Posts Tagged ‘cooking apple’
St Patrick’s Day recipe: Irish apple cake
Wednesday, March 14th, 2012
As I’m in Ireland this week, and will be celebrating my 1st Paddys day in the Emerald Isle, thought I’d put up a few Irish recipes this week
Apple cake recipes vary from house to house, and the individual technique will have been passed from mother to daughter for generations. It would originally have been baked in a bastible or pot beside an open fire and later in the oven or stove on tin or enamel plates – much better than ovenproof glass because the heat travels through and cooks the pastry base more readily.
Serves 6 (approximately)
225g (8oz) plain flour
¼ teaspoon baking powder
110g (4oz) butter
125g (4½oz) caster sugar
1 egg, free-range if possible, beaten
50–120ml (2–4fl oz) milk, approx.
1–2 cooking apples – we use Bramley Seedling or Grenadier
2–3 cloves (optional)
Beaten egg, to glaze
To serve:
Barbados (muscovado) sugar
Softly whipped cream
24cm (9in) ovenproof pie plate
Sift the flour and baking powder into a bowl. Rub in the butter with your fingertips until it resembles the texture of breadcrumbs. Add 85g (3oz) caster sugar, then make a well in the centre and mix together with the beaten egg and enough milk to form a soft dough.
Divide in two. Put one half on to your greased ovenproof plate and pat it out to cover. Peel, core and chop up the apples. Place them on the dough with the cloves, if using, and sprinkle over the remaining sugar – the amount you need will depend on the sweetness of the apples. Roll out the remaining pastry and fit it on top. (This is easier said than done as this “pastry” is very soft like scone dough. You may need to do a bit of patchwork if it breaks.)
Press the sides together and cut a slit through the lid. Brush with beaten egg and bake in a moderate oven (180C / 350F / gas mark 4) for about 40 minutes, or until cooked through and nicely browned. Dredge with caster sugar and serve warm with Barbados sugar and softly whipped cream.
Tags: cooking apple
Posted in Pudding and desserts | No Comments »
Pork, apple & sage burger with caramelised onions
Monday, April 26th, 2010
Ingredients
* 900g minced pork
* 1 onion , finely chopped
* 1 cooking apple , peeled and finely grated
* 1 egg
* handful sage
CARAMELISED ONION
* 3 onions , sliced
* 2 tbsp light muscovado sugar
* butter
Method
1. To caramelise the onions, cook them with the sugar and a large knob of butter over a very gentle heat for 30-40 minutes, stirring occasionally. Meanwhile, mix all the burger ingredients together in a bowl and season well. Shape into four burgers, then fry over a medium heat for 6-7 minutes each side until cooked in the middle.
2. Serve on toasted buns with the caramelised onions, a green salad and chunky chips.
Tags: cooking apple, eggs, onion, sage
Posted in BBQ, Meal Suggestions | No Comments »
Parsnip and Apple Soup
Tuesday, October 27th, 2009
ingredients
serves 6 – 8 (as a starter)
25 g (1 oz) butter
700 g (1 1/2 lb) parsnips, peeled and roughly chopped
1 Bramley cooking apple, cored, peeled and roughly chopped
1.1 litres (2 pints) chicken stock
4 fresh sage leaves or 2.5 ml (1/2 tsp) dried sage
2 cloves
150 ml (5 fl oz) fresh single cream
salt and pepper
fresh sage leaves or parsley and croutons, to garnish
method
1. Melt the butter in a large saucepan, add the parsnips and apple, cover and cook gently for 10 minutes, stirring occasionally.
2. Pour in the stock, add the sage and cloves. Bring to the boil, cover then simmer for 30 minutes, until the parsnip is softened.
3. Remove the sage leaves and cloves, leave to cool slightly, then puree in a blender or food processor.
4. Return to the saucepan and reheat gently with the cream. Season to taste. Serve hot, garnished with the sage or parsley and croutons.
Tags: cooking apple, parsley, parsnip, sage
Posted in All Recipes, Soup | No Comments »