let cool.

Now quarter and stone the plums. A good way to do this is to slice down the natural line of the plum and twist to remove the stone. Also peel, half and core the pears, then cut into six wedges.

Put all the fruits in a bowl and pour the mulled wine over them. Cover and leave for around 2 hours, stirring now and again. Serve at room temperature and add a little thick cream if you’re feel like a treat!
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It’s finally time to enjoy the rich delights of Autumn. Whilst some may be mourning the end of Summer, at Natoora we’re celebrating the beginning of Autumn with some amazing September flavours. With luscious Muscat and Chasselas grapes, crunchy William’s Pears, and juicy red currants, the transition from Summer to Autumn is sure to be a sweet one. There’s also a bounty of earthy flavours to enjoy with fresh mushrooms, pumpkins and chestnuts. In case you need some persuading to join the celebrations, we have a delicious offer this month. When you order any of our Autumn Picks, we’ll give you a very tasty 20% off your whole shopping basket! Simply enter the code “AUTUMNFRESH” at the checkout and make sure your basket is over £60 (Offer expires 7th October). Does September get yummier any than that?

Our Autumn Picks

Fresh Mushrooms

Muscat and Chasselas Grapes

Black Cabbage (Cavolo Nero)

Delica and Violina Pumpkins

Red Currants

Quince

William’s Pears

Organic Pork Chops

Reblochon

Beaufort D’Alpage

No, I’m not talking about a new porcine weapon, rather an unusual dish made with two outstanding ingredients. It may sound scary, but the mix of organic pork and fresh prickly pears is a real treat. Pork has always loved fruit like apricots and apples, but it can also take the more unusual flavour of prickly pear. Prickly pears and pork; a match made in both culinary and alliterative heaven!

Diced Pork with Prickly Pear (serves 4)

4-6 Prickly Pears
500g Diced Pork
2 Small Shallots
Extra Virgin Olive Oil
Balsamic Vinegar
Sichaun Peppercorns

First prepare the prickly pears. These will already have the spikes removed so slice off the top and bottom, then score a line down the side of the pear. Slip your finger into the slice and grab the skin. Peel away the skin and dice the rest of the pear.

Now fry the thinly sliced shallots in olive oil. Add the diced pears and stir gently. Now add the peppercorns, followed by the diced pork and mix. At Natoora we get all our pork from our expert butcher Jack O’Shea, so we can guarentee it is all from organic Dorset pigs. Give the dish a splash of balsamic vinegar for extra flavour and cover for 2 minutes. Once the pork is cooked, serve and enjoy!