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Posts filed under: Cider Recipes

 By Cheryl Mishio 2021

Ingredients

10 prawns 

6 scallops

2tbsp olive oil

1tsp minced garlic

1/4 cup finely chopped onion

1/4 cup finely diced red capsicum

2 lemons

1/2 can Agave Ginger Cider

250ml heavy cream

3 cups cooked pappardelle pasta

1 cup fresh rocket

1 tbsp chopped parsley

1tsp chopped thyme 

 

Method

  1. Heat olive oil in large pan add garlic, onion, prawns & scallops and quickly sear on high heat. Remove seafood from pan & set aside.
  2. Add cider to pan & reduce by ¾, meanwhile zest & juice from one lemon.
  3. Add Lemon juice to reduced cider before adding the heavy cream, simmer for approx. 5 minutes until the sauce is thick enough to coat the back of a spoon.
  4. Add seafood, pappardelle pasta, diced capsicum, chopped herbs & rocket to the sauce & toss together. Divide into 2 plates.
  5. Cut the remaining whole lemon in half & dip cut side in sugar before placing on a hot pan sugar side down until sugar caramelized.
  6. Place lemon zest on top of pasta & serve caramelized lemon on the side.
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 By Sally Cinello 2021

Best served warm straight out the oven with your choice of jam & some whipped cream

Ingredients

525gm self-raising flour , plus extra for dusting 

250ml thickened cream 

250ml The Original Sydney Cider

 

Method

  1. Preheat the oven to 200°c. Line some baking trays with silicone baking sheets or baking paper.
  2. Hand mix the flour, cream & cider in a bowl until the flour is mostly combined. Don’t over mix it as it will make the scones tough! The dough should be soft and fairly sticky.
  3. Turn out onto a floured surface and knead gently, just enough to bring the dough together. 
  4. Press the dough to 2.5cm thick & using a floured round cutter ( I used a 6cm wide cutter) cut your scones – Press the cutter up & down –  don’t twist as it will affect how they bake. Make sure to flour your cutter in between cutting each one as the dough is really sticky. 
  5. Gently place them on the baking trays, using a knife helps. 
  6. Brush the tops lightly with milk. 
  7. Bake for 15 minutes until golden on top.
  8. Place on rack to cool. 
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 By Sally Cinello 2021

PALE ALE PRETZELS

Ingredients

1 Can of  Sydney Brewery Pale Ale ( Need 355ml so a sip for the baker 😉 

1 Tablespoon Sugar

2 teaspoons salt

1 x 7gm packet of active dry yeast 

60gm Unsalted butter, melted & cooled 

610gm Plain Flour 

4 Litres of water to par boil pretzels 

85gm Bi-Carb soda

1 Egg yolk beaten with 1 Tablespoon milk

Salt flakes for topping 

Oil for bowl

 

Method

  1. Warm the beer to 45°c or if you haven’t a thermometer to lukewarm temperature   
  2. In a stand mixer with the dough hook attached, add the warm beer, sugar & salt, then sprinkle the yeast on top. Let the mixture sit for about 5 minutes, or until it starts to get frothy. 
  3. Add the butter and the flour. Turn the mixer to low to medium speed and mix until dough comes together.
  4. Increase the mixer speed to medium and knead for 4-5 minutes. (If you haven’t got a mixer with a hook then you can mix as above & then have to knead it by hand until it is smooth)
  5. Dough should be smooth and clinging to the dough hook (not stuck to the side of the bowl).
  6. In a clean bowl, add enough oil to brush/coat the side of the bowl. 
  7. Quickly form the dough into a ball and place in the bowl, turning once to coat the dough in oil.
  8. Cover with a tea towel  or gladwrap , then allow to rise for about an hour, until the dough has doubled in size.
  9. Preheat oven to 220°c
  10. Line two baking trays with silicone cooking mats or greaseproof baking paper 
  11. Mix the Bi-carb soda & water in a large saucepan & bring it to the boil.
  12. Turn the dough onto a lightly floured surface and divide into 8 equal pieces. 
  13. Roll into a rope shape 60cm long, then bring the two ends of the rope up to form a “U” shape. Twist the two end pieces around each other once, then cross the end pieces back down to the bottom of the “U” to form the pretzel shape, pinch the seams down.
  14. When all pretzels are shaped, add them 2 at a time to the pot of boiling water & boil them for 30 seconds. Then remove them from the water with a large spatula and place on the baking trays. 
  15. Brush each pretzel with the egg mixture and sprinkle them with salt.
  16. Bake for 12-15 minutes or until browned.

