3 minute read
Summery recipes with Apples and Pears
Caramelised Pink Lady, Pecan and Smoked Salmon Salad
Crisp and juicy South African apples add a refreshing flavour to this deliciously decadent salad
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Serves: 2 Preparation time: 10 minutes Cooking time: 5 minutes Ingredients:
2 generous handfuls mixed salad leaves 200g smoked salmon 2 fresh figs, sliced 20g butter 1 South African Pink Lady apple, cored and thinly sliced 30g pecan halves 1tsp caster sugar Pinch of sea salt flakes Chopped flat leaf parsley, to garnish Dressing: 1tbsp olive oil 1tsp lemon juice 1tsp wholegrain mustard Pinch pf salt, pepper and caster sugar
Method
1 Share the salad leaves between 2 serving plates and arrange the smoked salmon and figs on top. 2 Heat the butter in a large frying pan and cook the apple slices for 2-3 minutes, turning often.
Add the pecans and cook for another 30 seconds or so. Sprinkle in the sugar and salt and cook for about 30-40 seconds until lightly browned.
Remove from the heat and cool. 3 Make the dressing by whisking together the olive oil, lemon juice, mustard and seasonings. 4 Share the apples and pecans between the salads, then serve, sprinkled with the dressing and some chopped fresh parsley. Cook’s tip: Use a different variety of South African apple if you like – such as a crisp Granny Smith.
Pink Lady Apple Pancakes with Butterscotch Sauce
Lush is the word for these amazing
South African Pink Lady Apple pancakes!
Serves: 4 Preparation time: 15 minutes Cooking time: 15 minutes Ingredients:
Butterscotch sauce: 50g butter 50g soft brown sugar 2tbsp golden syrup 2tbsp single or double cream Pancakes: 120g plain flour Pinch of salt 1 large egg 300ml milk 2-3tsp vegetable oil 20g butter 2 South African Pink Lady apples, cored and thinly sliced 1tbsp caster sugar
Method
1. For the butterscotch sauce, put the butter, brown sugar and syrup into a heavy-based saucepan and heat very gently until melted and smooth, though do not boil. Stir in the cream and set aside. 2. For the pancakes, beat together the flour, salt, egg and milk with a wire whisk or stick blender to make a smooth batter. 3. Heat a large non-stick frying pan and add a few drops of oil. Pour in a quarter of the batter, tilting the pan so that the batter flows over the surface.
Cook over a medium heat for 1-2 minutes until set on the surface, then flip over to cook the other side. Make 4 pancakes in total, keeping them in a warm place. 4. Heat the butter in the frying pan and cook the apples for 3-5 minutes, turning often. Add the sugar and cook until lightly browned. Serve with the pancakes, drizzled with butterscotch sauce. Cook’s tip: Feeling hungry? Make two pancakes each by doubling the batter quantity to 240g plain flour, a large pinch of salt, 2 large eggs and 600ml milk.
South African pears add a delicious flavour to this vegetarian risotto.
Serves: 4 Preparation time: 15 minutes Cooking time: 35 minutes Ingredients:
2tbsp olive oil 300g risotto rice 300g prepared butternut squash, chopped into small chunks (about 1cm) 100ml dry white wine 1 litre vegetable stock 1tbsp chopped fresh sage or thyme 1 South African pear, cored and thinly sliced Finely grated zest of 1 lemon 40g finely grated Parmesan cheese 250g Gorgonzola South African pear slices and a few sage or thyme leaves, for garnish
Method
1. Heat the oil in a large saucepan or deep-sided frying pan. Add the rice and butternut squash and cook over a low heat for 2-3 minutes, stirring constantly. Take care that the rice doesn’t burn! 2. Pour in the wine and allow it to bubble up and evaporate. 3. Pour about one third of the stock into the pan and cook the risotto over a low heat, stirring often, until the liquid has almost been absorbed.
Gradually add the remaining stock and continue to cook gently until it has all been absorbed, and the rice is swollen and tender. This will take about 25-30 minutes. 4. Add the sage or thyme, South African pear slices, lemon zest and Parmesan. Cook, stirring, for another 2-3 minutes. Serve each portion topped with a generous slice of Gorgonzola, garnished with pear slices and sage or thyme. Cook’s tip: Risotto has to be cooked slowly so that the rice gradually absorbs the liquid to become creamy and delicious – choose Italian arborio or carnaroli rice for the best result
