Really Rich Creamy Cider Sauce For Pork Or Meats Recipes

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CIDER GRAVY (FOR PORK)



Cider Gravy (for Pork) image

While this recipe is for cider gravy, this is the basic recipe for making any gravy. It is so much nicer than ready-made! Simply change the stock depending on what joint you're cooking. If you want to add your accompanying vegetable cooking water to your gravy, replace some or all of the stock with the water. The gravy will have a less meaty flavour, but you'll have all the nutrients from the vegetables instead. For a less boozy gravy, use all the stock or replace the cider with unsweetened fresh apple juice.

Yield Serves: 6 people

Number Of Ingredients 5

2 tbsp plain flour
4 tbsp reserved roast pork cooking juices
300ml (1/2pt) pork or chicken stock
300ml (1/2pt) dry cider
Salt, to season

Steps:

  • Method 1. Blend the flour with the reserved cooking juices in a saucepan and gradually pour in the stock, blending until smooth. Stir in the cider. 2. Bring to the boil, stirring, and simmer for 3 minutes. Taste and season with salt before serving.

REALLY RICH CREAMY CIDER SAUCE FOR PORK OR MEATS



Really Rich Creamy Cider Sauce for Pork or Meats image

Make and share this Really Rich Creamy Cider Sauce for Pork or Meats recipe from Food.com.

Provided by gormey

Categories     Sauces

Time 45m

Yield 1 batch

Number Of Ingredients 12

450 g double cream
250 g unsalted butter
500 ml apple cider
500 ml apple cider vinegar
200 g applesauce
salt and pepper, freshly ground
300 ml chicken stock
4 teaspoons coarse grain mustard, of your choice not too hot
1 cup white wine
1 cup apple juice
1/2 cup fresh tarragon, chopped fine
1/2 cup fresh sage, chopped fine

Steps:

  • Using a medium to low heat.
  • Add cream to large pan.
  • Add butter and melt.
  • Add apple cider, apple cider vinegar, white wine and apple juice.
  • Cook for 5 minutes.
  • Add apple sauce, salt pepper freshly ground to taste, stock, mustard, tarragon and sage.
  • Bring to the boil for 20 25 minutes stir continuously then use or store up to one week.

Nutrition Facts : Calories 4186.6, Fat 378.4, SaturatedFat 235, Cholesterol 1163.1, Sodium 759.4, Carbohydrate 132, Fiber 11.9, Sugar 37, Protein 30.1

IRISH ROAST PORK WITH CIDER CREAM SAUCE



Irish Roast Pork With Cider Cream Sauce image

A golden crust and apple-flavoured sauce add to this dish's appeal for entertaining. Choose a long, slender roast (rather than short and thick) because even though they cook in the same time, the slender one will be easier to slice and look more attractive on plates.

Provided by Olha7397

Categories     One Dish Meal

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
3 garlic cloves, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
1 teaspoon salt
1/2 teaspoon pepper
1 (3 lb) boneless center cut pork loin roast or 1 (3 lb) rolled boneless pork roast, tied
2 tablespoons butter
2 granny smith apples, peeled, quartered and thinly sliced crosswise
1 onion, diced
1 cup apple cider or 1 cup nonalcoholic apple cider
1 cup reduced-sodium chicken broth
3/4 cup whipping cream
1 tablespoon grainy mustard or 1 tablespoon Dijon mustard
1 teaspoon cornstarch

Steps:

  • In small bowl, mix oil, garlic, sage, thyme, or 1/2 tsp crumbled dried sage and thyme) salt and pepper; rub all over roast. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.).
  • Place roast on rack in roasting pan. Roast in 375°F (190°C) oven (or 350°F/180°C in convection oven) until meat thermometer inserted into centre registers 160°F (71°C), about 1 hour and 30 minutes. Transfer to cutting board; tent with foil and let stand for 15 minutes before slicing.
  • Cider Cream: Meanwhile, skim fat from pan juices. Add butter and melt over medium heat; fry apples and onion, stirring often, for 5 minutes. Add cider and bring to boil, scraping up any brown bits. Stir in stock, cream and mustard; boil until reduced by half, about 8 minutes.
  • In small bowl, combine cornstarch with 1 tbsp (25 mL) cold water; whisk into sauce and cook, stirring, until thickened, about 1 minute. Serve with pork. Serves 8.
  • Canadian Living Magazine: March 2007.

