Results tagged “cider”

Pork shoulder is suited to slow cooking and will be melt-in-the-mouth tender given time.  The cider braising liquid, lightly pickled leeks and punchy horseradish make this a surprisingly clean and bright dish.  Serve with potatoes or pearled rye or spelt.  

Recipe adapted from Mia Kristensen of CPH Good Food.  www.cphgoodfood.dk

Well, that was quick.  We've spent the last three days speeding south through France, trying to catch up some of the time we lost hanging about in the rain in England.  What with France actually being quite large, this has meant spending most of our days in the car, only coming out at night to appreciate our surroundings.

But France being France, that hasn't meant any shortage of interesting culinary activity.  High-quality local specialities have crowded in on us at every turn, and we've learnt all about Norman cider and Pineau des Charentes - with the result that our new fancy car-mounted fridge is now full of both of them.  We've also stocked up on essential preserved food (i.e. confit de canard) for the rocky road ahead - let's see how well that survives the Sahara.

The first thing we noticed as we came out of the Channel Tunnel into France was that it wasn't raining - after a month in England in August that seemed somehow wrong.  The second thing was that it's a long way from Calais to Normandy, but we headed that way anyway so that we could stay at Marie and Pascal Brunet's fruit farm, La Prémoudière, where we arrived extra-late just so that we could wake everyone up by setting off our car alarm ...