Home Grown Cider from Guernsey
Nestled in the Fauxquets Valley in the heart of Guernsey countryside and with distant views of the English Channel, the Meller family farm has become established as the home of Rocquette Cider.
To produce a quality, local cider has always been our dream. From planting the trees to creating a finished product which competes on the international stage, we are committed to continuing the long-established cider heritage of Guernsey.
We are proud of our sustainable approach to cider making and passionate about our brands. We hope that you become immersed in this as you explore our site.
About Rocquette Cider
Today our modern orchards still enjoy the temperate climate, fresh Atlantic breezes and sun filled days so that we can peacefully continue our heritage of exceptional cider making.
Rocquette Cider has grown up as a well-loved, local, organic, family run business and remains true to its roots. We still live at the farm in its picturesque setting amongst the orchards, and the team works from our offices in the barn. You’ll always find us on a quad bike or tractor tending to the trees, fences, hives and sheep, often helped (or hindered!) by our dogs Pip, Molly and Tia.
The Cider Barn is a real hive of activity. Take a look at our photo’s for a behind the scenes look at our modern cider making equipment and orchards to get a real feel for the complete Rocquette Cider experience.
The very purest of traditional cider farm values are truly embraced at the Rocquette Cider Company, and we’re proud that our care and attention to detail shine through in our products. That’s why we’re sure you’ll love Rocquette Cider as much as we do.
We’d love to hear your feedback about Rocquette or any stories you might want to share with us, please do get it touch via our Facebook page at www.facebook.com/rocquettecider.
FREE !!! Guernsey Home Delivery Service
The Rocquette Product Range
Our organic commitment to the Rocquette orchards means that all of our ciders are natural and, through handcrafting, have a real character which presents as a crisp and most of all exceptionally “appley” flavour. We’re really proud of our cider farm and we’re convinced that the love that we put into the cider-making process shines through in our products. That’s why we know you’ll love our Rocquette Ciders.
The Rocquette Cider Range
Traditional Rocquette Cider – 500ml bottle – 6%ABV
Traditional Rocquette will appeal to the discerning palate. Long on taste, it has been specially fermented using age-old techniques to guarantee an extra clear dry taste.
Rocquette XC Exceptional Cider – 330ml bottle – 4.5%ABV
XC – Exceptional Rocquette Cider has been crafted from specially selected apples to produce a lighter, more refreshing drink.
Draft Rocquette Cider – 4.5%
Draft Rocquette cider is ideal as a long refreshing drink in bar venues. Enjoy the crisp, fresh and exceedingly “appley” taste of our flagship on-trade product. Keg types: Steel, Key Keg, Petainer.
Bag in Box Still Ciders
Merry Berry Cider – 4.0 %
Sweet raspberry cider – mature cider blended with real raspberry juice.
Fauxquets Valley Cider – 4.5%
A cloudy medium dry cider. Grown in the Fauxquets Valley and pressed from tree-ripened apples at their ripe, juicy best, Fauxquets Valley Cider is a light, still cider enjoyed anytime. Bronze medal winner at the 2016 International Cider Challenge.
Bec du Nez – 4.6% (seasonal)
An extremely popular blend which we created for the now infamous Sark Folk Festival. A real crowd-pleaser, enjoyed anytime but particularly good served with live music!
“Scallywag” – 4.9%
A cloudy medium cider. Ripe and juicy fruit with a hint of farmhouse funk.
Castle Gunner – 4.9%
Medium “Hop” Cider – a subtle blend of cider and hops with amazing floral aromas.
Mouliere – 6.0%
Medium – this is a classic cider with bold tannin and baked caramel sweetness.
Salty Dog – 7.2%
A strong cloudy medium dry cider. Full-bodied and packed with character.
PRE-RELEASE CASE OFFER
Made from organic Rocquette Cider produced on-site, our Channel Island Cider Brandy is distilled in a copper still to make raw spirit and aged in French oak barrels for a minimum of three years. The result is a unique and flavoursome Cider Brandy.
Guernsey Apple Juice – 75cl
Our Guernsey Apple Juice is simple, a pure, fresh-pressed apple juice (with a touch of vitamin C to preserve freshness). Made with a wide selection of hand-picked apples, brought to the farm from all corners of the Island by members of the local community our apple juice is a truly local product.
