Tag Archive: Apples

  1. Cheese, Apple and Kimchi Toastie

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    It’s British Sandwich Week from 22nd – 28th May and what better way to celebrate our iconic culinary invention than with a finger licking toastie. The addition of flavourful Kimchi and thinly sliced Bramley apple transforms your typical cheese toastie into a unique and tasty sandwich. You can use Granny Smiths or Golden Delicious apples if you prefer.

    Go ahead and make it, I guarantee you’ll love it and be making it again, and again.

    Proware's Cheese Toastie with apple and kimchi

    Serves: 2 

    Prep time: 5 minutes

    Cooking time: 5 minutes

    Ingredients

    • 4 slices of white bread
    • Approximately 200g Kimchi, stop bought or homemade
    • 300g mature cheddar cheese, grated
    • 1 Bramley apple or similar, cored and thinly sliced
    • Butter for frying

    Equipment

    Cooking Method

    1. For each sandwich, spread butter on the outside of the bread making sure to spread evenly and to the edges.
    2. Layer the apple, Kimchi and cheese onto one piece of the bread and top with the other slice of bread.
    3. Heat a 26cm Sauté Pan over medium heat, add a knob of butter or a touch of some veg oil to the pan and make sure it is hot. Carefully place your sandwich into the pan, it should sizzle. Let it sizzle for a minute or until lightly browned, then cover with the lid, lower the heat to enable the cheese to melt.
    4. After a few minutes carefully flip the sandwich and allow the other side to brown.
    5. Serve with a garnish of Kimchi in our beautiful mini pan and apple slices.

  2. Dunkertons Cider Chicken

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    This recipe is delicious! The creaminess of the sauce along with the sweet crispy topping of the apples is sure to be a crowd pleaser.  Apples are pressed in the autumn in order to make cider, however the key to a good cider is waiting. You must wait until at least February to start drinking it, and the longer you wait, to say June or July, the better it will taste.

    ProWares Hereford Cider Chicken

    We’ve suggested using Dunkertons Black Fox Herefordshire cider in this recipe. A 7% ABV medium dry cider which has a light fizz to it. It has a mellow flavour that is followed by a slight bitter-sweet bite. We consider it one of the most honest/authentic ciders on the UK market.

    The tenderness and flavour of the chicken is delightful. We hope you enjoy this recipe!

    Written by Corin

    Serves: 4

    Prep time: 15 minutes

    Cooking Time: 60 minutes

    Equipment

    Ingredients

    • 8 chicken thighs, skin on and bone in, seasoned with salt and pepper
    • 2 sweet eating apples, 1 peeled and cut in small chunks
    • 3 medium leeks, washed, trimmed and cut into 1 inch chunks
    • 3 cloves garlic, finely chopped
    • 500 ml dry cider/Dunkertons Black Fox Cider
    • 1 tablespoon of plain flour
    • 40 g of butter + a little olive oil
    • 1 teaspoon of sugar
    • 5 sprigs of thyme
    • salt and freshly ground pepper
    • 150 ml of double cream

    Cooking Method

    1. In the sauté pan, melt half the butter plus a little olive oil and gently brown the chicken thighs a few pieces at a time. When brown, remove from the pan and set aside on a plate until all chicken thighs have been browned.
    2. Add the garlic and the leeks to the oil/butter remaining in the pan and cook very gently for 10 minutes, turning over from time to time until soft.
    3. Turn up the heat slightly and add half of the apples to the pan with the leeks, just to brown the pieces a little bit.
    4. Now add the flour to the pan, stir for a minute or so to absorb the juices. Gradually add the cider, stirring as you go, so that no lumps form.
    5. Return the chicken to the pan and add 4 sprigs of thyme. Reduce to a very low heat, put the lid on and leave to cook on top of the stove for about 35-40 minutes.
    6. Remove the chicken from the pan again and set aside on a plate. Then simmer the pan juices until reduced by a third. Add the cream and allow to gently heat through. Season to taste with salt and freshly ground pepper.
    7. While this is heating through, peel and cut the second apple into chunks and sauté with the remaining butter in the small frying pan. Add the sugar to caramelise the apple pieces and cook until tender.
    8. Return the chicken to the pan again and dot with the caramelised apple and the leaves from the remaining sprig of thyme.
    9. Serve alongside some crusty bread, rice or potatoes and a side of vegetables, oh and you can’t forget a glass of lovely dry cider to wash it down with!

  3. Simple Apple Sauce

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    This simple apple sauce is a fabulously festive condiment, perfect for serving alongside pork. It is finished with a very simple lemon twist and crumbly, dried lemon zest! It will keep in the fridge for a few days and will freeze for months so can easily be made in advance.

    Written by Faye

    Makes approximately: 300-500g depending on the size of your apples

    Prep time: 5 minutes

    Cooking time: 6 minutes

    Ingredients

    • 3 cooking apples, peeled, cored and quartered
    • 3 tablespoons sugar (or to taste)
    • Juice of one lemon
    • Zest of one lemon

    Cooking Method

    1. Pre-heat oven to 180°C.
    2. Place the cooking apples and sugar into a microwaveable dish with a splash of water.
    3. Cover the dish and microwave on a high heat for 4 minutes.
    4. Add the lemon juice to taste. If necessary, add a little more sugar.
    5. Put the lemon zest onto an oven proof dish and dry in the oven for 2 – 3 minutes.
    6. Crumble the zest over the top of the sauce, adding a lemon twist to garnish.

  4. Cranberry Apple Sauce

    2 Comments

    Cranberry sauce is one of those things that is so easy to make that after you’ve done it once, you’ll never go back to the shop bought kind. It’s one of those one pot wonders where you stick everything into a pan and kapow, it’s done just like that…or maybe not so explosively! However, do feel free to play around with the spices, if you’re not into the dynamic flavour of star anise or simply don’t have it, then just leave it out. I’ve tried this recipe without the apple and it tastes great too, just double check the sweetness and add more sugar if you think it’s necessary.

    Cranberry Apple Sauce Prep

    This recipe uses one of our stunning Mini Ladles, which have been silver plated in Sheffield and are available to buy on our website. We think it’s the perfect size for serving this sauce and many more, plus it would be a super cute stocking filler this Christmas.

    Cranberry Apple Sauce

    Written by Corin

     

    Makes:  3 cups
    Prep time: 2 minutes
    Cooking time: 10-15 minutes

    Ingredients

    • 600g Cranberries, fresh or frozen
    • 1 Large Bramley apple, peeled, cored and chopped into 3cm pieces
    •  90g Caster sugar
    •  50g Brown sugar
    •  2 teaspoons Orange zest
    •  75ml Orange juice
    •  1 Star anise pod
    •  1 Cinnamon stick

    Equipment

    Cooking Method

    1. Place all the ingredients in the sauce pan and cook on low to medium heat for 10-15 minutes or until the cranberries are mostly popped.
    2. Remove from heat and transfer to a bowl. The cranberry sauce will thicken as it cools.
    3. Before serving remove the star anise pods and cinnamon stick.

     

     

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