Cider Potatoes Recipes
CIDER POTATOES
This is a recipe from The Guardian's Weekend magazine. I've not yet made it, but thought it sounded great. I didn't want to keep the whole magazine, so I thought I'd post it here for me to keep the recipe safe and to share with you. As the recipe doesn't give any, the times here are estimated. The cider refered to in this recipe is the alcoholic kind.
Provided by -Sylvie-
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Using a 2 inch pastry cutter, cut the potato slices into rounds.
- Place the potato slices into a large pan and cover with the cider.
- Add the butter and season with salt.
- Bring to the boil over high heat and cook until the liquid is reduced and starts to become syrupy.
- The potatoes will start to caramelize.
- Carefully turn the potatoes, so that they will colour on both sides.
- If the potatoes are golden but not yet cooked through, add a little water and repeat the steps.
CIDER SCALLOPED POTATOES
This can be baked in a casserole or individual gratin dishes. From Cooking Light.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 425 degrees.
- 2. Place the flour in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Stir in cider, broth, salt, pepper, and nutmeg; bring to a boil over medium heat, stirring constantly. Remove from heat.
- 3. Combine cheeses in a small bowl. Arrange half of the potato slices in a shallow 3-quart casserole, and sprinkle with 1/2 cup cheese mixture.
- 4. Arrange the remaining potato slices on top. Pour the cider mixture over the potatoes, and bake at 425 degrees for 25 minutes.
- 5. Remove from oven; press potatoes with a spatula. Sprinkle with 1/2 cup cheese mixture, and bake an additional 20 minutes or until potatoes are tender. Let stand 10 minutes.
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ROAST PORK ON A BED OF CIDER-SOAKED POTATOES
From sainsburysmagazine.co.uk
5/5 (177)Category MainServings 8Total Time 4 hrs 10 mins
- Preheat the oven to 160°C, fan 140°C, gas 3. Brush the olive oil over the bottom of a deep roasting tin, measuring about 23cm x 30cm on the base.
- Peel the potatoes and cut into thin slices, roughly 3mm thick. Lay a third of the potatoes in a single layer in the bottom of the tin, overlapping them slightly. Top with half each of the sliced apples and onions. Scatter over half of the prunes and smoked bacon. Season with a little salt and plenty of ground pepper. Scatter over a third of the sage.
- Top with another single layer of potatoes and then scatter over the remaining apple, onions, prunes and bacon. Season with a little salt and more ground black pepper and then scatter with a third of the chopped sage.
- Top with a final layer of potatoes and then sit the pork on top. Pour over the cider and chicken stock and then scatter on the rest of the sage, the rosemary and bay leaves along with a sprinkling of salt and ground black pepper. Cover with a tent of lightly greased foil, sealing it tightly to the edges of the tin.
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