RECIPES
Green apple with sorrel
15 minutes
Preparation time
1 hour 55 minutes
Cooking time
4
INGREDIENTS
250g green apples
25g caster sugar
Juice of ½ lemon
50g sorrel
Lemon oil
Salt to taste
METHOD
- Thinly slice the apples with the skin on.
- In a saucepan add the apples, sugar and lemon juice, cover and bring to boil on high heat, induction setting 8, then reduce the heat to low, induction setting 3 and cook until soft, approximately 15-20 minutes.
- Blend until completely smooth.
- Spread the mixture onto a silicone mat or grease proof paper about 2mm thickness and place on a perforated baking tray.
- Dehydrate in the oven on Fan Plus at 65°C with the Crisp function on for 1 hour 30 minutes.
- Once the apple has dried, cut into strips and roll up, drizzle with lemon oil a pinch of salt and finish with fine cut strips of sorrel.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith is one of New Zealand’s most creative chefs, and owner of the Mr. Morris restaurant in Auckland. This modern Pacific restaurant also features a private dining room known as “Mrs. Morris”, where guests can experience culinary delights created with Miele appliances. Michael, who is Samoan born, has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America - spending time in New York, Melbourne, Sydney and Auckland’s best. Michael has won a slew of awards for his previous restaurant Meredith’s, including Cuisine’s NZ Restaurant of the Year Award 2011 and Outstanding Chef of the Year Awards.
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