Email Us 01392 832729
Email Us 01392 832729
You are currently searching all entries for Apple (Show All)
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Ingredients
4 tbsp olive oil
4 pork fillets
8 slices Parma ham
2 cloves garlic, finely chopped
2 tbsp dijon mustard
1 glass dry white wine
290ml/½ pint vegetable stock
juice of 1 lemon
12 sage leaves
salt and pepper
For the coleslaw:
½ red cabbage, finely chopped
2 carrots, grated
1 Spanish onion
1 clove garlic, finely chopped
2 tbsp olive oil
juice of 1 lemon
4 tbsp mayonnaise
salt and pepper
For the apples:
4 eating apples, cored and sliced
olive oil
sugar
salt
Cooking Instructions
Monday, September 26, 2011 at 02:03PM
Filed in: Recipes
Read and add comments (0)
Serves: 12
Prep: 20 mins | Cook: 55 mins 1. Preheat oven to 180 C / Gas mark 4. Grease and flour a 22x33cm (9x13 in) tin or baking dish. Cut the apples into 2.5cm wedges. Set aside. 2. In a large bowl, whisk together the eggs and sugar until blended. Mix in the bicarbonate of soda, oil, cinnamon and vanilla. Stir in the flour, just until incorporated. Fold in the apples and walnuts. 3. Pour batter into prepared tin. Bake in the preheated oven for 55 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool slightly. May be served warm or at room temperature.
Wednesday, October 14, 2009 at 10:07AM
Filed in: Recipes
Read and add comments (0)
Experiment with spices. Nutmeg also works well.
If you want to avoid sugar, add a large handful of raisins or sultanas after frying the cabbage.
Filed in:
Read and add comments (202)
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Ingredients
2 cooking apples,
1 tbsp brown sugar,
1 red cabbage,
1 tbsp wine vinegar,
2 onions,
2 oz butter,
pinch of ground cloves,
salt and pepper,
bay leaf
Cooking Instructions
Shred cabbage and soak in warm water for 1 hour. Slice and fry onion in butter in a large pot and when soft add cabbage. Peel and slice apples and add to cabbage along with cloves, bay leaf and seasoning. Cover and simmer for about 2 hours. Check from time to time that it does not become too dry, adding a little water when necessary.
Wednesday, April 27, 2011 at 01:14PM
Filed in:
Read and add comments (0)
Artichokes : Put in plastic bags with a little sprinkle of water (not too much water or the artichokes will get moldy,) and store them in the vegetable bin of the refrigerator so they won't dehydrate. If an artichoke looks a bit dehydrated just cut the brown part off the bottom of the stem and put the artichoke in a bowl of water. Artichokes will keep about a week in the high-humidity bin of your refrigerator.
Asparagus : Cut off an inch from the bottom, wrap the fresh-cut areas in wet paper toweling, place in a plastic bag, and store in the refrigerator crisper drawer. This will increase the storage life beyond the normal recommended storage time of three or four days, although the flavor will gradually deteriorate.
Bell Peppers : They like cool not cold temperatures, ideally about 45°F to 50°F with good humidity. Peppers are ethylene sensitive, so they should not be stored near ethylene-producing food such as pears or apples. Put peppers in plastic bags and they will keep up to five days in the refrigerator. Green peppers will keep slightly longer than the other, more ripe, varieties.
Broccoli : Store broccoli in the high-humidity vegetable crisper of your refrigerator for up to three days.
Cabbage : Head cabbage stored in a plastic bag in the refrigerator's humid vegetable bin will last at least a week. Savoy and Napa cabbages should be consumed within three or four days. Kohlrabi globes will last a few weeks in the refrigerator, but the leaves are more perishable and should be used within a few days.
Carrots : Remove their green tops, rinse, drain, and put the carrots in plastic bags and store them in the coldest part of the refrigerator with the highest humidity. They'll last several months this way. To keep the carrots crisp and colorful add a little bit of water in the bottom of the plastic storage bag; this will keep the carrots hydrated. Carrots should be stored away from fruits such as apples and pears, which release the ethylene gas that cause carrots to become bitter.
Cauliflower : Place in a plastic bag and store in your refrigerator crisper. When stored properly, cauliflower will last up to five days; however, it is best when eaten within three days.
Celery : To store celery, trim the base and remove any leaves or ribs that are damaged or bruised. Rinse, place in a plastic bag, and keep in the refrigerator's humid vegetable bin, and it will last about two weeks. Be sure to keep celery away from the coldest sections of your refrigerator (the back and side walls), since celery freezes easily. Frozen celery stalks will be limp and watery when thawed. As with carrots, sprinkle or add water to the plastic bag to maintain the freshness of the celery. Cut celery (unwashed), stored in well-sealed plastic bags, will last about three days. Celery can be stored refrigerated in a plastic bag for 7-10 days.