The annual apple swap brings apple growers from all over the island to the farm which generates up to 15 tonnes of, locally grown hand picked apples to supplement our own harvest. The initiative encourages local apple growers to support our local brand and boost our harvest through the exchange of their crops for either cash or cider.
It is an important time for us to swap apple stories and to meet a lot of our customers who would otherwise not have the opportunity to meet us.
We are delighted to buy the apples that would otherwise go to waste. We have also started importing apples from our sister island, Jersey, to give the cider a truly Channel Island branding and make it more appealing to a larger market.
The Traditional Wassail
Tradition has it that holding a Wassail in the late winter helps to encourage a strong apple crop. Wassail literally meaning “good health” or “be you healthy”, and is derived from the salute ‘Waes Hail’ and to the drink of wassail, a hot mulled cider. This is traditionally drunk as an integral part of wassailing, an ancient southern drinking ritual intended to confer good health to both apple trees and cider drinkers. If this involves large numbers of people consuming mulled cider on a cold winter’s night and venturing out into the orchard making a lot of noise to drive off evil spirits and wake the gods or goddesses in the apple trees then who are we to argue?
Music / Events
SARK FOLK FESTIVAL – 30th June – 2nd July
It’s our biggest event in the festival calendar and we’re so lucky to have it right on our doorstep. The beautiful island of Sark plays host to what has become an internationally renowned music festival. The fantastically organised event couldn’t be in a more picturesque setting overlooking the Russell on such a special, relaxed island. It always plays host to an interesting array of bands showcasing their talents from all over the world. Rocquette Cider has been a proud sponsor of the festival since it began, and we have been delighted to watch it grow on to the international stage. It is because of Sark Folk Festival that the Bec Du Nez brew was born. Le Bec du Nez is Sark’s northernmost outlying rock, and is referred to by old Sarkese as the Oystercatcher’s rock. The popular brew was created for this event and always sells out. It has rapidly become our festival brew and is now available at a number of events. We are proud to be associated with the Sark Folk Festival.
Rocquette Cider’s Bees are a true reflection of our approach to sustainability and to harnessing the complete lifecycle of the orchard. Our bees play an important role in the development of our harvest and are key to pollinating the orchard.
After the pressing the waste pulp gets picked up by a local farmer and fed to local farm animals.
We also graze the orchards with sheep to help with the natural fertilisation and control of the grass sward. We introduced the Shropshire breed to the island which are known for their compatibility with orchards. After increasing the flock for a couple of years we now partner with a local farmer who returns the sheep to the orchard during the summer for grazing.
Rocquette Cider Recipes
- Rocquette Cider & Red Onion Soup with Guernsey Brie Croutons
- Parsnip soup with Rocquette Cider
- Rocquette Cider Cranberry Ham with Mustard Marmalade Glaze
- Pork & Rocquette Cider Stew
- Sausages Braised in Rocquette Cider
- Sausage and Rocquette Cider Hotpot
- Rocquette Cider Roast Turkey
- Rocquette Cidered Chicken
- Rocquette Cider Chicken Pie
- Chicken and Vegetable Stew with Horseradish Dumplings
- Rocquette Cider Moules
- Seared Scallops with Crab, Apple & Rocquette Cider Dressing
- Mackerel with Horseradish & Rocquette Cider
- Lamb stew with Rocquette Cider
- Slow Cooked Shoulder of Lamb & Rocquette Cider
- Rocquette Cider Apple Cake
- Rocquette Treacle Tart
- Rocquette Cider Chilli Sauce
- Rocquette Cider Apple Sauce
- Braised Red Cabbage With Rocquette Cider, Apple and Caraway
Rocquette Cider & Red Onion Soup with Guernsey Brie Croutons
(a local variation of French Onion Soup)
250g/8oz sliced red onions
Salt and pepper to season
1 Large Cooking Apple, peeled, cored and finely chopped
250-300ml/7-8oz good clear beef stock
1 bottle 500ml Traditional Rocquette Cider
20g Guernsey Butter
For the Croutons
250g/7oz Guernsey Brie
1 egg, beaten
dried, ground breadcrumbs
Peel and slice the red onions very thinly, season well with salt and pepper and sprinkle with caster sugar. Add the chopped apple and set aside for one hour. Place the onion and apple mixture into a thick-bottomed pan with the butter and cook slowly and gently until the onion is very soft. Add the beef stock together with the Rocquette Cider and bring to the boil. Simmer gently for several mins before adjusting seasoning to your preference. Cut the Guernsey brie in to wedges before coating them with flour, then into the beaten egg and finally the breadcrumbs or almonds to ensure an even coating. Deep-fry the brie wedges in hot vegetable oil until golden. Drain onto kitchen paper to absorb any excess fat before serving.
