Another Food Experiment.
I have been blessed with gifts of both eating apples and cooking apples this Autumn. Also some delightful damsons. My freezer is now filled with delightful stewed apple, apple sauce, and damsons.
In the cupboard there is a bottle of brandy slowly turning some damsons into extra special delicousness for Christmas or perhaps it will be kept for those miserable January evenings.
We have had a very late “summer”. October temperatures in the 20s. Very weird. However the plus side has been more growth on all my herbs. The shlelves will have numerous jarsof dried thyme, parsley, dill but the oregano I prefer to leave out in it’s pot. I also have a wee few sprigs of rosemary.
I still have some apples and herbs left. The last scraps. It was time to be a little adventuress. So I peele cored and divided the last of the cooking apples. Then I put them into small bags made from parchment paper. One bag I added full sprigs of thyme and a half desert spoon of demerara sugar, then closed the bag. In another bag I added a few leaves of rosemary and a splash of balsamic vinegar. In reality it was the dergs of a bottle which had been another present. the final bag I removed the thyme leaves from the stalk,added a sprinkling of salt adn a pinch of sugar. Then I cl closed the bag. All these bags went into the oven for 40 minutes @ 150C . I was slow roasting a piece of pork so it was the ideal time to experiment.
The thyme leaves, apple pinch of salt and sugar was delicious and was a great accompaniment with the pork but it also goes well with sheeps cheese.
The contents of the other bags have been put into steralised jars for use of the next coming weeks.
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