Cider fon­dant po­ta­toes


Cook­ing these in cider adds a sweet ap­ple flavour that kids will love, and all the al­co­hol is burnt off dur­ing cook­ing. Serves 6 Prep 5 mins Cook 1 hr 6 medium floury po­ta­toes,

such as Maris Piper 25g but­ter 2 tbsp olive oil 2 gar­lic cloves, bashed few thyme sprigs 300ml cider 300ml chicken stock

Peel the po­ta­toes and trim the longer sides so that they lie flat on both sides. Heat the but­ter and oil in a fry­ing pan large enough to hold all of the po­ta­toes. When the fat is hot, fry on both sides un­til dark golden (around 10-15 mins), then add the gar­lic.

Pour in enough cider and stock to go half­way up the side of the po­ta­toes. Sim­mer for 20 mins, then turn them over and cook the other side for 20 mins. Top up with cider and stock if the liq­uid evap­o­rates. Trans­fer to the oven for 10 mins at 180C/160C fan/gas 4 once the pork is rest­ing, un­til cooked through and most of the liq­uid has evap­o­rated. PER SERV­ING 158 kcals, fat 7g, sat­u­rates 3g, carbs 19g, sug­ars 2g, fi­bre 2g, pro­tein 4g, salt 0.2g

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