5 minute read
Winter Recipes with Brtish Apples & Pears
HIX’s Baked Bramley Apples
Gin And Apple Pie Cocktail (One for the Grown Ups!)
*This is just as delicious without the gin* INGREDIENTS
For the pastry
For the filling
METHOD
Preheat the oven to 200C/gas mark 6. First, make the pastry: mix the flour, salt and sugar in a bowl and make a well. In a pan, heat 100ml water with the lard and butter until they come to the boil, then pour on to the flour and stir with a wooden spoon to form a smooth dough. Leave the dough covered for about 15 minutes or so, until it can be handled. Divide the dough into 4 balls. Roll each on a lightly floured table to about 1416cm in diameter and cut into circles large enough to cover the Bramley apples. Cut the stalk end off each Bramley apple and remove the core, making a hole about 1.5cm wide – enough to pour filling into. Mix the ingredients for the filling together and stuff into the Bramley apples. If any if left over, just spoon it on top. Put a Bramley apple in the centre of each piece of pastry and bring the pastry up the sides of the apple, gathering it up and pinching it together, leaving the top of the Bramley and filling exposed. Place on a baking tray, brush with the egg and bake for 45 minutes, or until pastry is golden. If the pastry starts browning too much, cover with foil. Serve hot with custard or cream.
INGREDIENTS
100ml gin 80ml apple juice – 2 large apples freshly juiced 80ml cloudy ginger beer Juice half a lemon 1 tsp cinnamon sugar 1 table spoon cinnamon sugar for the edge of the glass.
METHOD
Dampen the rim of two glasses, dip in the cinnamon sugar and leave to dry. Juice two British apples (gala, rubens, cameo or jazz are all good for this recipe). Peel two lengths of lemon skin and score through the middle and twist, slice two thin segments of apple. Add the gin, juice, ginger beer, lemon juice and teaspoon of sugar to a cocktail mixer half filled with ice, stir (don’t shake) and serve.
Bramley Apple Burgers with Mustard Mayo
Bramley Apple Meatballs with Creamy Mash and Bramley Apple, Cranberry Sauce
INGREDIENTS
For the pastry
For the filling
METHOD
Preheat the oven to 200C/gas mark 6. First, make the pastry: mix the flour, salt and sugar in a bowl and make a well. In a pan, heat 100ml water with the lard and butter until they come to the boil, then pour on to the flour and stir with a wooden spoon to form a smooth dough. Leave the dough covered for about 15 minutes or so, until it can be handled. Divide the dough into 4 balls. Roll each on a lightly floured table to about 14-16cm in diameter and cut into circles large enough to cover the Bramley apples. Cut the stalk end off each Bramley apple and remove the core, making a hole about 1.5cm wide – enough to pour filling into. Mix the ingredients for the filling together and stuff into the Bramley apples. If any if left over, just spoon it on top. Put a Bramley apple in the centre of each piece of pastry and bring the pastry up the sides of the apple, gathering it up and pinching it together, leaving the top of the Bramley and filling exposed.
INGREDIENTS
For the meatballs: 1 Bramley apple, peeled, cored & grated 500g turkey thigh mince 1 white onion, finely chopped 1 tsp parsley (fresh, dried or frozen) 100g bread crumbs 1 egg, whisked Salt and pepper to taste 1 tbsp sunflower oil
For the gravy:
30g butter 2 tbsp flour 400ml stock 1 tbsp Worcestershire sauce 30ml single cream (optional)
For the Bramley apple and cranberry sauce:
4 tbsp of apple sauce (see recipe) mixed with 4 tbsp cranberry sauce
METHOD
Mix together the ingredients for the meatballs and roll into roughly 30 walnut sized balls
Heat a large non-stick frying pan over a medium heat, add a little sunflower oil and fry the meatballs in batches until cooked through. Remove the meatballs from the pan and set aside To make the gravy, add the butter to the frying pan and melt. Sprinkle over the flour and stir cooking for 2 minutes. Gradually whisk in the hot stock and keep stirring until the gravy has thickened. Add the Worcestershire sauce, and season to taste. Pour in the cream, if using, and whisk Combine the Bramley apple sauce and cranberry sauce Serve the meatballs on a bed of creamy mashed potato, pour over the hot gravy and serve with the Bramley apple and cranberry sauce on the side Top meal prep tip: Double up on meatball quantities and keep some pre-cooked in the freezer – simply thaw throughout the day and reheat in the evening
