Cider Spiked Fish Pie Recipes
HOT SPIKED CIDER
A 'spiked' version of the traditional hot cider - great for fall or holiday gatherings. This can be made in large quantities and kept warm in an electric coffee server.
Provided by debmallonee
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Pour water into a large saucepan and bring to a boil. Remove from heat and toss in the orange spice tea bags. Cover and let steep 5 minutes. Remove tea bags and stir in sugar, apple cider, rum, and 2 of the cinnamon sticks. Heat just to steaming -- do not boil.
- Ladle hot cider into 6 mugs and drop 1/2 teaspoon butter into each. Garnish with a cinnamon "swizzle" stick.
Nutrition Facts : Calories 260.1 calories, Carbohydrate 29 g, Cholesterol 5.4 mg, Fat 2 g, Fiber 0 g, Protein 0 g, SaturatedFat 1.3 g, Sodium 34 mg, Sugar 27.3 g
CIDER-SPIKED FISH PIE
This recipe for a smoky fish pie comes from the British food writer Ruby Tandoh. The filling is a simple mix of peas, cod and smoked haddock, gently poached in milk, thickened with roux and spiked with dry cider. Don't worry if the fish isn't completely cooked when you're putting together the pie; it will finish up in the oven, where it bubbles under a thick layer of mashed potato and grated cheese. The result is tender and luxuriously creamy comfort food.
Provided by Tejal Rao
Categories dinner, lunch, pies and tarts, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare the topping: Place potatoes in a pot of water and boil until tender, about 20 minutes. Drain, then mash or push through a ricer. Mix in butter and milk, and season generously with salt and pepper. Set aside.
- Make the filling: Heat milk until it's steaming, then add fish and poach on low heat for 3 to 4 minutes. Strain the parcooked fish, saving the milk, and set aside.
- Melt butter over low heat, then add flour and whisk until smooth. Sizzle for a couple of minutes, until golden brown, then slowly whisk in the cider until it's a smooth paste. Allow to bubble for a minute, then gradually whisk in the fish-poaching milk. Turn off heat and gently add fish, half the Cheddar and the peas.
- Heat oven to 400 degrees. Pour the filling into an ovenproof dish set on a foil-lined baking sheet (it may bubble over the edges a bit in the oven). Top evenly with mashed potato, spreading it out to the edges of the dish, and sprinkle over remaining cheese. Bake for 25 to 30 minutes, or until the top is golden. Allow to cool just slightly before serving.
Nutrition Facts : @context http, Calories 673, UnsaturatedFat 10 grams, Carbohydrate 53 grams, Fat 31 grams, Fiber 5 grams, Protein 45 grams, SaturatedFat 18 grams, Sodium 1287 milligrams, Sugar 12 grams, TransFat 1 gram
EASY FISH PIE
Living by the sea, we try to eat fish often and this hearty meal is an easy way to enjoy a little bit of what you fancy! This fish pie is good enough for a dinner party and the kids love it, too. Serve with a green salad or green steamed vegetables like broccoli.
Provided by CharlieB
Categories Seafood Fish Tilapia
Time 2h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes.
- While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Mix in Cheddar cheese, cream, mustard, and lemon juice. Season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from heat.
- Place white fish and shrimp in a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over the fish; stir until well combined.
- Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Add 4 tablespoons butter and season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread the mashed potatoes evenly over the top of the fish.
- Bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 31.7 g, Cholesterol 171.8 mg, Fat 31.2 g, Fiber 3.9 g, Protein 30.7 g, SaturatedFat 17.1 g, Sodium 401.4 mg, Sugar 2.3 g
SPICY SPIKED CIDER
Served warm or on ice, our spicy spiked cider with rum and apple cider is a fall cocktail crowd-pleaser.
Provided by Inspired Taste
Categories Beverage
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- For Cinnamon-Sugar Rim, in small bowl, mix sugar and ground cinnamon. Pour onto plate; set aside.
- In 3-quart saucepan, place cloves, cinnamon sticks and star anise. Cook over medium heat 1 minute or until lightly toasted. Add apple cider and orange juice; simmer 10 minutes (do not boil). Cool completely.
- Meanwhile, lightly moisten rim of each of 4 mugs or glasses. Invert mugs into cinnamon-sugar; twist until rim has been evenly coated.
- Add rum to cooled cider; strain to remove spices. Place ice in mugs; ladle cider over ice.
Nutrition Facts : ServingSize 1 Serving
SPIKED APPLE CIDER
This Spiked Apple Cider is a boozy twist on our traditional apple cider recipe that's been a Fall favorite for years. Make a large batch to serve a crowd, or pour a single serve spiked cider tonight. Cheers!
