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Thompstones Dartmoor Cider Tripple Apple Logo
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Thompstone's Cider

Cider Recipes

Welcome to my Cider Recipes page, I've collected and adapted recipes to soak up or pour your cider into. Some are well know and some less so but I hope Thompstone's variations will entice you in new culinary directions. You may notice the eastern and dairy themes which stem from our passion for spice and our Devonshire homelands.

Contents

Westcountry Fondue

Fabada Devonia

Jugged Rabbit

Yule Ham

Pork Bourguignonne

Lodge Chai

Poached eggs with toast and bacon

Macaroni Cheese

Chocolate Fondu

Golden Rice

Westcountry Fondue

This delicious drinking meal serves at least four and can be expanded very easily but the addition of additional fondus.





INGREDIENTS

1lb of finest vintage extramature chedder
1/2 a pint of very strong and very dry cider (the acidity is important)
1 Double shot of cider brandy
1 Teaspoon of cornflower
1 Teaspoon of English mustard


METHOD

Grate the cheese and slowly mix with the cider over a low heat stiring all the time the cheese should dissolve and then you can add the final ingredients (a double shot of westcountry brandy with a teaspoon of cornflower stired into it) stir the floury spirit in then season with mustard and plenty of black pepper soon it should all thicken and voila..

Dunk in your bread or toast and wash down with copious vintage

Fabada Devonia

This beany number should serve four hungry lads when served with a little bread and rough zider.






INGREDIENTS

1 english onion
3 cloves of garlic
1 tin haricot beans
1 tin cannellini
1/2 tin butter beans
1/2 tin baked beans
1/2 pint water
1/2 pint cider
2oz chorizo sausage
4oz other sausages
2 oz bacon
2 oz black pudding
3 potatoes
1 handfull of greens
1 dried hot pimento
1 dash tobasco sauce
1 splash worcester sauce
Plenty twists of black pepper

METHOD

In a heavy pot soften the onion and garlic in a little olive oil, in another pan par boil the potatoes in chunks. Now put the beans and cider into the pot, bring to simmer and drop in the bacon cut into inch long pieces, use chunks of unsliced if you can get it. Next add the spicy sausage in half inch lengths, use chorizo if you have it or thai style might be fun. Then fire in the potatoes and greens chopped down quite small and strippy. As the greens soften prepare the blood pudding drop it in and season. In about ten mins a delicious stew appears (you are aiming for a consistency slightly runnier than baked beans).

Jugged Rabbit

A meal fit for a hungry king or peasant...






INGREDIENTS

1 Rabbit
1 pint of hard cider
1 handfull of shallots
1 large onion
1 handfull of carrots
1 handfull of potatoes
1 knob of butter
2 oz flour
4 cloves of garlic
4 rashers of smoked streaky bacon
6 dumplings

METHOD

Soak the rabbit in your cider overnight. Chop and soften the onion, garlic and carrots in butter then joint and add the rabbit and chopped bacon. Now add the parboiled potatoes and cider. Season well with salt and pepper and a bay leaf and sprig of herbs. Add the dumplings and caserole for an hour or so.

Yule Ham

An exotic and succulent ham fit for a wintery banquet.






INGREDIENTS

1 Gamon
1/2 gallon of spiced and sweetened cider

METHOD

Bring gamon to the boil in your pan of Wassailer. Simmer for twenty minutes per pound and finish off in the oven for 15 mins at about 120 deg C. Serve sliced amidst your feast.

Pork Bourguignonne

A delicious variation to the fondu theme in which marinated chunks of pork are deep fried at the table. Great to do alongside a cheesey number!





INGREDIENTS

1 Teaspoon Naga chilli paste
2 Whole fresh or dried Naga chilli
1/2 Bulb of garlic crushed but not skinned
1 Teaspoon coriander seed
1 Pint of hard cider
3 Sliced fresh green chilli

METHOD

Cube the meat into OXO size lumps and marinate overnight in the fridge. The cider will cook it! Fish out the bits and drop into the oil for about a minute. Fish out and devour with bread and nibbles.

Lodge Chai

A delicious milk tea with exotic spice and dark sugar.






INGREDIENTS

3 Teaspoons of cloves
1 Teaspoon of black cardamon
1 Handfull of cinnabar
1 teaspoon of green cardamon
1/4 Nutmug
1 teaspoon of black pepercorns
1 Teaspoon of star anise

METHOD

Crust the spices to a coars grit in a heavy pestle and mortar. Use one or two teaspoons of the mix per half pint of milk. If you like black tea add a similar ammount or a teabag. Simmer in a pan for a few mins and then sweeten to taste with dark sugar. This is a fantastic hang over cure!

Poached eggs with toast and bacon

Perfect breakfast.






INGREDIENTS

Fresh bread

Smoked streaky

Fresh eggs

METHOD

Get your toast and bacon nearly done to your liking and then drop your eggs gently into a gently boiling pan of water. The secret is a good splash of cider vinegar in the water, the acidity of which helps maintain the eggs shape.

Macaroni Cheese

This great Devonian dairy fest may be a childrens faveourite but you cant beat its restorative powers.






INGREDIENTS

1/4 pack of butter

1 small onion

2 rounded table spoons of plain flour

3/4 pint milk

6oz of good mature cheddar

1/2 a pack of macaroni

3 fresh tomatoes

METHOD

In a heavy oven proof dish melt the butter on a low heat and use it to sofen the finely chopped onion. Now add the flour and then the milk and stir/whisk it all together on low heat when you have a proper liquid again bring up the heat and keep stirring till it thickens. Now take it off the heat and add 3/4 of the grated cheese and stir it in so it melts. Now you can add the pasta which you should have boiled to a nice dente and rested in a cullender. Chuck in a few tomatoes chopped into 1/8ths or a tin of tuna and some peas or even some bacon whatever takes your fancy and stir it all up. Then grate the remaining cheese over a few slices of tomatoe on top and bang into the oven on 150 for 20 mins.

Chocolate Fondu

A delicious last Fondu of the night!






INGREDIENTS

2 oranges

2 apples

1/4 bottle of fine apple brandy

8oz dark chocolate

1/2 cup of double cream

METHOD

First soak some chopped oranges and apples in apple brandy overnight in your fridge.

Melt a good quality dark chocolate in the Fondu stir in the cream and race your friends to the last piece of fruit!

Golden Rice

With any curry!






INGREDIENTS

1 cup of rice

2 1/2 cups of water

1 large knob of butter

1 pinch of salt

1 small stick of cinnabar

6 cloves

3 cardamons

2 bay leaves

1/2 teaspoon of turmeric

METHOD

Put all the ingredients into a heavy pot with a good lid and very slowly bring to the boil, leave on the lowest simmering heat for twenty minutes. By now all the water should have evaporated, you can check this but do not stir! Now take it off the heat but leave the lid on for another five minutes. Take of the lid and be amazed.

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