Apple a Day!

onecookonecameraapple

©eleanorwright

In this week’s shoots I have used my new daylight panel; with all my overtime I have managed to buy one. With autumn really settled in up in the north and my apple tree in the garden bulging at the seams,  this week’s blog post is all about apples, especially Keswick Codlin (my own apple tree).

As a child I was given an apple tree by my gran for Christmas. This tree has grown over the years and produces so many apples we can’t really keep up with its production of apples; we live off stewed apple and crumble during this time of year. But I have come up with another recipe to use our apple supplies.

onecookonecamerasausageroll

  ©eleanorwright

My first recipe this week is a savoury option, and highly recommended by my dad; he says the apple adds a contrast to the strong chorizo taste.

Apple and Chorizo Sausage Rolls:

Serves: 12   Prep: 20 minutes   Cook: 35 minutes

Ingredients:

  • small knob of butter
  • 2 apples
  • 6 chorizo-style cooking sausages
  • 375g pack of puff pastry (because who has the time to make their own)
  • 3 tbsp stewed apples
  • 1 egg beaten
  • 3 tbsp onion seeds (or poppy seeds)

Method:

  1. Finely dice the apple. Place a knob of butter in a small pan with the diced apple and cook for 5 minutes until the apple has softened slightly.
  2. Heat oven to 200c/180c fan/ gas 6
  3. Roll out the pastry to a rectangle, roughly 32 x 20cm. Cut in half, so that you now have 2 long thin rectangles.
  4. Spoon the stewed apple down the centre of each piece of pastry. Make sure the stewed apple is not too watery or you will end up with soggy pastry.
  5. Place the chorizo sausages on top of the stewed apple.
  6. Then place the diced apple on top of the sausages.
  7. Brush the edges of the pastry with a little beaten egg, then bring the pastry together on one side to enclose the filling, and seal by pressing the pastry with a fork.
  8. Cut the sausage rolls into smaller pieces, and arrange on two baking trays.
  9. Brush with egg, then sprinkle with onion or poppy seeds. Cut small slashes into each roll.
  10. Bake for 25-30 mins. Delicious served warm, or cold in a picnic.

 

This week I decided to step back to when I filmed my nan making homemade crumble.

 Apple Crumble:

Serves:  4  Prep:  10 minutes  Cook:  25 minutes

Crumble topping:

  • 120g plain flour
  • 60g caster sugar
  • 60g unsalted butter

Stewed apple:

  • 300g apple
  • 30g unsalted butter
  • 1tsp of honey

Method:

  1. Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.
  2. Meanwhile, peel, core and cut the apples. Put the butter and honey in a medium saucepan and melt together over a medium heat.
  3. Cook the apples for 10 mins.
  4. To serve, spoon the warm fruit into an ovenproof dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.

I hope you enjoy the recipes!

Oranges and …

oranges_onecookonecamera

©eleanorwright

I have had a busy last few weeks. I have been away to Gloucester and then came back to a new job. But anyway this week the feature ingredient is oranges. With autumn beginning to creep in, these recipes are a move away from summer towards the comforts of winter. I love autumn’s warm days and chilly evenings and the beautiful autumn leaves. It is the autumn colours that really inspired me to use orange as my feature ingredient. So anyway let’s get down to the recipes.

onecookonecamera_orangechicken

©eleanorwright

This week’s first recipe is a tender roasted chicken with sliced oranges and carrots

Roast Chicken with Citrus and Carrots:

Serves: 2   Prep: 10 minutes   Cook: 50 minutes

Ingredients:

  • 2 Chicken Breasts
  • 300g carrots
  • 4 cloves of garlic
  • 2 oranges (one half juiced)
  • 1tsp vegetable oil
  • 1tbsp lemon juice
  • 1tbsp cider vinegar
  • 4tbsp vegetable stock
  • 2tsp of marmalade

Method:

  1. Heat the oven to 200C/180C fan /gas 6.
  2. Put the carrots, garlic and orange slices into a large roasting tin, then toss with the oil and season well.
  3. Season the chicken breast, then sit them on top of the veg.
  4. Roast for 40 mins until the carrots are tender and the chicken is turning golden.
  5. Brush the chicken breasts with the marmalade.
  6. Stir the citrus juice, vinegar and sugar together until the sugar dissolves. Pour over the veg, add vegetable stock.
  7. Roast for another 10 mins until the carrots are surrounded with syrupy sauce and the chicken is golden. Season the sauce to taste, then serve.

onecookonecamera_orangeflapjacks

©eleanorwright

The second recipe this week is a favourite of mine and these flapjacks are extra tasty.

Orange Flapjacks:

Serve: 16   Prep: 15-20 minutes   Cook: 30-40 minutes

Ingredients:

  • 250g unsalted butter
  • 250g golden caster sugar
  • 175g golden syrup
  • 425g porridge oats
  • zest of 2 oranges
  • 3 tbsp orange marmalade

Method:

  1. Preheat the oven to 180C/gas 4/fan 160C
  2. Generously butter a 28 x 28cm shallow baking tin.
  3. Melt the butter, sugar and syrup over a medium heat, stirring all the time.
  4. Take off the heat and stir in the oats, and orange zest. The mixture should be quite soft.
  5. Tip the mixture into the baking tin and level it off. Bake for around 30-40 minutes or until the edges are golden brown but the centre is still a little soft.
  6. Remove from the oven and mark into 16 pieces while it is still warm, cutting down halfway through the mixture with a sharp knife. Leave to cool.
  7. Heat the marmalade with 1 tbsp water until it becomes syrupy. Brush this glaze over the flapjack mixture and leave to cool before cutting into 16 pieces, then serve.

So that’s this week’s recipes, inspired by autumn but with an essence of summer. Enjoy!