Provided by Emily Richter
Categories Drinks
Time 5m
Yield 1
Number Of Ingredients 2
Steps:
- Start by making a batch of Instant Pot Homemade Apple Cider.
- Once apple cider is made, add 1.5 oz. of liquor for each cup of cider.
- Serve warm, and enjoy!
Nutrition Facts : ServingSize 1, Calories 224 calories, Sugar 30, Sodium 60, Carbohydrate 30
SEAFOOD PIE & MERRYDOWN CIDER
Merrydown cider adds a delicious summer flavour to these tasty seafood pies!
Provided by new_zealand_honey_co
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place the fish fillets in a pan, add the stock and cider, and bring to a very gentle simmer. Poach for 5 minutes, then remove the fish with a slotted spoon. Reserve the poaching liquid. Preheat the oven to 200C/gas mark 6. Flake the drained fish into 4 x 500ml individual pie dishes (or use a 2-litre square ovenproof dish) and mix with the seafood or prawns.
- Heat 1 tablespoon of the oil in a pan and fry the onion for 3 to 4 minutes over a low heat to soften. Pour in the poaching liquid. In a small bowl, mix the butter and flour together to form a smooth paste. Add this to the hot liquid, a little at a time, whisking constantly until the paste is completely incorporated and the sauce is thick and smooth. Stir in the parsley, then divide the sauce evenly between the pie dishes.
- For the topping, rinse the potato slices in cold water to remove excess starch. Drain and pat dry with kitchen paper. Place the potato slices over the fish, scattering the sliced leeks evenly among them as you go. Drizzle the remaining oil over the potatoes and bake for about 35 minutes, until they are golden and soft.
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SMOKED FISH AND CIDER PIE RECIPE | DELICIOUS. MAGAZINE
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- Melt the butter in a pan. Stir in the flour and cook for a few minutes over a medium heat until it forms a thick paste. Gradually stir in the cream, until you have a smooth thick sauce. Slowly add the cider, stirring constantly. Remove from the heat.
- Stir in the prawns, both types of haddock, the peas, spring onions and parsley. Spoon the mix into a 1.5 litre pie dish. Cool.
- Wet the edges of the dish with water to help the pastry stick, then unroll the pastry and lay on top. Press the edges down to seal. Trim the excess pastry from around the edges and use the trimmings to decorate the top, if you like, sticking them on with a little water. Wrap the cooled pie in cling film, then foil. Freeze until needed.
- The day before you want to eat the pie, remove it from the freezer and defrost completely overnight in the fridge. Preheat the oven to 200°C/fan 180°C/gas 6. Brush the pastry with the beaten egg, then make a couple of slits in the top to allow the steam to escape. Cook for 30-35 minutes until golden and piping hot.
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- With sausages. We’re huge fans of flavour contrast, and pork and apple might just be one of our favourite combinations. Add this novel recipe to your campsite repertoire – cider, honey and mustard are reduced to a sticky glaze to coat a cartwheel of sausage.
- In gravy. Gravy sometimes needs a helping hand, and if yours lacks the necessary pizzazz, a glug of booze will usually provide a remedy. Cider sits in the middle ground between light, tangy white wine and rich, deep red, and it goes without saying that it complements roast pork a treat.
- With fish… When it comes to gaily sloshing alcohol into savoury dishes, we usually apply a lighter touch when it comes to fruits of the water world. However, firm white fish, such as cod or pollock, has a neutral flavour that, depending on your palate, can require a bolstering from bold accompaniment choices.
- and shellfish. Apply the same principles to cooking with mussels. Try replacing the more traditional white wine in ‘moules mariniere’ with the same amount of cider.
- With game. Whether you’re a fan of plump birds like grouse, pheasant and partridge, or prefer dense, iron-rich venison, game is about as meaty as you get.
- With pork belly. A failsafe way to achieve the perfect ratio of crunchy cracking and soft meat is to pre-cook belly pork in a water bath. Treat it as you would a stock by adding celery, carrots, onion and herbs, but use a touch of cider to impart a subtle sweetness to the meat.
- To braise vegetables. Add a new dimension to steamed vegetables by cooking them in cider. Preserve the apple flavour by adding the liquid at the end of the cooking process, allowing the alcohol to cook off slightly but leaving a decent boozy hit.
- With potatoes. Mastering the fondant potato carries you one step further to being a professional-standard chef. This restaurant favourite is an underrated, but highly decadent, way to serve your spuds.
- At Christmas. Team the classic flavours of Christmas with fruity cider – the drink matches perfectly with warm spices, winter fruit like quince or cranberries and roasted meat.
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