Anyone have a great recipe using cider?

Answer 1

i use to cook pork chops in the crockpot. season porkchops with salt, pepper, onion, and garlic. place in crockpot and pour in enough cider to cover them. cook on low 8 hours. melt in your mouth delicious. i serve them with mashed potatoes and brussel sprouts.

Answer 2

Cider Stir-Fry

You Need:

12 ozs Lean Pork

Chinese cabbage

Fresh beansprouts

Small piece fresh root ginger

Spring onions

Oil (for frying)

Sweet and Sour Sauce (recipe lower down)

Cut the pork into small pieces. Finely shred the Chinese cabbage. Chop the root ginger.

Heat the oil in a large frying pan and add the pork, stirring continually, whilst hot (the oil that is) for a few minutes.

Add the shredded cabbage and ginger and continue to stir until the cabbage just begins to soften.

Now add the sweet and sour sauce to make all the ingredients juicy; reduce the heat to moderate, and continue cooking until the sauce thickens and clears.

Add the beansprouts and diced spring onions, mixing thoroughly, just long enough to heat through.

When satisfied add to rice, or chips, or whatever.



Basic Sweet and Sour Sauce

You Need:

5 level tbsp soft brown sugar

5 tbsp cider vinegar

3 tbsp dark soy sauce

3 level tbsp cornflour

3 level tbsp tomato puree

1 500ml can cider

Mix all the ingredients in a bowl and blend thoroughly. And it’s ready.

This can be made in advance with spare left over; just stir well before use.


Lamb with Cider Sauce

3 1b rolled loin/shoulder lamb

Sprig rosemary

2 cloves garlic

Half pint dry cider

Salt and ground black pepper

Juice of _ lemon



Remove the skin from the lamb and make small incisions in the fat.

In the side of the lamb cut small holes and insert small slivers of garlic and rosemary.

Rub over the lamb with the lemon juice. Season with salt and pepper.

Place in a roasting tin and roast in a pre-heated oven at 200c/400f/gas 6 for 30 minutes.

Lift out and pour away any excess fat from the tin.

Pour the cider (preferably heated) over the lamb.

Reduce the oven to 180c/350f/gas 4 and roast for another 30-40 minutes.

Baste regularly with the cider and juices in the tin.

When the lamb is ready, remove it, cover in foil, and place in a warm place for about 15 mins.

Skim the tin juices of any excess fat and heat up to concentrate the flavour. Keep warm and serve with sliced lamb.

Answer 3

I have two.

Beef in Cider
Serves 6

2 lb beef chuck steak, cut into largish chunks
½ lb streaky bacon in one piece
¾ lb small onions
1 medium onion, sliced
2 cloves garlic, chopped
2 sprigs fresh thyme
1 bay leaf
1 tbsp flour
¾ pt dry cider
¼ lb mushrooms, sliced
beef dripping

Preheat oven to mark 2/300F
Melt dripping in frying pan and fry sliced onion for 5 minutes. Turn the heat up, add the cubes of meat and brown on all sides. Sprinkle in the flour then gradually pour in the cider - stirring all the time - and add the garlic and herbs. Season with salt and pepper, pour the whole lot into a casserole, put a lid on and cook in the oven for 2 hours. Using more dripping, fry the whole onions and bacon to colour them lightly, and add them to the casserole with the mushrooms. Then put the lid back on and cook for a further hour.

and

Cider baked mackerel
Serves 4

4 medium sized mackerel
salt and pepper
3 bay leaves
2 oranges
½-¾ pint cider
1 lemon

Clean the mackerel and remove heads and tails if preferred. Rub inside and out with salt and pepper. Place the prepared fish in an ovenproof dish or casserole with the bay leaves. Squeeze the juice from one of the oranges and mix this with the cider. Pour over the fish. Slice the other orange and the lemon and place alternating slices along each fish. Cover the dish and bake at 190C for about 45 minutes. Serve with a green salad and duchesse potatoes.

