Archive for apples

Toad in the hole with apple and rosemary

Posted in Food with tags , , , , , , , , , on June 15, 2011 by Robin Gosnall

2 tbsp vegetable oil
2 red skinned apples, washed and cored
8 pork and leek sausages
a few springs of fresh rosemary
100g plain flour
pinch of salt
2 large eggs
150ml half-fat milk
150ml water

Preheat the oven to 200°C. Place the oil in a large roasting tin and place in the oven to heat up.

Cut each apple into about 8 wedges.

Remove the hot roasting tin from the oven and add the sausages, apple wedges and rosemary and roast for 10 mins or until beginning to brown.
Whilst the sausages cook, place the flour in a bowl with the salt. Make a well in the centre and break in the eggs. Gradually whisk in the milk and water until the mixture is smooth. Set aside.

Remove the roasting tin from the oven and shake well, pour over the batter then return to the oven and bake for 30-35 mins or until golden and risen. Serve with vegetables and gravy.

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Hugh Fearnley-Whittingstall’s roasted parsnip and apple salad

Posted in Food with tags , , , , , , , , , , , , , , , , , on February 27, 2011 by Robin Gosnall

Half Hour Meals

(Source: Grauniad)

This substantial salad features a lovely combination of sweet and earthy flavours – apples and parsnips are such good partners. The garlicky dressing adds a little piquant edge and the nuts finish the whole thing off with a welcome crunch.

4 medium parsnips
2 tbsp rapeseed oil
4 dessert apples, cut into eighths, cores removed
4 good handfuls of salad leaves
50g lightly toasted hazelnuts, walnuts or pecans
salt and black pepper

For the dressing:

1 garlic clove, crushed to a paste with a little salt
1 tsp English mustard
2 tsp clear honey
1 tbsp lemon juice
4 tbsp rapeseed oil

Preheat the oven to 190°C. Peel the parsnips, quarter them and remove the woody cores, then chop them into roughly 2cm pieces.

Put the parsnips on a large roasting tray (they should not be crowded), scatter with some seasoning and toss with the oil. Roast for 10 minutes, then take them out of the oven, give them a stir, add the apple pieces and return to the oven for about 15 minutes or until everything is tender and golden brown.

Meanwhile, make the dressing by whisking all the ingredients together. Check the seasoning.

When the parsnip and apple pieces are cooked, transfer them to a bowl and toss them in the dressing.

Arrange the salad leaves on four plates, top with the warm, dressed parsnip and apple, then finish off with the toasted nuts. Serve straight away.

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