Curried apple and sweet potato soup
Serves four
3 large carrots, peeled and chopped
3 large Keelings Irish Bramley apples
4 stalks of celery
1 onion, chopped
1 large sweet potato, chopped
2 tbsp of curry powder
Spray olive oil or rapeseed oil
1 litre of vegetable or chicken stock
Bay leaf
Handful of chopped parsley
Natural yogurt to serve
Spray the oil into a large saucepan and heat. Add the onion and celery, stir until coated and cook for five to eight minutes until softened.
Add the apple, carrots, sweet potato, bay leaf and curry powder. Stir together and then add the stock. Bring the mixture to the boil and then reduce the heat. Cover the pan and simmer for 20-25 minutes until the vegetables and apple are tender.
Once cooked, remove the bay leaf and liquidise the soup until smooth. Serve with some chopped parsley and a spoonful of natural yogurt.Baked apples
Serves four
4 Keelings Irish Bramley apples, cored
2 tsp of grated ginger
1 tsp of ground cinnamon
1 tbsp of honey
2 tbsp of brown sugar
2 handfuls of chopped pecans
Juice and rind of one lemon
Pot of Greek yogurt
Preheat the oven to 200°C/180°C fan.
Combine the ginger, cinnamon, honey, brown sugar and nuts with the lemon juice and rind.
Slice the skin of the apple on both sides and then place cored apples in a baking dish, facing upright. Spoon the nut and honey mixture into the hollow of each apple and fill to the top. Don’t worry if some spills over.
Put about 100ml of water into the base of the baking dish and cover the dish loosely with some tinfoil.
Bake the apples for one hour, then remove the tinfoil and bake for a further 10-15 minutes. The apples should be very tender.
Serve the baked apples with some Greek yogurt.Pork and Keeling's
Irish pear bake
Serves four
4 pork cutlets
1 tbsp of rapeseed oil
2-3 cloves of garlic, chopped finely
2 red onions, cut into wedges
3 Keelings Irish pears, cored and cut into wedges
3 carrots, peeled and cut into wedges
2 large (500g) sweet potatoes, cut into wedges
Handful of sage leaves, chopped finely
Preheat oven to 200°C/180°C fan.Combine the garlic and oil together.Place the sweet potatoes, carrots, onions and Keelings Irish pears in a bowl and toss them in the garlic oil mix. Season with some pepper.Arrange the vegetable and fruit mix in a single layer, in a roasting tin and roast for 20 minutes.While that is roasting, heat a teaspoon of rapeseed oil in a large heavy-based frying pan over medium-high heat. Sear the pork cutlets on each side for two to three minutes.Remove the roasting vegetables from the oven, sprinkle with sage and place the pork cutlets on top. Roast for 20 minutes until cooked. It’s ready to serve.Keelings Irish apple and pear flapjacks
Makes six
2 Keelings Irish eating or Bramley apples, peeled, cored and grated
2 Keelings Irish pears, peeled, cored and grated
250g of rough oats
3 tbsp of honey
100g of Irish butter
50g of brown sugar
3 tbsp of sunflower seeds
Peel, core and grate the Keelings Irish apples and pears.Simmer the fruit in a pan with sugar until it becomes soft. Leave the lid on the pan to keep in the moisture. Then add the butter, sunflower seeds and honey, and allow it to simmer.Stir in the oats and mix with a spoon until all the oats are coated.Spoon the mixture into a greased baking tray and bake for 30 minutes at 180°C. Allow to cool before turning out.For more information, visit www.keelings.com
Curried apple and sweet potato soup
Serves four
3 large carrots, peeled and chopped
3 large Keelings Irish Bramley apples
4 stalks of celery
1 onion, chopped
1 large sweet potato, chopped
2 tbsp of curry powder
Spray olive oil or rapeseed oil
1 litre of vegetable or chicken stock
Bay leaf
Handful of chopped parsley
Natural yogurt to serve
Spray the oil into a large saucepan and heat. Add the onion and celery, stir until coated and cook for five to eight minutes until softened.
Add the apple, carrots, sweet potato, bay leaf and curry powder. Stir together and then add the stock. Bring the mixture to the boil and then reduce the heat. Cover the pan and simmer for 20-25 minutes until the vegetables and apple are tender.
Once cooked, remove the bay leaf and liquidise the soup until smooth. Serve with some chopped parsley and a spoonful of natural yogurt.Baked apples
Serves four
4 Keelings Irish Bramley apples, cored
2 tsp of grated ginger
1 tsp of ground cinnamon
1 tbsp of honey
2 tbsp of brown sugar
2 handfuls of chopped pecans
Juice and rind of one lemon
Pot of Greek yogurt
Preheat the oven to 200°C/180°C fan.
Combine the ginger, cinnamon, honey, brown sugar and nuts with the lemon juice and rind.
Slice the skin of the apple on both sides and then place cored apples in a baking dish, facing upright. Spoon the nut and honey mixture into the hollow of each apple and fill to the top. Don’t worry if some spills over.
Put about 100ml of water into the base of the baking dish and cover the dish loosely with some tinfoil.
Bake the apples for one hour, then remove the tinfoil and bake for a further 10-15 minutes. The apples should be very tender.
Serve the baked apples with some Greek yogurt.Pork and Keeling's
Irish pear bake
Serves four
4 pork cutlets
1 tbsp of rapeseed oil
2-3 cloves of garlic, chopped finely
2 red onions, cut into wedges
3 Keelings Irish pears, cored and cut into wedges
3 carrots, peeled and cut into wedges
2 large (500g) sweet potatoes, cut into wedges
Handful of sage leaves, chopped finely
Preheat oven to 200°C/180°C fan.Combine the garlic and oil together.Place the sweet potatoes, carrots, onions and Keelings Irish pears in a bowl and toss them in the garlic oil mix. Season with some pepper.Arrange the vegetable and fruit mix in a single layer, in a roasting tin and roast for 20 minutes.While that is roasting, heat a teaspoon of rapeseed oil in a large heavy-based frying pan over medium-high heat. Sear the pork cutlets on each side for two to three minutes.Remove the roasting vegetables from the oven, sprinkle with sage and place the pork cutlets on top. Roast for 20 minutes until cooked. It’s ready to serve.Keelings Irish apple and pear flapjacks
Makes six
2 Keelings Irish eating or Bramley apples, peeled, cored and grated
2 Keelings Irish pears, peeled, cored and grated
250g of rough oats
3 tbsp of honey
100g of Irish butter
50g of brown sugar
3 tbsp of sunflower seeds
Peel, core and grate the Keelings Irish apples and pears.Simmer the fruit in a pan with sugar until it becomes soft. Leave the lid on the pan to keep in the moisture. Then add the butter, sunflower seeds and honey, and allow it to simmer.Stir in the oats and mix with a spoon until all the oats are coated.Spoon the mixture into a greased baking tray and bake for 30 minutes at 180°C. Allow to cool before turning out.For more information, visit www.keelings.com
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