CIDER WITH RUBY

COOKING WITH CIDER

RUBY,S RECIPES

HI , I THOUGHT YOU MIGHT LIKE TO TRY THESE FOR YOURSELF

HUNTINGDON FIDGET PIE

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A LOVELY OLD FASHIONED RECIPE, BACON,ONIONS AND APPLES ARE THE TRADITIONAL FILLING, AND THE PIE WAS ORIGINALLY MADE ROUND HARVEST TIME TO FEED THE HUNGRY WORKERS, POTATOES CAN BE ADDED TO MAKE THE DISH EVEN MORE SUSTAINING

SERVES 4

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250 G PLAIN FLOUR

100G BUTTER DICED

SALT AND PEPPER

225 g COOKING APPLES,PEELED,CORED,CHOPPED

225GBACK BACON,RINDED AND ROUGHLY CHOPPED

15ML CHOPPED FRESH PARSLEY

150ML MEDIUM-DRY CIDER

1 EGG BEATEN,TO GLAZE

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1/ TO MAKE THE PASTRY, SIFT225G OF THE FLOUR AND A PINCH OF SALT INTO A BOWL. RUB IN THE BUTTER UNTIL THE MIXTURE RESEMBLES BREADCRUMBS. ADD JUST ENOUGH WATER TO MIX TO A FIRM DOUGH.

2/ GATHER THE DOUGH INTO A BALL AND KNEAD LIGHTLY, WRAP THE DOUGH IN FOIL AND CHILL IN THE REFRGERATOR FOR 30 MINS.

3/MEANWHILE, COMBINE THE BACON, ONION AND APPLES IN A 568 ML PIE DISH. ADD THE PARSLEY AND SEASON TO TASTE.

4/ BLEND THE REMAINING FLOUR WITH THE CIDER, A LITTLE AT A TIME, THEN POUR INTO THE PIE DISH.

5/ ROLL OUT THE PASTRY. CUT OUT A THIN STRIP LONG ENOUGH TO GO AROUND THE RIM OF THE PIE DISH. MOISTEN THE RIM WITH WATER,AND PLACE THE PASTRY STRIP ON THE RIM, PRESS DOWN LIGHTLY ALL THE WAY ROUND.

6/ MOISTEN THE STRIP OF PASTRY , THEN PLACE THE LID ON TOP AND PRESS TO SEAL, KNOCK UP AND FLUTE THE EDGE.

7/ MAKE A DIAGONAL CROSS IN THE CENTRE ALMOST TO THE EDGES OF THE DISH, THEN FOLD THE PASTRY BACK TO REVEAL THE FILLING.

8/ BRUSH THE PASTRY WITH THE EGG, BAKE AT190 DEGREES C/ 375F MARK 5 FOR ABOUT 45 MINS, OR UNTIL THE PASTRY IS GOLDEN, AND THE FILLING IS COOKED. SERVE HOT WITH A GREEN VEGETABLE, OR COLD WITH A SALAD.

CIDER CAKE

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THIS FRUITED CAKE USES CIDER AS ITS LIQUID, WHICH PRODUCES A SUBTLE FLAVOUR WITH MORE THAN A HINT OF APPLE. RECIPES THIS PART OF THE WORLD (THE WEST) USE CIDER IN MANY IMAGINATIVE WAYS TO FLAVOUR BOTH SWEET AND SAVOURY DISHES.

MAKES 16 SQUARES

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150ML DRY CIDER

225G SULTANAS

100G BUTTER

100G LIGHT S OFT BROWN SUGAR

2 EGGS BEATEN

225G PLAIN FLOUR

5ML BICARBONATE OF SODA

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1/ GREASE AN 18CM 7INCH SQUARE CAKE TIN

2/ PUT THE CIDER AND THE FRUIT IN A BOWL AND LEAVE TO SOAK FOR 12 HOURS, OR OVERNIGHT

3/ CREAM THE BUTTER AND THE SUGAR TOGETHER UNTIL PALE AND FLUFFY. GRADUALLY BEAT IN THE EGGS A LITTLE AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD HALF OF THE FLOUR AND THE BICARBONATE OF SODA AND BEAT THOROUGHLY TOGETHER

4/ POUR OVER THE SULTANAS AND THE CIDER AND MIX WELL TOGETHER. FOLD IN THE REMAINING FLOUR, THEN POUR QUICKLY INTO THE PREPARED TIN.

