Four ways with apples - recipes

BANGERS WITH BACON AND APPLES

BANGERS WITH BACON AND APPLES

Published May 7, 2012

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APPLE PIE

Filling:

1kg Granny Smith apples, peeled and sliced

30-50ml sugar

Pastry:

750ml flour

250g butter

125ml castor sugar

1 extra-large egg, lightly beaten

vanilla essence

little water if necessary

125ml dried cranberries

5ml cinnamon

Filling: Put apples and sugar in a saucepan and cook over low heat for 5 minutes. Set aside to cool.

Pastry: Sift flour into a large bowl and, using your fingertips, rub in the butter. Stir in the sugar. Add egg, vanilla essence and enough water to make a pastry.

Knead gently on a lightly floured work surface. Divide in half. Wrap one half of the pastry in clingwrap and place in fridge to chill. Lightly roll out the rest of the pastry and press into a 22cm pie plate. Cover with clingwrap and chill for 30 minutes.

Stir cranberries and cinnamon into apple mixture and spoon into pastry shell. Sprinkle with a little extra sugar if necessary. Remove remaining pastry from fridge and grate over apple filling. Put pie on a baking tray and bake at 180°C for 40 to 45 minutes, or until pastry is golden brown. Serve warm with custard.

BANGERS WITH BACON AND APPLES

Serves 4

30ml wholegrain mustard

2 cloves garlic, crushed

30ml brown sugar

30ml chopped rosemary leaves

500g pork sausages

250g streaky bacon

4 Granny Smith apples, peeled, cored and sliced

100ml orange juice

Combine mustard, garlic, sugar and half the chopped rosemary, and mix well.

Add the sausages and toss well to coat with the mixture.

Wrap each sausage in bacon.

Combine apples with the orange juice and rest of the rosemary. Place into an ovenproof roasting dish.

Arrange the bacon-wrapped sausages on top and cook in the oven at 200°C for 25-30 minutes.

Turn the sausages around halfway through the cooking time so they are golden and crispy all round.

Serve warm.

TROUT AND APPLE SALAD

Serves 4

2 bunches of asparagus

30ml olive oil

500g lightly smoked trout fillets

2 apples, peeled, cored and sliced

lemon juice

salt and pepper

rocket leaves for serving

Dressing:

30ml soy sauce

15ml peanut oil

2 cloves of garlic, crushed

15ml grated ginger

45ml lime juice

10-15ml honey

pinch of Chinese 5-spice powder

Blanch the asparagus in boiling water for 2-3 minutes, and then refresh under cold water. Drain and set aside.

Heat the oil in a frying pan and cook the trout until just cooked and still pink inside. Sprinkle with lemon juice and season with salt and pepper. Set aside.

Sprinkle apples with lemon juice.

Combine all the ingredients for the dressing in a screw-top jar and shake well to mix. Arrange the rocket leaves on a serving plate. Place the asparagus, trout and apples on rocket and drizzle with dressing before serving.

APPLE SAUSAGE ROLLS

Makes 6 large

15ml olive oil

1 bunch of spring onions, chopped

2 cloves of garlic, crushed

500g pork sausages

250ml fresh breadcrumbs

15ml chopped fresh sage

salt and pepper

2 green apples, grated

1 roll of frozen puff pastry, defrosted

1 egg, beaten

Heat the oil and fry spring onion and garlic until soft. Remove the sausage meat from the casing and put in a bowl. Add the spring onion, breadcrumbs, sage and seasoning.

Put grated apple into a clean tea towel and squeeze out excess liquid. Add to sausage mixture and mix well.

Unroll pastry on to a lightly floured surface and roll out lightly into a slightly bigger rectangle. Divide pastry lengthwise into three and then in half widthwise, giving you six smaller rectangles.

Divide the sausage mixture into six portions and shape into a sausage shape to fit rectangles. Place down the one side of the pastry. Brush the edges with beaten egg and fold the pastry over the filling. Press the edges to seal with a fork. Brush outside with beaten egg and put on a baking tray and bake at 200°C for 20 minutes until pastry is golden brown. - Saturday Star

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