Corn : Refrigerate your corn in the high humidity storage bin as soon as you get home. It is best to refrigerate corn with the husks attached to keep it moist, but if the corn has already been husked, partially or fully, refrigerate it in a perforated plastic bag.
Cucumbers : Store in a plastic bag and place in the refrigerator at a temperature between 45°F and 50°F for up to a week.
Eggplant : Does not like severe cold, so the front part of the refrigerator where the temperature is around 46°F to 54°F is ideal for storage. Eggplant is ethylene sensitive, so store it away from ethylene-producing produce such as apples. If kept in a plastic bag (to retain moisture,) eggplants will last up to five days.
Green Onions : Store green onions/scallions & leeks away from odor-sensitive foods such as corn and mushrooms, which will absorb the odor of the onions. Remove any rubber bands and any damaged leaves and store in plastic bags in the crisper section of the refrigerator. They'll both last up to five days.
Green Beans : Place green beans in a perforated plastic bag and store them in the refrigerator crisper. Although they will keep longer, up to 5 days, enjoy them within 2-3 days.
Garlic : Stored under optimum conditions in a dark, cool, dry place with plenty of ventilation, garlic will last from several weeks to one year. Ideally, try to use fresh garlic within a few weeks and do not refrigerate unless the garlic has been peeled or chopped.
Mushrooms : Paper bags are commonly recommended for storing mushrooms. The paper bag will absorb moisture from the mushrooms, so consider putting the paper bag in a larger perforated plastic bag. This two-bag system will allow the mushrooms to breathe but not go dry. Store mushrooms on the refrigerator shelf, and not necessarily in the vegetable crisper drawer. Mushrooms absorb odors like a sponge, so keep them away from foods with strong aromas. Properly stored mushrooms should last several days. Don't clean or chop mushrooms until you're ready to use them.
Onions : Store in a cool, dry, well ventilated place, in single layers. Choose and store pearl and boiler onions in a similar fashion. If the onions at home show signs of sprouting, cut away the sprouts and use them immediately.
Potatoes : Potatoes like cool (45°F to 50°F) humid (but not wet) surroundings, but refrigeration can turn the starch in the potatoes to sugar and may tend to darken them when cooked. Store in burlap, brown paper, or perforated plastic bags away from light, in the coolest, non-refrigerated, and well-ventilated part of the house. Under ideal conditions they can last up to three months this way, but more realistically, figure three to five weeks. New potatoes should be used within one week of purchase. Don't store onions and potatoes together, as the gases they each give off, will cause the other to decay.
Radishes : When you buy radishes with the greens still intact, immediately separate the two when you get home. Radishes will last up to two weeks inside a plastic bag in the crisper section of the refrigerator, but greens have a much shorter shelf life... only a few days. Keep both well chilled.
Salad Greens : Lettuce will perish quickly if not stored properly. Lettuces like moisture and cool temperatures, so store lettuce in perforated plastic bags wrapped in damp paper towels, and keep in the refrigerator vegetable crisper.
Spinach : When you get bunched spinach home, untie it, remove any blemished leaves, trim off the stems, and wash it thoroughly in cold water. Repeat if necessary until you're sure all the grit is gone. Spin dry in a salad spinner or drain well, then put into clean plastic bags very loosely wrapped with paper towels. It will last only two to three days, so plan on eating your rinsed spinach right away. Cold, moist surroundings, as low as 32°F and about 95% humidity are the best for storing spinach.
Summer Squash : Summer squash should be kept cool but not cold, about 41° F to 50° F with good humidity. Uncut melons in plastic bags will last several days in the refrigerator.
Sweet Potatoes : Store Sweet Potatoes between 55°F and 65°F in a dark, dry, cool place, for up to one month, or use within one week if stored at room temperature. If refrigerated, their natural sugar will turn to starch and ruin the flavor.
Tomatoes : Tomatoes should never be refrigerated until they (1) have been cooked, (2) have been cut or put into a raw dish like a salsa, or (3) are fully ripe and would spoil if left further at room temperature. Place tomatoes stem end up, and don't put them on a sunny windowsill to hasten ripening. Instead, put tomatoes in a sealed paper bag with or without ethylene-producing fruit such as bananas. Ripe tomatoes will hold at room temperature for two or three days. Ripe tomatoes you've refrigerated to keep from spoiling will taste better if you bring them to room temperature before eating.
