Tag: #Apples

The Bishops’ Kitchen – November 21

This month Richard offers two apple chutney recipes for Christmas…

INDIAN CHUTNEY

  • 450g cooking apples, peeled & chopped
  • 50g salt
  • 580ml malt vinegar
  • 450g soft brown sugar
  • 225g sultanas
  • 110g raisins
  • 2 cloves garlic, crushed
  • 1 tbsp freshly chopped red chilli or 1 tsp chilli powder
  • 1 tsp mustard powder
  • 1/2 tsp ground ginger
  • 1 tsp curry powder

Method:

Place chopped apples into a bowl, sprinkle salt between the layers and cover.  Leave to stand in a cool place overnight & drain thoroughly.  Place the apples in  a pan with 140ml vinegar, bring to the boil and simmer for 10 mins.
Pour the remaining vinegar into another pan with sugar, bring to boil for 5 mins then add to the apple mixture.  Stir in the sultanas and raisins and cook for 10 mins.
Mix garlic, chillies, mustard, ginger and curry powder to a smooth paste with a little water. Stir into the apple mixture, bring to the boil then reduce heat and simmer gently for 30 mins or until thick. Pour into clean warm jars and seal. Makes approx. 1.3kg.

SPICY PLUM & APPLE CHUTNEY

  • 1 garlic bulb, thumb sized
  • Piece of fresh root ginger
  • 2 large onions
  • 1 kg Bramley apples
  • 3 star anise
  • 1 tsp cumin seed
  • 1 cinnamon stick
  • 500ml cider vienegar
  • 1 tbsp salt
  • 1 kg plums
  • 450g golden caster sugar
  • 4-5 sterilised jars

Method:

Prepare the ingredients.  first peel the garlic clove and cut into slivers. Peel and thunly shred the ginger. Halve, peel & thinly slice the onions, then put them into a large saucepan with the garlic and ginger. Peel, core and chop the apples, then add them to the pan with spices, vinegar and salt. Bring to the boil over a gentle heat. give everything a good stir then turn down the heat, cover the pan and simmer for 30 mins until the apples are cooked and pulpy.
Stone and quarter the plums then add to the cooked apples with the sugar.  Stir well and leave to bubble away, uncovered for another 40 mins, stirring regularly until the plums are cooked but still retain some of their shape.  Ladle into jars and seal. The chutney is best kept for about a month before eating as the vinegar needs time to mellow.

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Apples,#IndianChutney,#Plums,#Enjoy,#BeSafe,#StaySafe

The Bishops’ Kitchen – October 21

This month you are offered two more delicious Apple recipes –

TREACLE APPLE PUDDING

  • 3 cooking apples, peeled cored & chopped
  • about 250g of apple
  • 100g light brown sugar
  • 50g golden syrup plus
  • 2 tbsp. butter for greasing
  • 1 eating apple
  • squeeze lemon juice
  • 175g self-raising flour
  • 1tsp bicarbonate soda
  • 2 tsp ground cinnamon
  • 1tsp ground ginger
  • 1 large egg

Method:

Put apples in saucepan.  Add 100ml water bring to boil cover & cook for 5 mins until the apples are very soft. Then beat to a puree, add sugar & 50g of syrup bring to a simmer then leave to cool.
Grease a 1.3 litre pudding basin and by spoon add 2 tbsp of syrup into the bottom.
Peel & core the eating apple, slice half & chop rest. Then toss in lemon juice & place the sliced apple in syrup in the bottom of basin.
Sift the flour bicarb, spices & pinch of salt into a bowl.
Beat the egg into the apple sauce, add remaining chopped apple then tip into the bowl & stir until smooth.
It will  start to rise a little as you mix quickly turn the batter into the basin, level & the top.
Bake for 40-45 mins @180/gas 4 until well risen & until  a skewer inserted comes out clean.
Cover with foil towards the end of cooking if the sponge browns to quickly leave to rest for 5mins turn onto plate & serve.

APPLE STRUDEL

  • 750g Bramley apples peeled cored & sliced
  • 2 tsp ground cinnamon
  • 1 lemon zest only
  • 2 tsp lemon juice
  • 100g caster sugar
  • 75g raisins
  • 95g butter
  • 40g white bread crumbs
  • 1tbsp icing sugar
  • 6 large sheets filo pastry

Method:

Pre heat oven to 190c/gas5 line a baking tray with baking parchment.
Mix the apples with lemon zest, lemon juice, cinnamon, sugar & raisins, in a small frying pan.
Melt 20g butter & fry the breadcrumbs until golden brown then add to apple mix.
Melt the remaining butter in a pan, on a clean, dry tea-towel lay a sheet of the filo & brush with melted butter lay another sheet on top & repeat until you have used all of the filo.
Pile the filling along the length of the pastry and on one side about 3cm from the edge using the tea-towel to help you, roll the pastry up to enclose the filling.
Tuck the ends in & roll seam-side down onto the baking sheet brush with the remaining melted butter.
Bake for 40-45 mins until golden brown leave to cool to room temperature & dust with icing sugar.

