Mike went to the Co-Op this week and came back with one of those little magazines that supermarkets do.
One of the recipes caught my eye. It used pears, but we eat our pears unripe, straight from the tree, still crispy. I thought it would work well with the apples that we have simply masses off and my goodness, it was extremely good!
Gingery soy sharp apples
2 good sized sharp apples
2 tblsp soy sauce
2cm ginger, peeled and grated
2 tsp dark brown sugar
Pinch chilli flakes or a chopped chilli
2 tsp red or white vine vinegar
Peel, core and slice the apples
Toss everything together and bake for about an hour at 180 degrees until the apples are very soft and the sauce is reduced to a sticky residue.
These are amazing! They are very savoury and although both soy and ginger are robust flavours, the taste of the apples shone through.
I have given the recipe as I made it this evening. However, I think an hour is a bit excessive. So next time, I’ll cook the apples first in the microwave. Tip any cooking juices released into a saucepan and add all the other sauce ingredients. Then, I’ll simmer the sauce a little in a saucepan to reduce it down a bit. Then finally, combine the two and bake in the oven, aiming for it to need no more than 20 minutes in the oven.
This will make otherwise plain food very tasty. Serve with a piece of meat or fish; macaroni or cauliflower cheese ; tip onto a baked potato or pasta and maybe top with a few chopped walnuts (for the omega 3).
You need to use sharp apples with this, but not Bramleys as they cook to fluff. Choose apples that will keep their shape once cooked. This is perfect for using a surplus of apples and pears in the garden.
An option that occurs for next time is mixed root veg. So any combination of carrots, swede, parsnip, potato, turnip, apples and pears. Or make it with just potatoes and serve with a crispy skinned piece of fish or chicken.