Apple source: New ways to cook a fruity favourite
ORIGINAL and delicious ways to cook with a seasonal fruity favourite.
Pork chops are complemented perfectly by roast fennel and apple (left)
Styling by Victoria Gray
Photographs by Winfried Heinze
Pork chops, roast fennel and apple
Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
2 red onions
2 fennel heads
2 Braeburn apples
2 tbsps olive oil
1 tsp balsamic vinegar
1 tsp fennel seeds
1 tsp caraway seeds
A handful of basil leaves, torn
Salt and pepper
4 pork chops
400ml (14fl oz) chicken stock
100g (3½oz) polenta
2 tbsps apple sauce
50g (1¾oz) grated Parmesan cheese
50g (1¾oz) butter
Peel each onion then cut into 8 pieces through the stalk so that it stays together. Trim each fennel head and cut into 8 equal wedges through the heart. Core each apple and cut into 8 wedges.
Toss the onion, fennel and apple with ½ the olive oil, the balsamic vinegar, fennel seeds, caraway seeds and basil. Spread out on a large roasting tray, season well and roast for 30 minutes.
After 15 minutes of roasting, season the pork chops then pan-fry over a high heat with the rest of the olive oil for 2 minutes on each side. Transfer to the roasting tray.
Bring a large pan with the chicken stock to the boil then add the polenta. Lower to a medium heat and stir constantly until it’s smooth and thick.
Remove from the heat, gently stir in the apple sauce, Parmesan and butter then season to taste.
Allow the pork to rest for 5 minutes and serve.
Apple drizzle cake
Serves: 12
Preparation time: 15 minutes
Cooking time: 30-35 minutes
130g (4½oz) softened butter, plus extra for greasing
150g (4½oz) golden caster sugar
3 medium eggs
250g (8¾oz) plain flour
2 tsps baking powder
A pinch of salt
1 tsp ground cinnamon
3 tbsps natural yoghurt
2 Fuji apples
100ml (3½fl oz) apple juice
100g (3½oz) caster sugar
Preheat the oven to 170°C/ 325°F/gas mark 3. Lightly grease a 23cm (9in) spring-form cake tin and line the base with baking paper.
In a large bowl, beat together the butter and golden caster sugar until pale and fluffy. Beat in 1 egg at a time until fully combined.
In a separate bowl, sift the flour, baking powder, salt and cinnamon then mix well. Fold the dry ingredients into the wet until they’re completely combined, followed by the yoghurt.
Peel, core and cut the apples into 1cm (½in) cubes then combine with the cake batter.
Pour the batter into the cake tin and bake for 30-35 minutes.
In a small pan, bring the apple juice and caster sugar to the boil then simmer until all of the sugar has dissolved. Place on a cooling rack for 5 minutes.
Using a skewer, make 20 holes all over the cake then slowly pour over the syrup until fully absorbed.
Allow to cool for a further 5 minutes then remove from the cake tin, cool on a rack but serve warm.
Roast duck and apple is a match made in heaven (left)
Roast duck and apple
Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
3 duck breasts
2 firm apples
1 star anise
2 sprigs of thyme
300ml (10½fl oz) dry cider
100ml (3½fl oz) apple juice
100ml (3½fl oz) chicken stock
50g (1¾oz) softened butter
Salt and pepper
150g (5¼oz) watercress
Preheat the oven to 160°C/325°F/gas mark 2½.
Heat a non-stick frying pan over a medium heat and add the duck breasts, skin-side down.
Cook for 5-6 minutes until the skin is nicely crisp and the fat is rendering out into the pan.
Core and slice the apples then add to the pan. Turn the duck and cook for 2 more minutes.
Place the duck breasts and apples on a baking tray with most of the pan fat. Roast for 6-7 minutes.
Place the pan back on the heat then add the star anise, thyme, cider, apple juice and stock. Turn the heat up high and boil to reduce by ²/³.
Remove from the heat then discard the star anise and thyme.
Whisk in the butter until fully incorporated and the sauce is thick.
Season the duck and rest for 2 minutes.
Thinly slice the duck then serve drizzled with the sauce and watercress.
Carrot and apple muffins
Serves: 8
Preparation time: 10 minutes
Cooking time: 15-20 minutes
15g (½oz) peeled fresh ginger
125g (4½oz) peeled apple
80g (2¾oz) peeled carrot
100g (3½oz) raisins
2 eggs
100g (3½oz) red palm and canola oil
50g (1¾oz) agave syrup
25g (1oz) honey
150g (5¼oz) self-raising flour
A pinch of ground cinnamon
A pinch of salt
Preheat the oven to 180°C/350°F/gas mark 4.
Grate the ginger, apple and carrot into a large bowl.
Mix in the raisins and beat in the eggs until fully combined.
Pour the red palm and canola oil, agave syrup and honey into the mixture then combine fully.
In a separate bowl, sift the flour, cinnamon and salt then fold into the wet mixture.
Divide evenly between 8 muffin tulips, bake for 15-20 minutes then cool on a rack.
Have a dollop of ice cream with a salted caramel and apple pie
Individual salted
caramel and apple pies
Makes: 12
Preparation time: 20 minutes
Cooking time: 20-25 minutes
6 Granny Smith apples
Juice of 1 lemon
2 tbsps flour
½ tsp ground cinnamon
50g (1¾oz) caster sugar, plus a little for dusting
Butter, for greasing
3 rolls pie-crust pastry
12 tsps caramel
Flaky salt
1 egg, to wash
2 tbsps milk
Vanilla ice cream, to serve
Preheat the oven to 200°C/400°F/gas mark 6.
Peel, core and thickly slice the apples. Toss with the lemon juice, flour, cinnamon and sugar.
Lightly grease a 12-cupcake tray with the butter.
Cut out 12 circles of pastry to fit the cupcake tray and carefully push the pastry into each hole.
Fill with sliced apple to the top.
Spoon 1 teaspoon of caramel on to the top of each pie followed by a good pinch of flaky salt.
Lightly beat the egg then brush around the top of each pie.
Cut out 12 more circles to fit the top of the pies and place on top.
Work your way around the tops of the pies, pressing down lightly with your thumbs to create a seal. Brush lightly with the milk, sprinkle with the remaining sugar and prick a hole in the middles with a small knife.
Chill in the fridge for 10 minutes.
Place in the oven for 2 minutes then turn down to 180°C/350°F/ gas mark 4 and cook for a further 15-20 minutes or until golden brown.
Serve warm with the ice cream.
Recipes written and devised by home economist Dominic Hoile