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Five Ways to Use: Bramley Apple Filling
As comfort foods go, Bramley apple filling is definitely up there. Its sweet loveliness is like a culinary hug on a cold winter’s day. Whilst crumble or sponge pudding are obvious applications, this fruity favourite proves its versatility in a range of dishes, as demonstrated by James Brooke, chef lecturer at Coventry College, and his talented team who made it through to the final of the Country Range Student Chef Challenge earlier this year.
1/Apple and gingerbread crumble soufflé with apple sorbet
Make a standard gingerbread mix (reserve some for the topping) and fold into a soufflé base with the apple filling. Butter and sugar four ramekins and add the soufflé mix. Make a stock syrup, add some more of the apple filling and a squeeze of lemon then freeze in an ice cream maker. Cook the soufflés at 180°C until risen then top with gingerbread crumb and a roche of sorbet.
2/Apple crème brûlée with apple crisps
Put cream, milk and a vanilla pod into a pan and heat to boiling point. Cover and leave to infuse. Whisk the egg yolks and 3 tbsp of sugar then blend the apples and fold in. Add vanilla extract and
pour the boiling cream onto the mixture. Pour the mixture into two ramekins. Cook in a bain marie at 140°C until just set. Leave to cool. Using a mandolin thinly slice apples and dry on a dehydrator.
3/Pork and apple wellington with cider sauce
Blend chicken breast with tarragon and apple filling and coat the mousseline around some flash-fried pork fillet. Roll a herb crêpe around the meat and fold puff pastry around it to make a wellington. Glaze and cook until golden. Serve with a cider sauce.
4/Apple Betty with toffee apple sauce
Combine 500g Bramley apple filling, apple cider, 1 tbsp brown sugar, vanilla, 1/2 tsp cinnamon in a large saucepan. When cooked, stir in 1 tbsp butter, remove from heat and transfer apple mixture to a pie dish. Toss some breadcrumbs with melted butter, walnuts, 2 tbsp brown sugar and 1/2 tsp cinnamon. Scatter the crumb mixture on top of the apples and bake until lightly browned.
5/ Apple and raspberry chocolate brownie
Make a standard brownie mixture then add in some 150g fresh raspberries and 200g Bramley apple filling, along with a pinch of crunchy sea salt, before baking.
ABOUT: THE COVENTRY COLLEGE TEAM
Alin Stoica is currently completing level 3 in food prep and cookery. He has entered culinary competitions, winning numerous medals including Welsh culinary competition, Olympia, Nestle Toque D’or and WorldSkills. Daniel Langhorn is also completing level 3 and is currently working at the Forest of Arden Hotel, Spa and Golf Club. Bobbi Baylis aspires to work on the dessert
side of the trade having achieved some excellent results in this sector. Chef lecturer James Brooke began his career in the trade before taking up the position of lecturer at Loughborough
College aged 23.