Parsnip soup with Rocquette Cider
A deliciously rich and warming autumn soup. You can finish this in all sorts of ways, but I like to scatter some butter-fried diced apple and a few thyme leaves on top. You could make a similarly delicious soup with pumpkin or squash.
1 tbsp olive oil
1 knob butter
1 large onion, peeled and chopped
2 garlic cloves, peeled and sliced
250ml Rocquette Cider
500ml vegetable or chicken stock
1 large sprig fresh thyme
50ml single or double cream (optional)
Sea salt and freshly ground black pepper
Heat the oil and butter in a large saucepan over medium heat. Sweat the onion gently for a few minutes while you prepare the parsnips. Peel them, quarter them lengthways (remove the cores if tough or woody), and roughly chop. Add to the onion with the garlic, and sweat, stirring a few times, for five to 10 minutes.
Pour in the Rocquette Cider and stock, add the thyme sprig, bring to a simmer and cook for 20 minutes, until the parsnips are soft. Remove the thyme, then liquidise the soup, adding a splash more stock (or water) if you think it needs it, but keeping it nice and thick. Return the soup to the pan, stir in the cream (if using) and adjust the seasoning to taste. Reheat if necessary and serve sprinkled with croutons, bits of crisp bacon or some little cubes of fried apple.
Rocquette Cider Cranberry Ham with Mustard Marmalade Glaze
This recipe will give you one of the sweetest hams ever. It requires the use of a pressure cooker, alternatively you could use a covered pan and increase the cooking time to 45-50 minutes per kilo.
One ham, boned, around 2.5kg (to fit in pressure cooker)
750ml dry artisan Rocquette Cider
750ml cranberry juice
6 tbsp dry mustard
3 tbsp marmalade
optionally, maple syrup
cloves for studding
Place the ham in the pressure cooker or saucepan and cover with Rocquette Cider and cranberry juice.
Place on the heat and cover, securing the lid if using a pressure cooker. Cook for 30-35 minutes per kilo under pressure, or simmer for 45-50 minutes per kilo. Internal temperature after cooking should
be at least 70 °C / 160°F. For best results you can let the meat cool in the cooking liquor for several hours. Afterwards the skin should come off quite easily with a sharp knife. Save this! It makes delicious
scratchings if fried, but allow it to dry first or it will spit. Trim the fat to about 1/4″ thickness. Score the fat into diamond shapes and place a clove in the middle of each diamond, piercing the meat.
Trimming and scoring will be much easier if the ham is allowed to cool.About half an hour before glazing mix the mustard powder with enough water to make a smooth paste – this gives the flavour
time to develop. Add the marmalade and maple syrup if using. Using a palette knife or the back of a spoon, cover the mustard mixture all over the meat, especially covering the fat. Place in a preheated oven at 200°C / 400°F / Gas Mark 6, for about 15 minutes.
Pork & Rocquette Cider Stew
2 sticks of celery
2 medium carrots
2 medium onions
1 heaped tablespoon of flour
1 x 400g tin chopped tomatoes
sea salt and freshly ground black pepper
3 sprigs of fresh sage
500g diced stewing pork
500ml Rocquette cider
If using the oven to cook your stew, preheat it to 200 c, 400 f, gas 6. Trim the ends of the celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice lengthways and roughly chop. Put a casserole on a medium heat. Put all the vegetables and the sage into the pan with 2 lugs of olive oil and fry for 10 minutes. Add the pork and the flour. Pour in the Rocquette Cider and tinned tomatoes. Give it a good stir, then season with 1 tsp sea salt (use less if table salt) and a few good grinds of black pepper. Bring to a boil , put the lid on and simmer slowly or cook in the oven for 2 1/2 hours. Remove the lid for the final hour. When done, your meat should be tender and delicious.
