Aussie Chef Dean Coppard has kicked off his New Year stints with the Six O'Clock Show by cooking this delicious pork dish using our Traditional Dry Cider - Cheers Mate! Try out this recipe - Sugar pit pork chop, grain mustard mash, braised winter greens, Traditional Dry Cider and apple sauce
We use our Traditional Dry Mac Ivors Cider for our Irish Mulled Cider Christmas recipe. This recipe has been tried and tested and loved by people sampling it at food fayres in the run up to Christmas. Get your Traditional Dry Cider and get a pot on the stove!
Australian chef Dean Coppard will be cooking on TV3's Six O'Clock Show tonight using our great tasting Medium Cider for this beautiful dish. This is a dish which you can definitely try at home. Our great tasting ciders are enjoyed all over Ireland.
Noel McMeel is the Executive Head Chef at the five star Lough Erne Resort in Co. Fermanagh and a great supporter of Mac Ivors Cider Co. Noel recently told us that the Lough Erne Resort is lucky to have such a quality brand as Mac Ivors Cider to sell to the public. Check out Noel's recipe:
As you know, we have a very close working relationship with Uluru Bar & Grill in Armagh. A huge congratulations from the team at Mac Ivors Cider Co goes to Head Chef Mark McGonigle for leading the team there. We are delighted the chefs have come up with two recipes which were cooked as part of the Food and Cider Festival celebrations. Here's a second recipe which the #ulurucrew use Mac Ivors Cider Co ciders. If it sounds delicious that means it probably is delicious. Check it out on the Uluru Bar & Grill menu and if you fancy giving it a go at home - send us your pictures. Armagh Pork Cutlet 1 Pork cutlet 1 Armagh Bramley Apple 1 bottle of Mac Ivors Cider
Uluru Bar & Grill's Head Chef Mark McGonigle has come up with this corker of a recipe. It's quite simply delicious and we aren't just saying that because he uses Mac Ivors Cider Co's Medium Dry Cider. This is an easy to prepare dish. Try it at home and enjoy!
Method: Preheat the oven to 240C/220C (fan)/Gas 9 Dry the pork belly skin with kitchen paper. Mix a some thyme, salt & pepper in a bowl. Rub this mix all over the pork and skin. Place the pork on a baking tray and roast for 25-30 mins until the skin is crisp then reduce to 180C/150C (fan)/Gas 4 and cook for another hour. Mix the apples and onions, sprig of sage and a little black pepper and arrange in the middle of a small roasting tin. Remove the pork from the oven and place it on top of the apple & onion mix, covering the mix so it doesn’t burn. Return pork to the oven and roast for another hour.