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 elite-degustation restaurant Merediths. 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 and ultimately by opening his own restaurant Merediths in 2007. A slew of awards for the sophisticated and intimate Mt Eden restaurant followed including the 2008 Metro Best New Restaurant Award and 2009 Metro Audi Restaurant “Supreme Winner” Award, 2011 Cuisine NZ Restaurant of the Year Award, Outstanding Chef of the Year Awards
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