Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos
You are here: Home / NaBloPoMo 2007 / Proudly South African verjuice

Proudly South African verjuice

by Jeanne Horak on November 25, 2007 9 Comments in NaBloPoMo 2007, South African products

verjuice

One of the things that I like most about travelling is that I get to shop for exotic ingredients on every trip.  Sometimes I do my research so as to make sure I come back with whatever product the area that I am visiting is best known for.  Other times I just wander around the shops until something catches my eye – and that’s precisely how I came into possession of a bottle of caramelised verjuice syrup.  I remembered reading something recently about verjuice, so I picked up the bottle and brought it back to the UK with me.  And there it sat on my shelf until a month or two later when I finally opened and used it.  One taste was all it took to convince me I had something special in my possession.

The name verjuice comes from the old French vertjus – literally green juice. It was traditionally made in wine growing countries by pressing the unripe, green grapes thinned from bunches early in the growing season to make the remaining grapes stronger. The green grapes were crushed and then either yeast was added (to aid a gentle fermentation) or salt was added (to limit fermentation). Either way, the lack of sugar in the unripe fruit put a damper on any potential fermentation so it’s a very mildly fermented product, acidic but with less bitterness that vinegar. The fermented version could be kept for a reasonably long time, while the unfermented version had a fresher taste but a shorter shelf life. Where grapes were not available, crab apples were commonly used, although any acidic fruit would work.

Traditionally, verjuice was used as an acidulator, particularly (since the 18th century) in the making of mustard. It is said that the replacement of vinegar with verjuice in the making of Dijon mustard is the secret behind its smoother and less tangy taste compared to English mustard. But sadly, verjuice fell from favour during the early 19th century. Crusaders returning to Europe brought lemons from the Middle East and just like that, a far easier source of acidic juice was found. Which meant that verjuice’s time in the spotlight was over. Until the late 20th century, that is, when Australian Maggie Beer spearheaded a revival of verjuice.

So what does this have to do with South Africa? We are one of a select group of countries where commercial production of verjuice has once again started on a small scale. Instrumental in all this are the multi-talented Janice Botha and Diane Heynes and their Verjuice Company. Janice worked for many years in film production before following a dream and designing, building and opening a restaurant at Scarborough (near Cape Town). Her interest in verjuice was piqued after receiving Maggie Beer’s recipe book as a gift and the seed that was to grow into The Verjuice Company was sown.

The first commercially-available vintage was the 2002 vintage made from Pinotage grapes and it sold out completely. And from there, demand for the rather lovely onion-skin coloured liquid has grown exponentially. It is available through many Woolworths stores, as well as delis and speciality shops throughout the country. I discovered it when I bought a bottle of their caramelised verjuice syrup at the lovely Dessie’s in Port Elizabeth, which bottle has since been put to good use drizzled liberally over my prosciutto-wrapped grilled nectarines.

So why use verjuice when lemon juice and vinegar? The main and best reason is simple: whereas vinegar and lemon juice will clash with the taste of whatever wine you are serving with the meal, verjuice is far more closely related in taste to the wine and will compliment the wine to a far greater degree.  Here in London, verjuice is still seen as a pretty exotic ingredient, so it’s nice to know South Africa is on the culinary cutting edge!

If you have a bottle of verjuice but are at a loss as to how to use it, here are some ideas:

– instead of vinegar or lemon juice in salad dressings;

– instead of white wine or brandy when deglazing pans;

– poaching fresh fruit or reconstituting dried fruit;

– drizzle over grilled fish or barbecued baby octopus;

– cutting the richness of sauces or meat dishes, especially with pork;

– instead of balsamic vinegar when caramelising onions;

– heavily reduced as a topping for ice cream (or be lazy and buy the caramelised syrup!); or

– in the preparation of mustards.

Follow me every day in November as I complete National Blog Posting Month – a post a day, every day, for 30 days! Here are all my NaBloPoMo ’07 posts so far.

More deliciousness for you!

  • Saturday Snapshots #267Saturday Snapshots #267
  • A Chiva-Som dinner at the Waterside InnA Chiva-Som dinner at the Waterside Inn
  • Easy Thai green chicken curryEasy Thai green chicken curry
  • Runner bean and feta gratinRunner bean and feta gratin

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Couldn’t-be-easier butternut squash bake
NaBloPoMo, WTSIM, the best laid plans – and some gratuitous chile pics »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Charlotte says

    November 26, 2007 at 5:12 am

    Fascinating post, Jeanne. I had no idea what verjuice was used for, just that it was slightly old-fashioned and odd. Now I know what to use it for if I ever get my hands on some.

