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Apple Day 2017

To celebrate Apple Day 2017, allmanhall have selected three recipes to help you put both cooking and eating apples to use:


  • A spicy apple chutney to accompany cheese - either in a grilled cheese sandwich or with cheese and crackers
  • A traditional Danish cold apple dessert consisting of apple compote layered with a sweet breadcrumb crunch
  • A lighter version of the popular Waldorf Salad




Spiced apple chutney (4-6 jars)


Apple chutney is a store cupboard essential in many households in the country. This recipe works well with cheese. If you make it in October, it will work perfectly as a warming accompaniment to savoury meat dishes in the winter months.




1.5kg Bramley apples

2 garlic cloves, very finely sliced

250ml cider vinegar

750g granulated sugar

250g stoned dates, finely chopped

100g sultanas

50g grated fresh ginger

1/2tsp salt

1/2tsp ground allspice

Cayenne pepper to taste (optional)




Peel, core and slice the apples. Place in a large pan with the garlic and cider vinegar. Cook on a medium heat until the apples have broken down into a thick puree. Add the sugar, dates, sultanas, ginger and spices and cook for a further 20-25 minutes, stirring occasionally.


Distribute the mixture between sterilised Kilner jars (or any other glass preserving jar). Store in a dark, cool and dry place for at least a month before eating, allowing the flavour to mature.


Once opened, store in the fridge and use within 1 month.


Recipe from BBC Online.


Gammeldags æblekage (serves 4)


This recipe is quintessentially Danish and has been suggested by allmanhall’s Danish Marketing Coordinator Emilie. Gammeldags æblekage translates to: old-fashioned apple cake – a slightly misleading name as it is not actually a cake but more like a trifle (layers of apple compote and sweetened breadcrumbs). The recipe couldn’t be easier to make and lends itself to experimentation (try substituting some of the apples for rhubarb or pears for example).


Apple compote ingredients


50ml water

750g apples, cored, peeled and diced (roughly) – ideally ones that are suitable for cooking, e.g. Bramley or Granny Smith apples

2tbsp caster sugar

1/2tsp vanilla essence


Breadcrumb ingredients


75g butter

150g fine breadcrumbs (this recipe does not work well with golden breadcrumbs or Panko)

85g caster sugar


To serve: 300ml tub of whipping cream




Add the apples and water to a heavy-bottomed saucepan on a medium heat. Bring to a boil and let it simmer for 10 minutes or until the apples are softened – gently mash to your desired consistency (some like it lumpy, some don’t). Add the sugar and vanilla to taste. Leave to cool.


For the breadcrumbs, melt the butter in a pan on a high heat (be careful not to let it burn). Add the breadcrumbs and sugar and toast the mixture on a low to medium heat until golden and crisp, stirring throughout. Pour the toasted breadcrumbs onto a baking tray lined with parchment paper, making sure to stir the mixture a few times to avoid the breadcrumbs forming big lumps.


Construct the dessert by layering the apple compote and the breadcrumbs (at least two layers of each) in a serving dish or bowl or in individual glasses/pots/dishes. Leave the dessert to cool in the fridge, allowing the breadcrumbs to soften slightly.

Serve with whipped cream. 


Tip: make this dish even easier by substituting the breadcrumbs for crushed Amaretti biscuits.


Jamie Oliver’s Waldorf Salad (serves 4)


This popular American salad is thought to have been invented by the maître d'hôtel of the prestigious Waldorf Astoria Hotel in New York in the last 19th century. It has evolved from a simple apple/celery/mayonnaise dish to now also include walnuts. Jamie Oliver’s lighter recipe roasts the grapes in the oven, adding a caramelised element to dish.




150g grapes

1 lemon

olive oil

sea salt, freshly ground black pepper

60g shelled walnuts

1tsp English mustard

250ml fat-free natural yoghurt

6 sprigs of fresh tarragon

2 sticks of celery

2 crisp eating apples, such as Braeburn or Cox

1 Cos or Romaine lettuce




Preheat the oven to 180ºC/350ºF/gas 4.


Place the grapes on a baking tray, finely grate over the zest from ½ a lemon, drizzle with a little oil and season with salt and pepper. Place in the hot oven for 15 minutes, then add the walnuts and roast for a further 5 to 10 minutes, or until the grapes are soft and caramelised and the walnuts are golden.


Meanwhile, make the dressing. Place the mustard and yoghurt into a bowl and whisk well. Pick, finely chop and add the tarragon leaves, squeeze in the lemon juice and mix well, then season to taste.


Trim and chop the celery into 1cm chunks, slice the apple into large matchsticks, then place into a large bowl.


Discard the tatty outer lettuce leaves, then roughly chop and add to the bowl. Pick the grapes off their stalks and add to the bowl. Drizzle over the yoghurt dressing and toss well.


Place onto a platter, roughly chop and sprinkle over the walnuts, then serve.


Source: Jamie Oliver online

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