New cider industry website showcases the skill, heritage and diversity of UK cider makers

New cider industry website showcases the skill, heritage and diversity of UK cider makers

Sep 16, 2016

The National Association of Cider Makers (NACM) proudly unveils its new website today, further underlining its reputation as the authority on all cider matters and promoting #greatbritishciders.

A visit to www.cideruk.com provides an even greater depth of information than before, now presented in a more accessible and interactive format. The new website also reflects the changes in the NACM over the last 12 months, with full time employees ensuring the organisation is a more visible, relevant and effective organisation.

Martin Thatcher, Chairman of the NACM, said, ‘This new website provides the perfect platform for the NACM to tell cider’s unique story. We are an industry with a rich history, a proud heritage and tradition, but we are incredibly relevant.’

He goes on,’ Cider makers are critical to the rural communities in which they operate, through employment, apple growing and affiliated services. Cider makers’ continued investment and innovation make an important contribution to the future of these communities.’

The website showcases the role and importance of apple varieties, the cider making process and the differences between cider and perry.  Cider and food matching, a growing trend, is explored, with suggestions provided on pairing the perfect cider for any meal.

The cider category is incredibly innovative and diverse, with a cider for every occasion, whether that be a crisp and refreshing thirst-quencher, a bold and rich cider for the fireside, a dry sparkling cider for celebration, or a fruity cider to match with a piece of strong cheese.

The breadth and scope of the new website is greater than ever before.  ‘The NACM is now in a position to advocate this fantastic drink to a wider audience, including the drinks trade and the consumer’, explains NACM Communications Officer, Gabe Cook.  He continues,’ We continue to be the authority on all cider matters, but now with an active news page, Twitter and Facebook accounts we can spread the word even more effectively on #greatbritishciders.’

Notes

Cider Industry gathers to Talk Technical

Cider Industry gathers to Talk Technical

Sep 16, 2016

The National Association of Cider Makers (NACM) has hosted its inaugural Technical Seminar in Hereford this week. This event brought together cider technical expertise from all around the world, on a host of topics pertinent to the modern cider maker in the UK.

Amongst the excellent turn out of over 60 people were representatives from a wide variety of producers, spanning from Cornwall to Scotland, and ranging in size from artisan scale producers, all the way up to the world’s largest.

Jean-Pierre Stassen, President of AICV, the European Cider Association, kicked off the day with an overview of the European cider market, and was followed up by in depth presentation from John Worle, sharing his 50 years of cider apple growing experience.

The afternoon session comprised of an in-depth overview of polyphenols by Dr Andrew Lea, craft cider guru and formerly of the Long Ashton Research Institute.  He demonstrated the unique role they play in the aroma and flavour of West Country style ciders. The session was rounded off by Sigrid Gertsen-Schibbye, from Lallemand, who welcomed the audience into the world of yeast nutrients, and their critical influence over the quality of cider making.

The response to the seminar from attendees was incredibly positive, and the NACM has promised to host an improved session next year, building upon the learnings from this first attempt.

NACM Communications Officer, Gabe Cook, said, ‘Today’s successful seminar demonstrates that cider makers are constantly seeking to improve their technical knowledge, to make ever increasingly innovative, complex and quality products.’ He continues,’ The diversity of cider makers’, and their products, is a unique attribute to the category, and we will continue to facilitate producers to improve their technical knowledge.’

Salt beef or Pastrami

Salt beef or Pastrami

Sep 14, 2016

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Salt beef or Pastrami

Worth the wait this salt beef is great in a brioche bun layered with creamy mayo or a good relish. It works with pickles such as cornichons as a starter sharing plate too.

Total time

2 weeks!