5/ BAKE AT 180 DEGREES C /350F MARK 4 FOR ABOUT 1 HOUR, UNTIL WELL RISEN AND FIRM TO THE TOUCH. LEAVE TO COOL IN THE TIN FOR 30 MINS, THEN TURN OUT ONTO A WIRE RACK AND LEAVE TO COOL COMPLETELY. SERVE CUT INTO SQUARES.

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HEY, HAVE YOU HEARD ABOUT AULD KEN?

THIS IS A NEW BEER FROM AGE CONCERN ,BREWED BY CASTLE ROCK BREWERY IN NOTTS, AND IT HAS BEEN BREWED IN MEMORY OF KEN HAZARD WHO SADLY DIED, KEN WORKED FOR AGE CONCERN FOR OVER TWO DECADES AND DIED IN 2006

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AND HERES ANOTHER ONE FROM RUBY

PORK AND CIDER RISOTTO

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4-6 SLICES OF BELLY PORK

OLIVE OIL

LG DICED ONION

1 CRUSHED GARLIC CLOVE

FRESHLY GROUND BLACK PEPPER

2-3 DICED MUSHROOMS

200ML RICE

1PT DRY CIDER

3/4 PT STOCK EG CHICKEN PORK VEG

TIN SWEETCORN

TIN GARDEN PEAS

STOCK

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TRIM BELLY PORK OF ANY BONE FAT GRISTLE

DICE INTO SMALL PIECES

HEAT A LARGE DEEP FRYING PAN OR SAUCEPAN OVER A MEDIUM HEAT

ADD 1TBLSP OIL

ADD PORK AND COOK STIRRING TILL BROWN

REMOVE FROM PAN AND DRAIN OFF ALL FAT

PLACE ON KITCHEN PAPER TO REMOVE EXCESS FAT

LEAVE TO DRAIN, POUR OFF ANY FAT FROM PAN, BUT DO NOT CLEAN OR WIPE IT

REDUCE THE HEAT SLIGHTLY

PUT THE PAN BACK ON THE HOB ADD TWO TBLSP OF OIL TO THE PAN

ADD PLENTY OF FRESH GROUND PEPPER, THEN ADD THE DICED ONION

STIR OCCASIONALLY THEN ADD THE GARLIC

COOK, STIRRING FOR A MINUTE OR TWO THEN ADD THE MUSHROOMS, MIX WELL IN THE PAN, HEAT THROUGH THEN ADD THE RICE

COOK STIRRING FOR A COUPLE OF MINUTES UNTIL RICE IS WELL COATED WITH OIL, BUT DONT ALLOW TO BROWN

ADD 1/4 PT OF THE CIDER AND STIR WELL

CONTINUE STIRRING OCCASIONALLY AND ADDING THE CIDER AS IT IS ABSORBED, UNTILL ALL OF THE CIDER HAS BEEN USED

DRAIN THE SWEETCORN AND THE PEAS AND ADD TO THE PAN STIRRING WELL

ADD SOME OF THE STOCK AND CONTINUE TO COOK ADDING FURTHER STOCK WHEN IT IS ABSORBED

AFTER 20 MINUTES FROM ADDING THE FIRST OF THE CIDER, TASTE THE RICE TO SEE IF IT IS COOKED

WHEN THE RICE IS COOKED REMOVE FROM PAN AND SERVE IN BOWLS WITH A CRISP GREEN SALAD AND CRUSTY BREAD AND OF COURSE PLENTY OF CIDER

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