A festive recipe from Severn Cider
Turkey in Perry
Madgett’s Farm free-range chicken (4lb / 1.75 kg)
500ml Perry
1 onion
Handful of tarragon (Russian if possible)
Dried wild mushrooms
Pepper and salt
Pre-heat oven to 2200C. Stuff the chicken cavity with onion, mushrooms and tarragon. Put the chicken in a large saucepan, breast-side down, cover with the Perry. Add the chicken giblets to the pan if you have them. Poach for about 1hr – until the juice runs clear when you pierce the chicken thigh. Transfer to a roasting tin and rub with salt. Roast in pre-heated oven for 15-20 minutes. The poaching fluid (without giblets) makes a great stock – thicken to make gravy. This recipe works equally well with pheasant and partridge.
Drinks range from £2.50 a bottle to £20.00 for a 5 litre keg.
As Christmas tumbles around, it’s inevitable we undergo that big supermarket shop to stock up on alcohol for entertaining, but perhaps there’s a better, local alternative on our doorstep.
Severn cider is an award-winning company with a stall in Cardiff Christmas market, offering you family run and hand-made alcohol.
“We use traditional methods and equipment where the fruit is carefully selected, hand-picked, washed, crushed, pressed and blended using skills developed over three generations,” says May Bull, head of sales and marketing.
The difference, quite simply, is in the taste, May explains “it is made with no addition of water, flavours or colours and the fruit has been specially selected to produce the best taste, this is why we have won so many gold awards.”
A festive recipe from Severn Cider
Turkey in Perry
Madgett’s Farm free-range chicken (4lb / 1.75 kg)
500ml Perry
1 onion
Handful of tarragon (Russian if possible)
Dried wild mushrooms
Pepper and salt
Pre-heat oven to 2200C. Stuff the chicken cavity with onion, mushrooms and tarragon. Put the chicken in a large saucepan, breast-side down, cover with the Perry. Add the chicken giblets to the pan if you have them. Poach for about 1hr – until the juice runs clear when you pierce the chicken thigh. Transfer to a roasting tin and rub with salt. Roast in pre-heated oven for 15-20 minutes. The poaching fluid (without giblets) makes a great stock – thicken to make gravy. This recipe works equally well with pheasant and partridge.
Drinks range from £2.50 a bottle to £20.00 for a 5 litre keg.