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Cooking with cider!

Chicken with coriander and cider

 

  • 1 chicken cut in height pieces 
  • 500 g of onion
  • 30 cl of cider Le P’tit Fausset
  • 1 pinch of “quatre-épices”(pepper, cloves, nutmeg and ginger)
  • 2 tablespoons of oil
  • salt, pepper

 

Peel and thinly slice the onions. Heat half the butter and a tablespoon of oil in a casserole dish. Put the onions to cook over low heat, stirring for ten minutes until they are transparent but not colored. In a saucepan, heat the remaining oil and butter. Sear the chicken pieces on all sides until browned. Put the drained chicken in the pan and cook for thirty minutes at low heat. Serve hot, sprinkled with coriander. This dish can be accompanied by couscous or basmati rice.

 

Roasted mackerel with cider and cream

For 4 persons:
  • 4 to 8 cleaned out mackerelsmaquereaux-rotis-cidre-creme-fermiere-903ffb-0@1x
  • 4 to à 6 shallots
  • 20cl pf cider Le P’tit Fausset
  • 3 tablespoons of fresh cream
  • Chive
  • Salt et pepper

Salt and pepper the mackerels. Mix the cider and the cream with the chopped shallots. Then, pour some of the mixture into a baking dish. Place the mackerels together. Top them with the rest of the cider cream and bake 15 minutes in a preheated oven at 250°c. Serve the dish and eat with steamed potatoes.