The Poultry Keeper

nigel · Posted: Fri Oct 06, 2006 2:08 pm Post subject: Apples, apples and more apples

Ok so I am up to my armpits in apples. I've done apple sauce, apple chutney, and apple jelly. Please give me some more suggestions

Heather · Posted: Fri Oct 06, 2006 2:27 pm Post subject:

variations on the apple Jelly - add herbs and stuff in

Lots of chutneys have apples in as their base .

Make some pies and freeze them

If you have a method of getting the juice out cider ? - not sure how you make it

Will add some recipes for you in a bit hon

Heather · Posted: Fri Oct 06, 2006 2:27 pm Post subject:

Brown betty

one and a half pounds cooking apples, cut into thin slices
3oz butter
4oz breadcrumbs
zest and juice of a lemon
4oz caster sugar.

You melt the butter and mix in the other ingredients so that the apples are covered with little bits of the breadcrumb mixture. Then you cook it at about 180 for 45 minutes. I don't know the gas mark or anything, and actually, even the amounts for each ingredient are only rough. It's an old fashioned sort of pudding, but yummy.

Heather · Posted: Fri Oct 06, 2006 2:29 pm Post subject:

Stolen from another forum
Bramble & Apple curd
This is lovely! It's a beautiful dusky pink colour and tastes divine.

Bramble and Apple Curd- makes 2-3lbs

1lb brambles
1lb prepared weight of peeled, cored and chopped cooking apples
grated zest and juice of 2 lemons
1lb caster sugar
4 eggs, beaten
4oz butter

Cook the fruit with lemon zest and 2 tbsp water in a pan until pulpy.
Puree the fruit by passing through a sieve.
Transfer to a bowl and add the lemon juice and sugar and stir until the sugar has dissolved. Add the butter with the beaten and strained eggs.
Cook over a saucepan of water on a low heat until it becomes thick and creamy.
Strain to remove any bramble seeds and cooked egg then pour into sterilised jars and cover with waxed disc and cellophane covers.

Keeps for up to 6 weeks in the fridge.

I accidentally didn't put enough sugar in when I cooked the curd. I only put in 4oz but on tasting it, it's absolutely fine and perfectly sweet enough so you can probably cut down on the amount used if you think 1lb is a bit excessive.

Heather · Posted: Fri Oct 06, 2006 2:34 pm Post subject:

HIGH DUMPSIE DEARIE JAM

2 lb (900g) cooking apples
Ditto Cooking pears
Ditto plums
Grated rind and juice of 1 lemon
1/2 oz (12g) bruised root ginger
5 lb (2.3kg) sugar

Peel and core apples and pears. Wash and cut plums in half and stone them. Put all fruit into a large pan with lemon juice. Tie root ginger in a muslin bag and add to the pan of fruit with lemon rind. Simmer very gently until the fruit is soft (you may need a little water if the mixture starts to stick to the bottom of the pan). Stir in sugar until completely dissolved and then bring to the boil. Boil rapidly until setting point is reached and remove the muslin bag. Pour into warm jars and cover.
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Heather · Posted: Fri Oct 06, 2006 2:41 pm Post subject:

Sussex currant and apple dumplings

1/2 lb flour
1/2lb suet
2oz sugar
2oz currants
one diced ripe apple
pinch of salt
sour milk or water
small amount of extra sugar

mix all ingredients and add just enough milk to make a soft dough.
roll into dumplings and boil for 15 mins
roll in moist sugar and serve with custard

Itsybitsy · Joined: 11 Feb 2006 Posts: 1351 Location: Leicestershire

I've been making juice - bit time consuming without the right equipment, I have a small "Boots Winemaking" press and I put the apples (cut up 1st) through an electric mincer. When the juice is extracted you need to pasteurize it - 70f for about 20 mins, then it can be bottled if you have bottles that will seal, or it will freeze, it's really yummy and a good way to use up loads of apples, I made a 50% mix of Bramley and Russett and then some pure unknown eater.

For cider you need the juice and maybe some yeast, I say maybe because fruit has wild yeast on the skins so it will ferment anyway but you may get a better product if you pasteurize and then add a wine yeast, eaters and cookers will need tannin added for astringency as cider apples are astringent and you will get a wishy washy cider if you don't add some - it gives it "body". You can get tannin from winemakers or add some strong tea! Or you could make apple wine.

