Our range of cordials are not just for drinking... you can also cook and bake with them too!

Our friend Chef Gary Guiney has perfected some of the most mouth watering recipes to share with you.

Elderflower, Pistachio & Hazelnut Arancini with Strawberry& Prosecco Couli

This Is a Real Showstopper that can be made in advance if your entertaining guests.

 

Ingredients ( serves 5-6)

350ml Papas Elderflower Cordial

300g Riso Gallo Risotto Rice

1.5ltr of Milk

1/2 Cup Crushed Hazelnuts

1/2 Cup De-shelled Pistachios

120g Panko Crumbs

1 glass of Prosecco

1 Cup of Frozen Strawberries

1/2 Cup Caster Sugar

1 Heap tbsp of Butter

3 Eggs Beaten

2 cups of Flour

 

Step 1

In a deep pot add your butter and your Rice.  Toast rice over a medium heat for 3 mins until rice is coated.  Add 1/2 of your Papas Elderflower cordial (175ml).

 

Step2

Once the cordial is fully absorbed, start to add in your milk slowly (1 cup at a time). Every 2 mins, making sure you are stirring so its not sticking to bottom of pan. 'Once all the milk has been added, add the last of your Elderflower cordial to the mix, reduce your heat to very low and cook for 45 mins again stirring throughout.

 

Step 3

Once rice pudding is cooked, remove from heat and allow to cool fully down before you mould, (For a savoury arancini you can use up old rice).

 

Step 4

Now with your cooked and cooled rice pudding, mould golf ball size balls in your hand( if it gets sticky wet hands).

Then add into flour, egg wash and your panko crumbs with pistachios and hazelnuts.

Then shallow fry until golden brown.

(Wee tip after the balls are cooked little drizzle of honey will help the pistachios and nuts stick).

Step 5

In a pot add your strawberries, sugar and prosecco and bring to a boil, Reduce heat and Simmer for 15 mins...

blend until smooth - and you're done...

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Papas Apple & Winterberry Crumble

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This will make your house smell like Christmas!

Ingredients

(Crumble topping)

130g Plain flour

100g Caster Sugar ( keep 30g for the filling)

70g Dark brown sugar to add to top of crumble for the oven

70g Unsalted butter at room temperature

cubed

1/2 Cup crushed hazelnuts

 

Ingredients for filling

500g Frozen mixed berries ( Blackberries, Blueberries & Raspberries )

3 Bramley apples ( peel, cored and sliced)

350ml of Papas Winterberry cordial

 

Step 1

Pre-heat your oven to 160c before you start on your crumble mix

Now in a bowl add your flour, caster sugar and butter. Use your fingertips to work into a light crumble mixture ( try not to overwork it or it will become heavy and sink)

 

Step 2

In a skillet pan, add a knob of butter, and add in your filling mixture (berries and apples), along with your Papa's Winterberry cordial and 30g of caster sugar. This will take away that tartness of the fruit and help break it down.

 

Step 3

After 20 mins, remove the skillet pan from the stove and allow to cool before you add your crumble topping on top. Once cooled down add your crumble topping and pop into your oven for 30-40 mins and cook until golden brown and the sides of skillet pan is bubbling...

 

Serve With custard, ice-cream or just dig in and enjoy!

Papas Peppermint Porridge

Chocolate & Mint Porridge, Fresh Raspberries, Toasted Granola.

 

Ingredients

1/3 of a glass of Papas Peppermint Cordial

110g Porridge Oats

1/3 cup of Cocoa Powder

500ml of Milk or Water

handful of Fresh Raspberries

1/2 cup of Plain Granola Mix

 

Step 1

Bring your milk up to heat but do not boil, add your Oats, And Stir for 2-3 mins, add your coco powder, and your Papas Peppermint cordial.

 

Step2

While your porridge is slowly cooking away, in a separate pan gently toast your granola shaking the pan and cook for 2-3 mins.. remove from heat

 

Step3

Now it's the 5 min stage turn off your porridge and stir so it's not sticking add to a bowl and garnish with raspberries and your toasted granola

( Optional I added a little bite of after eights Sure why not 😉)

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Slow Cooked Sarsaparilla, and Honey Pulled Beef brisket

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Marinade ( Ultimate flavour! )

2 tbsp Coriander powder

2 tbsp Smoked Paprika

2 tbsp Garlic Powder

2 tbsp of Cumin Powder

3 tbsp of  Mustard

2 tbsp of Brown Sugar

2 tbsp of Runny Honey

1 tbsp of Cayenne Pepper

1 litre Beef Stock

1 Tin Chopped Tomatoes

1 Large Onion.

2 Splashes of Tabasco

1 Small Bunch of Rosemary

 

Papas Sarsaparilla Bbq sauce

 

2 Cups Tomato Ketchup

1/2 Cup Apple Cider Vinegar

1/4 Cup Worcestershire Sauce

1/3 cup  Light Brown Sugar

2 Tbsp English Mustard

1 Tbsp Paprika

1-2 cups of Papa's Sarsaparilla Cordial

2 Tsp Garlic

2 Tsp Onion Powder

1 Tsp Ground Black Pepper

1/2 Cup Water

 

Method

Place all the ingredients into pot and cook on a medium heat for 10 mins, whisking as you go and set to side

 

Method

 

Step 1

Heat oil in a large casserole pan on a high heat. Season the brisket with salt and pepper, place in the pan and then brown on all sides. Take the brisket out of the pan and place on a plate

next step is to mix your dry spices together ( creating a ultimate Rub)

 

Step 2

Turn the heat down to low, place the sliced onion in, season with salt and pepper and gently cook for 5-7  minutes, stirring regularly until they've softened

add a few tsp of your Home made Rub mix with a glass of water to de-glaze

 

Step 3

Rub the rest of your Rub mix onto the brisket joint and drizzle your honey on top,  and place in a deep Roasting tray, add your tomatoes, beef Stock and Your papa's minerals with your Tabasco sauce and Fresh herbs

 

Step 4

Cover your roasting tray and add to a preheated oven and cook for 3 1/2  hours @180c ( if it starts to look dry add more water) at the 3 hour mark remove the cover from your brisket add your sarsaparilla bbq sauce and Reduce heat to 170c for 30/45 mins

Remove from the oven and with two forks shred

Serve with mash or inside an amazing Bun for the ultimate burger!