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This is an original sweet-savoury dish that reveals the refined qualities of the Pink Lady® apple. The apple’s sharpness and crunchy texture combined
This is an original sweet-savoury dish that reveals the refined qualities of the Pink Lady® apple. The apple’s sharpness and crunchy texture combined with these subtle flavours and soft textures create an explosion of taste! Impress your guests with a back-to-school dinner party.
Ingredients
For the caramelised apples and vegetables
- 2 Pink Lady® apples
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 ½ tsp thyme
- 2 cloves of garlic
- 1 red pepper
- 2 yellow peppers
- 1 red onion
- 1 tsp ground ginger
- 1 tsp allspice
- 20 slices smoked duck
For the crumble
- salt and pepper
- 100 g flour
- 50 g butter
- 20 g ground hazelnuts
- 30 g whole hazelnuts
- 50 g grated parmesan
For the rocket pesto
- salt and pepper
- 125 ml olive oil
- 120 g arugula
- 30 g parmesan
- 50 g pine nuts
- 2 cloves of garlic
Plate up
- Pink Lady® apples
Stages
For the caramelised apples and vegetables
For the crumble
For the rocket pesto
Plate up
- Pre-heat the oven to 200°c.
- Cut the apples, peppers and onions into cubes.
- Finely chop the clove of garlic.
- Whisk together the olive oil, soy sauce, cider vinegar, honey, ground ginger, allspice, garlic and thyme. Add the vegetable and apple and mix.
- Pour the mix onto a baking tray covered with parchment. Bake for 25 minutes, mixing half-way through. Set aside
- Dice the butter.
- Finely chop the hazelnuts.
- In a mixing bowl, rub together the flour, butter, chopped hazelnuts, ground hazelnuts and parmesan using your fingertips.
- Sprinkle the crumble over a baking tray lined with parchment. Bake in the oven for 20 minutes and shake regularly to ensure an even bake
- Peel and finely chop the garlic.
- Grate the parmesan.
- Dry roast the pine nuts in a frying pan.
- Blend the rocket, garlic, parmesan and pine nuts.
- Add the olive oil, salt and pepper. Mix and set aside
- Chop the smoked duck into matchstick-size strips.
- Put 4 metal rounds onto four plates.
- Spoon a little crumble into the bottom of each one.
- Spoon over the apple and vegetable mix and push down with the back of the spoon.
- Sprinkle over some of the duck.
- Sprinkle more of the crunchy parmesan and hazelnut crumble.
- Remove the metal rounds and spoon over some of the pesto.
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