WITH MORE THAN 7500 culinary varieties, it’s no wonder that apples have inspired cooks for centuries. It’s fascinating how each type has a purpose – some hold their shape better in pastries, others store well through winter and many are enjoyed straight from the tree. I can attest to that as my childhood backyard had a small orchard and I fondly remember the thrill of harvest time.
1
Apple, celeriac & kawakawa soup Chop 5 cups celeriac, 1 cup leek, ½ onion and 6 garlic cloves. Put into a saucepan with 2 tablespoons olive oil over a medium heat. Sprinkle in ⅓ teaspoon kawakawa, season to taste with salt and pepper. Cook, stirring occasionally, until the vegetables are translucent. Mix in 2 chopped apples (Cox’s Orange if possible), and cook for another 2 minutes. Pour in 4 cups chicken stock and simmer for 25 minutes. Add 300ml fresh cream and cook for 10 minutes. Put into a food processor and blend until smooth. Serve garnished with chopped fresh parsley.
2
Slow-cooker apple fire cider For a quick and easy immune-boosting tonic, chop 2 Royal Gala apples, ½ red onion, ½ white onion, 1 garlic bulb, 1 red chilli, 1 red capsicum, 1 orange, 1 lemon, a 5cm-piece of fresh ginger and a knob of fresh turmeric. Place everything in a slow cooker. Add 1 teaspoon black peppercorns, ¼ cup fresh rosemary, ¼ cup fresh sage, ¼ cup fresh oregano and 5 cups organic apple cider vinegar (we used Bostock). Heat on low for 3 hours. Cool to room temperature and stir in 2 tablespoons honey. Let the mixture infuse for 24 hours, strain, then bottle. Store in the fridge for up to 6 months. Enjoy straight or over salad.
3
Apple walnut caramel brittle In a heavy-bottomed saucepan, combine 2 cups white sugar and 4 tablespoons water over medium heat. Cook until the sugar dissolves and turns a deep amber. Remove from heat and whisk in 5 tablespoons butter and 2 tablespoons Calvados. Fold in 2 cups chopped dehydrated Pacific Rose apples, 1 cup toasted chopped walnuts, ½ cup toasted chopped peanuts and ½ teaspoon ground cardamom. Pour onto a lined baking sheet and spread evenly. Sprinkle with sea salt and grated fresh orange zest. Let it set, then crack and indulge!
4
Apple & brie turnovers with hot honey and thyme These are Grammy’s famous turnovers with a savoury twist! Dice 2 Granny Smith apples and toss with 1½ tablespoons lemon juice, ¼ teaspoon Dijon mustard, 2 teaspoons chopped fresh thyme, 2 tablespoons diced red onion, salt and pepper to taste. Marinate for 15 minutes, then drain any excess liquid. Cut two sheets of puff pastry into four squares each and place them on a lined baking tray. Spoon a small amount of the apples onto each square, then top with thin slices of brie. Fold each square diagonally into a triangle and press the edges with a fork to seal. Brush with beaten egg. Bake at 180°C for 20 minutes, until golden and puffed. Drizzle with hot honey and garnish with chopped thyme.
Sofia Taquet is the founder of @SkyFoody and @SkyFoodyNZ, digital platforms celebrating diverse food-and-beverage experiences. Through her work, she has cultivated a global community of culinary enthusiasts, with a special focus on New Zealand’s distinctive flavours. She was recently named as one of Cuisine’s inaugural TasteCurators.
