Big shout out to @progressivechef for making awesome apples the theme of the week! One of the most versatile fruits to cook with (in my opinion) and there’s plenty around here, thank goodness!
This edible relative of the rose family has been portrayed in so many ways throughout history with some sort of symbolism, so a fruit many consider rather common, maybe even boring, actually has one of the most exciting historical backgrounds. Plato referred to it as the food of love if thrown at one’s conquest- whether the love was reciprocated or not, it was advised that the apple be accepted to appreciate beauty. Maybe that’s taking it a tad too far- I don’t think my boyfriend would appreciate an apple being thrown at his head as a declaration for my love, but each to their own.
So what to do with this fruit of love (apart from throwing it at potential lovers)? One of the things I miss about England is pub grub- who doesn’t fancy pie and chips now and again!- so English pub fare it is. To me apples are so quintessentially English (probably because we don’t have an abundant variety of fruits, being such a small country and all!)- apple cider, apple pie, hog roast with apple sauce, baked apples- the list goes on. So which way to swing- sweet or savoury? Maybe both?
So my dish(es) for week 7:
Glazed pork and apple donut; Apple cider sauce in a baked apple shell; Salted cinnamon apple chips
Glazed pork and apple donut
Mix together the dry ingredients: 1 ½ tsp fast-acting yeast, 450g strong bread flour, 3 tbsp sugar, pinch of salt and 1 egg, before adding 250ml warm milk. Give the ingredients a thorough mix and then knead into a smooth dough for 7 minutes. Leave to prove in a warm place for 1 hour. After this first stage of proving, shape the dough into 12 balls. Leave these for a further 1 hour to double in size.
Carefully deep fry these, flipping over to ensure a golden brown colour coats the entire dough ball. Leave to cool on a wire rack.
Next, prepare the pork filling by blitzing together 100g pork liver, 100g lean pork mince, 1 small onion, 2 garlic cloves, 1 tsp sage, 2 tbsp brandy, salt and pepper. Pour into a lightly oiled loaf tin and place in a ban marie (water bath) in the oven at 160C. Allow to cook for 1 hour. Once cooked, blitz again to obtain a smooth paste.
For the apple filling, bake whole apples (cores removed, but ensure that there is no hole in the base) for 45 minutes at 180C. Once cooked, remove the soft cooked flesh from the skin, but keep enough filling to ensure the baked apple skin can withstand the sauce for later on. Puree the baked apple flesh in a blender.
The pork and the apple puree can now be pumped into the donuts- be careful not to add too much filling otherwise the donuts will split (guilty of splitting my first 3!).
A glaze made with some icing sugar and water (a moderately runny paste) can be brushed on at the end.
Apple cider sauce in a baked apple shell
Bring to the boil 500ml cider. Whisk in 1tbsp cornflour (prepared into a runny paste with water) until a thick sauce is achieved. When cooled slightly, pour into the baked apple shell- this is now ready for plating.
Salted cinnamon apple chips
Cut 1 apple into wedges, coat lightly with flour and cinnamon and shake roughly. Deep-fry until slightly tanned and remove. Sprinkle on some salt and devour- I mean plate!
hey@foodflaneur Thumps up![](https://steemitimages.com/DQmV8V77Wz7tcuhi15vw8nWU8aDWDiPrcKp5gaf1YnoxV4S/image.png)
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Kindly Upvote visit my post too as i just did on your post and following for more of your great posts. Thanks for this great post, and for sharing your thoughts with us. @OriginalWorks will also upvote accordingly.
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Thanks so much @OriginalWorks :-)
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thank you @beulahlandleu and yes I will do :-)
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Thank you @steemitboard :-)
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Wowww looks so yummy! :D
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Thank you @crissimoes :-)
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Will love to have a taste because am feeling yummy @foodflaneur
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thank you @tfame3865 - does that mean you'll have a go at making it?! ;-)
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I want some! Where did you say you live ... Hong Kong? Im there!
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Ha, in China, so not far off! Well if you stop by, please also bring your food too ;-)
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Sounds like a plan =D!
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Loving this one , I bet it tastes good too !
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Thank you @globaldoodlegems :-) It tasted good because it had so many kcal!
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Very interesting, the pork stuffed apple donut sounds (and looks) savory and delicious!
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Thank you @jeffjagoe. Ha well we always serve pork with apple sauce in England so why not stuff it into a deep fried ball of dough and coat it in sugar,- I guess it could be served with potato chips instead of apple ones to go in an even more savoury direction- though I must say, it was confusing eating the donut, i didn't know if I was eating dinner or dessert!
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Wow! This is super original.
I like the cider idea! Well done! 🍎
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Thank you @princessmewmew- well I tried not to consume the entire bottle of cider before it went into the sauce!
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Heheheh! That’s hilarious.
I do like me some cider x
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Donuts! Who doesn't love them! Yours looks good, yummy :-D
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Thanks a million for saying mine look yum @ikaputri3 :-)
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Apple donuts and pork... That works for me! nice dish!
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Ha, thank you @chefsteve. Your dish looks a lot more adventurous than mine- lets swap!
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I surely don't wish to get an apple thrown at my head...that hurts! Hahahaha!
I just love your creative side on each of your entry my friend! Stuffed donut with the pork and apple is just wonderful!
So happy to see your post getting nice attention again, you seem lucky with @curie and @hendrikdegrote!
Keep rocking my friend!
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Don't worry @progressivechef, my aim is pretty bad so I doubt I'd be able to hit anyone with the apple! Thank you so much for saying that my entries are creative, it means a lot :-)
And thank you so much @curie and @hendrikdegrote x
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Mhhh.. Apples! Bewitching humankind since centuries and now again through the mighty and fabulous hands of @foodflaneur !
What a pity I cannot try any of your creations anymore as of our current state of geographical dislocation.
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I'm saddened by the fact that you've left me, but let's hope it's only temporary so you can come back yet again to sample my recipes!
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