Tag Archives: apples

Pink Apple Sauce

Pink Apple Sauce

Just apples, lemon juice and water – no peeling required, no sugar added – doesn’t get much easier than this.

Not only is this apple sauce pretty, but it’s also extremely versatile and tastes fabulous.

I used it the other night as an accompaniment to roast pork, but it is also great as a tart filling and I love it just with yoghurt as a breakfast option – use anywhere you need apple sauce or apple purée.

Pink Apple Sauce

The amount of water you need depends on the apples and you might need to add more during cooking or at the end.

I used a variety of apple called NZ Rose which has a wonderfully red skin, but any red skin apple works.

Makes about 2 cups

4 medium red-skinned apples, quartered, cored and chopped – not peeled
1 lemon

1              Place apples, a squeeze of lemon juice and a splash of water in a saucepan over a medium heat, cover and cook, stirring
occasionally for 20-30 minutes or until apples are very soft.

2              Remove pan from heat, then using a hand held blender, puree – adding a little more water, if necessary.

So tell me, have you ever made pink apple sauce?

Where did the ingredients for this dish come from:
Apples: Pernel Fruitworld – Hastings; From the garden: Lemon.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Pork, Vegetable & Beer Stew

Pork, Vegetable & Beer StewWith the dreadful weather that is battering the country at the
moment, this stew is the perfect antidote and is sure to warm and fill those who are out and about cleaning up and getting everything back in order.

Pork, Vegetable & Beer Stew

The apples, kumara, beer and pork all combine to make quite a sweet dish, which I think really needs that squeeze of lemon at the end to lift the flavours.

I used the New Zealand red kumara which has a distinctive red skin, a creamy white firm textured flesh that cooks to a delightfully mellow taste, but any variety of kumara or sweet potato works well.

Serves 4-6

600g diced pork
sea salt and freshly ground black pepper
vegetable oil
1 cup beer
1 medium onion, cut into wedges
2 cloves garlic, finely chopped
3 (about 500g) medium kumara or sweet potatoes, scrubbed, sliced or cut into bite-sized pieces
2 medium apples, cored and cut into wedges
2-3 sprigs fresh thyme
2 cups vegetable or chicken stock
1 tbsp Dijon mustard
1 tbsp tomato paste
1 lemon
roughly chopped parsley, to serve (optional)

1              Season pork with salt. Heat a large saucepan over a medium-high heat, add a splash of oil, then brown meat in batches. Remove meat from pan and set aside.

2              Deglaze pan with a little of the beer, add another splash of oil and onion, cover and cook over a medium heat, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

3              Add garlic and cook, stirring, for 30 seconds or until fragrant. Return meat to pan, add kumara, apples and thyme and toss to
combine. Stir in remaining beer, stock, mustard and tomato paste, cover, bring to simmering and simmer, stirring occasionally, for 1½-2 hours or until meat is tender. Just prior to serving, season with a squeeze of lemon juice and salt and black pepper. Serve scattered with parsley, if desired.

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Onion, garlic, kumara, lemon:
Krismaw Gardens – Hastings; Apples: Pernel – Hastings; Thyme: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard
Ingredients:
vegetable oil, stock, mustard, tomato paste, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Sausages with Fresh Apple & Onion Relish

Sausages with Fresh Apple & Onion RelishSausages are a great family meal – economic, quick and easy – we eat them regularly and for me it is all about what you serve with them that makes the difference. Here I have made a quick fresh
apple and onion relish – also great with pork chops.

Sausages with Fresh Apple & Onion Relish

Serves 4

olive oil
4-6 pork sausages, about 500g
2 onions, thinly sliced
2 apples, cored and thinly sliced
½ tsp fennel seeds
1 tbsp apple cider vinegar
sea salt and freshly ground pepper

1              Heat a large frying pan with lid over a medium heat. Add a
little oil and swirl to coat base of pan. Add sausages and cook for 3-4 minutes each side. Cover and cook, turning occasionally, for 10-15 minutes or until cooked through. Remove sausages from pan, set aside and keep warm.

2              Add onions to pan cover and cook, stirring occasionally, over a medium heat for 8-10 minutes or until onion is soft and
translucent. Add apples and fennel seeds and cook, stirring
occasionally, for 8-10 minutes or until apples are tender and start to brown. Stir in vinegar and season with a good grind of salt and black pepper. Push apple mixture to side of pan. Return sausages to pan, cover and cook for 4-5 minutes to heat through.

Serving suggestion: Serve with smashed or mashed potatoes and green vegetable of your choice or a salad of mixed leaves.

Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Onions: Krismaw Gardens
Hastings; Apples: Pernel – Hastings; Vinegar: Te Koha Organics – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
fennel seeds, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sausage recipes you might like to try:

Spicy Sausages with Halloumi, Capsicum & Zucchini

Spicy Sausages with Halloumi, Capsicum & Zucchini

Sausages with Kale & Potatoes

Sausages with Kale & Potatoes

Sausages with Beef & Mustard Spiked Onions

Sausages with Beef & Mustard Spiked Onions