Cheddar Dogs With Cider Braised Leeks And Apples Food

CHEDDAR DOGS WITH CIDER-BRAISED LEEKS AND APPLES

Steps:

• Melt butter in large skillet over medium heat. Add leeks and apple. Cover; cook until tender, stirring occasionally, about 8 minutes. Mix in caraway and allspice; season with coarse salt and pepper. Add hard cider; bring to boil. Reduce heat to medium-low. Simmer, uncovered, until most of liquid is cooked away, about 16 minutes.
• Arrange buns or rolls on plates. Spread each with mustard, then top with grilled hot dogs. Sprinkle dogs with cheese and top with leek mixture.

GOURMET CHEDDAR HOT DOGS WITH CIDER BRAISED LEEKS AND APPLES

Steps:

• Melt butter in large skillet over medium heat. Add leeks and apple. Cover; cook until tender, stirring occasionally, about 5 minutes. Mix in caraway and allspice; season with coarse salt and pepper.
• Add hard cider; bring to boil. Reduce heat to medium-low. Simmer. uncovered. until most of liquid is cooked away, about 16 minutes.
• Arrange buns or rolls on plates. Spread each with mustard, then top with grilled hot dogs. Sprinkle dogs with cheese and top with leek mixture.

PHEASANT BRAISED WITH LEEKS, CIDER & APPLES

Steps:

• For the pickled apples, put the salt, sugar, vinegar and berries in a small pan and bring to the boil. Remove from the heat, add the apple cubes and set aside.
• Heat the oil in a heavy-bottomed, high-sided casserole and season the pheasant joints with salt. Brown them all over, rendering out some of the yellow fat into the pan. Remove to a plate and season with pepper. Add the leeks, bacon and thyme to the pan along with a pinch of salt and a good grind of black pepper, and fry until the leeks have softened - about 8 mins. Add the apple slices and cook until starting to colour on both sides.
• Spoon in the brandy and cook until evaporated, add the cider and simmer for a few more mins to cook off the alcohol. Pour in the stock and bring to the boil. Reduce to a gentle simmer and add the pheasant joints back to the pan, covering with a circle of baking parchment.
• After 15 mins, remove the breasts from the pan to a plate and return the circle of baking parchment to the pan. Cook gently for a further 20 mins, then remove all the pheasant pieces from the pan to a plate and turn the heat up to reduce the sauce. Boil hard for a few min until reduced, then stir in the cream and mace and turn off the heat. Return the pheasant pieces to the sauce - the residual heat will warm it perfectly.
• Divide the pheasant between plates and spoon over the sauce. Garnish with the pickled apples and hazelnuts. Serve with our celeriac colcannon.