Braised Apples With Saffron And Cider Food

BRAISED APPLES WITH SAFFRON AND CIDER

Steps:

• Melt butter in a large saucepan over medium heat. Add shallot, and cook, stirring often, until soft, about 4 minutes. Add apples, and turn to coat. Stir in saffron, stock, cider, sherry, and currants, and season with salt. Bring to a boil. Reduce heat to low, and cover. Simmer, stirring occasionally, until apples are tender, 12 to 15 minutes.
• Using a slotted spoon, transfer apples to a bowl. Raise heat to medium-high, and cook sauce until reduced by half, about 10 minutes more. Season with pepper. Pour sauce over apples. Serve warm or at room temperature.

CREAMY CIDER & SAUSAGE BRAISE WITH APPLES & MASH

Steps:

• Put the potatoes in a large pan, cover with water and bring to the boil. Cook for 15-20 mins until tender, then drain and mash with 2 tbsp of the crème fraîche. Season to taste.
• While the potatoes cook, heat the butter and oil in a large lidded frying pan. When the butter is just foaming, add the apple wedges. Cook over a medium heat for about 2 mins each side, or until just turning golden. Remove from the pan with a slotted spoon and set aside.
• Add the sausages and onion to the pan and cook for 6-7 mins - turn the sausages so that they brown all over, and stir the onion so it doesn't catch. Pour in the cider and bring to the boil, then cover and cook for 10 mins.
• Stir in the mustard, remaining crème fraîche and the apples. Season to taste and serve with the mash.

BRAISED LENTILS WITH SAFFRON

Steps:

• Soak lentils for about 6 hours.
• Peel and halve the onion and place into a saucepan with 3 tablespoons oil and the ham.
• Drain the lentils and add them to the saucepan, brown breifly, then moisten with the wine.
• Add the saffron strands and powdered saffron.
• When the wine has evaporated, pour just enough hot stock to cover the lentils.
• bring to a boil, lower the heat and cover and cook for 20 minutes.
• Taste and add salt if necessary, then discard the onion and serve hot.

BRAISED APPLES WITH SAFFRON

Steps:

• Melt butter in a large saucepan over medium heat. Add shallot and cook until soft, stirring often, about 4 minutes. Add apples and turn to coat. Stir in saffron, stock, cider, sherry and currants, season with salt. Bring to a boil. Reduce heat to low and cover. Simmer stirring occasionally until apples are tender, 12-15 minutes.
• Using a slotted spoon, transfer apples to a bowl. Raise heat to medium-high and cook sauce until reduced by half, about 10 minutes more. Season with pepper. Pour sauce over apples.
• Serve warm or at room temperature.

CIDER BRAISED PORK TENDERLOIN WITH APPLES

Steps:

• Preheat the oven to 350°F.
• Add the flour, salt and pepper to a shallow dish and whisk together. Add the tenderloin, turning to coat it completely, shaking off any excess.
• In a heavy-bottomed pot or Dutch oven, over medium-high heat, add the olive oil and when it is hot add the pork and sear, turning to brown on all sides, about 4-5 minutes. Transfer the pork to a plate lined with paper towels to absorb any oil.
• Add the shallots and garlic and cook for 1-2 minutes. Add the cider, scraping the bottom to remove any browning bits. Add the rosemary, thyme and mustard to the skillet, increase the heat and bring the mixture to a boil, stirring often. Return the pork to the pan, cover and transfer to the oven and cook for 20 minutes. Remove from the oven and add the apple quarters and continue to cook, covered, in the oven for an additional 15 minutes until the apples are slightly soft but still firm and the pork registers 145°F on an instant-read thermometer.
• Transfer the apples and pork to a plate and allow to rest for 10 minutes.
• While the pork is resting, place the pot over medium-high heat and bring the liquid to a boil, if it is very thin then allow it to reduce by 1/3, whisk in the butter to make a glossy sauce. Transfer the sauce to a dish or pitcher.
• To serve: Place the pork onto a cutting board and slice crosswise into 8 slices. Arrange the slices of pork on a serving platter with the apple slices and spoon the sauce over the pork.

CIDER-BRAISED PORK LOIN WITH SAUTEED APPLES

Steps:

• Combine the salt, pepper, sage and thyme and rub into pork.
• Wrap pork in plastic wrap and chill 2 hours or overnight.
• Pat pork dry with paper towels.
• In a large, ovenproof casserole heat oil over moderate-high heat until hot but not smoking and brown the pork.
• Transfer to a plate, pour off all but 2 tblsps fat, and cook onion and garlic over moderate heat, stirring, for 1 minute.
• Return pork to casserole, add cider and bring to boil.
• Braise pork, covered, in a preheated 350F (165C) oven for 50 minutes to 1 hour.
• Transfer to a heated platter, discard string and let stand 10 minutes.
• Spoon off fat from pan juices and puree pan juices with a blender (or immersion blender).
• Season to taste.
• Serve in a sauceboat.
• Arrange sautéed apples around sliced pork.

BRAISED RED CABBAGE WITH CIDER & APPLES

Steps:

• Peel off the outer leaves from the cabbage and discard.
• Quarter the cabbage, removing the tough stem, then thinly slice.
• Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning.
• Continue to create layers until you have used up the ingredients.
• Pour over the vinegar and cider and dot the butter on top.
• Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender.
• The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month.
• Reheat in either a pan or in the microwave.