Posted 21st Oct 2015
Today (21st October) marks the annual Apple Day, a celebration of the season's harvest. To honour the sweet fruit we've got a tempting menu taken from The Apple Cookbook by Olwen Woodier for you to try at home
Pork Tenderloin Stuffed with Apples
This recipe is another favorite of Jim Law’s of Linden Vineyards. You can replace the butter with olive oil, but the flavor will not be quite as rich. The stuffing can also be used in split boneless chicken breasts, which you would bake for only 20 to 25 minutes.
1 pork tenderloin (about 1½ pounds)
2 tablespoons butter or olive oil
2 medium apples, peeled if desired, cored and thinly sliced
1 medium white onion, chopped
1 cup fresh breadcrumbs, made by processing 2 large slices stale bread
½ teaspoon dried marjoram
½ teaspoon dried savory
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon olive oil, plus more if needed
For the glaze:
4 tablespoons honey
2 tablespoons firmly packed brown sugar
2 tablespoons cider vinegar
1 tablespoon brown mustard
1. Split the tenderloin almost in half lengthwise. Place it between two sheets of wax paper and pound it to about ½ inch thick.
2. Melt the butter in a medium skillet over a medium heat. Add the apples and onion and sauté until lightly browned and soft, about 5 minutes. Add the breadcrumbs, marjoram and savory, and toss with the apple mixture until moistened through. Remove from the heat.
3. Pre-heat the oven to 375ºF.
4. Season the inside of the tenderloin with the salt and pepper and spread the apple stuffing over the surface.
5. Roll the tenderloin lengthwise and tie with kitchen string. Return the skillet to medium heat. Add the teaspoon of oil and brown the pork on all sides, drizzling in a little more oil if necessary. Place in a baking dish.
6. To make the glaze, combine the honey, brown sugar, vinegar, and mustard in a small bowl.
7. Pour the glaze over the tenderloin and bake for 45 minutes, basting with the glaze 3 or 4 times. Remove from the oven and let rest for 5 to 10 minutes before serving.
Fresh apples add a nice crunch to this potato salad, and they taste wonderful with the smoky-sweet bacon flavor.
6 medium yellow or red potatoes
4 slices bacon, apple-smoked if possible
1 medium sweet onion
½ cup rapeseed or olive oil
2 tablespoons cider vinegar
2 garlic cloves, crushed in a garlic press
2 medium apples (Cortland, Granny Smith), peeled, cored and diced
½ cup mayonnaise
1 tablespoon Dijon mustard
Sea salt and freshly ground black pepper
1. Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, cover the pan, and boil gently for approximately 20 minutes, or until they are tender but not falling apart. When cool enough to handle, peel and cut into ½-inch slices.
2. While the potatoes are cooking, fry the bacon in a medium skillet, drain, and chop into ½-inch pieces.
3. Grate the onion into a large bowl.
4. In a small bowl, whisk together the oil, vinegar, and garlic.
5. Add the warm sliced potatoes to the grated onion and toss with the oil mixture. Add the apples and bacon.
6. In a small bowl, stir together the mayonnaise, mustard, and salt and pepper to taste. Add to the salad and toss to combine. Serve at room temperature or chilled.
If you have kids who like to help out in the kitchen, this is a good recipe to get them interested in bread making. Nothing beats eating bready little doughnuts you have made yourself.
2½ cups sifted all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ cup sugar
3 tablespoons butter, softened
¼ cup apple juice or cider
¼ cup milk
1 tablespoon vanilla extract
1 medium apple (Golden Delicious, Empire), peeled, cored and finely chopped
2 cups vegetable oil
1. In a large bowl, combine the flour, baking powder, baking soda, and cinnamon. Make a well in the centre.
2. In a small bowl, cream the sugar and butter until fluffy. Beat in the egg. Add the apple juice, milk, and vanilla, and beat until combined. Pour into the well of the dry ingredients and stir until smooth. Stir the apple into the batter. Cover and chill the dough for 1 hour.
3. Place the dough on a floured board, knead lightly, and roll out to approximately â�� inch thick. Cut with a floured 2½-inch doughnut cutter. Reroll scraps and cut a few more.
4. Pour at least 2 inches of oil into a large wok or skillet and heat to 375ºF. Without crowding, fry the doughnuts for 1 to 2 minutes on each side, until golden brown. Repeat until all the doughnuts have been fried, reheating the oil to temperature as necessary. Drain on paper towels.
Sift 1 cup confectioners’ sugar with 1 tablespoon ground cinnamon, and sprinkle over the warm doughnuts.
The Apple Cookbook by Olwen Woodier, published by Storey Publishing, is available to buy from all good book shops, RRP £10.99.
LandLove readers can order copies of The Apple Cookbook for the special price of £9.99 (RRP £10.99) with free p&p to UK mainland. To order and claim the special offer, please contact EFC Bookshop on 01872 562 327 or via www.efcbookshop.com, quoting offer code AC9.
Recipes excerpted from The Apple Cookbook, 3rd Edition (c) Olwen Woodier. Photography by (c) Leigh Beisch Photography with food stylist Robyn Valarik. Used with permission of Storey Publishing.