Do you remember the Apple blossom photographs from our April blog ? Well, harvest time is here ! Whilst it’s sad to wave goodbye to summer days in the garden, the sheer abundance of outstanding Shropshire produce makes Autumn a very exciting time at the Hundred House.
The next few blogs will be dedicated to showing how we make the most of our delicious local and homegrown produce, starting with our glorious apples. If you’re anything like me you can’t wait for steaming hot bowl of apple crumble and custard, or succulent, rich roast pork (complete with crackling) beautifully paired with a tart apple sauce.
Whilst modern production and storage methods mean apples are available all year, there is something extras special about the first harvest of our own fruit. Signs for apple pressing days are springing up, and many local communities have wholes dedicated to celebrating this unsung hero.
There are so many ways of using apples, they deserve their own blog.That’s quite a task though so I’ve picked out a couple of favourite Hundred House recipes for you to try at home. The first one is a stunning side dish that works well with pretty much any delightful Autumn dinner you could create.
Braised Red Cabbage with Caraway and Apple
2 Red cabbages (thinly sliced)
4 onions (thinly sliced)
2 Bramley apples
4 Tbsp. oil
½ Pack of butter
2 Tbsp. caraway
¼ Pint of red wine vinegar
2 Pints red wine
2-3 Tbsp. of crab apple or redcurrant jelly
Zest and juice of 2 oranges
- Sweat onions, cabbage and caraway in the oil and butter for 20 minutes
- Add balsamic and reduce by half
- Add red wine and reduce to a glaze then add orange zest and juice.
- Stir in the jelly then cook further for 10 minutes.
This recipe will serve a crowd, but it’s easily halved. Any leftovers will freeze well too. It works well as an accompaniment to many autumn and winter dishes but my favourite is when it’s served alongside some deliciously simple roasted duck.
Another favourite is our Apple and Cinnamon Crumble Flan.