The Bramley is rightly recognised by professional chefs and home cooks alike as the best apple for cooking. Grown only in Britain, the Bramley’s unique qualities make it a versatile and much-loved ingredient. Bramley apples contain a higher acid content and lower sugar levels to produce a stronger, tangier tasting apple that retains its flavour when cooked.
Texture is also important and Bramleys are again unique in producing a ‘melt in the mouth’ moist texture when cooked, while dessert apples can produce a chewy, dissatisfying texture because they contain up to 20% more dry matter than the Bramley.
I was challenged to come up with a recipe using the Bramley and chose to make a slow cooker pork casserole.
- 500g diced topside of pork
- 2 x large apple, sliced
- 4 x Shallots
- 2 x chopped Carrots
- Half a diced Swede
- 1 sage leaf (or dried sage)
- Salt and Pepper
- 250ml cider
- 1 tsp wholegrain mustard (optional)
- Sweet Potato
- Fresh Coriander to garnish (optional)
- Heat oil in a pan and and add the pork cubes and stir until just browned.
- Add the pork to a slow cooker, along with the apples, carrots, shallots, sage, cider and mustard
- Cook the stew on low for six to eight hours. Do not stir or lift the lid.
- Once cooked, peel, chop and boil the sweet potato and mash once cooked. Sprinkle some dried sage for added taste
It is a really quick and simple recipe to pop on in the morning before work and come home to in the evening.