Pot-roasted chicken with cider

Pot-roasting is the ultimate lazy one-pot roasting method, and one that is great as the weather gets colder. Continue reading


Pot-roasted chicken with a cream and cider sauce

Pot-roasting is a good way to cook a chicken, because it stays moist and none of the cooking juices are lost.

It is also a nice lazy way to cook, because you just prepare the food, bung it in the oven and forget about it for about two hours.

I used a mixture of leeks, carrots and celery as the vegetables in the pot, with thyme, rosemary and sage as the aromatic component.

The chicken was rubbed with oil and placed on top of the vegetables and seasoned with salt and pepper.

Then, I poured in a bottle of cider, an off-dry one from Normandy, and put the covered pot in an oven at 170C for two hours.

After that time, I poured off the cider and juices and made a sauce with the addition of Dijon mustard, crème fraiche and beurre manié. This was sieved to ensure a nice smooth finish.

The chicken was so tender it was easy to pull apart and it was served with some creamy mash and some sautéed cabbage, plus some of the roasting vegetables and the creamy cider sauce.

Pork, apple and cider pie

Pork and apple is such a classic combination that you can pretty much guarantee that it will work well.

This pie was made with suet pastry, which is the same recipe for making a pie crust as it is for a steamed pudding. All you need is self-raising flour, suet, water and a pinch of salt. You use twice the weight of flour to suet and add just enough water to make a dough. It rolls out a lot easier than a conventional pastry too.

The filling I made was pork shoulder, cubed and braised with a mirepoix of carrots, celery and leeks, sage leaves, some stock and some medium cider. When the meat was nearly done, I added in some roughly chopped apple and left it to cool before filling the pie case and glazing it with an egg. This was then baked until the crust was golden and served with some buttered steamed cabbage and mashed potatoes.

Mussels with cider and cream

I bought a bag of mussels on the way home from work last night, all nice and clean ones.

I had shallots, garlic, cream, cider and some persillade so it was a simple matter to cook the shallot and garlic off in some butter, add the mussels with the cider and cream and steam them for a few minutes.

A dollop of persillade was added and mixed in and that was it.

Some crusty bread and the rest of the cider to drink completed a lovely simple supper.