Celebrate the abundance of British apples this month with this deliciously decedent Salted Caramel Apple Pie recipe from the team at Harrogate based Fodder.
Slathered in a rich sticky salted caramel sauce and encased in a crisp buttery pastry, it’s packed with flavour and the smell alone is worth the time it takes to create!
For more recipe inspiration visit www.fodder.co.uk
# Peeland rough chop the apples, simmer in a pan with the cinnamon, a little water and a lid on until just cooked, remove from heat, add brambles and sugar to taste.
# To make the crumble mix the flour and butter to a fine crumb then add the sugar and oats.
# Place the stewed apple mix in 4 little pots and top with the crumble, finish in the oven for 5-10 minutes.
For the sticky apple sponge:
# Reduce the apple juice and sugar to a thick syrup then add the apple, boil until syrup consistency again.
# For the sponge beat butter and sugar, beat in the eggs then fold in flour and cinnamon (and calvados if using).
# Steam in individual buttered moulds.
For the apple sorbet:
# Puree raw apple, place in ice cream machine with all liquid and churn.
To present the dish:
# Turn out the sponge onto a presentation plate, spoon over with the sticky apple, place the hot crumble in the pot onto the plate, place a ball of sorbet on the plate and garnish with fresh brambles and frothy custard.
*Herb Bread Crumbs*
– Place all ingredients in a blender until fine
*Loin of Hare*
– Preheat the oven to 180 degrees
– Lay out a large piece of cling film and lay the pancetta slices overlapping on top
– Place the 2 pieces of each loin on the pancetta with the narrow ends facing to the middle
– Roll the loins into a cylinder and secure the ends
– Slice the wrapped loin into 4 pieces and, leaving the cling film on, pan fry in a hot pan with a knob of butter and 1 tablespoon of oil until sealed and golden brown.
– Place in the oven for 4 mins
– Remove from oven and allow to rest for 8 mins
– Sprinkle the crumb on the flat side of the loin
– Place the raw hare leg and the bacon in a food processor and blend
– Add all the other ingredients and mix well
– Place the mix in a piping bag and cut off the end
– Push the end of the sausage skin over the end of the bag and then pipe the mix into the skin
– Twist the sausage every 4cm to make small sausages
– Chill for 1 hour and then cut into individual sausages
– Grill until golden brown
*Braised Hare Leg*
– Fry the hare legs in butter until golden brown
– Fry all the vegetables until golden brown
– Put the hare legs and vegetables together in the same pan, add the wine and cook until liquid is reduced by half
– Add the gravy and the water
– Simmer for 2 hours or until the leg meat comes off the bone with ease
– Strain the liquid from the pan and reduce to a sauce consistency
– Pick the meat off the legs and add to the sauce
– Place in the pasty case and top with mashed potato
Place the loin, sausage and pie together on a plate and drizzle with any remaining sauce. Serve with honey roasted turnips.