Did you all have a lovely Christmas? I did –
certainly when it came to the food. This one is just a quickie, the next post will be more exciting...
On the big day my family decided to go for a roast
goose and #180 Roast Beef. Can you believe there is no recipe for roast goose in English Food? There is, however, a
recipe for an apple sauce to go with it…
This apple recipe is the final one of four for
apple sauce in English Food (for all
four, click here),
the others have been a little hit and miss; would it be the best? I had high
hopes there’s robust spices, brown sugar and sharp Bramley apples and wine
vinegar.
Aside from goose, this sauce goes well with
salt pork and duck.
Start off by peeling, coring and roughly
chopping a pound of Bramley apples.
Melt an ounce of butter in a
saucepan then add two tablespoons each of water
and white wine vinegar before
tipping in the apples. Next add your spices; a quarter of a teaspoon each of grated nutmeg, cinnamon and black pepper.
Simmer until the apples form a purée. Add more water if need be. Lastly,
sweeten the sauce with about an ounce of soft
dark brown sugar. Add more
spices if you like (I found the amount suggested perfect).
#364 Spiced
Apple Sauce. This was, by far, the best of all the apple sauces. The sauce
was a great mix of tart and sweet and there was such an interesting mix of
spices that were warming yet totally savoury. The dash of vinegar enhanced the
flavours and gave it a moreish tang that really complemented the rich goose.
This will be the only recipe for apple sauce I will use from now on. 9.5/10.
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