In Normandy pays d'auge Michel Hubert produces : calvados cidre AOC liqueur pommeau

Cave cidricole Michel Hubert

Wholesome cooking with cider

Braised pork knuckle in cider Crepes with Pays d'Auge cider
Apple and cider pudding

Presentation

Braised pork knuckle in cider

For 4 people

- 2 salted pork knuckles - 1 litre of cider
- 1 bouquet garni - 500g of cooked sauerkraut
- 1 apple - 1 tablespoon of oil
- 20g of butter - 2 shallots
- 1 onion - 1 clove of garlic
- salt and pepper - optional a few juniper berries

Place the pork knuckles, the bouquet garni and a few grains of juniper or cumin in a large pot, cover with cider, add some pepper and bring to the boil. Skim, lower the heat and allow to simmer for 1 hour.

Peel and finely chop the onion, the shallots, the garlic and the apple. Warm the butter and oil in a pot. Gently fry off these ingredients and then add the sauerkraut. Filter the meatstock, take a cupfull and add to the sauerkraut. Cover and leave to simmer for 20 minutes before serving with an assortment of pickles and mustards.

Crepes with Pays d'Auge cider

For 6 people

- 1/4 litre of Pays d'Auge cider - 1/4 litre of milk
- 250g of plain flour - 3 eggs
- 1 tablespoon of oil - a pinch of salt
- 3 apples

Mix the flour and the egg yolks. Slowly add the cider, the milk and the oil. When the batter is nice and smooth, gently add the beaten egg whites. Leave to rest for an hour, then add the apples, finely sliced. Cook the crepes to a golden colour on each side and serve powdered with sugar or icing sugar.

Apple and cider pudding

For 8 to 10 people

- 1 bottle of Pays d'Auge cider - 500g of reinette apples
- 5 eggs - 100g of hazelnuts or almonds
- 300g of sweet bun - 100g of orange peel
- 200g of brown sugar - 50g of butter
- 150g of raisins - vanilla and cinnamon

Peel and chop the apples, cook in the cider with the brown sugar, the raisins, the cinnamon and the vanilla.
Remove the spices, add the chopped nuts, the orange peel and the sweet bun diced and soaked in warm milk. Add the 5 beaten eggs and mix well. Grease and sugar a cake tin, fill with the mixture. Cook the pudding for approximately 1 hour, temperature 200° gas mark 6 in a bain marie. Remove from the mould whilst still warm.

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