Winter Squash : Winter squash should not be refrigerated unless cut. Stored at 50°F to 55°F away from light in a well ventilated spot with low humidity, it will keep for up to three months. Cut squash will keep about one week when wrapped tightly and refrigerated.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Broadly speaking, potatoes fall into two different types: those with cells that tend to separate and that break down easily when cooked, and those with cells that are more firmly held together and stay relatively firm when cooked. The first group are referred to as 'floury' and the second as 'waxy'. In Britain, floury varieties include King Edward or Maris Piper while waxy types include Charlotte, Nadine or Pink Fir Apple; most new potatoes are also waxy.
Shillingford Organics Potatoes - Some of our varieties and their uses:
Colleen
An Irish first early with good resistance to blight and scab. Round oval, with white skin and light yellow flesh. A good early scraper that also fries well.
Cosmos
Great all round potato for boiling, mashing, roasting, excellent flavour and floury texture
Roseval
The tubers are long oval, very red and smooth. The flesh is yellow but can have attractive pink blushes in some growing conditions. A very attractive, classic, deep red salad potato with yellow flesh often with a pink blush. Cooking quality and flavour are excellent.
Orla
Outstanding foliage and tuber blight resistance. Creamy skinned, pale yellow fleshed round/oval tubers. Can also be grown as a Second Early and Early Maincrop from slightly later planting as tubers bulk up well. Uses: New potato/boil/general purpose
Milva
The long oval tubers have waxy yellow flesh and good flavour, and are delicious both hot and cold.
Here's a quick round-up of some other varieties:
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Ingredients
1-2 black radishes, sliced very thinly into half-rounds
1 large or 2 small apples, cut into small chunks
1 large head of endive, washed and broken into bite-sized pieces
For the Sage Vinaigrette
1 clove garlic, minced
1 tablespoon Dijon mustard
2 tablespoons roasted garlic
1 tablespoon minced sage
1/4 cup balsamic vinegar
1 cup pure olive oil
Salt and pepper
Cooking Instructions
Toss the radishes, apples, and endive with two to three tablespoons (or to taste) of the sage vinaigrette.
Makes 6-8 servings.
Wednesday, December 15, 2010 at 12:07PM
Filed in: Recipes Recipes
Read and add comments (0)
Ingredients
1 tbsp sunflower oil
1 onion, chopped
450g/1lb red cabbage, shredded
225g/8oz cooking apples, peeled, cored and diced
2.5cm/1in piece fresh root ginger, peeled and grated
pinch of ground cinnamon or allspice
150ml/¼pt vegetable stock
salt and freshly ground black pepper
Method
Heat the oil in a large saucepan. Add the onion, red cabbage and apple and cook gently for 5 minutes.
Add the ginger and cinnamon or allspice and the vegetable stock. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes until most of the liquid has evaporated and the vegetables are tender.
Season to taste and serve.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Stir into chopped fresh tomatoes with a dash of olive oil for a delicious bruschetta topping.
Sprinkle over pizzas, roasted vegetables or tomato soup.
Add to tomato sauces for pasta.
Mix with olive oil, tomato purée and garlic to make a salad dressing.
Bake whole baby courgettes in olive oil, chopped tomato and Basil.
Add Chives to cooked dishes at the last minute to preserve their delicate flavour.
Stir into mashed potato with a little butter and grated cheese.
Stir into cheese sauce at the end of cooking for a delicate flavour.
Sprinkle onto scrambled eggs, omelettes, quiches and potato salad.
Sprinkle over salads and soups as a great garnish.
Stir into soured cream for a tasy dip.
Stir into chopped tomatoes with a little lemon juice and garlic for a refreshing salsa.
Great in Mexican dishes such as chilli con carne.
For an Indian raita, stir chopped or grated cucumber, Coriander Leaf, salt and pepper into natural yoghurt.
For a Thai style dressing mix warm creamed coconut with lemon juice and stir in Coriander Leaf, Crushed Chillies and chopped spring onions.
Stir Coriander Leaf, Parsley, fresh green chillies, Garlic and onion into cooked rice to make Mexican arroz verde.
Add Coriander Leaf to breads, stuffings and sauces and sprinkle over spicy or creamy dishes at the end of cooking.
Stir into a white sauce before serving.
Sprinkle over fish with some lemon juice before grilling.
Stir through cooked new potatoes or carrots with a knob of butter.
Mix with olive oil, vinegar, mustard and honey as a dressing for salmon.
Use Dill as a refreshing alternative to parsley in omelettes, quiches and salads.
Add to cream, white wine, stock and chopped onion for a creamy herb sauce for chicken or pork.
Sprinkle olive oil, lemon juice, salt and Marjoram over chicken or lamb before roasting or grilling.
Sprinkle onto roasted vegetables.
Mix with vinegar and a little sugar to make mint sauce for roast lamb.
Sprinkle onto peas and new potatoes, together with a knob of butter.
Stir into cooked couscous with olive oil, lemon juice, salt and pepper.
Sprinkle Mint onto green salads.
