Sabiles Sidrs - Food

Mon, 25 Nov 2024 10:14:00 +0000

Here are some of our favourite recipes to bring out the best flavours of apple cider in a tasty dinner or lunch dish. All of these will pair well with a glass of sparkling cider. For cooking purposes always use naturally fermented cider!

Cider & Cheddar mac & cheese

Thu, 21 Mar 2024 10:30:00 +0000

Ingredients:

400g pasta;

200g of bacon;

3 tablespoons of flour;

160 ml Gardener's apple cider;

250 ml of milk;

450g of cheddar cheese;

Salt and pepper to taste.

Preparation:

Cook the pasta in salted water until it’s al dente.

Chop up the bacon and fry in a saucepan over medium heat. Stir occasionally until the bacon is crispy and the fat has rendered. Remove the bacon from the pot. Add 3 tablespoons of flour to the bacon fat, stir for about a minute until incorporated. Slowly pour Gardener's apple cider into the pot, stirring constantly. When the mass has fully mixed, gradually add the milk and mix thoroughly. Cook the sauce over medium-low heat for about 5-10 minutes until it thickens. Add salt and pepper to taste. Remove the pot from the heat and stir in grated Cheddar cheese. Stir the sauce until the cheese has completely melted. Add half of the fried bacon to the sauce.

Add the cooked pasta to the pan and fold in with the sauce until fully covered.

Serve topped with the remaining bacon bits, paired with a glass of dry cider!

Try this easy and delicious recipe and enjoy!

Brunch apple & cider pancakes

Mon, 06 Nov 2023 14:18:00 +0000

Ingredients

For the pancake batter:

1 egg

1/2 cup milk

1/2 cup Gardener's dry apple cider

1 tablespoon of melted butter or oil

160g of flour

2 tablespoons of sugar

1 teaspoon of baking powder

1/2 teaspoon of salt

1 medium apple, grated

Butter or oil to grease the pan

For the apple & cinnamon topping:

1 apple, cut into slices

1 tablespoon of butter

1 teaspoon of sugar

1 teaspoon of cinnamon

Maple syrup for serving, optional

Preparation method:

To prepare the batter, mix the dry ingredients - flour, sugar, baking powder and salt - in a clean bowl. Then, crack the egg and whisk in another bowl with the milk and melted butter (or oil). Gradually add the dry ingredients mixture to the liquid ingredients, stirring constantly so that they are evenly mixed. Grate a peeled and cored apple. Then mix the cider and grated apples evenly into the batter. You can leave the batter to rise for a bit.

Grease a medium-hot pan with butter or oil and fry small pancakes (if the size of the pan allows - you can fry 2-3 pancakes at the same time). When the bottom of the pancake is golden brown and small air bubbles start to form on the top, flip the pancake to the other side.

To make the apple and cinnamon garnish, melt the butter in a pan and fry the apple slices over moderate heat, adding sugar after a few minutes. Stir in the pan until golden brown, then sprinkle with cinnamon.

Serve the pancakes are served with apple and cinnamon garnish and maple syrup. Have a delicious holiday brunch!

Grilled veggies in cider vinaigrette

Thu, 27 Apr 2023 09:23:00 +0000

*photo is illustrative

Veggies for grilling:

1 zucchini;
1 aubergine;
4 shallots;
250g champignons or button mushrooms;
2 red or yellow bell peppers;

For the vinaigrette:

4 garlic wedges;
½ chili pepper;
a small parsley bunch;
olive oil;
balsamic vinegar;
Gardener’s dry apple cider;
salt, pepper, sugar.

Preparation:

Wash all veggies, dab them dry and cut up in slices fit for grilling. Put a grill pan (alternatively - a regular non-stick pan) on medium-high heat and when it's hot, cook the veggies from both sides for a short period of time without oil or grease. The veggies should be browned from the outside but still fresh/raw on the inside. Place in a large dish or bowl. Separately, prepare the vinaigrette in a small bowl. Finely chop the garlic, chili and parsley, add to the bowl. Then add olive oil, balsamic vinegar and Gardener's dry apple cider. Season to taste with salt, pepper and sugar. Using a fork, whisk the vinaigrette until evenly mixed. Pour the vinaigrette on the vegetables and toss together until evenly coated. This side dish can be served fresh while hot, or left to marinate for a few hours. Serve paired with a glass of chilled Gardener's dry apple cider.

Author of recipe - our friend, chef Toms Melkis.

Gardener's Pork and Cider Pot

Wed, 15 Feb 2023 10:47:00 +0000

*photo is illustrative

Recipe for 4 servings.

Ingredients:

3 tablespoons of olive oil
1 kg pork belly, cut into 2 cm thick slices
1 tablespoon of thyme leaves
500 ml GARDENER'S dry apple cider
1 ½ teaspoons English mustard
4 large onions, sliced

Preparation:

Heat the oven to 150 degrees.

Heat 2 tablespoons of olive oil in a pot. Fry the onions on a medium-low temperature for at least 10 minutes, stirring often, until they become soft and translucent. Do not let them brown.

Heat 1 tablespoon of olive oil in a pan on a high temperature and fry the sliced pork belly for about 10 minutes, until the juices are released.

Add the pork to the onions. Add the thyme, bay leaves, salt and English mustard. Mix everything thoroughly.

Pour over the Gardener's Dry Apple Cider so that all the pork is covered. Bring the pot to boil over high heat. Fill in heat-resistant pots or in a cast-iron container. Put in the oven, bake at 150 degrees for 1 hour 30 minutes, until the pork is tender.

