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
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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
Plated
So 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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This recipe is published as part of a “Cheats Dinner Party” at www.telegraph.co.uk
For the mussels
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2kg (4lb 8oz) mussels
50g (1¾oz) butter
3 shallots
handful of celery leaves
500ml (18fl oz) good dry Somerset cider
2 tbsp grainy mustard
500ml (18fl oz) crème fraîche
freshly grated nutmeg
1 small bunch dill
loaf of rustic bread
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Scrub the mussels, scraping off any beards and discarding any that are open or have broken shells.
Melt the butter in a pan large enough to hold the mussels. Chop the shallots and celery leaves finely and cook gently for five minutes or until softened but not coloured. Add the cider and bring to the boil. Add the mussels and cover. Cook for four minutes, shaking the pan occasionally, until the mussels have opened.
Tip the mussels into a colander set over a bowl and discard any that haven’t opened. Strain the liquor through a new J Cloth, muslin or a very fine sieve into a clean pan and place the mussels in a serving-dish. Put the pan back on the heat, add the mustard and crème fraîche and bring to the boil. Season and add the nutmeg. Chop the dill, add to the cream mixture and pour over the mussels.
Serve the mussels in big bowls with toasted bread.
For more cider recipes visit Cooking with cider on the wiki, and maybe add one of your own?
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