Level

Easy

Serves

5

Ingredients

  • 1.25k of rolled beef brisket
  • 4 pints of quality medium cider
  • 75g sugar
  • 200g salt
  • Couple of bay leaves
  • 5 juniper berries
  • 5 peppercorns
  • Good pinch of allspice
  • Couple of star anise
  • 4 cloves
  • 2 pints Water

 

Directions

  1. Reduce the cider in a pan until syrupy.
  2. Mix all the other ingredients in a large pan, bring to the boil and add in the cooled cider syrup, mix well. Allow to cool.
  3. Put the rolled brisket into a big bag and add the liquid, tie it off with no air left inside
  4. Leave in the fridge for a week.
  5. Take out and rinse well. If you want a pastrami style meat then cold smoke over apple wood chippings for 20 minutes before braising. (You can use a covered BBQ or a large roasting dish with a wire rack and foil to cover). For regular salt beef, go straight to the braising stage and cook over an inch or so of water in a large roasting tray, on a rack with foil over. Cook for 4 hours at 120 celsius.
  6. Leave to cool and slice as required. Great as a platter starter or with your favourite dry cider as an aperitif.

Pigeon breast, black pudding, beef dripping fried bread, cider demi-glace

Pigeon breast, black pudding, beef dripping fried bread, cider demi-glace

Sep 14, 2016

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Pigeon breast, black pudding, beef dripping fried bread, cider demi-glace

As tender as fillet steak, pigeon breast has more flavour and takes the punch of the black pudding and decadence of beef dripping fried bread. Match with a full flavoured cider with good acidity like Once upon a tree’s Kingston Redstreak

Total time

25min

Level

Easy

Serves

4

Ingredients

  • 4 x pigeon breast
  • 4 slices of good black pudding
  • 4 discs of white bread, use a biscuit cutter to keep the shape similar to the black pudding
  • 150g of beef dripping
  • ½ pint of quality dry cider
  • ½ pint of good beef stock
  • Salt and pepper
  • Sprig of thyme
  • A few peppery leaves, deep veined sorrel is good
  • Thinly sliced pickled onion or two
  • Handful of kibbled onion (use over fried, finely chopped onion instead)
  • Knob of unsalted butter
  • Splash of rapeseed oil

 

Directions

  1. Combine the stock and cider and reduce by half, taste and season if required, it may need a sprinkle of sugar if slightly tart.
  2. In a sauté pan melt the butter until foaming and add a splash of oil, add the thyme sprig
  3. Add the seasoned pigeon breast and cook until browned on each side, about 1 ½ minutes per side. It needs to be pink. Spoon the buttery pan juices over the breast whilst cooking. Put aside to rest.
  4. Melt the beef dripping in a sauté pan and fry the bread, turning until golden. Set aside on kitchen paper to absorb excess dripping.
  5. Lightly fry the black pudding in the same pan, remember it only needs a short time, it is already cooked.
  6. Put the fried bread into the middle of the plate, black pudding on top, then sliced pigeon. Spoon the sauce over the side and around the plate. Garnish with the slices of pickled onion and sprinkle on the kibbled! Enjoy as autumn sets in with more of the dry cider.

Halibut with trompet mushroom and sweet perry sauce

Halibut with trompet mushroom and sweet perry sauce

Sep 14, 2016

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Halibut with trompet mushroom and sweet perry  sauce

Some of the best fish in the sea with a light perry sauce that is perfect with a delicate sparkling perry

Total time

20min

Level

Easy

Serves

4

Ingredients

  • 4 x inch thick slices of halibut
  • Good handful of trompet or equally earthy mushrooms
  • 2 large grelot onions, or banana shallots if not available
  • 50ml of chicken stock
  • 150ml of fish stock
  • 50ml cream
  • Salt and pepper
  • A few finely chopped chives
  • 6 cooked baby potatoes, finely sliced
  • 200ml good quality (high juice) sweet cider or perry
  • Knob of unsalted butter
  • Splash of rapeseed oil

 

Directions

  1. In a saute pan melt the butter until foaming and add the splash of oil, throw in the finely chopped onion and cook until soft and translucent without browning.
  2. Add the perry and sizzle and reduce, add the stocks.
  3. Throw in the mushrooms and sliced potatoes and reduce further. The sauce should still be broth like, not too heavy.
  4. Set sauce aside and heat a heavy based saute pan and when hot add a splash of oil.
  5. Lay the seasoned fish strips in to the pan and cook for 1½ minutes per side. They should take some colour then remove the fish carefully. It is ready when there is a little bounce from the flesh.
  6. Before serving add the finely chopped chives to the sauce. Place a nice puddle in each bowl, sharing the potato and mushroom evenly and lay the fish on top with a sprinkle of extra chives.
  7. Enjoy with the rest of the perry!