Match point for Gaymer Cider

Gaymer Cider Company has teamed up with two leading chefs to create recipes

ideal to match with cider.

Gastropub chef and food writer Tom Norrington Davies and Richard Guest of

the Castle in Taunton, Somerset, have created 12 recipes which match with

either its Addlestones or Orchard Reserve ciders including Stewley and

Stonesbrook.

The dishes are ideal for drinking with cider over the summer.

Norrington-Davies' recipes include grilled guinea fowl and quince aioli,

grilled sea bass with tomatoes and olives and fig, green bean and walnut

salad, which are all perfectly matched with Addlestones.

Richard Guest's recipes include sausage herb en croutes, which is matched

to Stewley cider.

A summer berries and soft goat's cheesecake is matched with Stonesbrook.

John Mills, Gaymer managing director, said: "Here at Gaymer Cider Company we

have a fantastic portfolio of ciders, including our more premium offerings

which when matched with food make for an exciting alternative to wine.

See recipes below:

Grilled guinea fowl and quince 'aioli'

Serves four

Tom Norrington Davies says: "Guinea fowl is a great bird for barbecuing,

leaner than chicken and more flavoursome. I'd give my guests half a bird

each, to be eaten with nothing more than a green salad and a simple

accompaniment. Which brings us to the aioli: made with a quince preserve

sometimes sold as quince cheese or by its Spanish name Membrillo. Quince and

apples are close relatives and this tastes great next to grilled meat and a

chilled glass of Addlestones."

You need:

For the BBQ:

* 2 guinea fowl, halved with the backbone removed

* 1 tsp salt

* 1 tsp fresh ground black pepper

* 4 sprigs of thyme, leaves pinched off

Method:

* Combine seasonings and rub over guinea fowl halves. Allow them to rest for

30 minutes with the seasoning

* Heat a grill or barbecue until red hot and cook the guinea fowl, starting

skin down until it is marked as you wish*

* Once cooked, rest the guinea fowl for ten minutes before serving

For the aioli:

* 250g quince cheese

* 3 tbsp water

* Juice of half a lemon

* 1 clove garlic

* Half tsp salt

* 125ml light olive oil

Method:

* Using a double boiler or microwave, melt the quince into the water to

loosen it up

* Stir in the lemon juice

* Chop the garlic and stir it in to the quince

* Whisk oil slowly in either a food processor or bowl

* Stop adding oil when the sauce has emulsified to a mayonnaise-like

consistency and set aside until you are ready to serve

*Nb Poultry cooks best on a covered barbecue, and you get a slightly smoky

flavour that way. However you cook it, make sure you test it is cooked.

Insert a probe thermometer or a skewer at the point where the breast meets

the top of the leg. Any juices that run out from properly cooked poultry

should be clear, and not at all pink.

Grilled pork chop with apple and celeriac mash

Serves four

Tom Norrington Davies says: "This combo is perfect for late summer BBQs when

the evenings start to cool a little."

You need:

* 4 large pork chops, cut a good 2cm (1 inch) thick

* 2 medium sized, floury potatoes (approx weight 400g)

* 250 ml double cream

* 100 ml milk

* 50g unsalted butter

* 1 smallish celeriac (approx 500g)

* 2 eating apples

* Salt to taste

Method:

* Peel, quarter and boil the potatoes in salted water until tender enough to

mash

* Meanwhile, bring the cream, milk and butter to simmer in a pot. When the

butter has melted peel and dice the celeriac and pop into the pot

* Peel, core and dice the apple and add it to the celeriac and simmer gently

until both are tender

* Once cooked, puree the mixture, cream and all, before mashing the potatoes

and folding the celeriac through them, then let rest while you cook the

chops

* Hold the crackle down on the BBQ bars for just a minute per chop, before

cooking for about 8 minutes per side and resting for ten minutes before

serving

Grilled scallops with chilli, fennel and olive oil

Serves four people

"The dry notes in Addlestones are perfect for seafood. They know this in the

Basque region of Spain where tapas is often served with very dry, young

white wine or a cider. Try very chilled glasses of Addlestones with this

tapa of succulent scallops."

You need:

* 1 large red chilli

* 2 cloves garlic

* 1 small bunch flat leafed parsley

* 100 ml extra virgin olive oil

* 12 diver caught scallops, out of the shell

* 2 bulbs fennel

* Juice of 1 lemon

* Half tsp salt

Method:

* Char the chilli over a gas flame or under a hot grill until the skin has

blistered and blackened slightly

* Place it in a bowl and cover it for ten minutes to steam and loosen the

skin

* When the chilli is cool enough to handle, carefully pull off the skin and

remove the seed cavity

* Chop the roasted chilli with the garlic and parsley then add two thirds of

the olive oil - this is now your dressing

* Slice the fennel as thinly as possible. Use a mooli or a blade on a food

processor if you have one

* Toss the fennel slices in the lemon juice and salt, then leave to sit for

30 minutes before cooking the scallops. The fennel will cure slightly in the

juice. Once this is done, spread it over a serving dish

* Toss the scallops in the remaining oil and sear on the BBQ for no more

than a minute on either side

* Place the scallops onto the fennel and dress them with the parsley and

chilli sauce

* Season with sea salt and serve immediately

Fig, green bean and walnut salad

Serves four

Ton Norrington Davies says: "You could serve this as a starter or in the

more traditional French manner, between a main course and a dessert. Either

way, the walnuts and green beans add a wonderfully savoury twist to the

sweet figs and the dish is a perfect foil for similar characteristics in the

cider."

You need:

* 400g fine green beans

* 100g fresh walnuts (use dry walnuts if fresh are not available)

* 2 heads of chicory or 1 radicchio lettuce

* 4 ripe figs

* 8 to 10 leaves of basil

* 2 tbsp walnut oil (use olive oil if this is unavailable)

* 1 tbsp cider vinegar

* 1/2 tsp salt

* 1/2 tsp cracked black pepper

Method:

* Pre heat the oven to 180 centigrade or gas mark 4. Shell the walnuts and

roast for twenty minutes then transfer to a colander and shake gently to

remove skin

* Top and tail the beans then blanch briefly in boiling water. Refresh them

in cold water and set aside

* Break the chicory or radicchio into bite size pieces. Place in large bowl

with basil leaves left whole

* Quarter the figs from top to bottom and add to the leaves along with the

nuts and beans. Combine the oil, vinegar, salt and pepper to make your

dressing and fold it carefully through the salad before serving