These apples are stuffed with pancetta and veal; they make an amazing side dish to serve with a roast dinner.
Join Extradelicious to unlock Cook Mode
Ingredients
- Knob of butter
- 1 onion, finely chopped
- 50g thinly sliced pancetta, chopped
- 2 garlic cloves, crushed
- ½ cinnamon stick
- 1 bay leaf
- A few thyme sprigs
- Good grating nutmeg
- 8 sweet red British eating apples, such as gala (see tip)
- 100g British veal mince
- 20g fresh breadcrumbs
- Small handful chopped fresh parsley
- Zest ¼ lemon
- 4 tbsp brandy
Join Extradelicious to unlock Cook Mode
Method
- Heat the oven to 180°C/fan160°C/gas 4. Melt the butter in a small frying pan. Add the onion and fry for about 10 minutes with the pancetta, garlic, cinnamon, bay, thyme and nutmeg until completely soft. Tip into a bowl and leave to cool.
- Core the apples to leave a 4-5cm hole (discard the core). Using a sharp, small knife, score a shallow line through the skin around the middle of each apple. Sit the fruit in a baking dish or roasting tin.
- Remove the cinnamon stick from the cooled onions and discard. Mix the onions with the veal mince, breadcrumbs, parsley and lemon zest, adding a good pinch of salt and pepper. Stuff the veal mix tightly into the apples (about 60g each – see tip).
- Drizzle with brandy, then bake for 45 minutes until the apples are tender and the veal is cooked, basting with the juices halfway through. Serve alongside a roast pork or chicken lunch.
Nutrition
- 202kcals Calories
- 5.4g fat (2.3g saturated) Fat
- 6.7g protein Protein
- 26.4g carbs (23.2g sugars) Carbs
- 6.1g fibre Fibre
- 0.5g salt Salt
Leave a comment, question or tip