Recipes

Recipes created by Jo Pratt.

ALMOND CROISSANT AND CAMEO APPLE WEDGES

For a very tasty breakfast treat, serve slightly warmed almond croissant with slices or wedges of delicious sweet Cameo apples. If Cameo aren’t available other English Apples are a good match but try and chose slightly sweeter varieties.

ALMOND CROISSANT AND CAMEO APPLE WEDGES


ENGLISH APPLE AND PEAR SALAD

A refreshing way to start the day – or to end a meal as a dessert, is to serve chopped apples and pears tossed in a little vanilla sugar. A nice alternative would be cinnamon sugar as both vanilla and cinnamon are perfect matches with both apples and pears. A good combination of apples to use would be the crunchy and juicy Braeburn and the more intensley flavoured and sharper Kanzo apple.

ENGLISH APPLE AND PEAR SALAD


APPLE AND SAUSAGES ON A STICK (the new alternative to Cheese and Pineapple)

Serve slices of cooked and cooled, good quality pork sausages on a cocktail stick along with a thick slice of your favourite English apple. Great for all the family, any time of the day – but particularly for parties.

APPLE AND SAUSAGES ON A STICK


APPLE, CARROT AND BULGUR SALAD

This is a lovely dish on its own or would work really well as an accompaniment to grilled fish, halloumi or meats. Any English apple would be nice in this salad but the Jazz is particularly good due to its beautiful colour, crisp flesh and intense apple flavour.

Serves 4-6

  • 300g bulgur wheat
  • 75g sultanas
  • 550ml very hot vegetable or chicken stock
  • 2 Jazz apples, cored and chopped into small pieces
  • 2 small-medium carrots, coarsely grated
  • large handful of pumpkin seeds
  • 75-100g chopped, toasted hazelnuts
  • juice of ½ large lemon
  • 2 tbsp groundnut oil
  • salt and freshly ground black pepper

Tip the bulgur wheat and sultanas into a bowl and pour over the hot stock. Seal with cling film and leave for 20-30 minutes for the liquid to be absorbed. Once absorbed, run a fork through the grains to separate. Leave to cool.

Add the apples, carrot, pumpkin seeds, hazelnuts, lemon juice, groundnut oil and season with salt and plenty of black pepper. Have a taste and add extra lemon juice or groundnut oil, if required and serve.

APPLE, CARROT AND BULGUR SALAD


SMOKED MACKEREL SALAD WITH APPLE, BEETROOT AND HORSERADISH SALAD

Smoked mackerel is a rich flavour and apple compliments it wonderfully. This salad is a great starter or lunch dish, and best eaten as soon as it is prepared to enjoy the flavours and textures at their best.

Serves 4

  • 4 small smoked mackerel fillets
  • 2 Rubens apples, cored and thinly sliced
  • 3 small-medium cooked beetroot, cut into wedges
  • 2 oranges, cur into segments
  • 80g bag of watercress leaves
  • 150ml sour cream
  • 2 tbsp walnut oil
  • squeeze of lemon juice
  • freshly grated horseradish – to taste
  • salt and freshly ground black pepper

Flake the smoked mackerel into a bowl and add the apples, beetroot, oranges and watercress.

In a separate bowl, mix together the sour cream, walnut oil, lemon juice and add enough freshly grated horseradish to taste. Their strength really varies so taste as you go. You are after a creamy dressing with a bit of a kick from the horseradish. Season with salt and black pepper.

Toss a little of the dressing into the salad and serve any extra over the top or on the side.

SMOKED MACKEREL SALAD WITH APPLE, BEETROOT AND HORSERADISH SALAD


HAM AND APPLE SANDWICHES

If you fancy serving something a little bit different in your sandwiches whether it is for lunch or an afternoon tea treat, then why not simply top buttered bread with a thin smear of English mustard, add some good quality ham and the a  layer of thinly sliced English apple, such as Cameo (one of the sweeter varieties of English apple). Top with anther piece of buttered bread and cut into pieces.

HAM AND APPLE SANDWICHES


GINGER CAKE WITH CINNAMON BUTTERCREAM AND EGREMONT RUSSET

Apples, ginger and cinnamon are a really lovely combination. Next time you plan on serving a sweet treat have a go at this really simple recipe.

  • 1 ginger loaf/cake (bought or homemade)
  • 1 Egremont Russet Apple

for the cinnamon buttercream:

  • 125g unsalted butter, softened
  • 250g sieved icing sugar
  • ½ tsp ground cinnamon

To make the buttercream, beat together the butter, icing sugar and cinnamon until really light and fluffy. This is best done by using and electric hand whisk. Spoon into a piping bag with a star nozzle.

To prepare the apple, remove the core and then cut into thin slices. Cut each slice into thin matchstick pieces and set aside.

Cut the cake into bite size pieces and sit on a plate. Pipe a decent sized swirl of buttercream on top of each one, then finish with a few pieces of the apple sat on top of the butter cream. Serve straight away.

GINGER CAKE WITH CINNAMON BUTTERCREAM AND EGREMONT RUSSET

WHY ENGLISH?

English apples have long been renowned for their outstanding taste and flavour. Find out why.

Perfect Apple

English Apples & Pears iPhone AppThere’s an English apple for everyone - Find your perfect apple - TAKE THE QUIZ Click here.

 

iPhone App

English Apples & Pears iPhone AppThe English Apples and Pears Ltd. iPhone App allows users to check the origin of the fruit. In the UK apples are sold with a 3 or 4 digit label which identifies the variety and source. Click here.

IPHONE APP

English Apples & Pears iPhone AppThe English Apples and Pears iPhone App allows users to check the origin of the fruit. In the UK apples are sold with a 3 or 4 digit label which identifies the variety and source. Click here.

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