Apples aren’t just for desserts. This versatile fruit can be utilised to create a multitude of recipes across various areas of your menu.
The Country Range Solid Pack Apples are fresh, natural apple segments from handpicked apples which have been peeled, sorted, cooked, and pasteurised, making them ideal for pies, tarts or crumbles.
This issue we have Beth Collings, who is a Chef de Partie at The Salt Room, Brighton, sharing with us five innovative ways to use this product.
1. Apple and Caramel Doughnut
For the dough, activate the yeast with the sugar and water. Mix together the flour, warm milk, butter, egg yolks and yeast mix and knead. Allow to prove until doubled in size. Shape into equal balls and prove again. Fry and poke holes in the side as soon as they come out of the fryer. Toss in cinnamon sugar. For the caramel apple sauce, reduce the apples with the water and cinnamon until soft. Blend to a purée. Make a caramel and stir in the butter, cream, salt and apple purée at the end. Pipe in the Caramel apple sauce into the doughnuts.
2. Apple and Cucumber Sorbet
Peel and chop up a cucumber and freeze it along with your apples. Once frozen, place in a blender with some sugar syrup (equal quantities sugar and water) and some lemon juice and blend. Pass and then place into an ice cream machine.
3. Burnt Apple Purée
Coat the apples with honey and Sherry vinegar. Place into a low oven and cook until softened and started to colour. Blowtorch to burn the outside and then blend with extra honey, vinegar and salt. Pass.
4. Apple Sauce Vierge
Cut the apples into macedoine. Mix with the minced garlic, olive oil, lemon juice, salt, pepper, and chopped parsley and basil. Leave for a few hours to develop the flavour.
5. Tart Tatin
Make a caramel in an oven proof dish and finish with butter. Arrange the sliced apples on top then place a disc of puff pastry over the top to cover. Bake until golden and puffed up and allow to cook. Turn out so the apples are displayed on top.