Sausages Braised in Rocquette Cider
2 onions , sliced
4 rashers streaky bacon , chopped (optional)
2 tsp flour
350ml dry Rocquette Cider
1 tsp mustard
1kg potatoes , peeled and chopped
1 bunch spring onions , chopped
Heat a little oil in a frying pan with a lid. Brown the sausages then remove from the pan. Add the onions and bacon (if using) and cook for 15-20 minues. Add the flour and stir until absorbed. Gradually add the Rocquette Cider, then the mustard, and stir until dissolved. Bring to a simmer then add the sausages, put on a lid and cook for 45 minutes.
To make the champ, put the milk and spring onions in a pan and cook for 10 minutes. Turn off the heat, add the butter and leave to melt. Boil the potatoes in salted water until tender. Drain and mash with the milk mix. Serve with the sausages and gravy.
Sausage and Rocquette Cider Hotpot
454g (1lb) Lincolnshire Pork sausages ½ Butternut squash, peeled and thinly sliced 2 Large potatoes, peeled and thinly slice 1 Large turnip, peeled and thinly slice 1 x 15ml (1tbsp) Vegetable oil 1 Onion, chop 2 Large sprigs fresh thyme 150ml (¼pt) Rocquette Cider or apple juice 150ml (¼pt) Pork stock 1 x 15mlsp (1tbsp) Gravy granules Salt and Pepper Knob of butter.
Preheat oven to Gas Mark 5, 190ºC, 375ºF. Place sliced squash, potato and turnip in a large pan of boiling water. Gently simmer for about 5 minutes until slices have softened slightly, but still holding their shape. Drain and reserve. In a large saucepan heat oil and lightly fry the sausages, onion and thyme sprigs until sausages have browned and onion begins to soften. Add the Rocquette Cider and stock, bring to the boil. Add gravy granules and thicken to your desired level of thickness.
Season with salt and pepper. Place sausage mixture into a large deep ovenproof dish. Layer the vegetables on top of the sausages, allowing the sausages to ‘poke’ through. Dot the top with butter and place in a preheated oven. Cook for about 30 minutes covered in foil, remove foil and brown off for a further 25-30 minutes until the sliced vegetables are golden and cooked through.
Rocquette Cider Roast Turkey
For the Turkey
4.5-6kg/10-13lb turkey , giblets removed and kept
2 leeks , trimmed and halved
2 carrots , halved
50g butter , softened
300ml dry Rocquette Cider
For the Gravy
300ml dry Rocquette Cider
600ml chicken stock
2 tbsp quince or redcurrant jelly
Heat oven to 190C/fan 170C/gas 5. Wash and dry the turkey, removing any feathers. Pull out the giblets and the neck, then set aside. Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb).
Put the leeks and carrots along the bottom of a roasting tin in a single layer – this will make a trivet for the turkey to sit on and add flavour to the gravy. Add the neck to the tin. Sit the turkey on top and coat the breast all over with butter. Pour in the Rocquette Cider, cover with foil, then roast according to your timings. Keep checking the tin – if the vegetables look like they’re burning, add a splash of water or Rocquette Cider. At 30 mins before the end of cooking, remove the foil and season generously. To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel. Can leave to rest for up to 1 hr. Now make the gravy. Drain the fat and juices from the tin into a jug, discarding the veg and the neck. Place the tin over a flame, then pour in the Rocquette Cider, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce the Rocquette Cider by half, then strain into a saucepan (this will save you hob space later).
