What is Verjus?
Verjus is the juice extracted from unripe grapes. It is fast becoming a popular alternative to vinegar. The tart fresh juice is used in sauces, for poaching fish and meat, and to dress lettuces, vegetables and fruit.
Julie has been making verjus for some time now.
"We pick the tiny, hard green berries from the vines and crush them. We started making it when the vines were young and there was too much fruit on them."
"A lot of people cut the fruit off the vines and leave it to rot, but we thought we could do something with the excess fruit if we picked it early enough."
Where is it available?
Julie sells the verjus at the Orange Regional Farmers Market. When she started, a lot of people didn't know what verjus was. "Now customers will visit me at the market and tell me about the different recipes they have used it in."
Verjus is also available at our Cellar Door and it can be ordered through the web site.
Where can it be used?
Orange Mountain Verjus can be substituted for wine in many recipes however it is more traditionally used in the making of gravies and sauces by deglazing the pan. Deglazing a chicken or pork roast pan makes a delicious zesty gravy / reduction sauce as an alternative to your traditional gravy.
Recipes
Salad Dressing
With ˝ cup of Verjus blend, fresh basil, 3 slices garlic and cracked black pepper (or your favourite herbs). Mix together with 3 tbsp of Olive oil –light (add more or less to your own liking).
Verjus Sorbet
Dissolve 1 cup of sugar in 3 cups of boiling water & boil until reduced to 2 cups total volume, set aside in fridge to chill (this can be made the day before).
Combine 500ml Verjus, with sugar syrup. Whisk 2 egg whites to consistency of firm peaks then fold into liquid. Put in ice-cream maker and follow manufacturer’s instructions. If you do not have a machine put liquid into metal tray and cover.
Freeze until ice crystals are setting around edges (approx 2 hours). Take out and turn into a bowl to break it into smaller pieces beat with electric beaters until slushy then return to tray and freezer. Repeat this process 2-3 times (the more beatings the lighter the consistency), then finally freeze until firm.
Mushroom Risotto
Make up a mix of 500 gms of your favourite mushrooms including Porcini, field, oyster & Swiss brown mushrooms.
Heat 2 tbsp of butter, cook the mushrooms for a few minutes and set aside. To 2 tbsp of Olive oil add 1 finely chopped leek & 2 cloves of garlic and cook for 5 min. Simmer 1 litre of chicken stock ready to add to the leek & rice. Add 2 cups of rice to leek & stir for 1 minute coating it in oil. Add ˝-1 cup of Verjus & simmer until absorbed. Add stock a ladle at a time and continue until all the stock is absorbed. Stir in the mushrooms, grated lemon rind & ˝ a cup of parmesan cheese. Serve immediately.
Some simple accompaniments
Slice 1 whole onion and fry to golden brown take of heat and add 3tbsp of Verjus allow to cool, serve with steak, venison or lamb cuts.
For zesty mushrooms fry in butter and add a splash of Verjus just before serving.
For a great summer drink add 1/3 Verjus to 2/3 lemonade or mineral water with a twist of lime.
Hot Stuff
Pale pink in colour and in a tall, elegant bottle, Orange Mountain verjus catches the eye on the shelves. It can be sustituted for wine in many recipes - use it to deglaze the defatted pan juices from a roast chicken and toss in a little tarragon for a quick succulent sauce. Made from unripened viognier grapes, it is produced by the Dolle family at Manildra. Mix it with olive oil, garlic, mustard and salt flakes for a delicious dressing for just-steamed asparagus.Lynne Mullins
SOURCE: Good Living Magazine, 2005
Terry and Julie recommend reducing the Verjus by fifty percent over heat, allowing it to cool and drizzling it over a crisp green salad.
