Tag Archives: Crumbles

Pork sausage & cider crumble

Food photography 101 goes something like this: pretty food + natural light + proper camera = mouthwatering photos.  The formula for this post’s photos went more like this: unpresentable food + rapidly fading natural light (aka half dark) + iPhone = photos that not even Photoshop can redeem.  I more or less set myself up to fail though.  Crumble isn’t the easiest thing to serve up and the resulting mess is generally not very photogenic, particularly when there’s meat involved and everything is varying shades of brown.  Oh and I also wanted to eat dinner at a vaguely normal time, which happens to coincide with sunset at the moment, instead of 17h when the light would have been good.  Shocking, I know.

Pork sausage & cider crumble 1

I came down with one of those feverish change-of-season colds over the weekend, so I was feeling a bit sorry for myself and craving comfort food.  The classic combination of pork and apple had been playing on my mind, but I didn’t quite feel up to faffing around with pastry and making a pie.  So I threw together a pork sausage & cider crumble instead, as you do.  It sounds totally fancy-pants, but it’s ridiculously easy and makes for a hearty main course.  Despite its appearance, it also happens to be totally delicious – with bacon strips, apple pieces and lashings of garlic also chucked in there, how could it not be?

Pork sausage & cider crumble 2

Baking with SpiritCider is the special ingredient for this month’s Baking with Spirit, so I’m submitting this crumble to Janine over at Cake of the Week, who launched this genius challenge a year ago!  (A year already?  What?!)  If you’ve a sudden inspiration to bake something with cider, whether sweet or savoury, I think you’ve got until Saturday to enter.

Pork sausage & cider crumble 3

Ya, I don’t really want to talk about that photo.

Pork sausage & cider crumble

Serves 3-4
Recipe by Sharky Oven Gloves

There’s a lot of room for adjustment in this recipe.  Use whatever good quality pork sausages you feel like – pork and fennel?  Go for it.  Pork and apple?  Sounds amazing.  I used a pretty light-flavoured cider because that’s what we had at home, but a heavily-flavoured cider would probably be even better.  Use your favourite kind of cheddar, as long as it’s flavourful.  If you think the cider is still too liquidy before adding the crumble, sprinkle a little flour over the top first.

Ingredients

For the filling:
100g bacon strips/cubes/lardons
4 cloves garlic
Drizzle extra virgin olive oil
4 pork sausages (about 370g; I used Black Rock traditional pork sausages)
1 apple (I used Braeburn, Granny Smith would also be good)
Black pepper
About 250ml cider (I used Boundary Road Brewery Honesty Box cider)

For the crumble:
65g cheddar (I used Kind Island Surprise Bay cheddar)
75g unsalted butter, softened
70g wholewheat flour
45g all-purpose flour
2-3 sprigs of thyme
Salt & black pepper

Directions

Prepare the filling:
1.  Preheat the oven to 220°C/fan oven 200°C.

2.  Remove any huge bits of fat from the bacon strips/cubes/lardons.  Peel the garlic gloves and finely dice.  Heat the olive oil in a frying pan over a medium heat, add the bacon and garlic and fry until golden.

3.  Meanwhile, cut each sausage into 4 rounds and place standing up in an ovenproof dish with a little space (about 1 cm) between each piece of sausage.  Scatter the garlicky bacon between the sausage rounds.  Peel and dice the apple into the 1cm pieces, and scatter over the top of the bacon, between the sausages or over the top, depending on how much space you have in your dish.  Season with freshly ground pepper, then pour the cider over the top, stopping 1cm from the top of the dish.

4.  Bake for 25-30 mins, until lightly browned on top.

Prepare the crumble:
5.  Meanwhile, prepare the crumble.  Roughly grate the cheddar into a medium-sized bowl.  Cube the butter into the same bowl, followed by the flours and some salt and freshly ground pepper.  Wash and dry the thyme sprigs, then strip the leaves, adding them to the bowl.  Rub the mixture together with your fingers, until the mixture resembles breadcrumbs.

6.  Sprinkle the crumble mixture over the top of the filling, then bake for a further 30-35 mins, until golden and a little crispy on top.  Serve immediately, accompanied with a side salad and a glass of cider.

Enjoy!

