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Richhill's apple Fayre cookery demonstration

On Thursday the 27th October I was invited to the lovely town of Richhill to do a cookery demonstration as part of their annual apple fayre. I wanted to show everyone how versatile the Armagh PGI Bramley apple is. I demonstrated how to make two salads, mini quiches and a Norwegian apple cake with bay leaf infused custard.

Thank you so much to everyone at Richhill for having me. It was great fun!

Bacon, apple & blue cheese mini quiches


The perfect bitesize nibble for a canapee or as a simple supper with some of the salads below!


For the pastry:



250g plain flour

125g salted butter

A pinch of salt

2 tbsp of cold water



Filling:

150ml milk

3 eggs

An apple

2 rashers of bacon

100g Blue cheese


Pre heat the oven to 180 degrees. Line a muffin tin with small discs of greaseproof paper.

Put the flour and butter into a bowl and rub it together with your fingers. Add the salt and just enough water so that the pastry comes together.

On a lightly floured surface roll the pastry to thickness of a £1 coin. This is important to ensure it cooks completely with the quiche mixture in it.

Using a 10mm pastry cutter cut rings of the pastry and pop them into the lined muffin tin.

Put the tray in the fridge for at least 20 minutes to chill.

Whisk the egg and milk together and season with salt and pepper.

Slice the apple finely and divide it into the cases along with the crispy bacon and blue cheese.



Pour the egg mix onto of the filling and bake for 20 minutes until the egg mix is set and the pastry is crispy.


Apple and green cabbage slaw


½ green cabbage

1 apple

3 tbsp of mango chutney

6 tbsp of natural live yoghurt

2 tbsp sweetcorn

½ red onion


Finely slice the cabbage, apple and red onion and then stir in the sweetcorn, natural yoghurt and chutney.

Taste and adjust with salt or acid.


Potato salad with sundried tomatoes and chorizo



8 potatoes (Cut into 2cm cubes, and boiled until a knife cuts through)

¼ of a chorizo (pan fried) – reserve the oil that is released

8 Sundried tomatoes roughly chopped

2 tbsp of capers

200ml crème fraiche

A handful of parsley



Toss the potatoes in the above ingredients as soon as they are drained and dig in. Enjoy warm or cold.



Norwegian apple cake

2 eggs

255g caster sugar

110g butter

140ml milk

180g plain flour

2 tsp baking powder

3 large Bramley apples


Whisk the eggs and 200g of caster sugar together until the mix coats the back of your mixing spoon.

Put the milk and butter into a saucepan and bring to the boil. Stir the milk mix into the egg and sugar mix.

Gently fold in the flour and baking powder until the mix is smooth.

Pour ¼ of the mix into a lined brownie tin and then place a layer of thinly sliced apple on top. Sprinkle over some of the remaining sugar and repeat with the remaining cake mix and apple.

Bake at 180 degrees for 35 minutes – or until the skewer comes out clean.



Bay leaf custard

150ml whole milk

50ml double cream

2 free range egg yolks

20g caster sugar

1 bay leaf


Gently warm the cream and milk in a sauce pan and add the bay leaf to infuse.

While the milk is warming mix the caster sugar with the egg yolk in a bowl until well mixed. Once the milk has started steaming pour the milk into onto the egg yolks and whisk until combined. Depending on how strong you want the bay to come through you may choose to remove the bay leaf at this stage.


Then transfer the liquid back into the saucepan and heat gently. Stir all the time using a spatula. Once the custard coats the back of the spoon it is ready. Be sure to not overcook the custard or the yolks will scramble.

Strain the custard through a sieve and enjoy warm or cold.






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