Verjuice and Verjuice Rouge

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Verjuice was used in ancient times to add acidity to food before lemons and tomatoes were introduced from the East.  There is mention of it in Roman texts from 74AD, and the accresto mentioned in Medieval recipes was Verjuice.

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The brilliant thing about Verjuice is that it is less acidic than lemon or vinegar, with slightly sweeter overtones, and adds a complexity of flavour to Risotto, chicken dishes, gravies, salad dressings, jellies and is refreshing served over ice!  

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Manjimup is in the heart of Western Australia’s beautiful Southern Forests and is a food mecca.  Our climate and soils deliver ingredients of exceptional quality.  

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Great wines, most of Australia's Truffles, Avocados,  Apples - both Bravo and Pink Lady apples were developed here - Potatoes, Fennel, Finger limes... and Verjuice!

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Our Verjuice is a modern twist on a classic style that offers a perfect natural acid for cooking. Hand picked on a crisp Manjimup morning, the high natural acidity of our Verdelho and Cabernet grape juice can add richness and subtle flavour to any recipe.

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RECIPES

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Roasted Chicken with Verjuice

1.8kg chicken or chicken Marylands - one for each person

1 onion

4 tablespoons olive oil

350g Verjuice

1 tablespoon cinnamon

5 sprigs fresh thyme or rosemary, leaves only

2 teaspoons salt

1 teaspoon freshly ground pepper.

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Place chicken or Marylands into a large bowl.  Roughly chop the onion, and add it with all other ingredients.  Leave to marinate for as long as you can - overnight or 30 minutes.  

Preheat oven to 200C.  Pour the contents of the marinating bowl into a large roasting dish, and cook for 30 minutes.  Baste the chicken and cook for a further 30 minutes.  The Marylands should be cooked when tested by inserting a fork and ensuring the juices are running clear.  The whole chicken will possibly need another 20 minutes - check for the clear running juices.

Serve with a crisp salad and perhaps rice to absorb all those delicious juices.

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Verjuice Mayonnaise

Make your favourite Mayonnaise using Verjuice instead of lemon juice for a softer delicious flavour.

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Use the Verjuice Mayonnaise in Chicken and Avocado Sandwiches with your favourite Sour Dough bread.

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Verjuice, Lime and Bitters 

350g  Verjuice

125g sugar

3 cups ice cubes, (crushed)

2 limes flesh only

25g bitters

250g soda or fizzy water.

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Thermomix version:

Place 100g Verjuice and 100g sugar into the bowl and cook for 5 minutes/100/speed 1.  Remove and cool - will last weeks in the fridge.

Place ice cubes into Thermomix and crush 10 seconds/speed 7.  Pour into 4 glasses.

Place peeled limes, remaining Verjuice and the cooled Verjuice syrup into the Thermomix and mix 5 seconds/speed 7.

Pour over the crushed ice and top with bitters and soda/fizzy water and serve.

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Conventional method:

Place 100g Verjuice and 100g sugar into a pot and place over high heat.  Bring to the boil, then leave to cool.

Half fill 4 glasses with crushed ice.

Place remaining Verjuice and the cooled syrup into a shaker and mix well.  Pour over the crushed ice, squeeze over  some lime juice and top with bitters and soda/fizzy water

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Red Verjuice Roasted Pears

 

4 ripe pears, peeled and halved.

3 tablespoons dark brown sugar

2 tablespoons soft butter

150g Verjuice Rouge

Preheat oven to 190C.  

Place pears, sugar and butter into a bowl and mix well.  Pour this into a roasting dish which will fit them all without crowding - about 30 x 20cm.

Roast for 15 minutes, turn the pears over and pour over the Verjuice Rouge.  Roast for another 15 minutes until the Verjuice has become a delicious syrup.  Depending on the ripeness of the pears - if they are not soft when a fork is inserted - cover the dish with foil and give them another 10 minutes.

Allow to rest for 10 minutes before serving - perhaps with a Sabayon made with Verjuice also, to complement the flavours.
 

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