POMEGRANATE PARFAIT
Makes 6 servings
1 tablespoon gelatine
1 cup sugar
3 eggs, separated
¾ cup water
1 cup Bickford’s Pomegranate Juice
2 tablespoons fresh lemon juice
1 cup whipped cream
Chopped pistachio nuts for garnish
Pomegranate seeds for garnish (optional)
Mix gelatine and sugar in a heavy saucepan. In another bowl, whisk egg yolks and water together; stir in gelatine mixture. Cook over medium-low heat; stirring constantly until sugar and gelatine dissolve. Remove from heat; stir in Bickford’s Pomegranate Juice and lemon juice. Refrigerate pomegranate mixture, stirring occasionally until mixture moulds slightly. When ready, beat egg whites until stiff but not dry and combine with the pomegranate mixture. Beat cream in a separate bowl, and then combine with the pomegranate mixture. Divide mixture into 6 parfait glasses and chill for at least 4 hours. To serve, garnish with a dollop of whipped cream and sprinkle with pistachio nuts and pomegranate seeds.
BLUEBERRY PANCAKES
4 egg whites
2 cups flour
3 tsp bicarb
2 T sugar
3/4 cup buttermilk
1/4 milk
20g melted butter
Blueberries
500ml Bickford’s Blueberry Juice Drink
1 cinnamon stick
1 lemon zest in long strips
Butter
Marscapone
1. In a small pan reduce the 500ml blueberry juice with the cinnamon stick and lemon zest until syrupy. Set aside.
2. Whisk the egg whites to soft peak.
3. Sift the dry ingredients together and then add the wet ingredients folding gently.
4. Gently fold through the egg whites and a good handful of blueberries.
5. In a frypan, heat a little butter and on a gentle heat spoon in batter. Cook on both sides until golden.
6. Serve warm with a good dollop of marscapone or cream and drizzle with blueberry syrup.
BLUEBERRY SORBET
500ml Bickford’s Blueberry Juice Drink
100g glucose
80g sugar
Squeeze lemon/lime juice
1. Mix all the ingredients together and stir until dissolved.
Pour into an icecream machine and churn as directed.
2. Serve just as it is, with fresh fruit, or with warm apple pie, or simply pop a small a scoop into your next glass of bubbles!
COCONUT MUFFINS
375g SR flour
90g soft butter
220g sugar
310ml Bickford's Coconut Juice
1 egg
1 tsp baking powder
¼ cup toasted coconut
½ cup finely chopped pineapple
¼ cup toasted flaked almonds
¼ cup sultanas
1. Mix together the flour, sugar and baking powder.
2. Crumb the butter into the flour mix.
3. Add coconut, pineapple, sultanas and almonds.
4. Add the egg and coconut juice and fold together gently.
5. Spoon into muffin moulds and bake at 170 degrees C for about 15-20 minutes.
COCONUT ICY POPS
500ml Bickford’s Coconut Juice
Sugar to taste
Squeeze of lime juice (optional)
Fresh fruit such as berries or pineapple cut into small pieces
1. Dissolve the sugar into the coconut juice to taste and add a squeeze of lime juice.
2. Pour into icy pop moulds and freeze.
A great summer treat for the kids.
Or for the grown ups; freeze into ice cube trays with pineapple chunks and throw them into your Pina Colada Cocktail!
COCONUT BARFI (Indian Sweet)
2 cups finely shredded coconut
1 cup sugar
1-1/2 cups Bickford’s Coconut Juice
2 tbsp milk
1 tbsp ghee
1/2 tsp cardamon powder
1. Line a slice tin with baking paper.
2. Heat a pan and add the shredded coconut and fry gently over moderate heat to reduce the moisture, without adding colour.