Rocquette Cidered Chicken
4 Chicken Quarters
2 tbsp Olive Oil
1 Onion, chopped
1 tbsp Plain Flour
½ teasp ground Ginger
1 teasp Paprika
450ml/15fl.oz. Rocquette Cider
1 tbsp Tomato Purée
1/4 teasp Sugar
1 tbsp freshly Chopped Parsley
Salt and Black Pepper
Heat the butter and olive oil in a large frying pan until very hot. Add the chicken pieces and brown on all sides. Remove with a slotted spoon and set aside. Add the onion to the pan and fry until soft and golden. Sprinkle in the flour, ginger, and paprika and cook for 1-2 minutes, stirring. Add the Rocquette Cider a little at a time, mixing well between each addition and cook for 1-2 minutes to make a sauce. Then stir in the tomato purée, sugar and parsley. Season with salt and pepper. Return the chicken to the pan and baste with the sauce. Cover and simmer for 30 minutes, basting occasionally. Alternatively, cook in the oven at 180C, 350F, Gas Mark 4 for 30 minutes.
Rocquette Cider Chicken Pie
500 g Puff Pastry
3 Large Leeks, trimmed and sliced into rings
450g Chicken breast, skinned and cubed
250ml Rocquette Cider
1 tsp dried thyme
salt and pepper to taste
1 egg, beaten
Pre-heat oven to 220ºC/gas mark 7. Fry leeks in butter until just soft. Remove with a slotted spoon. Add chicken to pan and seal on all sides. Add Rocquette Cider and thyme to the pan, bring to the boil then simmer for 5 mins. Stir in apples and cooked leeks, season and leave to cool. Put filling in deep pie dish, cover with puff pastry lid, brush with beaten egg and bake for 15-20mins until the pastry is risen and golden brown. Serve immediately.
Chicken and Vegetable Stew with Horseradish Dumplings
For the stew
1 free range chicken, jointed
4 slices of smoked streaky butchers bacon, cubed
1 pint dry artisan Rocquette Cider
1 large onion
6 garlic cloves, crushed lightly
2 carrots, cut into chunks
2 small turnips, cut into chunks
3 stalks celery, chopped
3 – 4 potatoes cut into chunks
1/2 pint chicken stock
2 tbsp olive oil
sprig of thyme
1 tsp black peppercorns, freshly crushed
sea salt, to taste
For the dumplings
1/4 lb self raisng flour
1/4 lb cottage cheese
2″ fresh horseradish grated
salt and pepper to taste
1 -2 tsp milk, to bind
more flour for dusting
Heat a casserole dish or large saucepan, when hot add the olive oil and bacon, fry until the bacon renders a little fat. Add the chicken and cook on all sides until lightly browned. Add the onions and garlic and turn down the heat, cook until the onions are wilting, and then add the rest of the vegetables, the thyme and black pepper and cook slowly for another 2 minutes, stirring. Deglaze the pan with the Rocquette Cider and chicken stock. Cover the pan and lower the heat until just bubbling. Meanwhile put the flour, cottage cheese, horseradish salt, pepper and enough milk to bind in a bowl mix lighty and set aside for 20 mins. Divide into golfball sized dumplings and dust with flour. After the chicken has been bubbling for 40 minutes add the dumplings to the pan and cover with a lid. Cook another 20 minutes, take off the heat, let rest for 10 minutes and serve.
Rocquette Cider Moules
2 pints fresh mussels, cleaned
1 clove garlic, crushed with the side of a knife
1/4 pint artisan Rocquette Cider
1/4 pint of fresh double cream
1/4 stick of west country butter
1 tbsp black peppercorns, freshly crushed
large sprig of fresh parsley, finely chopped
salt to taste
Place mussels, Rocquette Cider, garlic and butter in a large saucepan, bring to the boil and cook until mussels have just opened. Discard any mussels that don’t open.
Drain mussels and return cooking liquid to saucepan. Bring to the boil until reduced by half. Add cream, black pepper and parsley to the pan and mix. Return mussels to the pan, mix gently and add a little salt to taste.
Serve immediately with fresh crusty bread to mop up the juices and a glass of artisan Rocquette Cider on the side.
