Duke of Cambridge organic pub with cider
Originally uploaded by Andyrob
Tucked away behind the main bustle of Islington the Duke of Cambridge is a very busy pub with lots of young customers enjoying the organic baby food with their mothers. We sat outside and enjoyed the Luscombe valley cider. The Landlord wasn’t at all interested in Linda’s suggestion to get some Dunkerton’s in.
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Archive for February, 2008
Picture and recipe by Andrew K Brown
Pork and apple just go together so well. A lot of people have been brought up on roast pork with apple sauce, so it’s an obvious go wither for other cuts such as pork chops, tenderloin or steaks. Adding cider to the recipe is just another step which makes perfect sense, especially if it’s a good cider and there’s some to drink with the meal, or not in this case.
Here’s Andrew’s method:
* Searing the pork steaks in a little olive oil for two minutes each side, then remove from the pan.
* Fry one sliced apple with half a thinly sliced onion for 5 minutes. When golden brown, remove and keep warm with the pork.
* Now pour in 200ml of cider and boil until reduced by half.
* Add about 200ml of double cream and return everything else you’ve cooked to the pan. Cook for 5 minutes turning the steaks half way through.
* Remove the pork again and then add as much spinach as you feel like eating to the sauce and allow it to wilt.
* Serve with mashed potatoes
The practice of making videos for ukcider and uploading to youTube is gathering pace with Ray Blockley of Torkard cider joining in now.
In this one Ray shows us his backyard cider orchard and explains a bit about the practice of training espalier shaped apple trees up against the fence in an ordinary semi-detached back garden.
As Stephen Hayes wrote, its all about the storytelling. A backyard espalier cider apple orchard is an uncommon and very good story. It could be followed up with a short (3 to 4 minutes I think is ideal) look at the trees in blossom time, then a demonstration of the summer pruning and tying in necessary for espalier training, then the autumn fruit and pressing.
Stephen Hayes of Fruitwise heritage apples presents part 2 of pruning the Bramley apple tree.
Wear gloves when using the sharp saw. Upward facing branch. Up against the collar. be careful when working in the middle of a tree. Removing branches that are growing in to the centre. Creating space by removing one out of each pair of crossing branches.
Pruning the bramley, famous cooking apple. Red flush, good quality cooking apple, ripens to yellow sweetness if kept long enough. Challenging tree. Space between the trees. Planted 10 years ago. The bramley is a big tree. In an ordinary garden you may want to put it on a small rootstock.
Each year we want the tree to do three thing. Produce new growth, formation of new buds , and fruit on old buds. Bramley is a tip bearing tree so don’t go round snipping off all the tips that’s the wrong way to prune it. Take out downward growing branches. Or any too high. We don’t go up trees with ladders any more.
This is a look at canker. Nasty stuff, can kill a tree. Cut out the big branch wit the silky fox saw. Make the cut near the collar, cutting from underneath first so that the bark is not ripped. When the saw gets stuck, be careful. The blade is very thin, which is actually a good thing. Then burn the canker.
This is part 5 in a series of video tutorials by Stephen Hayes about apple tree pruning
While I was at Social Media Cafe on Friday, Linda went along to Borough market to buy some fish and cider. We’ve had gurnard before, but only the small ones that can be cooked whole or at least headless. This was a whopper, and impressive to look at so I decided to start taking digital photographs of the process.
Whole Gurnard
Filleted
Bed of chopped fennel, onion, celery and chorizo
Gurnard placed on top of vegetables
Addition of New Forest cider:
Cooked
PlatedSo there we have it, nice big flakes of tender white fish strongly enough flavoured to take the chorizo, fennel and cider sauce with earthy little pink fir apple potatoes to fill the dish and hungry consumers. Yum.
The Kingston Black New Forest cider was delicious as always, easy drinking but deceptively potent.
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