Recipes for prawn and apple curry and Bramley apple meatballs

The humble English Bramley apple is a year-round feature of shop shelves, but not many people know the origins of the cooking favourite.

Ali Capper, executive chair at British Apples & Pears, said: “Bramley apple pies and crumbles may be the traditional favourites, and just as popular as ever, but this wonderful English apple is actually incredibly versatile in both sweet and savoury dishes.”

Bramleys have a beautifully sharp flavour and lots of juice. A cloud-like, apple ‘fluffiness’ can be created when Bramleys are cooked, hence their popularity for sweet dishes. They also contain malic acid which is perfect when you want to tenderise tougher or cheaper cuts of meat. Bramleys also make a great substitute for other tart fruits in curries and some Asian dishes.

Here are some recipes for you to try...

Bramley Apple Meatballs with Creamy Mash and Bramley Apple, Cranberry Sauce

SERVES 4

INGREDIENTS

For the meatballs:

1 Bramley apple, peeled, cored and grated

500g turkey thigh mince

1 white onion, finely chopped

1 tsp parsley (fresh, dried or frozen)

100g bread crumbs

1 egg, whisked

Salt and pepper to taste

1 tbsp sunflower oil

For the gravy:

30g butter

2 tbsp flour

400ml stock

1 tbsp Worcestershire sauce

30ml single cream (optional)

For the Bramley apple and cranberry sauce:

4 tbsp of apple sauce (see recipe below) mixed with 4 tbsp cranberry sauce

Apple sauce recipe

INGREDIENTS

2 Bramley apples, peeled and cored

¼ cup of water

1 tsp vanilla extract

2 tbsp maple syrup

Dice the peeled and cored Bramley apple

Place the apple in a microwavable bowl and add the water and vanilla extract. Cover with cling film and microwave for 3 mins on full power

Remove from the microwave and check how tender the apple is. (You should be able to easily mash the apple with a fork). If the apple is still firm, keep microwaving the apple for a minute at a time, checking the consistency

When the apple is soft, mash with a fork and stir in the maple syrup

METHOD

Mix together the ingredients for the meatballs and roll into roughly 30 walnut sized balls

Heat a large non-stick frying pan over a medium heat, add a little sunflower oil and fry the meatballs in batches until cooked through. Remove the meatballs from the pan and set aside

To make the gravy, add the butter to the frying pan and melt. Sprinkle over the flour and stir cooking for 2 minutes. Gradually whisk in the hot stock and keep stirring until the gravy has thickened. Add the Worcestershire sauce, and season to taste. Pour in the cream, if using, and whisk

Combine the Bramley apple sauce and cranberry sauce

Serve the meatballs on a bed of creamy mashed potato, pour over the hot gravy and serve with the Bramley apple and cranberry sauce on the side

Top meal prep tip

Double up on meatball quantities and keep some pre-cooked in the freezer – simply thaw throughout the day and reheat in the evening

Goan Prawn and Bramley Apple Curry

SERVES 2

INGREDIENTS

200g raw king prawns

½ tsp turmeric powder

1 tbsp malt vinegar

1 tbsp coconut oil

1 red or white onion, finely chopped

1 small tomato, roughly chopped

1 tsp garlic paste

2 tsp ginger paste

1 tbsp ground coriander

1 tsp ground cumin

1 Bramley apple, peeled, cored and cut into match sticks

1 x 400 ml tin coconut milk

Pinch of sugar

Salt and pepper

METHOD

Place the prawns in a bowl with the turmeric and malt vinegar, stir to coat and leave to one side to marinate

Add the coconut oil to a frying pan over a medium heat and fry the onions until soft and translucent. Add in the tomato and cook for 4-5 minutes until it starts to break down. Add in the garlic, ginger and ground spices, fry for 1 minute

Add the prawns and Bramley apple match sticks, stir to coat in the spices and cook for 1 minute. Add in the coconut milk and a pinch of sugar. Cover and cook for 3-4 minutes until the prawns are pink and just cooked through. Season to taste with salt and pepper

Serve with fluffy basmati rice and garnish with a handful of fresh coriander and slices of fresh green chilli

Recipe and images courtesy of British Apples and Pears