Mouth Watering Cherry Recipes
This season, try fresh cherries as a delicious feature in an entrée, main course or dessert. Each of the recipes below is easy to prepare with fresh South Australian cherries and is perfect for feeing the family or for summer entertaining.
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Pork & Cherry Terrine with Rocket Salad & Cherry Sauce (Serves 6 to 8)
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1kg pork mince
200g bacon pieces
1 onion, finely chopped
1/2 cup breadcrumbs
100g pine nuts
2 tbls parsley, finely chopped
1 tbls caraway seeds
3 tbls brandy
2 eggs
salt & course ground black pepper to taste
500g cherries, pitted and halved
400g bacon slices |
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In a large mixing bowl gently fold pork, bacon pieces, onion, breadcrumbs, pine nuts, parsley, caraway seeds, brandy, eggs, salt & pepper together before folding through the cherries. Leave overnight for the flavour to amalgamate.
Pre-heat the oven to 180c.
Line a 2 litre cast iron or earthenware terrine mould with the bacon slices and place the combined ingredients firmly into the mould. Cover with the lid or sheets of alfoil.
Stand the terrine in a baking dish and pour in boiling water until it comes halfway up the sides of the terrine.
Place in the oven for 1 1/2 hours.
Remove and cool for 1 hour. Place a weight on the top of the terrine and leave overnight before unmoulding.
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Chilli Cherry Sauce
500g cherries, pitted
2 tsp freshly grated ginger
2 small red chillies, finely chopped
2 tbsp. lemon juice
1/4 tsp. ground allspice
1 tsp. ground cinnamon
1 cup raw sugar
Place all ingredients in a saucepan and gently simmer for 1/2 hour. Take off the heat and mash with a potato masher. Set back on heat and simmer for another15 minutes, stirring constantly.
Note: This sauce can be bottled and kept in the refrigerator for 4 weeks. It is also great served on hot buttered toast for breakfast.
To serve:
Slice the terrine and place on a plate with some of the sauce and slices of pumpinicle bread. Serve with a simple salad of baby rocket leaves and sliced baby Roma tomatoes drizzled with balsamic vinegar and olive oil.
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Parcel of Salmon Steamed with Cherries and Almonds (Serves 4)
4 oven bags
100g flaked almonds
500g cherries, pitted and sliced
4 salmon steaks
4 tsp butter
4 tbls dry white wine
cracked black pepper and rock salt
1 lime cut into 4 segments
Pre-heat the oven to 180c.
Open out the 4 oven bags and divide the almonds and cherries between them.
Place the salmon on top. Add a tsp of butter and a tbls of wine to each bag. Season with pepper & salt before tying up the bag and placing on a tray in the oven.
Bake for 20 minutes. Remove and open the bag. Place all the ingredients on a plate with the salmon placed on top and a wedge of lime on the side.
Serve with crusty bread to soak up all the juices.
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Duck Breast Fillets with Sweet & Sour Cherries (Serves 4)
2 tbls olive oil
4 duck fillets or duck marylands
2 red onions, cut in half
2 yellow onions, cut in half
1/4 cup soy sauce
6 tbls sherry
2 tbls freshly grated ginger
1 tsp sugar
1 tsp star anise
500g cherries, pitted
Heat the oil in a large frying pan and gently brown the duck on both sides. Remove and set aside in a large casserole dish.
Fry the onions until golden brown. Remove and set aside with the duck.
Discard all but 1 tbls of fat from frying pan.
Note: This duck fat can be saved for cooking other stews and casseroles.
Into the frying pan add the soy sauce, sherry, gingerroot, sugar, star
anise and 3/4 cup water. Over high heat, heat to boiling and stir to loosen any brown bits from bottom of the frying pan.
Pre-heat the oven to 180c.
Scatter the cherries over the duck and onions and pour the liquid over the top. Cover with a lid and bake for 1 1/4 hours, basting the duck several times during baking. Remove and skim some fat from liquid in casserole.
To serve:
Place a mound of steamed rice in the centre of the plate and place a duck fillet and two onion halves on top. Ladle over the cherries and juices and serve with brussel sprouts of sliced green beans
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La Clafouti (Serves 6-8)
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2 tbls olive oil
5 tbls bread crumbs
1/4 tsp ground cardamom
1 kg cherries, pitted
4 eggs
6 tbls flour
500g Greek yogurt
1/4 cup honey
Preheat oven to 180c.
Oil a 12-inch deep round baking dish. |
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Mix the bread crumbs with the cardamom and dust the inside of the baking dish with mixture.
Spread the cherries over the bottom of the dish.
Beat the eggs and add flour and mix well.
Add the yogurt and beat for 3 minutes.
Add the honey and beat for another 2 minutes.
Pour this mixture over the cherries in the baking dish and bake for 40 - 45 minutes until top is lightly browned.
Remove from the oven and let the clafouti cool to room temperature or chill.
To serve:
Cut into wedges. Top each with whipped cream, if desired
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Cherry Ice Cream
1 ltr vanilla ice cream
200 mls cream
500g cherries, pitted and halved
150g pecan nuts, finely chopped
Blend ice cream with the cream before folding in the cherries and pecans. Refreeze. This is great served with steamed chocolate pudding.
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Homemade Maraschino Cherries
2 1/2 k cherries, pitted
2 1/2 ltrs water
1 tbls salt
1 tsp alum
2 1/2 ltrs white sugar
3 cups water
juice of one lemon
2 tbls red food colouring
2 tbls almond extract
Soak the cherries overnight in a heated brine (water, salt and alum).
The next morning, drain the cherries and rinse in cold water.
Combine cherries, water, sugar, lemon juice, and red colouring. Heat to boiling point. Let stand for 24 hours.
Remove the cherries and again boil the juices. Pour over the cherries and let stand for another 24 hours. Bring to boil again.
Remove the cherries again and boil the juices. Add almond extract and cherries. Pack in hot sterilised jars and seal.
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Brandied Sweet Cherries
1 1/2 k cherries, pitted
2 cups sugar
brandy
Combine the cherries and sugar in a large saucepan. Let stand for 2 hours. Cover and cook over low heat 25 minutes, stirring often. Remove the cherries from the syrup. Bring the syrup back to a boil and simmer, uncovered, for 10 minutes.
Measure the syrup and add 1/3 cup brandy for each cup of syrup.
In the saucepan combine the syrup and the cherries.
Bring to the boil.
Spoon into hot sterilised jars leaving 1/2 inch space at the top before placing the lids on.
Place in a bath of boiling water for 30 minute.
Store for at least 2 months before serving.
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Other Cherry Recipes
We have also provided links to other websites that have lots of cherry recipes. You can find those links by clicking here |
