Cider Apple Tart Tatin Recipe by Noel McMeel
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.
Noel has worked in some of the top restaurants in the world and has worked with renowned chefs Paul Rankin, Jean-Louis Palladin and Alice Waters. After working all over Northern Ireland and opening his own restaurant, Trompets, Noel spent seven years as Executive Head Chef at Castle Leslie, in Glaslough before moving to Lough Erne. Noel has kindly shared this recipe which is one of his favourite desserts – an Apple Tart Tatin.
Armagh apples poached in Mac Ivors Cider with a great ice-cream flavoured with cinnamon. I love white chocolate mixed with Malto Dextrin and to top it off with Pistachios, mmm!
Tart Tatin
Ingredients:
– 1 pt cider
– 1 pt water
– 1 vanilla pod
– 8 lime leaves
– 200g sugar
– 8 star anise
– 4 apples
– 100g caramel syrup
– 8 puff pastry disks
Method:
1. Place all the ingredients into a saucepan, apart from the apple, and bring to the boil
2. Peel & core the apples and cut them in half
3. Place into vac pac bags with the infused liquid and cook in a water bath @ 64oc for 45 mins
4. Remove from bags and cut across the apples.
5. Place the apples into pre lined mould with the syrup on the bottom
6. Place the puff pastry disk on top and bake @ 190oc for 17 mins
7. Remove from the oven, turn out and serve
Cinnamon Ice Cream
Ingredients:
– 209g egg yolks
– 168g sugar
– 1 pt milk
– 1 pt cream
– 1 vanilla pod
– 3 cinnamon sticks
Method:
1. In a saucepan combine the milk, cream, vanilla and cinnamon and bring to a simmer
2. In a mixing bowl, whisk the yolks and sugar till light and fluffy
3. Add the infused mix to the yolks and return to the heat to cook out
4. Allow to cool over night before churning the mix in an ice cream machine
Pistachio Soil
Ingredients:
– 100g white chocolate
– pistachio paste to taste
– 30g chopped pistachios
– malto dextrin
Method:
1. Melt the white chocolate and add in the paste
2. Combine with malto dextrin until a soil like texture is achieved
3. Add in the chopped pistachios
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