Apple Recipes

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Ok, so the Pink Lady Apples PR people have been nagging us for weeks to give them a bit of a mention. Well we know most of you like eating and some of you even enjoy cooking - so here are a few apple recipes.

Obviously you can substitute ANY apples where it says Pink Lady although that particular type does seem to work well in these recipes.

Apple And Almond Cake

Ingredients

175g unsalted butter, softened
175g caster sugar
4 large eggs
75ml sour cream, plus extra to serve (optional)
125g ground almonds
115g plain flour
1 tsp ground mixed spice
1 tsp baking powder
2 Pink Lady® Apples, cored and thinly sliced
25g flaked almonds
1 tbsp demerara sugar for sprinkling

Method

1. Heat the oven to 180˚C/160˚C fan ovens/gas 4
2. Grease a 20cm wide loose bottomed or spring form cake tin, and line the base with baking paper.
3. Beat together the butter and sugar until light and creamy. Add the eggs, one at a time and then beat in the sour cream. The mixture may look as though it is curdling but don’t panic as the next stage will bring it back to a creamier texture. Stir in the almonds, flour, mixed spice and baking powder, and you should have a thick cake batter.
4. Spoon half of the mixture into the prepared tin. Lay half of the apples on top and then spread the other half of the cake mixture on top of the apples. Arrange the remaining of the apples over the cake mixture, in a neat pattern, overlapping slightly.
Finish off by scattering over flaked almonds and then the 1 tbsp demerara sugar.
5. Place in the oven and bake for 1 hour-1 hour 10 minutes, testing with a skewer after 1 hour. If it comes out clean when inserted in the middle of the cake, it is ready to come out of the oven. The top of the cake will be wonderfully golden, crispy and cracking slightly.
6. Leave to cool in the tin for about 30 minutes before removing from the tin. Serve the cake warm or cold, cut into wedges just as it is or with a spoonful of sour cream.

Pot Roast Pork with Apples, Cannellini Beans and White Wine

Serves 6
Ingredients:

1.5kg loin of pork, off the bone and skin removed

25g butter
2 tbsp olive oil
6 cloves of garlic, unpeeled
4 sprigs of rosemary
3 bay leaves
4-6 stalks of celery, thickly sliced
3 Pink Lady® apples, cored and cut into wedges
400ml white wine
2 tins of cannellini beans, drained
salt and freshly ground black pepper

Method:

1. Pre-heat the oven to 200˚C/180˚C fan ovens/gas mark 6.
2. Trim the pork of any excess fat, and tie the loin with a few pieces of string to keep it in a long roll shape. Season with salt and pepper.
3. Heat a large casserole with the butter and the 2 tbsp of olive oil. Fry the pork until it is golden. Add the garlic, rosemary, bay leaves, celery, apples and wine. Bring to a simmer and cover with a lid, or a piece of greaseproof paper. Place in the oven for 30 minutes.
4. After 30 minutes cooking time, add the cannellini beans and return to the oven for a further 30 minutes.
5. Once cooked, remove the pork and leave to rest for about 10 minutes, keeping it loosely covered in foil.
6. Divide the cannellini beans, apples, celery and sauce between warmed plates/bowls, removing the rosemary stalks, bay leaves and garlic if you prefer not to serve them (however they will have a wonderful flavour if squashed into the sauce).
7. Cut the pork into thick slices and sit on the plates/bowls. Serve straight away.

Apple And Whatever Smoothie

Makes 1 large super healthy and totally yummy smoothie

* 1 Pink Lady® apple, core removed and roughly chopped

* 1 Kiwi, peeled and roughly chopped
* 1 Banana, peeled and roughly chopped
* 2 cm piece of fresh root ginger, peeled and grated
* 2 teaspoons of runny honey – OPTIONAL*
* 200ml cranberry juice
* 150ml (a small pot) of natural yoghurt (bio or soya can be used)
* 4 ice-cubes, to give you a chilled smoothie

Method

1. Place all of the ingredients in a blender and blitz for 30 seconds, or until smooth. Pour into a glass and drink straight away.

*The addition of the runny honey will give you energy from natural sugar post workout, but if you are having the smoothie as a snack between meals, it is up to you whether you include it.

Lamb, Pink Lady® Apple & Mint Burger

Makes 8-10 burgers
Ingredients:

1 kg lamb mince
2 cloves of garlic, crushed
1 medium onion, finely chopped
2 Pink Lady® apples, grated
1 small bunch of mint leaves, chopped
1 tsp paprika
salt and freshly ground black pepper

Method:

1. Place the minced lamb, garlic, onion, grated Pink Lady® apples, mint and paprika in a bowl. Season well with salt and pepper and mix well until well combined. This is easier if you use your hands. Alternatively the ingredients can be mixed briefly in a food processor, but be careful not to over-work the mixture.
2. Divide and shape into 8-10 burgers. Place on a plate and
leave to chill in the fridge for about 30 minutes.
3. Brush the burgers with a little oil and cook for 5-6 minutes each side. They can be cooked over medium-hot barbeque coals, under the grill,
fried or griddled.
4. Serve the cooked burgers in buns with wedges of Pink Lady® apples which can be either barbequed or griddled on both sides until they have grill marks and are softening slightly.

And just for good measure below is one of the scrummiest apple recipes ever.......
PINK LADY TOFFEE APPLE TARTLETS

By the way, according to the cheffy people, Pink Lady apples are really great to cook with as they retain their unique flavour and texture and little, if any, additional sugar needs to be added.

www.pinkladyapples.co.uk