    Reply
  2. Pille says

    November 26, 2007 at 10:36 am

    We ‘discovered’ verjuice at Petersham Nurseries in April, where Skye added it to her roasted rhubarb dessert. We stocked up in Fortnum & Mason, and have since been using it a bit here, a little bit there. Very exciting, and really nice. Thanks for giving me extra few tips for using this!!

    Reply
  3. Jelly says

    November 26, 2007 at 11:37 am

    Hi!
    I sent you an e-mail with my entry for “Waiter, there’s something in my…topples tart!”.
    Did you recive it?
    I have some problems with my mailbox…
    Thank you.
    Bye!

    Reply
  4. myfrenchkitchen says

    November 26, 2007 at 12:15 pm

    Jeanne, I have missed so many of your recipes…just came back from Stockholm. I always have a bottle of verjus on my shelf. I love it! thanks for all the great extra tips!
    Ronell

    Reply
  5. Susan from Food Blogga says

    November 27, 2007 at 12:11 am

    What an engaging post this is, Jeanne–I learned so much. Thank you!

    Reply
  6. african vanielje says

    November 27, 2007 at 12:28 am

    I LOVE verjus, my mom and I used to use it all the time at her restaurant. It is great for all those things you mentioned, and is also great caramelised with a root veg tarte tatin and in fresh fruit coulis. Great article.

    Reply
  7. Sarah Pipilini says

    November 27, 2007 at 7:34 am

    Hello Sweetie, me again!
    I’ve just been reading this fascinating epistle (I saw the word ‘crusaders’ and I just had to throw in this noun) regarding the varied and versatile uses of Verjuice. Well I was wondering? Seeing that it imparts a tart yet unsour acidic taste to anything you add it to, would you be so kind as to let me know how it reacts with the more delicate parts of your skin?
    I’ve tried lemon juice but that hurts too much and my god, balsamic vinegar stains so badly!

    Reply
  8. Jeanne says

    December 2, 2007 at 7:08 pm

    Hi Charlotte
    I was pretty much in the same boat as you when I saw this bottle and bought it on a whim. Now, I’m sold on the idea! Definitely something to look out for (or get people to bring) in SA.
    Hi Pille
    Now why does it not surprise me that Sky uses this lovely ingredient? I use it to finish grilled salmon straks these days, together with a bit of soy sauce – gives a lovely sweet & sour flavour.
    Hi Jelly
    Yup, got it – but today I can’t access my webmail at all due to some interface problem on the provider’s side. Grrr. So roundup is going extra slow… but we will persevere!
    Hi Ronell
    Hurrah – another verjuice convert! Glad to have you back & look forward to posts about your trip 🙂
    Hi Susan
    Glad you liked the post 🙂
    Hi Inge
    Oooooh…. root vegetable tarte tatin… Sorry, having a little dreamy dream moment here! And I love the idea of using it in a fruit coulis to give it a bit of an edge 🙂
    Hi Sarah
    Have you tried a little hydrogen peroxide? I hear that works wonders for stains. And I believe a Good Samaritan already tried it out on your skin a couple of years ago after that nasty scooter accident? :o)

    Reply
  9. Jayson Hunter says

    October 12, 2009 at 12:11 pm

    Well for those of you who love Verjuice and are having difficulty finding it, you’ll be pleased to know that I will be exclusively importing the South African Verjuice products into the UK and Ireland.
    To be kept up to date with our progress please sign up to our newsletter at http://www.verjuice.co.uk

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Get my latest recipes delivered by e-mail!

Search over 500 recipes

Recently on Cooksister

  • Perfect broccoli and Stilton soup [keto, low carb, GF]
  • Masalchi by Atul Kochhar – Indian street food in Wembley
  • Barbecued salmon with blood oranges and capers
  • Roasted Brussels sprouts with feta, pomegranate and pine nuts [GF, V]
  • Love Yourself healthy meal delivery [Review]
  • Antillean
  • Festive roast lamb with pomegranate glaze
  • Rustic blood orange and pistachio galettes

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Nigella's Bakewell slices & the Big Bakewell Taste-off
Oxtail and red wine potjie
Gem squash 101: how to find them, how to grow them, how to eat them!
Beef, broccoli and udon noodle stir fry from "The Japanese Larder" by Luiz Hara
Things to do in Kitzbühel if you don't ski

Featured on

Also available on

Happy lunar new year! [Invited] To celebrate the Happy lunar new year! 