Enjoy!

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Apples,#TreacleApplePudding,#AppleStrudel,#Pudding,#Enjoy,#BeSafe,#StaySafe

The Bishops’ Kitchen – September 21

We’re already into September and this month you are offered two delicious Apple recipes –

DORSET APPLE CAKE

  • 150g unsalted butter softened plus extra for greasing
  • 75g caster sugar
  • 75g soft light brown sugar
  • 1/4 tsp ground nutmeg
  • 1/4tsp ground cinnamon
  • 1/4tsp fine salt plus pinch
  • 1tbsp vanilla extract
  • 3 large eggs
  • 175g plain flour
  • 35g wholemeal flour
  • 2tsp baking powder
  • 2 medium apples cored peeled & cut into 1cm pieces
  • 1tbsp cornflour
  • 15g demerara sugar

Method:

Preheat oven to 190c/gas 5. Grease & line a 20cm cake tin with baking paper.
Beat the butter, caster sugar, light brown sugar, nutmeg, cinnamon, salt & vanilla extract together until light & fluffy. Add the eggs one at a time beating well after each addition.
Mix the flours, baking powder & a pinch of salt together in a separate bowl. Then gradually mix into the butter mixture with a wooden spoon, stirring well to make sure there are no pockets of flour.
Mix the apple with the cornflour & combine with the cake mixture.
Tip the mixture into the cake tin & sprinkle with the demerara sugar & bake for 45 mins or until a skewer inserted into the middle comes out clean.
Remove from oven & allow to cool completely in tin before serving.

STICKY TOFFEE APPLE PUDDING

  • 85g butter melted
  • 140g self raising flour
  • 100g golden caster sugar
  • 1tbsp baking powder
  • 200ml milk
  • 1 large egg beaten
  • 1tsp vanilla extract
  • 2 Bramley or other cooking apples peeled cored & sliced

For the topping –

  • 140g dark brown sugar
  • 50g pecan nuts roughly chopped

Method:

Heat oven to 180/gas 4 . Grease a 2 litre ovenproof dish lightly with butter.
Tip the flour, sugar & baking powder & a pinch of salt into a large bowl.
Mix together the milk, butter, egg & vanilla & stir into the dry ingredients until you get a smooth batter.
Arrange the apples in the dish & spoon the batter on top making sure the apples are covered.

For the topping –

Pour 250ml boiling water over the sugar & stir until smooth.
Pour the liquid over the pudding mixture & scatter over the pecans.
Bake for about 40 mins until the pudding has risen & golden.
Use a big spoon to serve making sure you get some of the gooey caramel sauce covering the bottom of the dish.
Enjoy!

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Apples,#DorsetAppleCake,#Pudding,#Enjoy,#BeSafe,#StaySafe

The Bishops’ Kitchen – Oct 20

Two More Apple Recipes this month.

TOFFEE APPLE CAKE

3eggs, 200g sugar, 280ml vegetable oil, 2tsp vanilla extract, 375g plain flour, 1tsp salt, 1tsp bicarb of soda, 500g chopped and peeled apples, 120g chopped pecans.

Toffee sauce

125g butter, 60ml milk, 225g dark brown soft sugar, 1 pinch salt.

In bowl beat eggs until foamy, gradually add sugar, blend in oil & vanilla then add flour, salt, bicarb, then stir in apples & pecans. Spoon into a greased 25cm ring tin & cook for 1 hour 15mins at 180c/gas4 or until the cake tests done with skewer. Cool in tin for 10mins then place on serving plate.

For the toffee sauce combine all ingredients in a saucepan & boil for three mins stirring constantly then slowly drizzle over warm cake.

PLUM & APPLE COBBLER

The fruit

100g butter cubed, 100g golden caster sugar, 2 vanilla pods seeds scraped out, 700g firm plums, stoned & roughly chopped, 300g apples peeled cored & chopped, 1tsp cinnamon.

The Cobbler Dough

1 egg, 140g cold butter cut into cubes, 280g plain flour, 140g golden caster sugar, ½ tsp cinnamon, 1 tbsp baking powder, 2 tbsp demerara sugar.