Seared Scallops with Crab, Apple & Rocquette Cider Dressing
9 fresh Guernsey Scallops (out of shell)
Salt and Pepper
Knob of Guernsey Butter
For the Dressing
1 Apple, peeled, cored and diced
2 tbsp Rocquette Cider vinegar
2 tbsp cider vinegar
2 tbsp shallots, chopped
250ml extra virgin olive oil
1 tsp toasted cumin seeds
1 clove of garlic, chopped
Salt and pepper to taste
For the Salad
1 apple, peeled, cored and chopped in to matchsticks
200g celeriac, peeled and finely shredded
3 tbsp mayonnaise
lemon juice, squeezed
2 red chillis, finely sliced
30g fresh coriander, chopped
300g fresh picked white crabmeat
Place all dressing ingredients in a blender and puree until smooth, season to taste. Mix all of the salad ingredients just before serving and divide between three plates. Season the scallops and place in a hot frying pan to brown for 2 mins. Reduce the heat, add knob of butter and continue cooking on a low heat for another min. Remove the pan from the heat. Turn the scallops over and leave to rest for one min before serving. To serve, drizzle the dressing over he salad and place 3 scallops on top of each plate.
Mackerel with Horseradish & Rocquette Cider
4 Medium-sized Mackerel
2 tsp grated fresh horseradish root
1 tsp onion, grated
4 oz cream cheese
½ pint Rocquette Cider
Salt and freshly ground Pepper to taste
4 Bay leaves
Pre-heat the oven to 170ºC/gas mark 3. Pour the Rocquette Cider in to a saucepan and bring to the boil over a medium heat. Add the onions and green pepper, reduce the heat and simmer for 5-10 mins until the liquid has reduced a little. Remove from the heat. Put the fish in a flame-proof casserole and pour over the Rocquette Cider mixture. Add the tomatoes, majoram, mustarm, lemon rind and seasoning and mix carefully. Cover the casserole and bring to the boil over a medium heat. Transfer the casserole to the oven and bake for 30 mins, or until the fish is cooked. Pre-heat the grill. Mix the breadcrumbs and cheese and spread over the fish casserole. Place under the grill until the cheese browns. Serve at once.
Lamb stew with Rocquette Cider
Rocquette Cider is often paired with pork or chicken, but it works a treat with lamb too.
Serves four to six.
2-3 tbsp sunflower
rapeseed or olive oil
2 large onions, peeled, quartered and sliced
2 carrots, peeled and thickly sliced
2 celery stalks, thickly sliced
1kg stewing lamb, such as neck, cut into large chunks
Salt and pepper 300ml Rocquette Cider
1 heaped tsp English mustard
3-4 sprigs fresh rosemary
3-4 sprigs fresh thyme
A good splosh of Rocquette Cider
3 bay leaves
Heat the oven to 130C/260F/gas mark ½. Heat a tablespoon of oil in a large casserole dish over medium heat. Add the onion, carrot and celery, and start them cooking. Once they are sizzling nicely, turn down the heat and let them sweat, stirring often, for a good 10 minutes.
Meanwhile, heat a tablespoon of oil in a large frying pan over medium-high heat. Add a third to half the lamb (depending on the size of your pan), season and cook, stirring from time to time, until well browned. Transfer to the veg pot and repeat with the remaining lamb, adding a little more oil if need be.
With the now empty frying pan over a moderate heat, deglaze with the Rocquette Cider, scraping up the brown bits stuck to the base. Add this to the casserole with the mustard and herbs, pour in enough water barely to cover the meat and veg, bring to a simmer and transfer to the oven. Cook until the meat is tender: about two hours, but start checking after an hour.
Season again to taste, then serve with creamy mash and lightly cooked gre
ens. Apple sauce or some lightly fried slices of apple are a very nice addition on the side.
Slow Cooked Shoulder of Lamb & Rocquette Cider
1 large shoulder of lamb 3 – 4 lbs in one piece
2 large onions, chopped finely
4 large carrots, cut into chunks
3 – 4 stalks of celery, chopped
1 head garlic, seperated into cloves and peeled
2 pints Rocquette Cider
3 tsp sea salt
1 tbsp black peppercorns, freshly crushed
1 sprig fresh rosemary
1/2 lb dried borlotti, canneloni beans or butterbeans soaked overnight
Drain the soaked beans and place in a saucepan, bring to the boil and simmer for 10 minutes in order to release any toxins.
Drain the beans from the water they were boiled in and place in a large casserole dish and with the rest of the ingredients and cover extremely tightly with a lid, foil or both.
Place in a very low oven (we put ours onto start and wedge the door open a 1/4″) for 24 – 48 hrs, cooking time dependant on heat.
