Chicken with Calvados

Chicken with Calvados Ingredients for 4 people 4 chicken breasts 4 apples to cook 4 small turnips (optional) 1 quince (if you can’t get hold of one use a Golden delicious apple, peel, chop and heat until soft and pulpy) 20 cl of coconut milk 20 cl of cream 100 g of butter 10 cl of Calvados Some chopped rosemary and chives Salt and freshly ground pepper Preheat the oven to 180 ° C/ Gas Mark 4. Cook the chicken breasts in the oven, 15 minutes on each side. Wrap the quince generously in foil and cook in boiling water for 1 hour. It will turn to pulp, set aside. Peel and cut the turnips into 4 pieces. Cook them in salted water. Peel the apples, cut them into quarters. Cook in butter for 15 minutes until golden. Mix the coconut milk with the quince pulp, the Calvados, the rosemary and crème fraiche together. Divide the creamy mix onto plates, then the apple and turnip wedges. Lay the chicken over the top. Sprinkle with chives, salt, freshly ground pepper. And for real zing, decorate with lemon zest and serve with a glass of Calvados These recipes are from the Interprofession des Appellations Cidricoles, find more on their website at: www.idac-aoc.fr

Cupcakes with Calvados Ingredients for 12 white chocolate cupcakes with Calvados 2eggs 100 g of sugar 120 g of flour 5 g of baking powder 120 g of melted butter 100 g of white chocolate 1 apple (sweet and crunchy) 5 cl of Calvados 10 g of butter Decoration of the cupcake: 50 g icing sugar 5 cl of Calvados 25 g of butter Preheat oven to 180° c/ Gas Mark 4. Peel and dice the apple (1/2 cm pieces). Sauté them in a pan with 20g of butter and drizzle with calvados for a few minutes until lightly coloured but still crunchy. Remove from the heat. Beat the egg whites and sugar together and add the flour and baking powder. Melt the chocolate in a bowl over a pan of simmering water and add the melted butter, mix together. Mix everything together with the chopped apple. Share the mix in cupcake moulds and bake for 15 minutes. Remove and allow to cool. To decorate the cupcake, mix the icing sugar with softened butter and add a little calvados. Put this mixture in a piping bag. When the cupcakes are cool, turn them out of the mould and pipe the icing sugar mix. Serve with a glass of calvados.