45% of all the apples grown in the UK are now used here for cider making. A reducing amount of apple juice concentrate from central European countries like Austria, Germany and Italy is required to make up the shortfall and to blend to produce certain styles of cider.
more »

Deep Fried Asparagus in Cider Batter With Spring Herbs

Deep frying asparagus in a light crisp batter makes a delicious snack, starter or canapé. You can vary the sauces you serve this with, you could go Asian and serve Nuoc cham or wasabi mayonnaise maybe. You can use the packet tempura batter for this or as I’ve done here use a cider batter. I suggest using Gaymer’s Orchard Reserve.

Perfect partnered with Stewley

 

Ingredients – serves 4:

  • 300-400g asparagus, with woody stems removed
  • Vegetable or corn oil for deep frying

For the batter:
  • 100g self raising flour
  • 30g corn flour
  • Sparkling cider to mix (e.g. Gaymer’s Orchard Reserve)
  • Salt and freshly ground black pepper
  • For the herb sauce
  • 2 tablespoons chopped spring herbs like chervil, tarragon, parsley, chives
  • 2-3 tablespoons good quality or homemade mayonnaise

Method:

 

  1. First make the batter: mix the self raising flour and cornflour together, season and add enough cider to make a thickish batter. Make the herb sauce by mixing the herbs with the mayonnaise and season to taste.
  2. Preheat about 8cm of oil to 160-180°C in a large thick bottomed saucepan or electric deep fat fryer.
  3. Dip the asparagus in the batter a few pieces at a time and drop into the fryer and cook for 2-3 minutes, turning with a slotted spoon until lightly golden then remove and drain on some kitchen paper and sprinkle lightly with sea salt. Serve with the herb mayonnaise on the plate or in little dishes.

 

 

print version

Contact us • Sitemap
THE NACM PROMOTES REPONSIBLE DRINKING AND SUPPORTS THE DRINKAWARE TRUST –   drink aware

valid XHTML and valid CSS by madeyoulook.co.uk