Itsybitsy

Heather · Posted: Fri Oct 06, 2006 2:48 pm Post subject:

Dried Apple Rings

Apple Rings

4 eating apples
1 lemon
1 cup water

Squeeze the juice from the lemon and add to the cup of water in a bowl. Core and peel the apples then slice into rings about the width of a wedding ring. Make sure you get rid of all the little "toenail" pieces from around the core and place the rings in the lemon juice/water mixture. Preheat the oven to it's lowest setting and place the apple rings on baking sheets. Put the baking sheets in the oven and leave for 3-4 hours until the apples have become leathery. If they are still juicy, leave them in for longer.

Delicious, cheap and healthy snacks or dip the apples in pineapple juice or cinammon and sugar before you dry them

Heather · Posted: Fri Oct 06, 2006 2:51 pm Post subject:

4 oz (100 g) soft marg
8 oz (225g) caster sugar
2 eggs, beaten
8 oz (225g) S-R flour
1 lb (450 g) mixed dried fruit
1 level tsp mixed spice
Grated rind and juice of 1 lemon
2 level tsp bicarb of soda
pinch of salt
8 oz (225 g) cooking apples, peeled, cored and grated
caster sugar, for sprinkling

1. Cream marg and sugar together in a large bowl until the mixture is light and fluffy.
2. Add all other ingredients to the creamed mixture and mix well.
3. Line an 8 in (20 cm) square cake tin with greased greaseproof paper and put the cake mixture in it.
4. Bake in a preheated oven at 350 deg. F, 180 deg. C, Gas 4, for 1 1/2 - 1 3/4 hours, until a skewer inserted in the centre comes out clean.
5. Sprinkle top with caster sugar while cake is warm.
6. Turn cake out of tin when cool.

Will freeze for up to 3 months.

Heather · Posted: Fri Oct 06, 2006 2:52 pm Post subject:

5 lev tablspn honey
1 oz (25 g) butter or marg
8 oz (225g) peeled, cored and chopped cooking apples - prepared weight
5 oz (125g) self-raising flour
5 oz (125g) 100% wholemeal flour
1 lev tsp bicarb of soda
1/4 level tsp mixed spice or ground cinnamon (I used both and doubled the amount!)
3 oz (75g) sultanas
1/4 pt (150ml) milk

1. Heat together honey andb utter until melted.
2. Add chopped apples, then cool mixture.
3. Sift together flours, bicarb of soda andspice into a mixing bowl.
4. Stir into ingredients the apple mixture and sultanas.
5. Add milk and mix to form a soft texture.
6. Grease a 2 lb (900g) loaf tin and line the base with greased greaseproof paper.
7. Put cake mixture in prepared tin and bake in a preheated oven at 350 deg. F, 180 deg. C, Gas no. 4, for 1 1/4 - 1 1/2 hours, until a skewer inserted in centre comes out clean.
8. Cool, turn out of tin. Serve sliced.

Can be frozen for up to 3 months.

Heather · Posted: Fri Oct 06, 2006 2:56 pm Post subject:

Brown Sauce

2lbs. cooking apples
1/2 lb. prunes
1 large onion
1.1/2 pints vinegar
1 tspn. ginger
1/2. tspn. nutmeg
1/2. tspn. allspice
1/2. tspn. cayenne pepper
1/4 cup salt
1 lb. brown sugar
Put all chopped fruit and veg in a pot with a little water and cook until tender. Pass through a seive, add vinegar, spices, salt and sugar, stirring untill disolved .Cook on a low heat until thick. Bottle and sterilise in a hot water bath for 20 mins at 100 C. 212 F.

Heather · Posted: Fri Oct 06, 2006 3:01 pm Post subject:

Enough to be going on with Nigel ? I can find some more if needed & you let me know what sort of thing you want

mojo · Posted: Fri Oct 06, 2006 5:26 pm Post subject:

a easy thing to do........peel cook to a pulp...freeze in weighed amounts and then thro the winter make all sorts of things when the snow is too deep to get out.........tho we dont get the snow we do this so as to spread the workload and allow us to pulp more fruit............best of luck and dont forget toffee apples for the neibours kids