Skip to Content

Armagh Cider Company

Recipes

Grilled Spiced Pork Fillet with Smoked Apples and Summer Sage - Courtesy of Paula McIntyre

  1. Grilled Spiced Pork Fillet

  1. 2 Pork Fillets, Trimmed

  2. 1 Teaspoon Cumin Seeds

  3. 1 Teaspoon Ground Coriander

  4. 1 Teaspoon Smoked Paprika

  5. 1 Teaspoon Black Onion Seeds

  6. 1 Tablespoon Rapeseed Oil

  7. Pinch Sugar

  1. Smoked Apples

  1. 4 Red Apples

  2. ACC Cider Vinegar

  1. Summer Sage

  1. 1 Tablespoon Rapeseed Oil

  2. 25g Butter

  3. 12 Fresh Sage Leaves

  4. 1 Small Red Onion, chopped

  5. 150ml Chicken Stock

  6. 150ml Carsons Crisp Armagh Cider

  7. 1 Teaspoon Mustard

Spiced Pork Fillet
Mix all the herb ingredients together and allow to marinate for at least 4 hours.

Smoked Apples
Line a roasting tin with tinfoil, sprinkle over oak chips, place on a cooling rack on top and place the apples on. Cover tightly with foil and place on a ring or barbecue for 2 minutes. Remove from heat and uncover.

Summer Sage
Heat a pan until smoking and add the oil. Season the pork with salt, and add to the pan. Seal on 4 sides for about 2 minutes each. Add the apples and cook for 1 minute.
Add the onion and cook until golden. Add the stock and cider and cook for a further 10 minutes to thicken the sauce, then add the mustard.
Fry the sage in the butter until crisp. Drain the sage leaves. Remove the pork from the pan and whisk in the sage butter.
To plate up - rest the pork for 5 minutes, slice and arrange on a plate. Warm and spoon over the sauce and garnish with the sage leaves.

Boilie Cheese Salad with Radish Confit, Apple & Beetroot Crisp Salad - Courtesy of Paula McIntyre

  1. 12 Radishes, cut into thin discs

  2. 1 Red Onion, thinly sliced

  3. 100ml Carsons Crisp Armagh Cider

  4. 1 Tablespoon ACC Apple Cider Vinegar

  5. 75ml Rapeseed Oil

  6. Pinch of Salt

  7. Pinch of Fennel Seeds, Crushed

Boil the cider, vinegar, salt and fennel seeds until reduced by half.
Add the oil and warm through.
Pour over the radishes and onion and allow to marinate for one hour.
Quarter, core and finely slice 2 red apples, and toss in a tablespoon of cider vinegar and add a pinch of sugar.
Peel 2 beetroots, slice as thinly as you can and fry in batches at 160oC until crisp. Drain on kitchen paper and sprinkle with sea salt.

To assemble the salad, place a selection of seasonal leaves on a platter or several plates. Allow 3 boilie per person and then scatter over the apples, confit radish and drizzle over the liquor as a dressing. Finally garnish with the crisp beetroot, some fresh herbs and serve.

Sticky Cider Ribs - Courtesy of Paula McIntyre

  1. 2 Baby Back Ribs

  2. 1 Teaspoon Ground Coriander

  3. 1 Teaspoon Salt

  4. Black Pepper

  5. 200ml Carsons Cider or AJ Pure Apple Juice

Place the ribs on a roasting tray. Sprinkle over the coriander and salt and a good dusting of fresh black pepper.
Pour the cider or apple juice into the bottom of the tray and cover with foil.
Place in a 180oC oven for 1 hour 30 mins.
Alternatively place in the oven for 1 hour 15 mins and finish on the BBQ.

Delicious served with a dollop of Apple and Mustard Slaw

Apple and Mustard Slaw - Courtesy of Paula McIntyre

  1. 250g finely shredded white cabbage

  2. 2 small red onions, peeled and finely sliced

  3. 2 sticks celery, cut into fine sticks

  4. 2 red apples, quartered, cored, sliced then cut into strips and tossed in 1 tablespoon of cider vinegar

  5. 2 teaspoons mustard seeds

  6. 1 tablespoon American style mustard

  7. 100g sour cream

  8. 2 heaped tablespoons mayonnaise

Toast the mustard seeds in a dry frying pan until they pop and then place in a bowl. Mix in the other ingredients. Serve with the ribs. Also good with chicken and grilled salmon.