Add to yoghurt with diced cucumber for a refreshing raita dip.
Combine with breadcrumbs, grated cheese and garlic, then spoon into flat mushrooms, drizzle with olive oil and bake until golden.
Mix with butter and lemon juice, then stir into cooked vegetables and new potatoes.
Stir into white sauce just before serving.
Stir fry carrots in a little butter and add garlic and Parsley.
Delicious with fish.
Sauté mushrooms in butter, garlic and a good tablespoon of Parsley.
Sprinkle onto lamb or pork before roasting.
Sprinkle onto potatoes and parsnips before roasting.
Make a rich red wine, orange and Rosemary gravy for lamb or duck.
Sprinkle Rosemary over barbecue coals for an aromatic smoky flavour.
Rosemary makes a fresh and flavoursome marinade for meats and oily fish together with olive oil, Garlic and lemon juice.
Add to finely diced apple and minced pork for tasty meatballs.
Add to apple sauce for more flavour.
Mix with breadcrumbs, chopped onion and butter for a really tasty stuffing.
Sprinkle over pork or chicken before roasting.
Combine with grated cheese and breadcrumbs as a topping for grilled fish.
Add to sausage and leek casserole for extra flavour
Make quick sauces for chicken, fish or pasta by stirring into cream and white wine or into savoury white sauce.
Stir into creamy chicken or turkey soup.
Sprinkle over glazed carrots for a distinctive flavour.
Sprinkle into omelettes or salads.
Combine with grated lemon zest, crushed garlic and butter, then spread over chicken breasts and wrap in Parma ham before cooking.
Add to casseroles and stews, such as Irish stew or Lancashire hotpot, for a warm, aromatic flavour.
Sprinkle over roasted vegetables or potatoes.
Marinate chicken or fish in olive oil, lemon juice and Thyme before grilling.
Wednesday, October 28, 2009 at 11:17AM
Filed in: Recipes
Read and add comments (3)
1 tbsp olive oil
1 lb grated carrots
¾ cup sugar
¾ cup vinegar
6 oz dried fruit (chopped if necessary)
1 cooking apple, peeled, cored and grated
¼ tsp sea salt
½ tsp caraway seed
¼ tsp pepper
1. Heat the oil in a large saucepan. Add the carrots to the pan. Cook over a low heat, stirring occasionally, until well browned and much reduced.(this may take over an hour)
2. Remove carrots from pan and put to one side on a paper towel to remove any excess oil.
3. Add ¼ cup of the sugar to the pan and heat until caramelised. Immediately turn down the heat to a minimum, then add the carrots and stir in.
4. Next pour in the vinegar and the remaining ½ cup of sugar, bring the pan gently to the boil stirring to dissolve sugar.
5. Add the remaining ingredients, replace lid and simmer for 5-10 minutes let everything cook through.
6. Remove the lid and gently boil uncovered until the chutney has thickened.
7. Ladle hot into clean jars and seal.
Leave for a month for flavours to mingle before opening. Makes 3 small jars
Thursday, May 20, 2010 at 06:42AM
Filed in: Diary Recipes
Read and add comments (0)
Rhubarb makes a change from traditional apple sauce and shares its ability to balance the richness of the meat. Rather than leave it as a rough purée, I whizz the rhubarb into a smooth sauce, a contrast to the roughness of the crackling. Serves 4, with seconds.
For the Meat:
a piece of pork leg, boned, scored
and rolled, about 1kg
for the seasoning:
salt, black pepper
the leaves from three bushy thyme sprigs
2 glasses of white wine
For the Sauce:
400g rhubarb
2 tbsp sugar
the zest and juice of a small orange
ground cinnamon
Make a rub for the pork with salt, pepper and the leaves from the thyme. Massage it into the skin of the pork, making sure to get it right down in between the score marks. Roast the meat at 220C/gas mark 7 for 25 minutes, then lower the heat to 180C/gas mark 4, allowing 25 minutes per 500g.
Make the rhubarb sauce. Trim the stalks, removing the leaves (which are poisonous in quantity), and cut into short pieces. Put them into a stainless steel or enamelled pan with the sugar and the zest and juice of the orange. Bring to the boil, then turn the heat down to a slow simmer. Leave until the fruit has virtually collapsed.
Whizz the rhubarb in a food processor or blender till smooth. Season to taste with salt and a very little ground cinnamon.
Remove the pork from the oven and let it rest for 15 minutes, lightly covered with a dome of foil. (Too tight and it will soften the crackling.) Put the roasting pan on the heat and pour in the white wine, stirring and scraping at the sticky bits in the pan as you go. Bring to the boil then season carefully and pour into a warm jug. Carve the roast, serving each plate with some of the gravy and passing round the rhubarb sauce.