The lamb is ready when it is literally falling from the bone. By this time the fat and sinews will have completely rendered in the Rocquette Cider and been absorbed by the beans.
Serve with creamy mashed potatoes and lightly cooked green vegetables.
Rocquette Cider Apple Cake
A lovely, light, egg-free fruitcake, made in the mould of a traditional vinegar cake – that is, it’s the baking powder in the flour, combined with a splash of Rocquette Cider vinegar, that creates the “rise”.
Serves eight to 10.
250g self-raising flour
125g cold butter, cubed, plus extra for greasing
125g soft brown sugar
100ml Rocquette Cider
2 tbsp Rocquette Cider vinegar
1 large cooking apple (such as a bramley), peeled and sliced
Demerera sugar, to finish
Heat the oven to 190C/375F/gas mark 5. Butter a 20cm, round springform cake tin and line the base with baking parchment.
Put the flour in a bowl, add the butter and rub in with your fingertips until the mix resembles breadcrumbs (or do this in a processor). Stir in the sugar and sultanas. Combine the Rocquette Cider and vinegar, pour into the dry ingredients and mix lightly but thoroughly. Finally, fold in the slices of apple.
Spoon the cake mix into the prepared tin, smooth it out until reasonably flat and scatter the top generously with demerara sugar. Bake for 40-45 minutes, until golden brown and a skewer comes out clean. Leave to cool before serving.
Rocquette Treacle Tart
1 x 500ml bottle traditional Rocquette Cider
½ cup sugar
1 loaf white bread
4 apples, grated
Boil the Rocquette Cider and sugar and reduce to a sticky syrup. Pre-heat oven to 160ºC / Mark 3. Line a loose-bottomed tart tin with the sweet pastry. Cut off the crusts from the bread and crumb the remainder. Mix the treacle with the apples and breadcrumbs and pour into the pastry case. Bruch over with the syrup. Bake for about ½ hour until the pastry is golden. Serve hot or cold with whipped/ice cream.
Rocquette Cider Chilli Sauce
6 large red chillis
2 cups (400ml) dry artisan Rocquette Cider
A large thumb of ginger
4 cloves garlic
2 tablespoons of maple syrup, or 2 dessertspoons demerara sugar
Oil for frying
This recipe is quite sweet, but if you include the seeds from the chillis it will also be very hot. If you want a milder chilli sauce, remove the seeds and zest as these are the hottest parts. Finely chop the chillis.
In a saucepan heat the oil. Add the chillis and ginger and reduce the heat to a simmer while you chop the garlic. Allow the chillis to take on a translucent sheen, and then add the garlic and a pinch of salt.
Add the Rocquette Cider, and increase the heat. You might want now to use a hand blender to break up the chillis and garlic, or else you can wait until the end when the mixture has cooled and blitz it in a food processor. Now’s the time to add the maple syrup, or sugar, and reduce the whole thing down to a syrupy sauce. Cool and serve. Goes very well with a good strong Somerset Cheddar and a glass of artisan Rocquette Cider.
Rocquette Cider Apple Sauce
4-6 medium sized Bramley apples
300ml Rocquette Cider
Knob of butter
½ tsp mixed spice
1 tbsp vinegar
2-3 tsp sugar (more or less to taste)
Core, peel, and roughly chop your apples and place in a saucepan. Add the Rocquette Cider, butter, cloves and mixed spice and simmer for 10 minutes.
Add the vinegar and the sugar to taste, around 2 or 3 teaspoons should do it. Serve alongside any pork dish.
Braised Red Cabbage With Rocquette Cider, Apple and Caraway
1 head of fresh red cabbage, chooped finely
2 medium onions, chopped finely
2 large Bramley apples, chopped
2 cloves garlic, crushed with side of knife
1 tsp muscovado sugar
1 tsp sea salt
1 pint Rocquette Cider
2 tsp caraway seeds
2 tsp black peppercorns, freshly crushed
Place all the ingredients in a large casserole dish and cook in a low oven for 3 – 5 hrs. A fantastic accompaniment for pork, beef or game. Serve straight from the dish. Even better if left to cool, refrigerated for 2 -3 days and then reheated.