For the fruit, put all the ingredients in a saucepan. Cook over a low heat, stirring until the butter has melted & the sugar has dissolved, simmer until a chunky fruit compote, set aside.

Rub the butter & flour until texture of breadcrumbs. Stir in caster sugar, cinnamon, baking powder & a large pinch of salt. Whisk the egg & milk & add to mixture & bring together to form a thick batter-like texture. Tip the compote into a baking dish & top with large spoonfuls of the cobbler mix, making sure there are a few gaps for the fruit to bubble through, then sprinkle with the demerara sugar. Bake for 35-40mins at 190c/gas 6 or until the topping is golden & cooked through. Remove from oven & leave to rest for 5 mins before serving.

All recipes are from village resident, Richard Childs.

#Broadwindsor,#Dorset,#TheBishopsKitchen,#WestDorset,#Cooking,#Recipe,#Cake,#Cobbler,#Apples,#Plums,#Delicious,#StaySafe

The Bishops’ Kitchen – Sept 20

This month you have two Chutney Recipes to help use up this seasons’ apples.  Both these chutneys will be great with cold cuts at Christmas.

SPICY PLUM & APPLE CHUTNEY

1 garlic bulb, thumb-sized piece fresh root ginger,  2 large onions, 1kg Bramley apples, 3 star anise, 1tsp cumin seed, 1 cinnamon stick, 500ml bottle cider vinegar, 1tbsp salt, 1kg plums, 450g golden caster sugar. 4-5 sterilised jars.

Prepare the ingredients. Peel the garlic cloves & cut into slivers. Peel & thinly shred the ginger. Halve & thinly slice the onions, then put them in a large pan with the garlic & ginger. Peel, core & chop the apples, then add to the pan with the spices, vinegar & salt. Bring the pan to the boil over a gentle heat, give everything a good stir, then turn down the heat & cover. Simmer for 30 mins until the apples are cooked & pulpy. Stone & quarter the plums, then add to the cooked apples with the sugar. Stir well & leave to simmer uncovered for 40 mins stirring often until the plums are cooked but still retain some of their shape. Ladle into the sterilised jars, seal & label. This chutney is best kept for a month before eating as the vinegar needs time to mellow.

INDIAN CHUTNEY

450g cooking apples, peeled & chopped, 50g salt, 580 ml malt vinegar, 450g soft brown sugar, 225g sultanas, 110g raisins, 2 cloves garlic (crushed), 1tbsp chopped fresh red chilli or tsp chilli powder, 1tsp mustard powder,  ½ tsp ground ginger, 1tsp curry powder.

Place chopped apple into a large bowl, sprinkle with salt between the layers & cover. Leave to stand in a cool place overnight. Drain thoroughly. Place apples in pan with 140 ml vinegar. Bring to the boil, reduce heat & simmer for 10 minutes. Pour remaining vinegar into another pan with sugar & gently heat until dissolved. Bring to boil & boil for 5 mins. Add to the apple mixture, stir in sultanas & raisins & cook for 10 minutes. Mix garlic, chillies, mustard, ginger & curry powder with  little water .Stir into the apple mixture. Bring to the boil, then reduce heat & simmer for 30 mins or until thick. Pour into warm jars  & seal.

All recipes are from village resident, Richard Childs.

#Broadwindsor #TheBishopsKitchen #WestDorset #Cooking #Recipe #Chutney #Apples #Plums #Indian  #Delicious #StaySafe

 

Isaac Cider at The Knapp Inn

In time for the Bank Holiday weekend, the Knapp Inn in Beaminster is promoting locally brewed Isaac cider by selling a pint for just £3.00! The Knapp Inn will be open at 12 noon until 11pm/midnight.
Isaac Cider promote themselves as “Proud descendants of Sir Isaac Newton, our Dorset cider is picked by friends, brewed by family, best drunk with both.”  It is run by the Giles Wood and his family: wife Fran and sons, Rollo (25) and Bertie (28).
All live, work and make cider at the family’s home, Coombe Down Farm, DT8 3LZ Beaminster.  As you leave Beaminster on the A3066, they are the cider farm on the left hand side as you head towards Bridport.

Isaac Cider ApplesThey are currently developing their website and social media accounts but you can keep up to date with them HERE on Facebook or alternatively,
Contact them directly: isaaccider@gmail.com or telephone: 07767 318322

Don’t forget to call into the Knapp Inn to try it.

Good luck Isaac cider!

#Broadwindsor #Beaminster #WestDorset #Dorset #IsaacCider #Apples #Family #CoombeDownFarm  #SupportSmallBusiness #SocialDistancing #StaySafe