Bramley Apple Week, the Brazilian way with Rosana McPhee

By Rosana McPhee •


It's Bramley Apple Week from 2nd - 8th February 2014.  At Great British Chefs we love the world's most famous cooking apple and a number of our chefs love them too.  Look out for recipes from them highlighted throughout the week.  But in the meantime our blogger Rosana McPhee from Hot & Chilli has two delicious recipes using the famous apples. 

 

Photography by Rosana McPhee

The Bramley apple, is over 200 years old and holds a special place in the British culinary calendar. Originally from Southwell, Nottinghamshire, the Bramley has a unique tangy taste and it is best used for cooking purposes.  In 1991, the seedling apple tree was under threat from fungus and old age, but  fortunately biologists have saved the day and the tree is still alive and fruiting. Bramley apples with their unique distinctive sourness and texture hold well when cooked, making them perfect for baking. Because of its tartness, sugar is added to make them more palatable.

Here are two recipes using Bramley apples which are in season at the moment in the UK.

Filhós de maçã 

This is a kind of rustic doughnut usually made in the country and farmhouses in Brazil. It can be made from pumpkin too.  This recipe came from Portugal where filhoses (plural) are traditionaly eaten at Christmas.  A delighful treat any time of the year.

Ingredients 

4 Bramley apples peeled and thinly sliced

200 g plain flour

100 g of caster sugar

2 egg yolks

2 beaten egg whites

1 tbsp of cachaca  or vodka

salt

1 cup of milk

sugar and cinammon for decoration

Oil to deep fry

 

Method

1.    Prepare the apples – peel and slice, sprinkle them with lemon juice and sugar

2.    Mix the flour, sugar, eggs yolks, vodka and salt very well. Add the milk bit by bit till obatining a smooth mixture.

3.    Slowly fold in the beaten egg whites.

4.    Dip the Bramley apple slices one by one into the batter.

5.    Fry and drain them.

6.    Sprinkle with sugar and cinammon, serve.

Bramley Apple soufflé

Another great recipe is this apple soufflé. A delicious end to any meal.

 

It’s a light, delicate cake with a surprise Bramley compote. The  tartness works well against the sweet soufflé.  Easy to make and fool-proof. The base provides the flavour and the beaten whites provide the ‘lift’ .

Ingredients

Soufflé

3 beaten egg whites

3 egg yolks

8 tbsp of caster sugar

3 Bramley apples 

3 tbsp of flour

1 tsp of  baking powder

1 tsp of allspice

1 vanilla pod

Fruit compote

6 Bramley apples

knob of butter

250g caster sugar

1 tsp of lemon juice

2 tbsp of water

3 cloves

Method:

1.  First of all, switch on the oven at about 150C. Place 3 Bramley apples whole in a tray in the oven.  Bake for about an hour, depending on the size of the apples.

2.  Start making the compote, peel & core 6 Bramley apples & cut into pieces.  Cook them in a saucepan on a gentle heat for about 25 - 30 minutes with all the other compote ingredients.  Sieve and the compote will be ready to use.

3. Once the apples for the souffles are baked, take them out the oven cut into pieces and sieve them.

4. Add sieved apple to the beaten eggs whites 

5. Add the egg yolks, flour, baking powder, vanilla and allspice

6. Grease eight ramekins

7. Add 2 tbsp of cold compote in each ramekin

8. Top each one with the soufflé mixture

9. Cook in a low temperature oven (about 150C) for 30 mins

10. Serve immediately

Blog post for Great British Chefs by Rosana McPhee

Visit this site for more info on Bramley Apple Week and chefs' recipes including ones from Marcus Wareing and Mark Hix.

What are some of your favourite dishes using cooked or baked apples?  We’re discussing this over on Great British Chefs Facebook page. 

Comments


Rosana McPhee

Rosana McPhee was born in Brazil and she has been living in London for the last 20 years.  She created a food blog at www.hotandchilli.com, where she writes about her adventures in food, including some ideas and recipes from her native Brazil. You can follow Rosana on Twitter: @Rosana_McPhee

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