3. In a pan bring the coconut juice to the boil.
4. Add the sugar and stir untill the sugar dissolves, add the milk and cook until syrupy (aprox 20-30mins).
5. Add coconut ghee and cardamon.
6. When the mixture is thick, pour into the prepared slice tin and flatten the surface.
7. Chill for several hours until firm.
8. Cut into square or diamonds to serve.
**Add lightly toasted almond flakes or pistachio nuts for a delicious nutty alternative**
MARINATED RACK OF LAMB
Makes 16 chops
2 racks of lamb
6 large cloves of garlic, chopped finely
½ - 1 tablespoon thyme, chopped finely
1 cup Bickford’s Pomegranate Juice
3 tablespoons olive oil
Salt
Freshly ground black pepper
Pomegranate seeds for garnish (optional)
To prepare lamb, lightly score meat in a diamond pattern; rub each rack with half the garlic and half the thyme. Put lamb in a heavy duty resealable bag. Pour Bickford’s Pomegranate Juice into bag; seal. Marinate lamb in the refrigerator overnight, turning occasionally. To cook lamb, remove lamb from bag, reserving marinade; pat dry. Bring to room temperature. Meanwhile, strain reserved marinade; reduce over medium-high heat by about half. Reserve. Rub each rack with half the olive oil; season well with salt and pepper. Arrange racks in a shallow roasting pan, fat side up. Roast at 250°C. Baste lamb with reserved reduced marinade twice toward the end of cooking. Remove lamb from oven; cover with a tea towel. Let cool for 10 minutes and carve into chops. Drizzle each chop with remaining marinade, garnish with pomegranate seeds and serve.
BANANA CREPES
Prep: 1 Hour
Cooking Time: 20 minutes
Makes: 12-14 crepes |
Crepe Ingredients:
2 large eggs
1 cup whole milk
½ teaspoon salt
1 cup self-raising flour
2 tablespoons melted butter |
Filling:
1 cup pomegranates
¾ cup mashed bananas
1 cup ricotta cheese
¼ cup sugar
½ teaspoon vanilla
1 tablespoon white rum |
Sauce:
1 ½ cups Bickford’s
Pomegranate Juice
2/3 cup sugar
2 tablespoons cornstarch
¼ cup white rum |
Crepes:
1. Beat eggs and add remaining crepe ingredients.
2. Heat a non-stick crepe pan over medium heat until hot. 3. Pour about 2 tablespoons of batter into pan; swirl the pan to spread the batter to the edges.
4. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side. 5. Remove from pan and repeat with remaining batter. |
Filling:
1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to release the seed sacs. Place the seeds in a separate bowl. Reserve 1 cup seeds and set aside. 2. Mix mashed bananas with ricotta cheese. 3. Stir in sugar vanilla, rum, and seeds.
For the complete Banana Crepes recipe print pdf document to the left. |
GLAZED CHICKED BREASTS
¾ cup Bickford’s Pomegranate Juice
4-6 boneless, skinless chicken breasts
1 cup peeled baby carrots
3 sliced green onions
2-3 tablespoons olive or vegetable oil
1 cup chicken broth
¼ cup balsamic vinegar
2 teaspoons cornstarch
2 teaspoons brown sugar
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
Hot cooked penne pasta (optional)
1. Place oil in a large frypan; brown chicken pieces with carrots and onions for 5-6 minutes, or until tender, stirring frequently. Remove chicken pieces. Keep carrots and onions warm.
2. Place broth in a pan and add back chicken pieces; cover and simmer for 15-20 minutes, or until cooked. Reserve 1/3 cup of chicken cooking liquid.
3. Transfer chicken and vegetables to platter; cover and keep warm.
4. Put reserved 1/3 cup of chicken cooking liquid in skillet. Stir in Bickford’s Pomegranate Juice, vinegar, cornstarch, brown sugar, and seasonings. Bring to a boil; reduce heat. Simmer 2 minutes.
5. Drizzle some of the sauce over chicken and vegetables. Serve with pasta if desired, and remaining sauce.
CRANBERRY PORK ROAST
1-1.5kg Pork Loin Roast
450 grams cranberry sauce
½ cup sugar
½ cup Bickford’s Cranberry Juice
1 teaspoon dry mustard
¼ teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
Salt
Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce, stir in sugar, Bickford’s Cranberry Juice, mustard, and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; discard. Add broth to a 2 cup measuring cup, adding water if necessary to equal 2 cups total liquid. Pour into saucepan and bring to a boil over medium high heat. Combine cornstarch and cold water to make a paste, stir in saucepan. Cook and stir until thickened. Season with salt. Serve over sliced pork. Makes 4 to 6 servings.
