September 30, 2016
A crisp apple cider has temptation written all over it – Eve knew perfectly well what she was doing and that was even before someone thought about fermenting an apple into something which could make a party take off. When the Romans turned up a couple of thousand years ago they found that the local population was already busy brewing cider and, until safe tap water turned up, it was a life saver too as it was so much safer. All was well … it was pretty weak.
Today it’s a still vibrant tradition and we can think about cider as an artisan autumn ingredient, providing depth and complexity, especially to fish dishes. Here are a few suggestions that will make you want to crack open a bottle of cider as you cook. They’re ideal for one of those still evenings when there’s a chill in the air.
1. MUSSELS WITH CIDER
2. CLAMS WITH CIDER AND CREAM
3. SALMON STUFFED WITH APPLE AND FENNEL WITH CIDER
4. SMOKED MACKEREL AND CIDER PIE
5. BAKED COD WITH CIDER ONIONS AND ANCHOVY BUTTER
Of course cider is perfect with pork dishes too – which is why Suffolk Cider Pork Terrine is on our menu. A good slosh in the roasting pan with rosemary and salt flakes will perk up your roast potatoes no end too. Suffolk is quite simply a gift for anyone who loves food and our chefs like to cook with and serve the beautiful ciders produced by Aspall. It means a lot to them that Aspall have been going for nearly 300 years and that they’re close by too. Here at the Seafood and Grill we’ve got the sea on one side and Aspall some way inland on the other. It pretty well sums up the way we like it.
Finally, Aspall have coined this great phrase which is pip to pour and it’s inspired us to add another one to the mix. So here’s our tribute to cooking with cider – pip to pan.