efore serving, wipe the meat with a damp cloth, and then
aking dish.
For the stuffing, heat oil in a large
aking dish.
Spread with apple stuffing.
Top with remaining ham steak.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with olive oil.
Place squash, cut-side down, on baking sheet.
Combine apple, celery, water, onion, and butter in a small baking dish; cover with aluminum foil.
Bake squash and apple mixture in the preheated oven until squash and apple are tender, about 45 minutes. Fill squash halves with apple mixture; drizzle with maple syrup and sprinkle with cinnamon.
o a boil. Add apple, 1 tbsp sugar and 1/
ake the dip, fold the apple and horseradish into the cream
he cider, and repeat, ending with the last of the flour
heets of wax paper and, with a mallet or rolling pin
Combine tandoori paste, yogurt, ginger and spices. Add chicken and toss to coat. Cover with plastic wrap and chill for 4 hours to marinate.
Meanwhile, combine cabbage, apple, sugar snap peas and spring onions. Toss with dressing and season. Set aside.
Preheat grill. Grill chicken for 4 mins per side, or until browned and cooked through. Set aside. Cover with foil and let rest for 5 mins. Grill lemon for 1-2 mins, or until browned. Serve with apple coleslaw and lemon wedges.
-4 mins, stirring. Sprinkle with curry powder and leave for
00b0F. Line a baking sheet with parchment paper and place a
Cook potatoes in boiling water for 20 mins. Drain. Let cool then slice.
Meanwhile, for the apple compote, combine apples and apple juice in a saucepan. Cover and cook over medium heat for 15 mins, until soft. Mash.
Heat oil in a large nonstick frying pan. Saute ham, potatoes and carrots, turning, for 8 mins, or until golden brown. Add spring onions and season. Distribute between serving plates and sprinkle with marjoram. Serve with apple compote.
Combine salt, lemon peel and fennel in small bowl. Rub over pork. Heat oil in a large skillet on high heat. Cook pork for 2-3 mins each side, until golden and cooked through.
Meanwhile, melt butter in a large skillet on medium heat. Saute onion for 4-5 mins, until golden. Add apple and garlic. Cook for 2-3 mins, until tender. Remove from heat. Add spinach and toss until just wilted. Season to taste. Serve pork with apple mixture on a bed of mashed potato.
Combine all ingredients, except fillets, in a 9 x 13-inch baking dish.
Cover with plastic wrap; microwave on High for 8 to 10 minutes or until fish begins to flake.
Remove and let stand 5 minutes covered.
Place fillets on a buttered baking sheet; top each with a generous scoop of stuffing dotted with margarine. Place under broiler in your regular oven about 6-inches below heat; broil until stuffing is lightly browned.
Place on a heated serving dish and top with Cream Sauce.
Garnish with lemon slice and sprig of parsley.
baking sheet with foil.
Place red-apple slices at least
nd cut into quarters. Toss with apple cider vinaigrette, bleu cheese, candied
he roast on all sides with salt and pepper and sear
f quince, 1 kg of apple, 1 dl of a sweet
Combine apple, orange juice to cover, butter,
ork belly well and dry with paper towels and place in