Nutrition Facts : Calories 525.5, Fat 38.7, SaturatedFat 15.8, Cholesterol 140.3, Sodium 422.1, Carbohydrate 8.3, Fiber 1.3, Sugar 4.3, Protein 35.4

TWICE-COOKED PORK BELLY WITH CIDER SAUCE



Twice-cooked pork belly with cider sauce image

This tender, twice-cooked pork has a delectable apple cider sauce and a scattering of fennel seeds and bay leaves. Serve with sweet carrot and onion purée

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 3h40m

Number Of Ingredients 8

2kg piece boneless and skinless pork belly (ask your butcher to keep the skin for the crackling potato cake, see 'Goes well with')
2 tbsp fennel seeds
5 dried bay leaves
25g butter
2 onions , roughly chopped
3 carrots , roughly chopped
400ml cider
1 tbsp vegetable oil

Steps:

  • The day before you want to eat, lay the pork belly skinned-side down, season generously, scatter over the fennel seeds and crumble over 3 of the bay leaves. From the widest side, roll into a tight log and use some butcher's string to tie at regular intervals. (You could take some fennel seeds and bay to your butcher and ask them to do it for you.)
  • Heat oven to 170C/150C fan/gas 3 1/2. Melt the butter in a large, shallow flameproof casserole dish or ovenproof sauté pan. Brown the pork all over (this will take a good 15 mins), then remove from the pan and add the vegetables and remaining bay leaves. Cook for about 10 mins until starting to colour. Nestle the pork among the veg. Pour over the cider and bring everything to a simmer, cover and cook in the oven for 2 hrs.
  • When the pork is ready, leave to cool a bit, then remove the pork from the braise and chill. Strain the sauce into a jug and chill. Fish out the bay leaves and blitz the veg to a purée in a food processor. Tip into a bowl and chill.
  • On the day, heat oven to 220C/ 200C fan/gas 8. Cut the pork into six rounds. Heat the oil in a large frying pan and fry the pork, then put in the oven for 20 mins, turning halfway through, until crispy. Meanwhile, remove the solidified fat from the top of the braising juices, simmer until syrupy and reheat the purée. Serve everything in the middle of the table or smear some of the purée across plate, sit a piece of pork on top next to a burnt butter cabbage wedge, a piece of potato cake and some crackling (see 'Goes well with', right). Pour over some of the sauce and serve.

Nutrition Facts : Calories 536 calories, Fat 37 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.4 milligram of sodium

SAUTEED PORK CHOP WITH SAGE-CIDER CREAM SAUCE



Sauteed Pork Chop with Sage-Cider Cream Sauce image

Categories     Milk/Cream     Herb     Onion     Pork     Quick & Easy     Vinegar     Pork Chop     Fall     Winter     Sage     Parsley     Gourmet

Yield Makes 1 serving

Number Of Ingredients 10

1 (1-inch-thick) rib pork chop
1 tablespoon extra-virgin olive oil
1/3 cup finely chopped onion
2 tablespoons cider vinegar
1/2 cup water
1/4 cup heavy cream
1 teaspoon finely chopped fresh sage
1 1/2 teaspoons finely chopped fresh parsley
Special Equipment
an instant-read thermometer

Steps:

  • Pat chop dry and season with salt and pepper. Heat oil in an 8- to 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown chop, turning over once, 5 to 6 minutes total. Transfer with tongs to a plate.
  • Pour off all but 1 teaspoon fat from skillet and reduce heat to moderate, then cook onion, stirring occasionally, until softened and golden brown, 2 to 4 minutes. Add vinegar and boil until liquid is evaporated, about 3 seconds.
  • Return chop to skillet along with any juices accumulated on plate, then add water, cream, and sage and simmer, covered, without turning, until thermometer inserted horizontally into center of chop (avoid bone) registers 150°F, 5 to 6 minutes. Transfer chop to a clean plate, then simmer sauce, uncovered, stirring, until liquid is reduced to about 3 tablespoons, 1 to 2 minutes. Stir in parsley and salt and pepper to taste. Spoon sauce over chop.

ROAST PORK WITH CIDER GRAVY



Roast pork with cider gravy image

Hand and spring of pork is a cheaper cut that becomes irresistibly tender and juicy with slow-cooking - cook for a crowd and serve with a rich gravy

Provided by Caroline Hire - Food writer

Categories     Dinner

Time 5h40m

Number Of Ingredients 13

1 boned and rolled hand and spring of pork , skin scored (about 4kg)
2 tbsp olive oil
sea salt
3 leeks , roughly chopped
2 carrots , roughly chopped
1 turnip , peeled and roughly chopped
2 bay leaves
3 sprigs thyme
1 sprig sage
500ml cider
500ml hot chicken stock
25g butter
25g flour

Steps:

  • Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2.
  • After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes.
  • Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
  • To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.

Nutrition Facts : Calories 677 calories, Fat 39.3 grams fat, SaturatedFat 13.9 grams saturated fat, Carbohydrate 9.2 grams carbohydrates, Sugar 7 grams sugar, Fiber 3.2 grams fiber, Protein 62.3 grams protein, Sodium 1 milligram of sodium

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