Monthly Recipe On Us
Red Apple Tartlet
Enjoy all the Autumn goodness and let apples delight your palate.
Ingredients
FOR THE FILLING
10 Cox apples
50g caster sugar
50g butter
Juice 1 lemon
2 tsp cold water
1 tsp ground cinnamon
FOR THE PASTRY
300g softened butter
100g cold butter
50g icing sugar
1 egg yolk
Apricot jam to glaze
Method
1. Preheat oven to 180C.
2. Rub diced butter and flour together with fingertips until a breadcrumb texture. Add icing sugar and egg yolk and bring together to form a dough. Cover and chill for 1 hour.
3. Roll out chilled pastry into 12” circle. Line lightly greased flan ring and base with the pastry, leaving a little overhanging the sides.
4. Line the pastry with circle of parchment paper. Fill with baking beans or uncooked rice and blind bake at 180C for approx. 15 minutes.
5. Remove blind baking beans and bake for a further 10 minutes.
6. Peel and core six apples then dice. Add diced apple, caster sugar, 50g butter, water and cinnamon to saucepan and cook on medium heat until apples are very soft.
7. Add apple mixture to food processor and blend until a smooth purée.
8. Spoon apple purée into cooked pastry case and spread evenly.
9. Core the remaining apples and slice evenly. Arrange apple slices over the pureée.
10. Dust with a little icing sugar and bake at 190C for 10 minutes. Cool slightly then brush apples with a little apricot jam, thinned with a little warm water.
11. Finish again with dusting of icing sugar and a mint leaf.
Enjoy it!
Glazed Parsnips with Maple and Thyme
Where health and season meet
Ingredients
2 kg parsnips
2 tbsp maple syrup
80g melted butter (or olive oil)
20g thyme (leaves stripped from stem)
Method
1. Heat oven to 180C fan.
2. Peel parsnips, quarter lengthways and remove core.
3. Blanch parsnips in salted boiling water for approx. 3 minutes until slightly softened but still firm. Drain well.
4. Combine parsnips, butter and maple syrup and toss together.
5. Cook parsnips on a baking tray at 180C for approx. 20 minutes, shaking occasionally, until maple bronzed.
6. Garnish with thyme leaves or rosemary fronds. You could also add toasted pumpkin seeds for extra crunch.
Enjoy it!