APPLE CIDER CHICKEN
Steps:
- Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.
FRUIT CIDER
Steps:
- Bring 4 cups water to a boil in a medium pot. Add the hibiscus tea and honey and let steep for 10 minutes. Strain out the tea and let cool completely.
- In a large pitcher, stir to combine the brewed tea, apple cider, mint, apples, pears and oranges. Fill glasses with ice and pour the fruit cider over to serve.
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- With sausages. We’re huge fans of flavour contrast, and pork and apple might just be one of our favourite combinations. Add this novel recipe to your campsite repertoire – cider, honey and mustard are reduced to a sticky glaze to coat a cartwheel of sausage.
- In gravy. Gravy sometimes needs a helping hand, and if yours lacks the necessary pizzazz, a glug of booze will usually provide a remedy. Cider sits in the middle ground between light, tangy white wine and rich, deep red, and it goes without saying that it complements roast pork a treat.
- With fish… When it comes to gaily sloshing alcohol into savoury dishes, we usually apply a lighter touch when it comes to fruits of the water world. However, firm white fish, such as cod or pollock, has a neutral flavour that, depending on your palate, can require a bolstering from bold accompaniment choices.
- and shellfish. Apply the same principles to cooking with mussels. Try replacing the more traditional white wine in ‘moules mariniere’ with the same amount of cider.
- With game. Whether you’re a fan of plump birds like grouse, pheasant and partridge, or prefer dense, iron-rich venison, game is about as meaty as you get.
- With pork belly. A failsafe way to achieve the perfect ratio of crunchy cracking and soft meat is to pre-cook belly pork in a water bath. Treat it as you would a stock by adding celery, carrots, onion and herbs, but use a touch of cider to impart a subtle sweetness to the meat.
- To braise vegetables. Add a new dimension to steamed vegetables by cooking them in cider. Preserve the apple flavour by adding the liquid at the end of the cooking process, allowing the alcohol to cook off slightly but leaving a decent boozy hit.
- With potatoes. Mastering the fondant potato carries you one step further to being a professional-standard chef. This restaurant favourite is an underrated, but highly decadent, way to serve your spuds.
- At Christmas. Team the classic flavours of Christmas with fruity cider – the drink matches perfectly with warm spices, winter fruit like quince or cranberries and roasted meat.
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