 Severn Cider Recipes created by Nick Bull founder Severn
Cider
Ciders and Perrys all have their own distinctive
flavour.
These recipes have been developed using
either Severn
Cider or Perry, producing very tasty dishes.
Nick demonstrating cooking with
Perry
for the Three Counties Cider and
Perry Show
Chicken in Perry
Madgett’s Farm free-range chicken (4lb / 1.75 kg)
500ml Perry
1
onion
Handful of tarragon (Russian if
possible)
Dried wild mushrooms
Pepper
and salt
Pre-heat oven to 2200C. Stuff the chicken cavity with onion,
mushrooms and tarragon. Put the chicken in a large saucepan, breast-side
down, cover with the Perry. Add the chicken giblets to the pan if you have
them. Poach for about 1hr - until the juice runs clear when you pierce the
chicken thigh. Transfer to a roasting tin and rub with salt. Roast in
pre-heated oven for 15-20 minutes. The poaching fluid (without giblets)
makes a great stock - thicken to make gravy. This recipe works equally
well with pheasant and partridge.
Nick’s Tasty Ham
1kg Smoked Ham
500 ml Dry Cider
2 bay leaves (fresh if
possible)
3 cloves of garlic, keep in the skin, but cut off top and
tail
1 tablespoon dry mustard
1 teaspoon black peppercorns
4 or 5
cloves
1 tablespoon dark brown sugar, or honey
No salt
Put ham in small to medium-sized saucepan and cover with the cider. Add
all other ingredients. Bring to the boil and simmer for 1 hour. Cool
rapidly in its cooking juices.
Remove from cooking fluid. Serve either
hot or cold - we prefer cold.
Severn Cider Punch
1 litre Severn Cider
½ litre Lemonade
1 wine glass
Brandy
Grated Root Ginger (1cm – or to your taste)
Slices of fresh
lemon (1/2 lemon) and chopped apple
Crystallised ginger, chopped into
small pieces to serve
Mix all ingredients except crystallised ginger in a saucepan.
Heat
gently to allow infusion of flavours. Do not boil.
Please email to severnsidercider@hotmail.com
any
recipes that you have enjoyed using Severn Cider or Perry
| 