Cider Sauteed Red Cabbage

Ingredients

20gm Butter

1 small brown onion, diced 

500gm Red cabbage, thinly sliced 

1 Granny Smith apple, peeled/cored and chopped

1 teaspoon orange zest

1 teaspoon ground mixed spice

30gm soft brown sugar

1 Tablespoon Apple cider vinegar

100ml The Original Sydney Cider

Salt to taste 

Method

  1. Melt the butter in a non stick saucepan ( one that has a lid)  & then add the onion, cabbage & apple – give it a good stir to coat cabbage etc in butter 
  2. Add the orange zest, spice & sugar, stirring it well to dissolve the sugar.
  3. Add the cider vinegar, stir & add the lid on to steam for a few minutes.
  4. Add the apple cider, give it a good stir, bring it to the boil & then reduce to a  simmer. Add salt to your individual taste. Simmer over low heat with the lid on for 1 hour or more stirring regularly – the steam created on the lid will keep the cabbage hydrated but you can add etc cider if it starts to stick. Cook until cabbage is tender 

I served this red cabbage with the pretzels above, pork sausages & homemade sauerkraut. 

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 By Sally Cinello

Use The Original Sydney Cider to create this delicious sweet recipe of apple cider tarts. Perfect served with an Apple Cider Hot Toddy!

Cider Apple & Pear Ricotta Tarts 

Ingredients

60ml The Original Sydney Cider 

230gm smooth ricotta cheese

1 teaspoon ground cinnamon

1 Tablespoon sugar 

3 teaspoons honey

1 apple 

1 pear 

1 sheet of puff pastry 

1 Tablespoon butter

60gm sliced almonds 

 

Method

  1. Preheat the oven to 200°c or 180°c Fan Forced 
  2. Mix together 40ml of the Apple cider with the ricotta, cinnamon & 2 teaspoons of the honey together in a medium bowl and set aside.
  3. Cut the pear & apple into thin slices- about a ¼ inch. 
  4. Cut the puff pastry sheet in half lengthwise (you should have two 10”x5” sheets).
  5. Score each half puff-pastry sheet with a ½” border, being careful not to cut all the way through!
  6. Divide and spread the ricotta mix between the two puff pastry sheets.
  7. On one half layer the slices of pear on top of the ricotta & then layer the apples on top of the ricotta on the other half. 
  8. Dot with dabs of butter.
  9. Using the remaining cider, gently wet the borders of each tart with your fingers and generously coat the borders with a sprinkling of sugar.
  10. Bake the tarts for about 10 minutes, and then remove and sprinkle the sliced almonds over the tart
  11. Bake for another 10-15 minutes until the pastry is golden and puffed.
    Drizzle the remaining 1 teaspoon of honey over the apples & pears
    Finish the tarts with reserved lemon zest.

Apple Cider Hot Toddy with Bourbon 

Ingredients

120ml The Original Sydney Cider 

1 teaspoon of lemon juice

2 teaspoons of honey 

1/2 teaspoon cinnamon

60ml Bourbon 

Method

Combine the apple cider, lemon juice, honey, and cinnamon in a small saucepan. Bring to a boil over medium-low heat, then reduce heat and simmer for about five minutes. Remove from heat, stir in the bourbon, and serve immediately.

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 By Sally Cinello

Ingredients

Leftover roast pork, diced up

Leftover gravy from recipe below

Pastry

Apple Cider Gravy 

Ingredients:

2 Tablespoons plain flour

4 Tablespoons of reserved roast pork cooking juices/fat

300ml pork/chicken or vegetable stock

300ml The Original Sydney Cider

Salt, to your taste

Method

  1. Whisk the flour with the reserved cooking juices in a saucepan until combined & cook for a few minutes. 
  2. Gradually pour in the stock, whisking until smooth. Stir in the cider.
  3. Bring to the boil, stirring, and simmer for 3 minutes. Taste and season with salt. 
  4. Preheat the oven to 200°c or 180°c fan forced.
  5. Mix the pork & gravy together – don’t heat up the filling as the pies cook better with cold filling 
  6. Put the filling in a ramekin with a puff pastry lid or in a pie tin with your choice of puff pastry lid with or without shortcrust pastry base. 

