Apples going spare? We seem to always have a glut in our house, so I did a little thinking and made a batch of apple crisps as a snack for the children. These children are now addicted to them. Good job that they’re super-easy to make, healthy as, well, apples, and cheaper than a bag of deep fried salty potatoes.
It’s nearly Christmas, so a dusting of aromatic cinnamon seemed only appropriate.
- Core your apples (although this isn’t essential if you can be bothered picking out the pips).
- Slice them thinly using a mandolin or a food processor. I cut them to 2mm thick to get a crisp result. Any thicker and they become chewy.
- Lay the slices out on a baking sheet making sure they don’t overlap.
- Dust them with cinnamon powder.
- Bake at 110°C fan (120°C conventional oven) for 25 minutes.
- Flip them over and bake for a further 20 minutes or until they’re perfectly crisp.
The crisps will store for a few days in an airtight container if you can resist them…
The festive season inevitably brings us cheese. Lots, and lots of cheese. This is a good thing.
In preparation, I like to make a few accompaniments to enhance the experience. Membrillo (Quince Paste/Cheese), Pickled Onions, Piccalilli, Chutney and glorious Relishes.
I happened to have a glut of apples and a requirement for some lovely gifts for friends and family.
Job #1: Sterilise a few jars. It’s worth checking roughly how much you’re going to make to avoid cleaning too many jars.
There are a couple of methods for this. The easiest is to run them through a dishwasher on a relatively high heat. The traditional method is to give them a good wash and rinse and them lower them into a pot of boiling water for 10 minutes. Alternatively, you can pop them into an oven at 130°C for 20 minutes, but both of these methods involve juggling with hot glass. Don’t forget the lids.
Once sterilised, I use a filling funnel to avoid sticky splashes on the outside of the jars.
- 1.5 kg apples, peeled, cored and diced
- 2 medium onions, diced
- 450g sultanas
- 700ml cider vinegar
- 750g muscovado sugar
- 1 tsp yellow mustard seeds
- 2 tsp ground mixed spice
- 1 tsp ground coriander
- 1 tsp salt
Combine all of the ingredients in a preserving pan or suitably large pot.
Bring to the boil and simmer, uncovered, for 30 to 40 minutes, whilst stirring frequently. Remove from the heat once it’s nice and thick. Fill and cap your sterilised jars. Easy.
If you can resist, store your relish for at least a month before devouring, as the flavour will develop over time.