Blackberryportwinesauce Recipes

Steps:

• Puree the berries through a food mill or in a food processor and press them through a fine-mesh sieve to remove their seeds.
• Whisk in the sugar and lemon juice, whisking until the sugar dissolves.
• Taste for sweetness and adjust, if necessary.

Steps:

• Heat blackberries, port, broth, shallot and honey to boiling in a medium saucepan.
• Reduce heat to medium; cook, stirring occasionally, until reduced to about 1 1/2 cups, about 25 minutes.
• Remove from heat.
• Place mixture into a chinois (or a strainer with fine mesh) fitted over a medium saucepan.
• Force mixture through the chinois with wooden spoon, pressing well to remove all blackberry seeds.
• Stir butter and salt into sauce.

Steps:

• In a very hot pan add the oil then the chops, brown evenly on one side, turn over and place in a preheated oven (500 degrees) approximately 6 to 8 minutes or until medium rare. Remove from the oven, place on high heat, remove the chops, add the shallots and the berries, saute slightly add the port and let reduce by half, then add the sauce and the sugar season with a little salt if necessary, sauce should be a little thin, serve sauce on the side.

Steps:

• Season the pork chops on both sides with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium-high heat, and pan fry the chops until they are lightly browned and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Set the chops aside.
• Heat 1 more teaspoon of olive oil in the skillet, and cook and stir the shallots and thyme until the shallots start to become translucent, about 1 minute. Pour in the port wine, blackberry juice, chicken broth, and balsamic vinegar. Bring the mixture to a boil, scraping off and dissolving any brown flavor bits from the skillet into the sauce. Cook until reduced by a third, about 5 minutes. Mix cornstarch and water into a paste, and stir into the sauce. Cook until thickened, stirring constantly, about 1 minute. Reduce heat to low, and stir in the blackberries. Simmer until berries are hot.
• Return the chops to the skillet, and turn to coat with sauce. Serve hot, topped with sauce.

Steps:

• Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
• Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.

Steps:

• The Equipment you will need for this is as follows. 100gram Tub Of Steriliser (to sterilise all equipment) 2 x 10 Litre Tub (For the early stages) - ideally with Temp strips 1 x Gallon Demi John 1 Bubble Airlock with Demi John Cork 6 X Wine Bottles, with caps or corker) Syhon Tube (1.5 meters or so) Muslin or very fine strainer (for straining the Pulp) Large plastic Funnelr
• Firstly Sterlise all equipment that will come into contact with the wine. Wash the fruit Empty the clean washed fruit to a 10 Litre bucket and mash with a potato masher or by hand. Bring 4 pints of Distilled water to the boil and add 2/3rds of the Suger - ensure it's all disolved and allow to cool. Add the yeast to the cooled water (don't add to the boiling. Add the Water mixture to the 10 litre container with the smashed berries and stir will. Add a lid or cover with a cloth (don't worry about airlock but can use one if your lid allows) Leave for 7 days - stiring daily.
• After 7 day's strain the liquid from the 1st 10 litre container to the second 10 litre container - ensuring no pulp get's into the liquid. Boild another 2 pints and add the remaining sugar and allow to disolve and cool. Once cooled, add the water mixture to the wine liquid and stir. Pour the liquid into a Demi John - using the funnel. Up to the shoulder - there may be some wine left over, save this to top up later if needed. Add the Airlock and cork and move to a warmish part of the house - around 22 degree's or so (usually and upstairs airing cupboard) - Leave the Wine to ferment until it stops bubbling - Can take a while, possible months.
• Once the wine has stopped fermenting, syphon into the wine bottles, ensuring no sediment get's into the bottles (The bottles also need to be sterilised) Leave the Wine for a Further 2 - 3 months and up to 2 years before drinking.