We've been collaborating with some local chefs to bring you some of our favourite apple recipes.
Stay tuned for more inspiration coming your way soon!
Image (right) thanks to Samuel Shelley Photography - Spied Rye Apple Shortcake
Pork and Apple Sausage Rolls with Apple Chutney
4 Royal Gala apples, grated 800g pork mince 100g fresh bread crumbs (2/3 cup) 1 -2 cloves garlic, crushed 2 tbs finely chopped sage 1 teaspoon salt 1 teaspoon black pepper 1 egg
2 sheets puff pastry, thawed 1 egg, lightly beaten with a splash of milk to make an egg wash Black sesame seeds, for sprinkling
Quick Apple Relish
3 Royal Gala apples 1 Pink Lady apple 1/4 cup apple cider vinegar ¼ cup water 2 tbs brown sugar 1 – 2 tsp harrisa
Preheat oven to 220°C
Grate the apples, no need to peel, into a bowl. Squeeze out the juice and add the pulp to another large bowl with the pork mince, garlic, sage, salt, pepper and egg. Mix well to combine.
Place the mixture down the centre of each pastry sheet and brush the edge with the egg wash.
Roll to enclose, ensuring the seam is underneath. Brush with egg and sprinkle with sesame seeds. Cut each roll into five sausage rolls.
Place on a large oven tray lined with baking paper and cook for 30 - 35 minutes or until pastry is golden brown and cooked through. Remove from oven and serve with quick apple chutney .
Place all ingredients saucepan and bring to a boil. Reduce to a simmer cook for 15 minutes or until thick and some of the apples are soft. The Royal Galas should have broken down and the Pink Lady retained their shape. Season to taste with a little salt. Allow to cool and serve with sausage rolls. Keep in an airtight container in the fridge for one week.
Recipe thanks to Michelle Crawford
Apple and Cinnamon Pull Apart Loaf
The team at Hill Street came up with this delicious recipe. This light and fluffy loaf is drizzled with a sweet vanilla icing and filled with R&R Smith’s delicious Royal Gala apples.
How long will it take? 1 ½ hours
What’s the serving size? Serves 8
What do I need?
For the bread
- ¾ cup warm milk, heated to 45C.
- 7 g (1 sachet) dried yeast
- 3 tbsp butter, softened
- 2 tbsp caster sugar
- 1 egg
- 3 cups plain flour
- 1 tsp salt
For the filling
- 3 tbsp butter, softened
- 1 ½ cups peeled Royal Gala apples, finely diced
- 2/3 cup brown sugar
- 1 tsp cinnamon
For the icing
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1 tbsp milk
How do I make it? Add yeast to the warmed milk, stir, cover and leave to stand for 10 minutes or until the mixture is foamy.
Beat egg and sugar in the bowl of an electric mixer. Add butter and milk mixture and beat to combine. If you have a dough hook attachment add it now and then add flour gradually until all combined. Increase increase speed to medium-high beat until the dough is soft and pliable (if you don’t have a dough hook, remove the dough from the bowl when it is combined and knead by hand). Shape dough into a ball and transfer to a greased bowl, cover and place in a warm spot until it has doubled in size.
Grease a 23 x 13 centimetre loaf pan.
Roll dough out into a 50 x 30 centimetre rectangle.
In a small bowl combine cinnamon and sugar. Spread dough with butter and sprinkle cinnamon/sugar mixture over. Add apple, distributing evenly. Use a sharp knife to cut the dough into six 50 x 5 centimetre rectangles. Add pieces, one at a time to the prepared loaf pan, stacking one on top of the other. Cover and place in a warm spot for 30 minutes.
Preheat oven to 175C. Bake in the oven for 25 minutes, then cover the top with foil and return to the oven for a further 10 minutes. Remove from oven and leave in pan to cool for 10 minutes before transferring to a wire rack to cool.
When the loaf has completely cooled, drizzle with icing. Make icing by combining all ingredients together in a bowl. Add extra milk if needed to achieve your desired consistency.
Spiced Rye Apple Shortcake
Image and recipe by Samuel Shelley
- 120g Salted Butter Cubed at room temperature
- ½ Cups and 1 Tbs Brown Sugar
- 1 Egg
- 2 Tsp Apple Cake Spice Mix (purchase here)
- ½ Cup Dark Rye Flour
- ½ Cup Plain Flour
- 1 Cup SR Flour
- 5 Apples peeled and sliced thinly
- ½ Cup Sultanas
- ½ Tsp Apple Cake Spice Mix
- 1 Tbs Caster Sugar
- 2 Tbs Water
- Fine Caster Sugar
- Preheat the oven to 165oC - fan forced.
- Cream butter and sugar.
- Beat in the egg
- Add all the flours, spice mix and combine into a dough. Wrap in cling film and refrigerate for 30mins.
- In a pan over a low heat, soften apple and sultanas with water, sugar and spice.
- Remove dough from fridge and cut in half and roll out 2 round disks to fit a 23cm cake tin. Make the bottom disk a little larger than 23cm so you can push the excess up the side.
- Line the tin with baking paper on the bottom and grease the sides. Place in the bottom layer and push dough up the sides a little. Add apple and sultana filling leaving about 1cm around the edge. Place on top disk and press down around the edges. Brush top with a little water and dust with sugar.
- Prick the top a few times with a fork and bake at 165oC for approximately 35mins
- Turn out and allow to cool or eat hot with vanilla ice cream.