Windfalls and Roasted Apple Clafouti
My friend Diane gave us a bag of windfalls but looking at them when I got home I didn’t fancy peeling them – fiddly little buggers!
So I decided to try roasting them.
At first I thought I’d add a little butter but was worried it would burn. Then I thought I might add a little regular olive oil (which is what I normally cook with) but thought it might taste wrong. In the end I decided to add nothing, apart from lightly greasing the pan, and it worked.
~ Preheat oven to 375ºF/190ºC/170ºC fan/gas 5.
~ Don’t peel the apples but cut into chunks, discarding any rotten bits (obviously) and the cores (after having a nibble).
~ Lay the apple pieces in a single layer on a a lightly greased baking tray, skin side down.
~ When the oven is hot roast the apples till they are turning golden and they are tender when pierced with a knife. About 20 minutes.
While I was thinking what to do with them I ate some Cambazola and Roasted Apples on Toasted Ciabatta for a sudden lunch which worked very well.
My next idea was …
Roasted Apple Clafouti
~ Make one batch of the Yorkshire Pudding Batter here but add ½ tbsp sugar.
~ And allow to rest for an hour or so.
~ Preheat the oven to 425ºF/220ºC/200ºC fan/gas 7.
~ When the oven is hot put a knob of butter in a shallow ovenproof dish and pop it into the oven for a few seconds to melt.
~ Arrange the cooked apples in the dish according to your whim. Sprinkle with a little sugar and return to the oven just to heat the apples through.
~ Pour the batter over the apples and bake (without opening the door for at least 10 minutes) until risen and a deep golden brown which takes about 15 minutes.
~ Serve immediately with cream or clotted cream.
I have plans for the rest of the roasted apples which include adding them to gravy next time my real man has pork, bacon and apple sandwiches, maybe a cake and so on.
Suzy Bowler
Having been a somewhat itinerant chef for over 30 years I was amazed, on my return to the UK, at the blatant food waste that now seems to be rife in the country; amazed and irritated. So much so that I decided to start a blog about spontaneous cooking from leftovers to show people that there are great alternatives to throwing food away.
4 Comments
Charlotte Oates
What a great idea, I've seen plenty of Cherry Clafloutis but not an apple one.
Thanks for joining #FoodYearLinkup x
Judith Hannemann
I love this idea Suzy–I've never had a yorkshire pud done sweet.
Sue
A really good review, but then it's a really good book so what did I expect popping over there for a read 🙂
Nice to see some alternative suggestions for apples, it really has been a bumper year for them hasn't it, we have them coming out of our ears in fact LH is sat drinking homemade apple juice while he watches the rugby as type, makes a change from his usual beer!!
Robyn
You've reminded me – I have a tin of cherries in the cupboard donated by a friend who bought it then ran out of ideas what to do with it – a mighty fine clafoutis might be made with those!