National Craft Fair

We are back in the office today recovering from a few busy days at the national craft & design fair Dublin. This is always a fantastic show for Pukara. We hope to see are caramelised balsamic fans there same time next year.

If you missed us you can still buy online with one week left before cut off times for postage.

You will also find Pukara products at St Georges market every Saturday & in Victoria square leading up to Christmas as the sunday market.

Looking forward to seeing load of recipes using Pukara over the festive season.

 

Thanks

 

Jen

SHARE THE LOVE


SHARE THE LOVE

Happy Valentines Day to all! The best way to begin a weekend is with love… We want to share the love with all of our customers and loyal devotees. So we’re excited to announce our new recipe competition!

Simply email us your original recipe (to Jenna@jensgourmetfoods.co.uk) containing any 2 or more Pukara Estate products by March 3rd. The recipes will then be posted on our Facebook page and the recipe that gets the most likes wins! Winner to be drawn March 18th.  First prize is a Pukara Estate hamper! The top 5 recipes will all be included on our website and social media pages. So get cooking!

RECIPE

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To celebrate all things pink, red and sweet on this international day of love. This simple recipe is sure to please.

Raspberry Guava Sorbet (serves 6-8)

Ingredients
300gm Frozen rapsberries
½ cup Caster sugar
5 tbls Guava vinegar BUY ONLINE
2 egg whites
80 – 125ml hot water.

Method 
Combine sugar and vinegar in a saucepan over medium heat. Cook, stirring for 5 minutes or until sugar is dissolved. Simmer without stirring for 10 minutes or until mixture thickens slightly. Remove from heat. Cool completely.

Process frozen raspberries in a food processor until crumbly. Add 80 – 125ml hot water or enough to help process and melt the berries a little. Continue processing, scraping down sides occasionally, until you end up with a smooth raspberry ice (3-4 minutes). Add egg whites and process until smooth. Add cooled guava vinegar syrup, gently combine then serve straight away or freeze until required.

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Valentine Promotion

Valentines day is just around the corner. Here at Jens Gourmet Foods we have put a fantastic offer on so you can treat your loved one to their favourite Pukara products.

Enjoy Shopping online and recieve 20% OFF everything in our Pukara range.

Enter the coupon code VALPRO14 at the checkout to get your discount.

CHECK OUT THE PROMOTION ON FACEBOOK Click Here

Here is a few suggestion of what combos of the product I feel go well together.

*Caramelised & Lemon

*Chill & Garlic

*Premium & FIg

*Caramelised & Fig

*Premium & Pomegrante

 

 

 

 

 

JANUARY 2014 NEWS

WELCOME TO 2014!!

It has been a hot one so far down under on the estate while we are all sitting in front of our log fires….. swap that cup of HOT tea with a glass of sparking wine with a dash of our guava vinegar. A must try….

You can still find Chris at our stall every saturday at st Georges market to get all those products top up after the christmas period. We may even have a few sneaking specials for the month of January.

We have a recipe here that will delight any meat-eater….

 

STICKY BBQ LAMB RIBS

Ingredients
1kg Lamb ribs
100ml Pukara Estate Blackcurrant Balsamic Vinegar
½ cup brown sugar, firmly packed
2 tsp cayenne pepper
1 tsp dried oregano
¼ cup Worcester sauce
2 tsp mustard powder
1 tsp Pukara Estate Chilli Smoked Salt Flakes

Method
Mix all ingredients, except the ribs together in a bowl until combined. Using a fork pierce the meat all over. Add to marinade and massage together.

Cover and refrigerate for 4-6 hours or overnight. Remove marinated ribs from the bowl with a little extra marinade, covering exterior of the meat and wrap tightly in foil.  Barbecue on medium heat for 45-60 minutes. Unwrap the ribs and check if cooked through but still juicy. If so, remove from foil, turn the heat up and cook over flames for 5 minutes, just to charcoal.

Allow the ribs to rest for 10 minutes, slice them up and serve immediately.