- Fried Potatoes » »
- « « The Trumpet of Death
Apple Day
October 21st is National Apple Day in England
What a great idea! If any fruit deserves its own day it has to be the noble apple, if I were Prime Minister I would declare it a public holiday! Actually, scratch that, chef’s don’t get public holiday days-but then I am PM so who cares!
England produces wonderful fruit, we should be more passionate and certainly proud of the quality of our fruit. I have eaten fruit in other countries and I have eaten imported fruits in this country. No other country grows fruit comparable to our strawberries, raspberries, blackberries, gooseberries, pears and apples.
We also have some fantastic recipes for these fruits; crumbles, pies, sauces, jams, triffles, puddings, creams, tarts etc, etc. We always try to make the most of the short season of soft fruits and whilst sticking with tradition with certain dishes we try and push boundries with others.
There are countless varieties of apples, each with their own taste, texture and purpose. Right now is the time for the small crab apples, pleasantly tart, we use them for purees and as a foil for sweet parsnips in a light soup.
Here’s to national apple day, I shall be posting some apple related recipes nearer the time and I would love to know your favourite apple recipes.
Homemade apple pie - though it’s been many years since I had it (apple pie that is)
I once had a lovely baked apple in very convivial surroundings.
I think I committed a social faux pas though!
When I looked around everyone had left the disjecta membra, skin, core etc - my plate was clean !
Rod
October 16, 2007 @ 8:37 am
Miles,
We should all celebrate this auspicious occasion. We could all gather around your apple tree, including cid and her philosphy group. Cid could delight us with an apple pie made of her puff pastry and I shall bring apple cake, apple juice and cider.
October 16, 2007 @ 4:10 pm
Rod,
No fear of social faux pas on this occasion. We shall all devour the lot!
October 16, 2007 @ 4:14 pm
Miles,
I agree with you that apples are just so wonderful and versatile. I love Cox’s Orange Pippin and Russet and other lovely crips varieties one does not always get to see around here. Pastries with apple sauce fillings are succulent. Baked, stuffed apples with dried fruit/nuts/honey are superb on a winter’s evening.
October 16, 2007 @ 8:05 pm
Puff Pastry the easy way …
1 lb strong plain flour sifted with a pinch of salt
16 oz butter cut into small thumb size pieces
10 fl oz iced water, less 1 tablespoon
1 tablespoon lemon juice (don’t know why?)
Sift flour into bowl, add pieces of butter and with a knife cut the fat into the flour but don’t overdo it, we don’t want fine breadcrumbs. Make a well in the centre and pour in most of the water and lemon juice (I found 10 fl oz water too much). Gently bring all the ingredients together into a dough. Work quickly and turn onto floured board. Pat the pastry into a brick shape. With rolling pin make three depressions widthwise, then roll out into a rectangle roughly 13inches by 8 inches. Fold one third over to the centre, then the other third over that. Use your pin to press the edges firmly and trap the air. Rest pastry for 5 mins. Give pastry a quarter turn clockwise and make three depressions again. Repeat the turning and rolling process three times … remember to keep the board and pin well floured. Wrap in foil or plastic bag and chill well, preferably overnight. Remember to bring it back to room temperature before rolling out.
This recipe will make three swissroll size tarts approx so you may wish to freeze some.
I rolled out a rectangle of pastry about 3mm thick and lightly scored a line with a knife 1cm inside all four edges (which helps to contain the filling as it cooks), then paint it all over with beaten egg, add topping of your choice before baking at around 190c for approx 30 mins or until crisp and golden. Today I cooked a filling of sliced apple with a little sugar and cinnamon but kept some texture, then piled it onto the pastry before baking. When I took it out of the oven the edge had risen and crisped up. After it has cooled a little, slice and enjoy. Another thing I tried with some offcuts were triangles with a tsp of chocolate/haselnut spread in the centre, rolled up, edges pressed together and brushed with egg … crisper than the apple mix and good with coffee. You could use savoury fillings if you like. Due to the high butter content, not something you would have every day but now and then it’s a treat. The pastry mixing and rolling out only took me 10 mins or so and for the record I chose organic butter and flour.
Cid
p.s. Miles, I’m thinking homemade lemon curd for the filling - what would you suggest as a savoury alternative?
October 16, 2007 @ 8:11 pm
Rod,
Now that’s the way to eat! As Mr. Collins used to say, “It wont do you any harm!”
Miles
October 16, 2007 @ 11:07 pm
Elsie,
I am currently preparing myself both mentally and physically for transplanting my apple tree to a particularly splendid new location. The digging up of said tree is not a prospect I am relishing.
Miles
October 16, 2007 @ 11:09 pm
Christine,
Good point, the apple is a more versatile fruit than it is given credit for. It has so many uses both savoury and sweet and in the autumn it is a real life saver for chefs and their menus.
Miles
October 16, 2007 @ 11:11 pm
Cid,
Thanks for a fantastic comment, that deserves a post in its own right. I hope this inspires others to share their winning recipes here. The inclusion of lemon juice beats me but if it works then so be it. As for savoury fillings, I am drawn towards the French crolines. These are stuffed puff pastries with a relatively dry savoury mixture. I have made them with chicken curry, provencale crab, salmon mousse, Indian spiced chick peas and spinach etc. Cook the filling in advance and allow it to chill for a few hours before using to allow the sauce to congeal somewhat. The end result needs to be a fine balance between not too dry and not too runny, too wet and the pastry spoils, too dry and combined with the pastry your guests will be spitting the proverbial feathers!
Thanks for a great comment.
Miles
October 16, 2007 @ 11:23 pm
Cid,
Thank you for sharing your recipe. I have copied it for future use. I have only made Ruff-Puff pastry with Trex and Marg but similar method. When using it for sweet filling I substitute the salt with sugar.
October 17, 2007 @ 8:47 pm
Elsie,
I always get a kick out of seeing things in supermarkets that I know I can make for myself. I’m one of those people who read labels and take ages when popping in for a five minute shop! Something I particularly like is rosehip syrup but as yet haven’t tried to make - now we both know that can’t be allowed to happen, so watch this space!
Cid
October 17, 2007 @ 8:55 pm
Cid,
Re Rosehips - you remind me of school days when horrid children would creep up behind you to put rosehip seeds down the back of your jumper, very unpleasant and itchy.
Perhaps we could all gather some hips in Snipe Dale?
October 18, 2007 @ 7:34 pm
Elsie,
Rosehip gathering at Snipe Dales sounds like an excellent idea. I think I’m more of a gatherer than a hunter. Knowing my legendary strawberry picking sessions, a hundred weight of hips should be no problem!
Cid
October 19, 2007 @ 12:41 pm