REFRESHING WATERMELON SORBET
Prep: 10 minutes + freezing time
Cooking: 5 minutes
Serves: 4-6
1 cup Bickford’s Cranberry Juice
½ cup castor sugar
2 cups pureed seedless red watermelon flesh (about 550g), sieved
1 egg white
1. Place Bickford’s Cranberry Juice and sugar in a small saucepan and stir over low heat until sugar has dissolved. Increase heat to bring to boil, remove from heat and cool.
2. Process cranberry syrup and pureed watermelon until well combined. Pour mixture into a loaf baking tin and place in freezer until just frozen. Remove mixture from freezer and process with egg white until well combined. Return mixture to pan, cover with plastic wrap and freeze for several hours more. Remove mixture from freezer and process for a final time, until pale and creamy. Re-freeze. Serve scoops of sorbet in small bowls
CRANBERRY TURKEY LEGS
6 chicken drumsticks (Turkey can also be used)
1 can cranberry sauce
¼ cup Bickford’s Cranberry Juice
¼ cup Bickford’s Lime Juice Cordial
3 jalapenos or red chillis
3 cloves garlic, minced
1 tablespoon lime zest
1 ½ teaspoon salt
1 teaspoon parsley flakes
½ teaspoon black pepper
1. Place drumsticks in a large baking dish. Combine Bickford’s Cranberry Juice, Bickford’s Lime Juice Cordial, and garlic in a small mixing bowl. Pour mixture over drumsticks, cover, and allow to marinate in refrigerator for 2-4 hours.
2. Preheat grill for medium-high heat
3. Place remaining ingredients in a small saucepan. Bring mixture to a boil and allow to simmer for 5-7 minutes. Remove drumsticks and place on grill rack. Cover and allow to cook for 50-60 minutes, Brush with prepared sauce throughout cooking. Once drumsticks are cooked, remove from heat and serve
CRANBERRY CINNAMON POACHED PEARS
Preparation Time: 5 minutes
Cooking Time: 6-8 minutes
Serving Size: ½ pear each
½ cup Bickford’s Cranberry Juice
Pinch of cinnamon
2 ripe pears
½ cup sugar
1. Mix the Bickford’s Cranberry Juice and cinnamon in a microwave-safe baking dish, just large enough to hold 4 pear halves.
2. Peel, halve and core the pears. Toss them in the Bickford’s Cranberry Juice as soon as you’ve prepared them to prevent them from turning brown.
3. Arrange the pear halves in a single layer. Sprinkle the sugar on top.
4. Cover the dish and microwave on high for 6 minutes.
5. Carefully remove the lid and pierce pears. If it easily pierces, the pears are done. If not, cover and microwave on high another 1 to 2 minutes.
6. Toss the pears in the syrup. Cover and let cool for 20 minutes, or refrigerate until ready to serve.
DARK GRAPE JUICE RASPBERRY SORBET
3 cups raspberries, fresh or frozen
1 ¼ cups Bickford’s Dark Grape Juice
1 ½ Tablespoons fresh lemon juice
¾ cup sugar
½ cup whipped cream
Combine all ingredients in a food processor and blend until smooth. Place in small bowls and leave to set in refrigerator for 15-20 minutes, before serving.
CARAMELISED WALNUTS
2 cups walnut halves
1 cups brown sugar
1 cup Bickford’s Dark Grape Juice
1 pinch of salt
1 pinch of cinnamon
Line oven tray with aluminium foil and brush lightly with oil and set aside. Place nuts on dry oven tray and heat nuts in pre-heated 180°C oven for 5 minutes. Remove and allow to cool. Place brown sugar, Bickford’s Dark Grape Juice, salt, and cinnamon in pan. Stir and cook on medium flame until sugar has melted completely. Bring to the boil, then lower flame slightly and boil for 10-15 minutes until mixture turns to a thick syrup. Remove pan from heat and add walnuts. Stir well to coat the nuts. Allow walnuts to dry on a lined tray and serve.
