INGREDIENTS

170ml Dan Kelly’s Original cider

4 oz brown sugar, packed

2 tablespoon butter

½ teaspoon lemon juice

⅛ teaspoon cinnamon

⅛ teaspoon nutmeg

INSTRUCTIONS

1. Put all the ingredients in a saucepan.
2. Over a medium heat, bring to a boil.
3. Reduce the heat and simmer (uncovered) for about 25 minutes, stirring occasionally, until it’s slightly thickened.
4. Remove from heat and let it cool for at least half an hour before using. Serve warm.
5. Syrup will thicken as it cools. If you’d like a thicker syrup, simmer it longer.
6. Pour over pancakes and enjoy.
7. Refrigerate any unused portion in a sealed container but we bet there won’t be much left!

The post Pancake Tuesday Dan Kelly’s Style: A Tasty Apple Cider Syrup Recipe appeared first on .

The ingredients

• 1 litre Dan Kelly’s Cider
• 18 x Cloves
• 175 g Light Brown Sugar
• 2 x Bay Leaves
• 1 x Onion
• 1 x  Carrot
• 3 x Garlic Cloves
• 3.5 kg Irish Ham Fillet on the bone
• 1 x  Bramley Apples

Now the real work begins:

1. Soak your ham beforehand for 2-4 hours if you think it requires it.
2. Place the ham in a large saucepan or casserole dish. Chop the onion, carrot, apple and garlic. Add 500ml of Dan Kelly’s cider (original or whiskey cask) and the onion, carrot, apple, garlic and bay leaves.
3. Bring to the boil, then reduce the heat, cover the pan and simmer for 30 minutes per 450g. Remove from the heat and allow the ham to cool in the liquid.
4. Put the rest of the remaining cider (if you haven’t drank it!) and the brown sugar in a saucepan and bring to a boil. Reduce the heat and simmer for 5 to 8 minutes, until the liquid has reduced by half. Set aside until needed.
5. Preheat the oven to 180°C/gas mark
6. Remove the ham from the pot. Using a sharp knife, cut off excess fat and score diamond-shaped lines into the fat. Stud the cloves into the criss-cross intersections and put the ham on a baking tray.
7. Brush the cider glaze over the ham and roast in the oven for 30 minutes, or until the fat is crisp and golden.
8. Remove from the oven and allow to rest for at least 15 minutes before carving, get another bottle of Dan Kelly’s Cider and enjoy.

The post A Christmas Ham With A Difference! Here’s Our Cider Glazed Ham Recipe appeared first on .

Christmas wouldn’t be Christmas without a glass of mulled cider. Some can be quite complex but others can be very straightforward. This recipe is a foolproof way to make a brew of delicious, traditional and very festive mulled cider.

The post A quick (and very tasty) mulled cider recipe appeared first on .

Ingredients

400g pork belly
40g Maris Piper potatoes
20g parsnips
80ml demi-glace (for sauce)
40mls Dan Kelly’s Cider
2 x baby carrots
pork crackling
pea shoots

Method

1   Slowly cook pork belly in your oven for 3 hours at 160°C.
2   Peel, boil and mash your potatoes and parsnips together. Add some butter, cream and seasoning to taste.
3   Blanch and refresh your baby carrots.
4   Pour your Dan Kelly’s Cider into a saucepan, bring to the boil and reduce by half. Add your demi-glace and simmer.
5   Remove crackling from your pork belly. Portion your pork belly and return it to your oven to reheat.
6   Deep fry your pork crackling for 30 seconds and then remove from the oil. Reheat the baby carrots.
7   Pipe your potato and parsnip mash onto a warmed plate. Place your pork belly on top and your crackling on top of that. Carrots to be added to the side.
8   Finish with your Dan Kelly’s Cider sauce and pea shoots to garnish.

The post Slow Roasted Irish Pork Belly with Dan Kelly’s Cider appeared first on .

When you think of dishes that are traditionally associated with cider beef is one that doesn’t come to mind and no manner of promoting is likely to help you make that association.

Caroline Hennessey, of Bibliocook, recently wrote a great recipe, with an amusing back story, which involved cooking a piece of beef, long and slow, using Irish craft cider as the braising liquid. The end result?  Meat that her and her family were able to “pull apart with a fork and pile it, together with a good dollop of the gorgeous gravy, on top of some buttery mashed potatoes.” Sounds amazing!

Her “experiment” worked so well that she has repeated this cider and beef combination with small cuts of meat.

So that’s next Sunday’s roast sorted!

When to comes to selecting a cider for this go for something dry or medium, the likes of Bulmers you don’t want! Of course, we are biased and are going to mention our own cider but there are many other great craft Irish ciders on the market. Buy a few so that you can try pairing the cider with your lunch. The following serves seven adults and two children and the leftovers make great sandwiches.

Slow Cooked Beef with Irish Cider

Ingredients:

2 tablespoons olive oil
1.5kg beef – round roast works well
4 cloves garlic, sliced
2 onions, sliced
3 carrots, sliced lengthways
2 sticks celery, chopped
500mls Dan Kelly’s cider
250mls water
2 tablespoons tomato paste
2 tablespoons applesauce or unsweetened stewed apple
1 tablespoon Worcestershire sauce
2 bay leaves
3 star anise
2 sprigs thyme
Salt and pepper
Dijon mustard

Method:

Preheat oven to 150C (130C fan).

Season the beef with salt and pepper. Add the oil to an oven-proof casserole dish, heat in the oven, add the beef and cook until browned on all sides.

Add the vegetables and cook over medium heat, stirring for two to three minutes. Cover the pan and cook for another 5-10 minutes until vegetables have browned and slightly caramelised.

Pour in the cider, water, applesauce, Worcestershire sauce and tomato paste, stir well and simmer. Return the beef to the pan, along with any juices, and tuck in the bay leaves, star anise and thyme.

Place covered dish into the oven and cook at 150C for about four hours or until the meat is falling apart. Baste every hour or so with the juices in the pan, adding more water if necessary.

Remove from the oven and leave to rest, along with the slow roasted vegetables. Skim any fat off the juices, taste and add some mustard, Worcestershire sauce or seasoning as necessary and pour into a warm gravy bowl. Cut or pull the meat apart and serve with mashed or baked potato, horseradish sauce, and vegetables of your choice.

A bit more about Caroline from Bibliocook

I am a freelance journalist and broadcaster. I presented (with chef Kevin Thornton) a six-part radio series called Foodtalk, have appeared on Dave Fanning’s, Derek Mooney‘s and Tom Dunne‘s programmes, and am a regular contributor of delicious audio treats to Lyric fm’s Culture File. I have written, and write for, a variety of publications including Intermezzo, Food and Wine Magazine, the Irish Examiner and the Irish Times.

I am a co-founder of the Irish Food Bloggers Association, do marketing/pr for Eight Degrees Brewing, am a former barista, a constant baker and a McKennas’ Guides editor.

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