With greater than 2,000 types of apples grown within the UK, I like discovering and consuming one I’ve not had earlier than. For all of the vary in flavour and texture, nevertheless, it’s the nice outdated granny smith I typically flip to when cooking. It’s simply the correct amount of tart and candy to work as effectively in savoury cooking because it does in candy. Its agency texture implies that it retains its form when cooked, or sliced uncooked, which additionally actually helps.
Roast celeriac and pepper skewers with apple and miso glaze (pictured prime)
If the climate permits, these are as sensible cooked on a barbecue as they're underneath the grill. If you wish to get forward, prepare dinner and skewer the celeriac the day earlier than, so it’s prepared for the grill. You have to eight, 10cm-long picket skewers.
Prep 10 min
Cook dinner 2 hr 20 min
Cool 40 min
Serves 4
8 thyme sprigs
4 rosemary sprigs
1 medium celeriac, peeled (500g)
3 tbsp olive oil
3 romano peppers (375g), lower in half lengthways, stems, pith and seeds eliminated
1 tbsp lemon juice
For the rosemary salt
1 tbsp finely chopped rosemary leaves
¼ tsp flaked sea salt
For the glaze
200ml apple juice
150ml double cream
1 tbsp white miso paste
Fantastic sea salt and black pepper
Warmth the oven to 220C (200C fan)/425F/gasoline 7. Put half the thyme and rosemary sprigs within the centre of a big sq. of foil, put the celeriac on prime and rub throughout with a tablespoon of oil and a half-teaspoon of high quality salt. Put the remaining herb sprigs on prime, then wrap within the foil to encase utterly, place on a big oven tray and roast for 40 minutes. Rigorously open up the foil to reveal the celeriac and roast for an additional 40 minutes, till a knife goes by means of it simply, then depart to chill for about 40 minutes.
In the meantime, lower the pepper halves into 3cm squares, put these in a big bowl with a tablespoon of oil, a tablespoon of lemon juice and an eighth of a teaspoon of salt, then toss to coat and depart to marinate.
Subsequent, make the rosemary salt. Put the chopped rosemary on a small tray and toast within the oven for 3 minutes, till crisp. Take away and depart to chill utterly, then grind in a mortar till nearly high quality. Add the flaked salt and gently grind once more to mix.
Put all of the components for the glaze in a medium saucepan, carry to a simmer, then flip down the warmth and simmer gently, whisking typically, for 17-20 minutes, till properly thickened and calmly brown. Take off the warmth and put aside prepared for reheating when serving.
When the celeriac is cool, lower it into eight wedges, then lower every wedge into three smaller chunks. Decide the leaves off the roast herbs, add these to the pepper bowl with the celeriac, a half-tablespoon of oil, an eighth of a teaspoon of salt and grind of pepper, and blend gently.
Put three items of celeriac on every skewer with a chunk of pepper in between them, ensuring there’s a small hole between them.
Put a big griddle pan on a excessive warmth and brush with the remaining half-tablespoon of oil. As soon as scorching, place half the skewers within the pan and grill for 3 minutes on both sides, till properly charred. Switch to a platter and repeat with the remaining skewers. In the meantime, gently reheat the glaze.
Spoon the nice and cozy glaze over the skewers, in order that they’re properly coated and serve with a sprinkling of the rosemary salt.
Potato, apple and gruyere pie
The mixture of potato and cheese makes this a extremely wealthy pie, so it wants little greater than a inexperienced salad alongside; it additionally works effectively as a aspect dish for a roast dinner.
Prep 40 min
Cook dinner 2 hr
Serves 4
1 tbsp olive oil
2 onions, peeled and thinly sliced (320g)
Fantastic sea salt and black pepper
35ml brandy, or calvados
25g unsalted butter, 15g at room temperature, the remainder melted
600g maris piper potatoes, peeled and lower into 1mm-thick rounds (use a mandolin, if in case you have one)
1 tsp cornflour
1 medium granny smith apple (160g), peeled and thinly sliced (on a mandolin, ideally)
1 tsp contemporary thyme leaves, roughly chopped
150g gruyere, lower into 2mm-thick slices
Put a medium frying pan on a medium-high warmth, add the oil, onions and a quarter-teaspoon of salt, and prepare dinner, stirring sometimes, for half-hour, till deeply browned and caramelised. Pour within the brandy, stir till it’s all evaporated, scraping up any bits caught to the underside of the pan as you go, then scrape right into a bowl and depart to chill for quarter-hour.
Warmth the oven to 195C (175C fan)/340F/gasoline 3½, and use among the room temperature butter to grease a high-sided 20cm, ovenproof saute pan for which you've gotten a lid. Put 150g of the potatoes in a medium bowl with the cornflour and an eighth of a teaspoon of salt, and toss to coat. Prepare the coated potatoes evenly within the base of the pan and 2cm up the edges.
Put the remainder of the sliced potatoes within the now empty bowl, add the apple, thyme, melted butter, a quarter-teaspoon of salt and grind of pepper, and toss to mix. Evenly layer a 3rd of this combination within the pan, adopted by a 3rd of the onions after which a 3rd of the cheese, and press down gently. Repeat the layers twice extra, till every little thing is used up.
Put the pan on a medium-high warmth on the hob for eight minutes, then cowl with the lid (or wrap tightly with foil) and put within the oven for 40 minutes. Take off the lid, prepare dinner for 10 minutes extra, till the cheese has begun to show golden and crisp, then take out of the oven and depart to relaxation for 5 minutes.
Put a big plate on prime of the pan and, utilizing a kitchen fabric, fastidiously invert and end up the pie on to the plate, and serve heat.
Baked trout with apple and mustard slaw
The sharp granny smith is the perfect apple for this salsa, however use any you must hand: if it’s a lot sweeter or sharper than a granny smith, modify the acidity accordingly.
Prep 15 min
Marinate 30 min+
Cook dinner 30 min
Serves 2
2 skin-on trout or salmon fillets (240g)
For the marinade
1 tbsp dijon mustard
1½ tsp gentle soy sauce
1½ tsp runny honey
¼ tsp chilli flakes
40g mayonnaise (shop-bought)
½ tsp balsamic vinegar
For the slaw
1 granny smith apple, peeled and julienned (115g)
1 shallot, peeled and julienned (35g)
1 contemporary jalapeño chilli, stem, pith and seeds eliminated, flesh julienned
2 tsp lime juice (ie, from 1 lime)
2 tsp wholegrain mustard
1 tbsp tarragon leaves, roughly chopped
1 tbsp coriander leaves, roughly chopped
Fantastic sea salt and black pepper
First, make the marinade. Combine the dijon, soy, honey, chilli flakes and a quarter-teaspoon of salt in a small bowl. Put the trout on a lined tray, rub a tablespoon of the marinade on the flesh aspect of every fillet, then depart to marinate for at the very least half-hour and as much as an hour.
In the meantime, combine the remaining marinade with the mayonnaise, balsamic vinegar and eighth of a teaspoon of salt, then refrigerate.
Warmth the oven to 200C (180C fan)/390F/gasoline 6. Flip the fish over so the fillets at the moment are pores and skin aspect up, roast for 9 minutes, then take out of the oven and depart to chill for 5 minutes.
Whereas the fish is cooling, put all of the components for the slaw in a small bowl with an eighth of a teaspoon of salt and crack of pepper, and toss effectively.
Put one fish fillet on every plate and spoon a tablespoon of the mayonnaise on prime. Serve with the slaw divided equally between the 2 plates and with the remainder of the mayo alongside.
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