Cider with rotisserie: three apple-infused barbecue recipes

Overhead view of assorted barbecue dishes

The natural sugar in cider helps to create delicious caramelisation in barbecue dishes.

Photograph: Mark Setchfield

There’s no better time to start thinking about firing up the barbecue. The days are growing longer, and the roadmap out of lockdown means we can entertain in our gardens once again.

Preparing the perfect get-together requires pre-planning; one top tip and time-saver is a good marinade, which can elevate the taste of any dish while keeping meat and vegetables tender and juicy. Plus, it’s a great way of preventing charring and burning. Cider – that undeniably summer tipple – can work surprisingly well in summer grilling too. Thatchers Gold, which has a medium-dry taste, is crafted from a blend of apples, including dabinett, porter’s perfection and Harry Masters Jersey, making it excellent at carrying sweet and spicy flavours. Think smoked paprika or citrusy-honey combinations, lifting the sweetness and naturalising the levels of spice. Plus, the natural sugar in cider helps to create those sticky, crispy edges.

So, what are you waiting for? These three mouthwatering cider-infused recipes are real barbecue crowd-pleasers made with simple store cupboard ingredients – let the fun and flames begin …

Teriyaki oyster mushroom skewers

Prep 10 minutes, plus marination
Cook 6 minutes
Serves 4

500ml Thatchers Gold cider
400g King oyster mushrooms
(approx 12)
3 large spring onions, cut into 3cm pieces
4 wooden skewers, soaked in water for 20 minutes

For the marinade

2 tsp soy sauce
1 tsp sesame oil
1 tsp blood orange zest
3 tbsp honey
1 tsp grated fresh ginger
½ tsp smoked paprika
Salt and pepper

Pour the Thatchers Gold cider into a pan and bring to the boil. Trim off the mushroom tops, then slice the stems lengthways, into ½ cm strips. Place in a deep dish, cover with the hot cider and stand for 1 hour.


In a bowl, combine the ingredients for the marinade into a smooth paste. Now drain the mushrooms, retaining the liquid. Add a ¼ of the liquid to the spice mix, stir and set aside.

For the skewers, fold the mushroom strips in half and slide them on to the skewers, alternating with the spring onion. Place the skewers back in the dish and pour over the marinade. Leave for 6-8 hours or best overnight, turning a few times so all sides absorb the marinade. Remove the skewers from the marinade and set them aside. Pour the excess marinade into a pan and simmer for 10-15 minutes until the liquid reduces (the marinade will thicken as it cools). Place the skewers on the grill on medium-high heat, and cook on all sides for 5-6 minutes, brushing with marinade. Place the skewers on a serving dish, pour over the remainder of the marinade and serve.

Tip: keep the mushroom tops, finely chop them and saute in butter – great served on top of a salad.

Apple cider and wholegrain mustard pork steaks

Thatchers Gold also works as a great brine for meat. Mixed with a little salt, soaking pork in cider (a tried and tested combo) helps to tenderise the meat, injecting flavour and creating those gorgeous caramelised crusts …

Prep 10 minutes, plus marination
Cook 4-5 minutes
Serves 2-4

Thatchers Gold works perfectly as part of a marinade and as an accompaniment for barbecue dishes.

Thatchers Gold works perfectly as part of a marinade and as an accompaniment for barbecue dishes. Photograph: Mark Setchfield

8 pork loin steaks
500ml Thatchers Gold cider
2 tsp salt

For the marinade

2 tbsp extra-virgin olive oil
1 tsp smoked paprika
1 tbsp balsamic vinegar
2 tbsp wholegrain mustard
1 tbsp fresh rosemary
, coarsely chopped
Zest of a lemon
Salt and pepper
100ml Thatchers Gold cider

Pour the cider into a deep dish and add the salt. Place the pork steaks in the cider, ensuring they are submerged. Cover and leave to stand for 1-2 hours.

In a bowl, combine the ingredients for the marinade (except the 100ml of cider) into a paste. Remove the pork steaks from the cider and cut away any loose fatty bits. Discard the liquid and thoroughly rinse the tray. Place the pork steaks back in the tray and pour over the marinade, coating all sides. Cover and chill for 2-3 hours.

Making sure the steaks have a good coating of the marinade, place on the grill over a medium-high heat, and cook on each side for 4-5 minutes, brushing with marinade.

Garlic, lemon and cider fish parcels

Prep 15 minutes, plus marination
Cook 15 minutes
Serves 4

250ml Thatchers Gold cider
2 tbsp of extra-virgin olive oil
1 tbsp of apple cider vinegar
3 garlic cloves
, finely chopped
Zest of a lemon
Juice of ½ a lemon
½ tsp rock salt
1 cup flat leaf parsley
, finely chopped
4 cod fillets (or any white fish)
2 x 20cm squares of baking parchment to make the parcels

In a pan, bring Thatchers Gold to the boil, then reduce the heat to a simmer for 20 minutes, reducing the liquid by half. Remove from heat and allow to cool. In a bowl, combine the olive oil, vinegar, garlic, lemon zest and juice, salt and parsley. When cooled, add the cider reduction to the marinade. Place the fish fillets in a dish and pour over the marinade. Ensuring all the fish is coated, cover and chill for 2-3 hours.

Scrunch the baking parchment into a ball and run under cold water (this will prevent the paper from burning). Shake off the excess water and lay out the sheets on a flat surface. Place two fillets in the centre of each sheet. Bring the edges of the paper together, and fold the edges down 2cm from the fish to create a pocket.

Twist each end to seal (like a Christmas cracker), then fold each end under.

Place the pockets on the grill on low-medium heat for approximately 15 minutes. Remove from the grill and allow to cool slightly (opening the pockets immediately could cause scalding). Once you open the parcels, spoon over the fish juices and serve immediately.

To discover more about life on Myrtle Farm and Thatchers’ range of Somerset ciders, please visit

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Please drink Thatchers responsibly. For the facts, visit


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