It has been a wonderful summer for British fruit trees, the cold winter and warm spring has resulted in bumper crops of apples. But what to do with all those delicious orbs of red, green, gold, and russet. And without wanting to get too green on you please look out for home grown varieties.
The apple tree in my garden has the most fruit it has ever produced, and knowing I love cooking, people give me their overabundance of fruit too. So I now have a table laden with Bramley apples, some are a little bruised and bashed (just like me after a few glasses of wine!) though still beautiful and fragrant.
The simplest thing to do is to make a big batch of apple puree and freeze what you don't need for another time.
Apple Puree
Apples
Water (for an alternative flavour you can use cider)
Sugar
Butter
Method
- Peel, core and dice the apples, getting rid of any bruised, bashed or bad looking bits (If you are peeling lots then have a bowl of cold water with a couple of squeezes of lemon juice in and you can pop them in there whilst prepping the rest).
- Put a very small amount of water in a saucepan so that it barely covers the base. Add the drained apple pieces.
- Simmer until soft, approx 5 - 10 minutes depending on how many apples, and mash with a potato masher. Depending on variety some apples will go to a puree whilst others will retain their shape more.
- Add sugar to taste (approximately 1 tbsp per 2 - 3 apples but taste as you go). Stirring between each addition to make sure the sugar is dissolved.
- Separate out a portion for immediate use and add a knob of butter. As you use the other portions add a knob of butter to each whilst heating through, it brings out the delicious flavour.
To freeze, spoon into plastic pots - the ones you get from take-aways or philadelphia/riocotta cheese are ideal. Allow to cool, write on the lid (CD pens are good for this) what is in the pot and the date. Well, you can write what you like as long as you know what it means. Then pop into the coldest section of your freezer.
Now this is the most important bit... don't forget to get a portion out when you are having roast pork, or want to make a quick crumble or pie. Apple puree also goes really well with sausages!
The question what to cook for dinner must be heard in many homes across the country many nights, so here is my favourite meal this week so far. And for some strange reason, I enjoy planning what to have for dinner.
Sweet Potato and Broad Bean Risotto
(serves 2)
Ingredients
600g broad bean pods
1 tbsp olive oil
1 sweet potato
1/2 leek
2 cloves garlic
Freshly ground black pepper
Salt (optional)
125g risotto rice
1/2 glass white wine
2 pints stock (approximately)
100g cheese (I used 50g cheddar, 25g parmesan and 25g gruyere)
Method
- Pod the broad beans and blanch in boiling water for 3 minutes, strain and cool under running water
- Peel and dice the sweet potato
- Heat the olive oil (not extra virgin - it's a waste of money if you're going to cook with it!) and add the sweet potato. Saute for a few minutes whilst preparing your leek and garlic
- Finely chop the garlic, slice the leek down the centre and wash any soil away, then slice finely across. Add to the pan with the sweet potato and saute for a few minutes more. Add freshly ground black pepper and salt if you like.
- Add the rice and stir for a minute or two. Add the wine and turn up the heat until all the liquid has gone. Meanwhile heat the stock up in a saucepan and add 2 ladle fulls at a time to the risotto, simmering and stirring occasionally until it has all evaporated. After about 20 minutes check the grains of rice to see if they are cooked. (You may need more or less stock depending on how the rice absorbs the liquid, older rice absorbs more).
- Whilst the rice is cooking skin the broad beans - this is my favourite bit, but i know most people will find it a faff, however it is worth it, to get to the beautiful green beans inside. To skin a broad bean cut/make a nip near the blunt end then gently squeeze out the bean. I find this very relaxing.
- Once you feel the rice is cooked; you are looking for well-cooked grains without a chalky bite to the centre and for the sauce to be almost evaporated but oozing unctuously. Stir in the broad beans to heat through. Then stir in the cheese(s).
- Serve and enjoy
Let me know if you try it, easy to vary and adapt.
