cookery

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Pork and Cider recipe with two sauces
Pork with Cider and Apple
Gurnard with New Forest Cider

Archive for the 'cookery' Category

Pork and Cider recipe with two sauces

Published at July 5, 2009 in Workshop, cider recipe, cookery and food. 2 Comments


This is a pork and cider recipe that has two sauces, an apple sauce and a cider mustard sauce. The original pork and cider recipe was republished on the Lancashire Telegraph site but has since been considerably adapted and improved in our culinary cider workshop, so here goes:

“Pork and crackling with apple sauce, and cider mustard sauce”

  • 1 small leg of pork with rind, or 4 pork loin steaks, pork chops or spare rib chops plus some rind.
  • half a pint of strong dry cider
  • 2 large bramley apples or 4 dessert apples
  • 1 teaspoon brown sugar
  • 1pt of double cream
  • 1 teaspoon coursegrain mustard
  • seasoning
  • spring onions, chopped – or chives if in season
  • five spice or cinnamon

For the crackling:

If you have the pork joint then remove the rind in one piece, otherwise use the rind bought seperately, if you are lucky enough to find some. Now take the pork rind and sprinkle with salt and leave it for ten minutes to get out the excess moisture. Place the crackling on a deep tray and cook for 20- 30 minutes on 200C or until hard and golden.

For the Apple Sauce

Peel and core the apples, dice into small cubes. Place apples, sugar and a tablespoon of water in a saucepan. Allow to cook for 3-4 minutes so not completely stewed. Put to one side to heat up later. This can also be done in a covered glass dish in a microwave oven. Add the five spice or cinnamon if preferred.

Cider mustard sauce:

Pork and Cider recipe with two sauces cidermustardsauceforporkandciderrecipe 300x225

Gently bring to the boil the cream, mustard and cider. Simmer until reduced by half, season. Place to one side. That’s all really.

The Pork pieces.

If you have the joint of pork after having removed the rind, cut it into 3/4 inch thick chops.

Griddle approximately two minutes either side and then place in a pre-heated oven at 180 c for 8-10 minutes until they are cooked through. Or you can cook them under the grill for about ten minutes one side, 3 minutes the other until cooked through and browned.

Putting the Pork and Cider recipe together

Heat up all the ingredients. Place the apple sauce on a plate, put the pork chops on the apple sauce then place the crispy crackling on top of the pork. Pour the cider mustard sauce around the pork and garnish with spring onions.

Do you know of any other great pork and cider recipes or other recipes making good use of cider or perry? You can always add them, and see others on the cooking with cider page on the ukcider wiki.

Pork with Cider and Apple

Published at February 23, 2008 in cider recipe and cookery. Closed

Pork in Cider Recipe with Apple

Pork with Cider and Apple porkincider applerecipe

Pork in cider 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

Pork with Cider and Apple 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 the Pork in cider with mashed potatoes

Do you know of any other great pork in cider recipes or other recipes making good use of cider or perry? You can always add them, and see others on the cooking with cider page on the ukcider wiki.

Gurnard with New Forest Cider

Published at February 3, 2008 in cider recipe, cookery, new forest cider and video. 1 Comment


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.

IMG_0521.JPGWhole Gurnard

FilletedFilleted

IMG_0535.JPGBed of chopped fennel, onion, celery and chorizo

Gurnard sides placed on top of vegetablesGurnard placed on top of vegetables


Addition of New Forest cider:

YouTube Preview Image

IMG_0539.JPGCooked

Plated up gurnard with cider and pink fur apple potatoesPlated

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.