Answer 4

Scottish Avocado Cream Pate
Ingredients
2 Avocados
4 Hard boiled, eggs finely chopped
2 Tbsp cider
1 tsp garlic puree
1 Tbsp finely chopped lemon balm
4 Tbsp fresh double cream
Salt and ground black pepper to taste
Squeeze of lemon juice
8 Lettuce leaves
4 sprigs parsley

4 wedges of lemon


Instructions
1.Take half the Avocados and carefully scoop out the flesh, taking care to leave the skins intact.
2.Blend the Avocado flesh, boiled eggs, cider, garlic, lemon balm, double cream, salt, pepper and lemon juice to a smooth paste.
3.Spoon the mixture back into the Avocado skins.
4.Arrange the lettuce leaves on 4 serving plates.
5.Garnish with parsley and a wedge of lemon.

Serve at once.

Answer 5

left over pork joint or pork cut into cubes add apple chopped and veggies of choice cover with cider slice potatoes on top cover and simmer for a couple of hours in the oven lift lid a twenty minutes before serving higher the heat and crisp the cooked pots you have a nice casserol

Answer 6

I dont have a recipe but pork cooked in cider is lovely, I add some to the roasting tin and baste the joint 3/4 times during cooking and then use the jucies for the gravy...................

Answer 7

Get the wock hot, and when thre oil, just a little starts to spit, shove in the cut up chicken, with the red chillies, seeds and all, and when its all sizzling, pour in the cider, and when it is really going, turn it down and put in cut up peppers and whatever, greens and things. Done in 15 minutes.

Answer 8

Brown chicken strips, de-glaze the pan with a tbs. brandy, cook off the alcohol, add two chopped crisp apples, cover with cider and simmer until chicken is cooked and the apple has broken down, add single cream, cook to thicken slightly, serve and enjoy. You could also do this with pork strips.

Answer 9

Cider Gingerbread:

1 cup Cider
1 cup dark molasses (unsulphured - not blackstrap)
1/2 cup crystallized ginger or fresh grated ginger
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil


Special equipment: a 10-inch (10- to 12-cup) bundt pan, greased and floured.

Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.

Put the one cup of cider and the crytalized ginger into a blender and blend. Bring cider mixture and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.

Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined. You do not want to use a mixer with this recipe.

Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Sometimes I also add 1/2 cup of raisins I have soaked in more cider or some sort of spirits: brandy, rum, whisky, red wine.
Sometimes I add copped pecans.

If you want to glaze the cake you can mix about two cups of powdered sugar with a tablespoon or so of lemon juice and add a teaspoon of lemon zest. Pour over cake watch it all disappear quickly.

You can make this in a big square baking pan too;l I usually do.

Answer 10

Yes - if you want fun!

When I was an art student my flat mate and I threw a party. Before the party my friend said her uncle recommended cider and a dash of gin to get you relaxed. So we started drinking it about 3 hours before the party started.

We got creative and decided to make plaster casts of my friend's feet and a hand with a pointing finger to show people up the stairs to our flat. I sat my friend on the toilet and proceeded to carry out the casting process. Unfortunately our mental state was rather hazy by now and we ended up having to get the landlord with a hammer and chisel to release her from the floor and out of the casts on her feet. No way a foot goes through a hole the size of your ankle!

Haven't tried it since, but it was good fun!

Answer 11

Apple Cider Chicken

4 tbl Unsalted butter
1 lrg Thinly sliced red onion
1 tsp Chopped fresh thyme leaves
1 x Granny smith apple, peeled,
Cored, sliced
3/4 cup Apple cider
2 whl chicken breasts
1/4 cup Flour
1/4 cup 1/2 & 1/2
1/2 tsp Salt
1/4 tsp Pepper
1 tbl Minced parsley

In 12" nonstick skillet, melt 3 Tbls. butter. Add onion & thyme; over medium-low heat, saute 12-15 minutes, until onion is soft & begins to brown. Stir in apple & cider; over med heat, saute 8 minutes, until apple is soft. Remove from skillet; keep warm. On waxed paper, coat chicken with flour. In skillet, melt remaining 1 Tbls. butter; over med heat, cook chicken 4 to 5 minutes each side. Remove to platter; keep warm. To pan, add apple mixture, half & half, salt & pepper; when hot, spoon over chicken. Sprinkle with parsley.