GRAPE PARFAIT PIE
1 ½ cups Bickford’s Dark Grape Juice
22cm Pre-prepared biscuit base
½ cup boiling water
1 pack strawberry flavoured gelatine
2 scoops softened vanilla ice-cream
1 teaspoon grated orange peel
Sweetened whipped cream
Combine gelatine and boiling water; stir until dissolved. Add Bickford’s Dark Grape Juice. Gradually add ice cream, stirring until melted. Add orange peel. Chill until thickened but not set (15-25 minutes). Spoon into pre-prepared biscuit base. Chill until firm. Garnish with whipped cream and dark grapes.
BANANA NUT PANCAKES WITH TOFU
2 cups whole wheat flour
3 teaspoons baking powder
1 teaspoon salt
8 tablespoons butter
3 eggs
2 bananas
90 grams tofu, firm
½ cup skim milk
1 cup Bickford’s Prune Juice
2 tablespoons butter
¼ cup walnuts
1. In a large bowl combine all dry ingredients and whisk to fluff in air.
2. Whip bananas, yolks, melted butter, tofu, and milk until liquid is smooth.
3. Beat egg whites separately.
4. Preheat griddle or frying pan to medium heat.
5. Combine liquid and flour mix gently.
6. Fold in egg whites.
7. Fry over medium heat turning after several minutes or when bubbles stop forming.
8. Serve topped with walnuts and Bickford’s Prune Juice reduction.
OATMEAL FLAX COOKIES WITH CHOCOLATE CHIPS
Makes 24 servings
1 cup Applesauce
¼ cups brown sugar
½ cup Bickford’s Prune Juice
1 egg
1/3 cup milk
1 ½ teaspoons vanilla extract
3 cups rolled oats
1 cup ground flaxseed
1 cup whole wheat flour
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¾ cup chocolate chips
1. Preheat the oven to 180°C. Grease cookie sheets.
2. In a large bowl, cream together the applesauce and brown sugar until smooth.
3. Beat in the eggs then stir in the milk and vanilla.
4. Mix in the flour, oats, baking soda, and cinnamon until well blended.
5. Fold in the raisins (and if you want, 1 cup of chopped walnuts).
6. Drop by rounded spoonfuls onto the prepared cookie sheet.
7. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on the baking tray for 5 minutes before removing to a wire rack to cool completely.
HIGH FIBRE PRUNE BREAD
2 cups all-bran cereal
2/3 cups Bickford’s Prune Juice
2/3 cup buttermilk
½ cup sugar
2/3 cup prunes, pitted, cooked, and chopped
1 egg
1 ¼ cups flour
Pinch of salt
1 ½ teaspoons baking soda
1 tablespoon butter or margarine
½ cup nuts, chopped (optional)
1. Soak bran in Bickford’s Prune Juice and buttermilk.
2. Cream sugar and butter thoroughly then add the egg and beat well.
3. Add bran mixture.
4. Sift the flour with the salt and baking soda and add to the mixture.
5. Now add the nuts, if you like.
6. Stir only until flour disappears.
7. Bake in a greased loaf pan in a preheated 180°C oven for an hour and 20 minutes.
BEEF TAGINE
1 teaspoon Ground Ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
1 pinch ground cloves
700 grams lean Braising steak, chunk or blade, cut into chunks
1 onion, sliced
1 clove garlic, crushed
1 tablespoon olive oil
1 grated lemon, juice and rind
2 tablespoons honey
1 cup Bickford’s Prune Juice
Salt and Freshly ground pepper
1. Mix together ginger, cinnamon, allspice, and cloves and rub into beef
2. Cook onion and garlic in a heavy-based casserole or saucepan until soft, add beef and cook for 2-3 minutes until beef is browned.
3. Add lemon rind and juice, honey, Bickford’s Prune Juice, and salt and bring to the boil. Simmer gently until meat is tender (1 ½ -2 hours)
4. Check tenderness at 2 hours.
5. Serve on a bed of couscous and garnish with fresh coriander.
EASY ORANGE CHICKEN STIRFRY
4 boneless, skinless chicken breast, cut into cubes.
