Celebrate Tasmanian cider by incorporating it into all aspects of your meal!
Bangers Braised in Cider
Recipe by Delia Smith, from Delia’s Frugal Food
454g pork sausages (Langdale Farm, Mount Gnomon Farm)
1 medium Cox’s apple, cored and sliced thickly into rings (no need to peel) (Lees Orchard, Windara Orchard)
Butter (Tasmanian Butter Co.)
Salt and freshly milled black pepper
A little oil for frying
200g smoked lardons (Langdale Farm, Mount Gnomon Farm)
225g small shallots (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies)
1 heaped teaspoon plain flour
375ml strong dry cider (Brady’s Lookout Cider, Lost Pippin)
1 clove of garlic, crushed (Tasmanian Natural Garlic and Tomatoes)
1 bay leaf
1 rounded teaspoon freshly chopped thyme, plus a few sprigs (Brocklands)
First place the casserole over a medium heat, add a little oil and when it’s hot, brown the sausages all round – it’s important to get them well browned.
Then, using a draining spoon, remove them to a plate whilst you brown the lardons and shallots lightly.
When that’s done, sprinkle in the flour to soak up the juices, then gradually stir in the cider. Now pop the sausages back in along with the garlic, bay leaf, fresh thyme and sprigs. Add some freshly milled black pepper (no salt needed).
Now put a lid on as soon as it begins to simmer, then transfer it to the oven for 30 minutes. After that remove the lid and let it continue to cook for a further 20–30 minutes.
Towards the end of the time, fry the apple rings in butter till golden and soft, and garnish the casserole with them. This is obviously going to need some very creamy, fluffy mashed potatoes, and depending on the time of year, I would serve some tender, squeaky, lightly cooked spring greens.
Cider Fondant Potatoes
Recipe by Lucy Netherton from Good Food magazine
6 medium floury potatoes (Evandale Farm Potatoes)
25g butter (Tasmanian Butter Co.)
2 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove)
2 garlic cloves, bashed (Tasmanian Natural Garlic and Tomatoes)
Few sprigs thyme (Brocklands)
300ml cider (Brady’s Lookout Cider, Lost Pippin)
300ml chicken stock
Peel potatoes and trim the two longer sides so potatoes lie flat on both sides. Heat butter and oil in a frying pan large enough to hold all of the potatoes. When the fat is hot, fry on both sides until dark golden, around 10-15 mins, then add garlic.
Pour in enough cider and stock to go halfway up the side of the potatoes. Simmer for 20 mins, then turn and cook the other side for 20 mins. Top up with cider and stock if the liquid evaporates. Transfer to oven for 10 mins at 180C/160C/ gas 4 once the pork is resting, until cooked through and most of the liquid has evaporated.
Paul Hollywood’s Cider Cake
Recipe by Paul Hollywood
100g butter (unsalted)
100g unrefined light muscovado sugar
2 large eggs (Mooreville Gardens, Mt Roland Free Range Eggs)
225g plain white flour
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon ground
150ml cider dry (Brady’s Lookout Cider, Lost Pippin)
Icing sugar for dusting
Heat the oven to 180°C/Gas 4. Grease a deep 18cm round cake tin and line the base with baking parchment.
Beat the butter and sugar together with a handheld electric whisk until pale and fluffy, then beat in the eggs one at a time. Sift the flour, bicarbonate of soda and cinnamon together.
Fold about a third of the flour mix into the whisked mixture, then fold in half of the cider, with a large metal spoon or spatula. Fold in another third of the flour, then the rest of the cider. Finally fold in the remaining flour until evenly combined.
Transfer the mixture to the prepared cake tin and gently level the surface. Bake for 30-40 minutes, until a skewer inserted in the centre comes out clean.
Leave the cake to cool in the tin for 20 minutes, then turn out onto a wire rack and set aside to cool completely. Dust with icing sugar to serve.