Patridge bantam chicken poorly foot?

[Sarah B]

Hi All,

 

Any ideas for using up apples? I have a load of what I think are Golden Delicious on our tree (the tree was here when we moved in). Unfortunately they have black spot so it can't involve skins.

 

I will make some crumbles and apple sauce but I've never even attempted a jam or chutney - too much faff?

 

Thanks,

 

Sarah

[kannie]

We did an apple paste once, like the quince paste/cheeses they do in Spain and Portugal. It was yummy but lots of work. You had to stir for ages, and it was really stiff: took 2 of us!

 

I do pies and cakes sometimes, but have to admit that I feed most of our apples to the birds! I store the best apples in boxes in the shed, and then bring them out one at a time right through the winter for the blackbirds (and chickens of course!)

[chickencam]

I made the soft apple flapjacks suggested in the soft flapjacks thread yesterday and very nice they were too

[Sarah B]

Thanks,

 

I think I will store them and see how it goes - maybe make some scrumpy! Arrrggghhh

[Rolo Rabbit]

I have a really simple spiced apple chutney recipe if you fancy giving it a go?

[Hennubi]

I would love your simple spiced apple chutney Rolo! have an apple glut left over from wine making and over-enthusiastic apple picking from the neices!!

[Guest]

I've been making apple jam, apple sauce (for pork) and stewed apple (in the freezer for apple crumbles throughout the year). I've also made the flapjacks with stewed apple which were very nice.

 

I've still got loads of apples left to use and my tree is still heavily laden.

[Guest]

i just made a delish apple chutney from a Marguerite Patten recipe, if you want spiced apple chutney, omit the pickling spice and add 1 tsp mixed spice with the other ingredients.

 

1lb onions, weight when peeled and chopped

300ml white malt vinegar

2lb apple, weight when peeled and cored

1tsp mixed pickling spice

350g soft brown sugar

100g raisins or other dried fruit (I used half sultanas and half apricots)

salt and pepper to taste

 

finely chop onions and simmer for about 10 mins in half the vinegar

cut the apple into 2cm dice and add to the pan with the rest of the vinegar, the spices (tied in a muslin bag) **I just used a bit of clean, unused triangular bandage from our 1st aid kit** the sugar, dried fruit and a little seasoning. Stir over low heat til sugar dissolved then simmer steadily until it reacher a thick jam like consistency, stirring from time to time.

 

remove spice bag and spoon into sterilised jars and seal.

 

best left to mature in a coll dark place for 2 months.

 

I had a quick taste and it was gorgeous This is ours, I'm making them for Christmas presents but will be making a big jar for us too

 

 

**edit** forgot to say, makes about 4lb

 

 

 

[Guest]

just had some of our apple chutney on sausage sandwiches (Porkinsons outdoor reared sausages) and it was deeeeeeeeeeeeeeeeelumptious. If you've got loads of apples, I'd recommend you use some of them for this!

[Guest]

and I've just thought of another dish - apple meringue pie.

[Guest]

and I've just thought of another dish - apple meringue pie.

 

you can't say that without posting the recipe!!!! :drool: :drool:

[Guest]

I haven't got one! But someone made one for our Harvest Supper when all the desserts were apple based. Lemon meringue involves egg yolks and lemon, so I guess I would probably substitute the lemon juice for some apple purée. I'll have to let you know!

[Guest]

I found this, but haven't tried it yet.

 

This recipe mimicks the sour lemon filling of lemon meringue pie using bitter cooking apples. The apples are not stewed, as that would make them too sweet. Instead, they are pulverised into a pulp with a food processor.

 

Ingredients

For four to six portions:

 

Base

15oz (410g) Oatmeal pastry or the same amount of sweetened pastry

Filling

1/2 oz cornflour

14oz (440g) Bramley apples

1/2 a pint (280 ml) apple juice

Rind and juice of a lime

1 egg yolk

calvados (optional)

Topping

3 egg whites (1 egg same as above!)

3 oz icing sugar

Method

Preheat the oven to Gas Mark 5, or 150 degrees celsius - lower if you have fan assist.

 

Roll out the pastry and use to line a nine inch pie plate. Bake for about ten minutes until it just begins to brown

 

For the filling: Separate the eggs, being very careful to get no yolk in the whites (white in the yolks is not so bad). Peel the apples, core them, and then reduce them to pulp with a food processor. Stir in the lime juice and set aside.

 

Make a paste in a heatproof bowl out of the cornflour and as much of the apple juice as you need. Bring the rest of the juice (not the cornflour mix) and the lime rind to the boil, then pour it into the cornflour mix and stir it, before returning it to the pan. Beat like crazy over a low heat until it begins to simmer, then stir for another minute or two. The stuff should be thickening all the while you do this. After the minute or two, take off the heat and allow to cool a tad.

 

Mix the apple pulp into the filling, then beat in the egg yolk and the lime juice. If desired add calvados to taste (try 2tbsp)

 

For the topping: Take a very clean, not too cold, dry bowl, and whisk the egg whites in it until they only just hit the soft peaks stage (i.e. as soon as you can turn the bowl completely upside down without getting your feet covered in half beaten egg white, it's done). Don't overbeat it. Now beat in, for as short a time as possible, the icing sugar, once ounce (30g) at a time

 

To assemble it, pour the filling into the base, then carefully spoon the meringue on top. Make sure that the meringue completely covers the filling, and that it goes right to the edge of the pie plate all the way round, 'sealing in' the filling.

 

Carefully bung it in the oven, and bake for 45 minutes until the meringue gue has gone brown on the outside (i.e. by the time you've finished washing the dishes, it'll be just about done)