cooking with cider

thriftlady_2

Someone mentioned Delia's Frugal Food already. She suggests using cider in place of wine as it's cheaper.I think she gives a recipe for chicken in cider which is basically coq au vin (coq au cidre).I use cider a lot in cooking as it's local, I've also tried perry in a casserole which was nice. Rabbit is very good in cider.

Mirtos

Cider grazy on pork roast yum yum. put meat juices, veggie water, a spoon of honey, cider and three oxos in a pan with a knob of butter. boil till it has reduced by half. thicken with bisto or flour and season to taste. pour generously over roast pork at potatoes with all the trimmings.

janeawej

When doing ham/gammon i simmer it first in cider and water with cloves and bay leaf before taking the fat off and ading mustard and sugar or honey, roasting it for 45 mins in a hot oven to get the yummy honey glaze! it keeps it lovely and moist, you could add a bit of cider to the honey in the pan as it roasts and baste with it!! i serve with parsley sauce and jkt or new pots!! & veg

Bargain_Rzl

MMmmmmmmmm cheapie £1.50 ham hock with the fat removed ... chuck it in the slow cooker with a pint of hot stock and some cider ... delicious (and once the ham's done, use the "cooking liquor" to make a soup ... I did this by just chucking in a tin each of chickpeas, kidney beans, cannellini beans and chopped tomatoes, mixing it up and leaving it on overnight after I'd removed the ham (leave the ham bones on to enrich the soup ) - it's more "stoop" than "soup" but if you attacked it with the blender afterwards you could turn it into a good thick soup.

kittiwoz

You can use cider in a batter for sweet dishes as you might lager in a savoury dish. I have a Gary Rhodes recipie somewhere where you basically fritter a jam sandwich to make a sort of quickie doughnut.

thriftmonster

I used cider instead of sherry in a Chinese recipe this week and it tasted fine - not very authentic but it was either that or vermouth and I decided the cider was the lesser evil

pickledtink

you can use it in any recipe which calls for wine in the cooking. Cider is really just an Apple wine.
It features strongly in the Normandy cuisine in France so if you google ' a la Normande recipe' it should throw up loads of gorgeous things.

All those previous suggestions sound delicious too. You can get seriously fat reading some of these threads!

pavlovs_dog

sausage, onion and apple pie

from Fiona beckett's Sausage and mash cookbook (page 78)

8 good quality pork sausages ( about 550g in total)
2 medium onions peeled and roughly sliced
2 medium carrots, peeled and thinly sliced
1 large bramely apple (approx 250g) peeled and roughly chopped*
1 level tsp ground corriander
1 heaped tbsp plain flour
1/2 tsp fresh thyme leaves
200ml dry cider
200ml lig vegetable or chicken stock
500g puff pastry
1 beaten egg to glaze

*can substitue with 2 medium Cox's or blenheim apples)


cook sausages until lightly browned on all sides.
gently fry the onion and carrots until soft. add the apples, and cook for a further 5 mins
stir in the coriander, flour, cider, stock and thyme
bring to the boil, simmer for 10 mins until the onions and carrots are almost cooked.
check and adjust seasoning if necessary

cut each sausage into three and place in a shallow pie dish. pour over the onion and apple sauce and leave to cool. pre-heat the oven to 220c/425f/gas 7.

roll out the puff pastry thickly, and cut a circle just wider than the diameter of the dish.
roll out the offcuts and cut a series of narrow strips to line the edge of the dish.
dampen the edge, and arrange the strips around the edge of the dish. dampen the strips, and gently lower the pastry lid onto the pie.
trim off ay overhanging pastry and glaze the pie. use any surplus pastry to make shapes (eg leaves) to decorate top of pie. glaze these too.

bake in preheated oven for 20 mins, then reduce heat to 190c/375/gas 5 for a further 25-30 mins until the pastry is well browned.



you may find that you need/want to make more sauce, as i found the quantities given by the recipe werent as generous as i would have liked (what can i say, im a foody )

i also found that the pie browned very quickly, so keep an eye on it to avoid burning it.

goes lovely with creamy mash and green veggies :T

ben500

Can I cook anything in Cider?
Yes almost

Athravan

Wow thanks a lot, some lovely recipes and ideas and I'm going to start stealing his cider for use in the kitchen - I'm sure he won't complain once he tastes the results! (fingers crossed)