Alternatively if you  have a pie maker, use shortcrust pastry for the base & puff pastry for the lid  with a 1/4 cup of filling per pie, cook as per pie makers instructions 

Roast Pork & Apple Cider Gravy Pies
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 By Sally Cinello

Ingredients

6 Italian pork sausages, cut into bite size pieces 

1 small brown onion, diced  

2 garlic cloves, diced up small 

100ml Sydney Original Cider

1 can diced tomatoes

2 Tablespoons tomato paste 

2 teaspoons Italian dried herbs

Salt & Pepper 

200gm cauliflower, cut into small florets

500gm packet of pasta shapes 

 

Method

  1. Fry the sausages in a non-stick saucepan until browned (pork sausages normally release a lot of fat so I don’t use any oil to fry them but should the sausages you use not release any fat or start to stick then add some olive oil to the pan) 
  2. Add the onions, stir & cook until golden.
  3. Add the garlic, stir & cook for a few minutes.
  4. Add the cider, tinned tomatoes, tomato paste, herbs, salt & pepper (to your taste) simmer for a minimum of 30 minutes to reduce the sauce & develop the flavour -the longer the better. 
  5. When the pasta sauce is nearly ready, bring a large pan of salty water to the boil & cook the pasta for 3 minutes less than the instructions state. 
  6. When the pasta is ready, drain off a large cup of the water that the pasta was cooked in – keep to the side. 
  7. Add the pasta & cauliflower florets into the sausage/ cider sauce mixture & give it a good stir. Then a little at a time add the pasta water you had saved, stirring/cooking for a few minutes until the cauliflower is cooked & the pasta is al dente or to your taste. 
  8. Serve with parmesan cheese
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 By Cheryl Mishio 2021

Ingredients

500 grams turkey mince

1 1/2 cups cooked rice noodles 

1tsp minced fresh ginger

1/2 tsp minced garlic

2tbsp sesame oil 

1/4 cup finely sliced red capsicum

1/4 cup finely sliced yellow capsicum

1/4 cup finely sliced carrot

6 Kaffir lime leaves – finely sliced

1/2 bottle Sydney Brewery Ginger-Agave Cider

3 Tbsp soy sauce

2 Tbsp fish sauce

1/4 cup sweet chilli sauce

1tsp black & white sesame seeds

1/4 cup crushed peanuts

Sliced fresh Chili

Baby Cos lettuce leaves

Fresh mint leaves 

Sliced fresh chili

Method

Sauté turkey mince in Sesame oil with minced ginger, garlic, capsicum & carrot on high heat …add soy, fish Sauce, sweet chilli sauce, cooked rice noodles, kaffir lime leaf then deglaze with Sydney Brewery Agave-Ginger Cider…let cider reduce until sticky in pan – stirring constantly.

Remove from pan and spoon mixture into Cos lettuce cups – top with sesame seeds, fresh mint, crushed peanuts & sliced Chili….serve with lemon or lime wedges & additional sauce (soy, fish sauce, sweet chilli, sesame oil) serve warm – enjoy

san choy bow recipe
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 By Georgia Popple

PASTRY

Ingredients

2 cups White Flour

½ tsp Salt

1/3 cup White Sugar

10 Tbl Unsalted Butter, diced

 

If you don’t want to make your own pastry, simply use store-bought shortcrust pastry