[Invited] To celebrate the arrival of the Year of the Rabbit, why not head over to @mamachensdumplings currently doing a residence at the @thegantrylondon in #stratford where you can feast on prawn & chive dumplings; pork, Chinese cabbage and shiitake mushroom dumplings; pork & prawn wontons with Mama Chen’s chilli oil; vegetable dumplings; smacked cucumber salad; and spicy noodles coated in garlic and Szechuan pepper oil.

And afterwards, make sure you head up to the @unionsocialoc bar for a cocktail - I loved the Moreish Fashion with bourbon, PX sherry, chestnuts and mandarin orange bitters!
Got leftover Stilton (or any blue cheese) from Chr Got leftover Stilton (or any blue cheese) from Christmas? Turn it into this super simple and super indulgent broccoli and Stilton soup! So easy to make and soooo delicious to eat - and it is low carb and GF. What more could you want?! Click the link in my bio for the full recipe. What’s your favourite soup?
CELEBRATE. So the fireworks are over, the champag CELEBRATE.

So the fireworks are over, the champagne is finished and the leftovers are all eaten. We are one week into 2023 and I have had some time to think about what my intent is for the year. 

In 2022 my brother had a life saving kidney transplant. Since the operation, he has had a Peanuts cartoon as his WhatsApp profile pic, where Charlie Brown and Snoopy are sitting on a pier talking. Charlie says “Some day, we all die Snoopy.” And Snoopy replies: “Yes - but every other day, we will live.”

Waking up in the morning is a gift, every day, and it is so easy to forget this. The last few years have been difficult for so many people and the coming year promises its own challenges. But every day that we don’t die is a day to live, to celebrate life in some small way.

So my intention in 2023 is to celebrate. Celebrate our achievements however small. Celebrate our friends and family. Celebrate small things. Celebrate life.

Did you make any resolutions or goals for 2023? I would love to hear them in the comments! Wishing you all the very best for 2023 🥂
Happy new year, everyone! Here are some scenes fro Happy new year, everyone! Here are some scenes from last night with friends in Deptford. My deconstructed avocado ritz; @twinkleparkstephen ‘s bobitie; Giles’ Ottolenghi tomato salad; and Jean’s clementine trifle - and the London night sky ablaze with fireworks!  How did you spend your evening? 🥂🎇🎆
Merry Christmas to all those celebrating - I hope Merry Christmas to all those celebrating - I hope your day was merry and bright, filled with family, friends and love 🎄🥂. Mine was spent alone at home - my choice and the result of a combination of Covid (not mine!) and rail strikes 🤦‍♀️ but very relaxing and indulgent!
Looking for a stylish and easy Christmas starter y Looking for a stylish and easy Christmas starter you can make ahead? Look no further than my individual smoked salmon terrine! Hot smoked salmon, cream cheese and chives wrapped in cold smoked salmon in a ramekin. Still one of the most popular Christmas recipes in my blog, it looks cheffy but is soooo simple to make - and will save you time and effort on the day! Get the recipe by clicking on the link in my bio.

How is your Christmas meal prep going? Are you entertaining at home or going to friends or family? 🎄🥂🎄🥂🎄
Looking for a brilliant biryani near Marble Arch? Looking for a brilliant biryani near Marble Arch? I recently enjoyed a feast at Biryani Kebab Chai @bkc.restaurant on Edgeware Road, including wonderful sweet, spicy and crunchy papri chaat; smoky burrah lamb kebab; galouti lamb patties; juicy chaap chicken thigh kebab; spicy chapli chicken patties; and the surprising vegetarian dahi ke patties made of yoghurt! We also tried the chicken and soya biryanis, both with incredibly fluffy and delicately spiced rice. You can get their biryanis as a 1kg takeaway, served in a beautiful branded clay pot that serves 3-4 people, for about £30. Bargain! We also took home a sample of their desserts, including a fragrant and delicious kheer rice pudding. If you are in the Marble Arch area, get yourself to BKC!  #invited #bkcrestaurants
The gorgeous colours of Autumn ❤️❤️🍁🍂🍁🍂❤️❤️What’s your favourite season?
RIP HRH Queen Elizabeth II - a loss of one of the RIP HRH Queen Elizabeth II - a loss of one of the constants in the world; certainly for my generation. I went to see the floral tributes in Green Park this weekend and they were truly overwhelming - even more so the cards with personal messages. The funeral service on TV this morning is the kind of somber pageantry that only the British can truly pull off. Think what you will of the monarchy; the Queen dedicated her life to the service of her country, under the microscope of public scrutiny, and provided a constant anchor in a changing world. We will not see the like of her again.
Load More... Follow me on Instagram

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

The South African Food and Wine Blog Directory

The South African Food and Wine Blog Directory

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Bowls of broccoli and Stilton soup
Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2023 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2023 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT