apple

Tamarillo Chutney

2 medium jars

Ingredients:

  • 10-12 tamarillos (Tree Tomatoes)
  • 1 cup dates, chopped
  • 1 large onion, diced
  • 1/2 cup cider vinegar
  • 1 cup orange juice
  • 1/2 tsp all spice
  • pinch of salt and pepper

Instructions

  1. Prepare the fruit – scoop out the tamarillos with a spoon and chop into small pieces.
  2. Add all ingredients to a pot and bring to the boil.
  3. Simmer for 30 minutes.
  4. Remove from the heat, and spoon into sterilised jars.
  5. Store in the fridge for a few weeks before eating, to allow the flavours time to settle.

Optional: Add 1/2 tsp grated lemon rind when cooking

Stewed Tamarillo and Strawberry Compote with Ginger & Cinnamon

Serves 6

Ingredients:

  • 2 cooking apples peeled, cored and cut into small pieces
  • 3 tamarillos (Tree Tomatoes)
  • 5 strawberries (optional)
  • 1/2 tsp vanilla essence
  • 1/2 cup caster sugar
  • 1 knob ginger
  • 1/2 tsp ground cinnamon

Instructions

  1. Prepare the fruit – peel and core the apples, then slice apples and strawberries into small cubes.
  2. Scoop out the tamarillos with a spoon and chop into small pieces
  3. Put the apples, tamarillos and caster sugar in a saucepan with the cinnamon, grated ginger and vanilla, cook, covered, for 15 mins until soft, stirring once or twice.
  4. Remove from the heat, and allow to cool for 15 minutes.
  5. Cool for at least 20 mins before serving with ice-cream or dolloped on toast as a spread.
  6. Store in a jar in the fridge, for up to 5 days

Optional: Add 1/2 tsp grated lemon rind when cooking

Apple & Spinach salad

Serves 6

Ingredients:
2 cups baby spinach (can replace with rocket or other salad mix)
1 large red apple, cored and thinly sliced
1 large green apple, cored and thinly sliced
1/2 red onion, peeled, thinly sliced
1 cup walnut halves
1/3 block feta cheese, cubed/crumbled (optional)
1/2 cup olive oil
1 lemon (or lime) zest and juice
1/5 cup vinegar (apple cider, or rice vinegar)
1 tbs dijon mustard (optional)
1 tsp brown sugar (can replace with melted honey or maple syrup)
Salt and pepper to taste

Instructions

  1. Add the spinach, apples, onion and nuts to a salad bowl.
  2. Make the dressing: Combine the olive oil, mustard, vinegar, lemon juice and zest in a cup, add 1 tsp brown sugar and mix to dissolve.
  3. Add to the salad, toss to combine.
  4. Sprinkle with the feta cheese.
  5. Add salt and pepper to taste.

TIPs: to make lunch salad jars, toss the apple with the dressing (to stop it going brown), and place in a jar, top with onions, feta, spinach and nuts. This layering should stop your walnuts from getting soggy.
To serve, tip into bowl and toss together.

Raw Beetroot zesty salad

Serves 6

Ingredients:
3 large red beetroots, peeled and with beardy parts trimmed!
1 large carrot, peeled, grated
1 large apple, skin on, grated
1/2 cup mint leaves, sliced
2 tbs olive oil
1 orange, zest and juice
1 lemon (or lime) zest and juice
1 tsp brown sugar (can replace with melted honey or maple syrup)
Salt and pepper to taste

Instructions

  1. Grate the beetroot, you will get very red hands! You can either wear rubber gloves, or use a food processor for grating.
  2. Add to a bowl with the apple and mint.
  3. Combine the olive oil, lemon and orange juice and zest in a cup, add 1 tsp brown sugar and mix to dissolve.
  4. Add to the beetroot and apple, toss through to combine.
  5. Add salt and pepper to taste.

NOTE: You can cover and put in the fridge for 1-3 days before serving, just toss again lightly. For you meat eaters, this is delicious with an angus beef pattie.

Red Cabbage & Beetroot slaw

Serves 6

Ingredients:
1 spring onion, sliced
1/2 large red cabbage, shredded
2 large red beetroots
1 large apple, skin on, grated
1 orange, zest and 2 tbs juice
2 tbs vinegar (red wine vinegar, rice vinegar or malt vinegar)
Salt and pepper to taste

Instructions

  1. Boil the beetroots until cooked, around 20 mins.
  2. Cool, then peel and slice the beetroot.
  3. Combine the beetroot, apple, shallots and cabbage, toss with 1 tbs of the vinegar (to stop apple browning).
  4. Mix the remaining vinegar, orange zest and juice, and pour over the slaw.
  5. Add salt and pepper to taste.

TIP: yummy in pulled pork sandwiches.

Parsnip & Apple Soup with Sage

Serves 4-6

Ingredients:
3 tbs oil
1 tbs butter
6-7 small sage leaves
1 medium onion, quartered
3 medium (or 2 large) parsnips, cubed
1 medium potato, cubed
1 large granny smith apple, peeled and cubed
1 tbs sugar (brown or raw)
1x Chicken (or vegetable) OXO cubes (or similar stock)
5 cups water
Salt and pepper to taste

Instructions

  1. In a roasting dish, add 1/2 the sage, the onion, parsnip, potato and apple, toss with oil, salt and pepper, and roast at 180 C (356 F) until just tender (around 30 mins), add the sugar 10 mins before done, toss to coat and return to oven.
  2. Alternatively, you can complete step 1 in a fry pan, then boil for a bit longer till potatoes are done.
  3. Add to a pot with the water and stock cube, salt and pepper, cover and bring to the boil. Make sure to add any crispy, caramelized bits!
  4. Once boiling, reduce heat to low and simmer for 15 minutes.
  5. Blend soup until smooth using a stick blender. Can add optional milk or cream, if you want a creamy soup.
  6. Make burnt sage butter: Melt butter in a pan, and add remaining sage leaves, fry until crispy and butter has taken on a light brown color.
  7. Season soup to taste with salt and pepper.
  8. Serve topped with a swirl of burnt sage butter and a spoonful of yogurt or cream.

Topping suggestions: cream, toasty bread.

Seasonal Stewed Fruit

Ingredients:

  • 500g over-ripe seasonal fruit (rhubarb, plums, tamarillos, apples, peaches, apricots etc)
  • 3 heaped tbs caster sugar
  • 1 piece of orange rind
  • 2 tbs water
  • 1/2 tsp ground cinnamon

Instructions

  1. Chop up all the fruit, discarding any stones, slice the rhubarb into 3cm pieces.
  2. Place the fruit in a pot, add the sugar and water, score the orange peel and add along with the cinnamon to the pot.
  3. Cook on a medium heat with the lid on for approx 20 mins.
  4. Once the fruit has softened, remove the lid and let the liquid reduce until thick.

TIPS: serve with yogurt or ice-cream, over shortcrust pastry with custard, with muesli.

Tamarillo and Apple Hand Pies

Serves 6

Ingredients:

  • 2 cooking apples peeled, cored and cut into small pieces
  • 3 tamarillos (Tree Tomatoes)
  • 1/2 tsp vanilla essence
  • 50g caster sugar
  • 1 tbsp cornflour
  • juice from 1 orange
  • 1 tsp cinnamon
  • 2 x 320g shortcrust pastry sheets
  • 1 egg beaten
  • baking tray and baking paper

Instructions

  1. Prepare the fruit – peel and core the apples, then slice into small cubes.
  2. Scoop out the tamarillos with a spoon and chop into small pieces
  3. Put the apples, tamarillos and caster sugar in a saucepan with the orange juice and vanilla, cook, covered, for 6 mins until soft, stirring once or twice.
  4. Remove from the heat, and allow to cool for 15 minutes.
  5. In a separate bowl, mix the cornflour with 1 tbspn cold water, and the cinnamon, then add it into the fruit mixture, stirring until combined.
  6. Unroll the pastry sheets and cut into 4 squares per sheet.
  7. Spoon the fruit filling onto one half of the pastry, leaving a 1cm border around the edge. Brush the beaten egg around the edges and fold the pastry over the top.
  8. Use the prongs of a fork to seal the edges, then brush tops with egg.
  9. Use the fork to poke some steam holes in the middle.
  10. Repeat with the remaining pastry / filling.
  11. Arrange the hand pies on a baking sheet lined with baking paper then chill in the fridge for at least 30 mins, or up to 24 hrs. You can also freeze them at this stage for up to 3 months.
  12. Bake the pies for 20 mins at 200 celsius. If cooking from frozen, bake for an extra 5 mins.
  13. Cool for at least 20 mins before serving with ice-cream or custard.

Optional: Add a pinch of cinnamon when cooking

Apple (or Pear) and Rhubarb Crumble

Serves 4-6

Ingredients:

  • 3 large apples, (or substitute 5 medium pears) peeled and cored
  • 5 stalks rhubarb, in 2cm slices (discard leaves and woody ends)
  • ¼ cup sugar
  • ¼ cup water
  • 1/4 tsp cinnamon
  • 1 piece orange peel, scored
  • 1/2 tsp vanilla
  • 1 cup flour
  • ½ cup brown sugar
  • 75 grams butter
  • pinch salt

Instructions

  1. Prepare the fruit – peel and core apples (or pears), and slice into fine slices, cut the rhubarb into 2cm pieces, discarding the leaves and woody ends. Using a vegetable peeler, take a thin slice of orange peel, then lightly score it with a knife.
  2. Place the fruit and peel in a shallow saucepan with the vanilla, sugar, spices, water and cinnamon.
  3. Bring to the boil, then lower heat to a simmer and cook 10 minutes until the fruit is tender.
  4. Transfer to a 5 cup capacity dish – a pie dish or baking dish is fine.
  5. To make the crumble, place the flour and sugar in a bowl and rub in the butter until the mixture resembles breadcrumbs. TIP: You can also do this step in a blender.
  6. Sprinkle the topping over the fruit base.
  7. Bake at 180ºC for 35-40 minutes till well cooked / golden.
    Serve hot with ice-cream or custard.

Optional: Add a swirl of whipped cream.