Home > News > Cooking with Cider – Dan Kelly’s Brined Pork Fillet, with Fennel, Apple, Onion and Creamy Mash

Cooking with Cider – Dan Kelly’s Brined Pork Fillet, with Fennel, Apple, Onion and Creamy Mash

Anyone who knows me well, will know my immense dislike for cooking but my love of eating good food. I have a short list of dishes I can cook well, but I’m not great at trying new things. I leave that to Wayne! To my surprise I actually found a recipe I was dying to try. I was even so excited about finishing up my working week on a Saturday night to come home and prepare this delicious meal for myself and Wayne. Even he couldn’t believe his luck! 

So what’s the recipe I hear you ask? How about Cider-Brined pork fillet with apples, onions and fennel, found in Sláinte The complete Guide to Irish Craft Beer and Cider. A wonderfully written book by Caroline Hennessy & Kirsten Jensen. This book has become an invaluable source of information to me. 



So my choice of cider for this dish was of course that of Dan Kellys. I sat the pork fillet in the brine, using a bottle of the cider and salt, the night before and put it in the fridge. 



The next day I was counting down the hours to get home. Boundi

Source: The Irish Beer Snob

Read the full article here.

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