Method

  1. Mix together flour, sugar and salt

  2. Add butter and work into flour with your fingers, breaking up butter until pieces are about the size of a 5cent coin

  3. Mix in 6 tbl ice water, 1 tbl at a time

  4. Squeeze mixture together to form shaggy dough

  5. Turn out onto floured surface and continue to squeeze together to form cohesive lump

  6. Knead gently 3 or 4 times to bring together fully

  7. Pat into disk, wrap in plastic wrap and refrigerate for 1 hour

  8. Roll out dough until ~0.5cm thick

  9. Place dough into greased tart pan and trim excess

  10. Place in freezer for 30mins until solid

  11. Fill with pie weights and blind bake at 170°C until lightly golden, removing weights half-way

  12. Set aside for filling

CARAMEL

Ingredients

1 bottle Sydney Brewery Agave Ginger Cider

¾ cup White sugar or Light Brown Sugar

1 cup Thickened Cream

1 tsp Vanilla Essence

2 tbl Butter

 

Method

  1. Bring cider to a boil and simmer until reduced by half

  2. Take of heat and stir in sugar and vanilla

  3. Place back on heat and bring to a simmer without stirring

  4. Simmer 8 minutes

  5. Remove from heat and whisk in butter and cream

  6. If caramel is still thin, return to stove and simmer for 5 minutes

  7. Set aside to cool

Tart Filling

Ingredients

4 Pink Lady Apples

5 tsp Cinnamon

2 tbl Brown sugar

½ lemon

 

Method

  1. Cute apples in half, remove core and slice into thin, half-moon slices

  2. Place sliced apple in a bowl of water and juice of ½ a lemon to stop browning

  3. Once all apple is sliced, microwave for 2.5 minutes until soft

  4. Toss apple slices in sugar and cinnamon

  5. Place 8 pieces of apple in a row with ends overlapping and roll up into a rose shape

  6. Place apple roses into a bowl or container, packed closed together to prevent unravelling.

  7. Place apple roses into cooked tart shell

  8. Pour over caramel until 0.5cm deep in bottom of tart shell

  9. Bake at 170°C for 15-20mins until apples are soft and caramel is thick and sticky
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 By Tassanee Sangwon

Mayo-Sriracha sauce

Ingredients

 2 tbsp Mayonnaise

1 tsp Soy Sauce

1 tsp Sriracha Chilli sauce

Squeeze of Lemon

Method

1. Mix

SALAD

Ingredients

2 spring onion, chopped

1/2 cup of chopped coriander

2 green chilli or Jalapeno chilli , cut into small pieces

1/4 of cubbage ,finely chopped

 

Method

1.     Add to tacos when compiling

 

 

CARAMELISED PORK BELLY TACOS

Ingredients

1/2 kg of Pork Belly (cut into strip about 2 cm )

1 Can of Sydney Brewery Sydney Cider

2 tbsp of Brown sugar

tspn of salt

1 cup of water (maybe more to add later)

1 pack of small size soft tacos ( 10 pieces)

Method

  1. Heat a non-stick pan , place pork belly to brown for all sides (including the skin side).

  2. Add brown sugar

  3. Add 1 can of cider

  4. Add salt

  5. Leave the pork belly simmer for 1 hour, during this time if the liquid dries out, add more water (1 cup at a time) until the pork belly is tender.

  6. Once pork is cooked and tender, cut into pieces. Tip:  Use the scissor to cut it as it will be less messy.

  7. Keep the sauce from the pan to add to tacos.

  8. Heat the Taco as per instruction from the package

  9. Add Mayo-Sriracha sauce into Taco

  10. Add salad

  11. Top with Pork Belly and sauce

  12. Enjoy your delicious Tacos
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 By Mark Mann

Ingredients

200mL Sydney Brewery “Sydney Cider” apple cider


1 cup sultanas (or raisins)


1/4 cup dried fruits


300mL water


2 1/2 tbsp olive oil


2 tsp salt


3 tbsp brown sugar


4 cups bread flour


2 tbsp mixed spice


1 1/2 tsp yeast

 

Method

  1. Soak sultanas in Sydney Cider 1-2hrs
  2. Put everything in mixer. Mix on knead setting for 10-12mins until dough is elastic. Knead by hand at end if not fully elastic
  3. Cover with cling wrap. Let rise 2hrs (may not double in size, this is OK as the dough is heavy with fruits)
  4. Gently shape into rectangle. Roll dough into oval shape. Place into bread loaf tin. Let rise 1hr
  5. Cook in oven 180degrees for 40mins
  6. Remove from oven. Glaze top with water mixed with a little cinnamon)
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