Marinade
2 tablespoons dry sherry
1 tablespoon cornstarch
Sauce:
1/3 cup Bickford’s Blood Orange Juice
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
¼ teaspoon chilli paste
1 clove garlic, minced
1 slice ginger,
Oil for stir-frying, as needed
1. Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes.
2. While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.
3. Heat the wok and add oil. When the oil is ready, add the garlic and ginger and stir-fry until aromatic.
4. Add the chicken and stir-fry until it changes colour. Add the sauce.
5. Combine the sauce and the chicken. Stir-fry for another minute and serve hot.
ORANGE BREAD WITH WALNUTS
2 ½ cups flour
1 tablespoon baking powder
1 cup sugar
1 teaspoon salt
¼ cup shortening
1 egg
¾ cup milk
¼ cup Bickford’s Blood Orange Juice
3 tablespoons finely grated orange peel
1 cup chopped walnuts or pecans
In a small bowl beat egg slightly. Stir in milk, Bickford’s Blood Orange Juice and grated orange peel. Add to flour and shortening mixture, stirring only enough to moisten all ingredients. Fold in walnuts or pecans. Spoon mixture into greased loaf pan, spreading to corners. Leave a slight depression in centre of loaf. Let stand for 15-20 minutes. Bake orange bread in preheated 250°C oven for 55-60 minutes. Let stand 5 minutes, turn out onto wire rack to cool completely. Wrap and store bread overnight for easier slicing. Serve with softened butter.
ORANGE DESSERT SQUARES
2/3 cup sugar
½ cup butter, softened
2 eggs, separated
2 cups self raising flour
¾ cup milk
4 teaspoons finely grated orange peel
Orange sauce:
2/3 cup sugar
1 tablespoon cornstarch
¼ teaspoon salt
1 cup boiling water
1 teaspoon butter
4 teaspoons finely grated orange peel
½ Cup Bickford’s Blood Orange Juice
In a medium bowl, beat sugar and egg yolks at medium speed until light and fluffy; add flour alternate with milk at low speed, beginning and ending with flour. Beat egg whites until stiff but not dry; fold in egg whites and orange rind gently into a batter; pour into greased and floured baking pan. Bake at 200°C for 20 to 25 minutes or until golden brown. Cool, cut into squares, and serve with warm orange sauce. Serves 12-18
Sauce: In a small saucepan, mix together sugar, cornstarch, and salt; pour in the boiling water, stirring constantly. Cook over medium heat until mixture boils and thickens. Add butter, orange peel, and Bickford’s Blood Orange Juice.
ORANGE MUSTARD GLAZED CHICKEN
¼ cup orange marmalade
¼ cup Bickford’s Blood Orange Juice
¼ cup Dijon mustard
2 tablespoons brown sugar
1 tablespoon gravy mix
1 whole chicken cut into quarters, or 4 breast fillets.
In a small bowl, combine marmalade, Bickford’s Blood Orange Juice, mustard, sugar, and Gravy mix. Grill chicken pieces under grill for 15 minutes, turning frequently. Brush with orange mustard glaze and continue grilling for 15 minutes longer, brushing frequently with glaze. Remove from grill and serve immediately. Drizzle remaining sauce over chicken and serve.
BUTTERY ORANGE CAKE
Serving size: 10 or more
Cooking Time: More than an hour
250 grams unsalted butter, softened, chopped
1 ¼ cups castor sugar
4 eggs
1 2/3 Cup self raising flour
¾ cups Bickford’s Blood Orange Juice
2 tablespoons boiling water
Preheat the oven to 180°C. Grease a deep 28cm round cake pan, line base with baking paper. Beat butter and sugar in a small bowl with an electric mixer until light and creamy. Add eggs, one at a time, beating until combined between additions. Fold in sifted flour, then Bickford’s Blood Orange Juice and boiling water. Spread the mixture into the prepared pan and bake for about 35 minutes or until cooked when tested with a skewer. Allow cake to stand for 2 minutes before turning onto a wire rack to cool. Dust with sifted icing sugar and serve.