We recommend serving with a potato and carrot mash and a glass of Gardener's dry apple cider! ❤

Warming cider cupcakes

Mon, 21 Nov 2022 13:09:00 +0000

*photo is illustrative

For the dough:

200g of sugar
125g of flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
2 eggs
60 ml of oil
60 ml of milk
120 ml of Sabiles or Gardener's cider, at room temperature

For the glaze:

115 g of soft butter
650-750 g of powdered sugar
1 tbsp of milk
2 tablespoons of cider
a pinch of nutmeg and cinnamon

Preparation:

Heat the oven to 180*C.

Mix all dry ingredients in a bowl. Mix in the eggs one at a time, then mix in the oil and milk. Finally stir in the cider, stop stirring as soon as the cider is mixed evenly.

Line a cupcake baking tray with baking paper or grease them. Fill half of the batter in each cup. Bake the cupcakes for 18-20 minutes until golden brown. Remove from heat and allow to cool completely before adding the frosting.

While the cupcakes are baking, beat the butter using a mixer, gradually adding about a quarter of the powdered sugar. While continuing to mix, add the spices, milk and cider, then gradually add the remaining powdered sugar. When all the ingredients are added, increase the power of the mixer and beat until the frosting is smooth and fluffy. Top the cooled cupcakes with the frosting using a piping bag.

You can decorate the cupcakes with a slice of dried apple and a pinch of cinnamon.

Chicken breast with apple-cider sauce and roast apples

Tue, 29 Mar 2022 08:28:00 +0000

*illustrative photo

Ingredients:

2 chicken fillets,
oil for cooking,

Marinade:

1 garlic clove (use garlic press),
½ tsp salt,
pinch of pepper,
1 tbsp veggie oil,
½ tsp thyme,

Sauce:

½ apple,
½ onion,
100 ml cider,
100 ml strong chicken stock,
50 g single or double cream,
oil for cooking,
salt, pepper to taste,

Sides:

1 apple,
a handful of berries, like cranberries or lingonberries,
butter,
salt to taste.

Instructions:

Marinate the chicken breasts - mix all marinade ingredients and rub the meat with the mixture until covered. Leave to rest for ca. 20 minutes. Lightly fry the breasts on a frying pan, then set on a baking tray on top of a sheet of aluminium foil. Set the oven on 180°C and roast for 8 minutes. When the chicken is done roasting, wrap the breasts in the foil, cover with a tea towel and leave to rest on the table.

To make the sauce, finely dice the apples and onions and place on a cold oiled pan. Fry on medium heat until the onions are golden and apples are starting to fall apart. Add cider, stock, salt, pepper to the pan and sauté. Add cream and reduce until the sauce is thick and creamy. Use a processor or hand blender to blend the sauce to a smooth texture.

Cut the apple into wedges and sprinkle with salt. Fry on a buttered pan until golden. Then add berries and fry for a couple minutes. Cut the fillet in thick slices and serve with sauce and apples.

Salmon in beetroot and soy sauce marinade, with zucchini salad and lime cream

Tue, 29 Mar 2022 08:12:00 +0000

*illustrative photo

Serving recommendation: pair with a glass of our "Sidrella" or an Aperol Spritz.

Ingredients:

500 g salmon fillet,

Marinade:

1 boiled beetroot,
50 ml light soy sauce,
1 tsp cumin,
1 tbsp sugar,
1 tbsp salt,

Lime cream:

200ml double cream,
zest of ½ lime,
juice of ½ lime,
½ tsp salt,
1 tsp sugar,

Zucchini salad:

1 small zucchini,
salt,
lemon or lime juice.

Instructions:

Use tweezers to remove fish bones from the salmon. Blend all the ingredients for the marinade in a blender. Pour ½ of the marinade in a Tupperware box, then place the salmon in the box and pour over the rest of the marinade and make sure the salmon is completely covered in the mix. Leave in fridge overnight. Before serving, remove the salmon from the marinade, dry off with a paper towel and use a sharp knife to cut into thin slices.

For the lime cream, pour the double cream, salt and sugar in a bowl and whip into firm foam, then add lime juice and zest. For the salad - cut the zucchini into spaghetti-like strips, sprinkle with salt and lemon or lime juice. Serve with a slice of toast or other bread, and a glass of our Sidrella or an Aperol Spritz.

Gardener's cider white sauce

Thu, 23 Apr 2020 14:57:00 +0000

*illustrative photo

Ingredients:

70 ml Gardener’s dry apple cider,
30 ml apple cider vinegar,
2 pcs shallots,
20 ml water,
200 g butter,
1 tsp honey,
salt and white pepper to taste.

Preparation:

Pour cider, honey, vinegar and finely chopped shallots in a pan. Simmer until volume is reduced by a half. Add cold water and keep simmering over low heat. Gradually add butter in small chunks, while you continue to stir the sauce. Be careful not to overheat the sauce. Lower the heat and keep adding butter until the sauce gains a creamy consistency. Finally, add salt and pepper.

*Photo used illustratively.

"Sabile Cider House" signature sauce

Thu, 23 Apr 2020 14:40:00 +0000

*illustrative photo

Ingredients:

1 medium-sized onion,
1 apple,
1 cube chicken stock,
1 tbsp butter or plant-based oil,
150 ml cider (Gardener’s dry apple cider or Sabiles Sidrs semi-dry apple cider),
100 ml cream.

Preparation:

Finely chop onions and apples. Put on a cold pan and slowly fry in butter or oil until the apples and onions become soft and translucent. Add cider and cube of stock. Simmer until apples dissove and the cider is reduced by about a third of the volume. Add cream and stir the sauce on heat until it becomes a thicker, creamy consistency. If you'd like the sauce to have a very even texture, you can use a blender.

The sauce makes a great addition to chicken and other poultry dishes, but we recommend experimenting with other combinations too!