2 Comments

Filed under Recipes, Savoury Foods

Dessert for one… Or maybe three

Cooking for one can be a bit of a pain.  I have so many bookmarked recipes that are for four or more people and not particularly easy to split.  I get bored eating the same thing several times in a row and my freezer is currently full (thanks to a recipe I tried out the other week that made enough food for 6-8 people… which I obviously didn’t forget to check before I started.  Ahem.), which I need to sort out before I start making soup for the winter.  Now I love crumbles, but all my recipes seem to be for large crumbles to feed at least six people.  I could probably eat a whole six-person crumble in one go all by myself… but just because you can doesn’t necessarily mean that it’s a good idea.  So I decided to try making myself a one-person crumble.  Cooking for one shouldn’t mean depriving oneself, it just means trying to adapt things to make smaller quantities.

I was originally going for a pear hazelnut crumble, but as I was rummaging around the fridge, I happened across an apple that was looking a little lonely all by itself, so I decided to make a two-person pear and apple hazelnut crumble.  The two-person crumble turned into a three-person crumble because the fruit turned out to be a tiny bit too much for just two ramekins.  So much for a one-person crumble…  Since I made them in ramekins it’s easy enough to just limit oneself to eating one at a time though, so it’s not much of an issue (otherwise I’d have just another spoonful, and just a little one more, and oh… where did the crumble go?  Woops.).

The flavours of pear, apple and toasted hazelnut complement each other so well, and are really the perfect autumnal combination.  I don’t think I’ve ever matched all three flavours together before, but I’ll definitely be trying the combination out again!  Since the hazelnut flavour in these crumbles absolutely shines through, I’m submitting this to this month’s AlphaBakes challenge, which is being hosted by Caroline Makes, because the random letter is “H” – H for hazelnut, but also for honey, which also features.  I’m not entirely sure whether the challenge is only for baked goods, or whether anything that has seen the inside of a hot oven is fair game.  I’m going with the latter…

Pear & apple hazelnut crumble

Serves 3
Recipe from my imagination

To toast the hazelnuts, spread them out on a baking tray, place in an oven pre-heated to 180°C and roast for 10 min, until they smell toasty (be sure to keep an eye on them so they don’t burn).  Rub the hazelnuts in a clean tea towel to remove most of the skins, and allow to cool fully before using.  I used a bosc pear and a braeburn apple since that’s what I had in the fridge.  If using a small apple and small pear, you could probably fit the slices into just two ramekins instead of three.  I always think that crumble is best served with pouring cream or ice cream.

Ingredients

40g flour
25g unsalted butter
4 heaped tsp light brown sugar
½ tsp ground cinnamon
20g porridge oats
20g toasted hazelnuts
1 medium apple
1 medium pear
2-3 tbsp Frangelico (hazelnut liqueur)
2-3 tbsp honey

Directions

1.  Add the sugar, flour and cinnamon to a medium-sized bowl.  Cut the butter into small cubes and rub into the sugar and flour until the mixture resembles breadcrumbs.

2.  Roughly chop the hazelnuts and stir into the crumble mixture with the porridge oats.  Set aside.

3.  Slice the apples and pears (you might need to cut the slices into two or three to fit them into the ramekins) and mix together.  Set out three ovenproof ramekins (mine are 0.2 litres) and split the apple and pear mixture between them.  Drizzle with about 1 tbsp of Frangelico per ramekin, followed by about 1 tbsp of honey, then top with the crumble mixture, evenly split between the three ramekins.  Don’t pat down the crumble mixture, but make sure that it covers the fruit more or less evenly.

4.  Place the ramekins on a baking tray and bake for 25-30 mins until the crumble is golden.  Serve immediately, accompanied by pouring cream or ice cream.

Enjoy!

11 Comments

Filed under Recipes, Sweet Foods

How NOT to reheat a summer fruits crumble…

We were invited to dinner at my Scottish grandma’s on Sunday, so we offered to bring dessert.  You might think we’re lovely people, but actually we just wanted to be sure that at least part of the meal would be edible (my grandma isn’t exactly renowned for her wonderful cooking).  We needed a dessert that could be made in advance and was easy to transport.  There are, of course, plenty of options, particularly with all the different fruit that are in season at the moment.  The last time we brought dessert (this is quite a regular occurrence), we’d made a rhubarb clafoutis and the time before was a tart of some description, so we decided to make a summer fruit crumble, which I’ll be submitting to this month’s Simple and in Season blog challenge.

This was an excellent occasion to make use of my awesome new Joseph Joseph mixing bowls that I won after the June Simple and in Season challenge (thanks again Ren!), and their colourfulness definitely brightened up the day.  I was actually feeling rather rotten on Sunday, and my mum did suggest that I just stay home, but I really wanted some of the delicious-looking crumble so I went along anyway (priorities and all that…).  Considering that I’ve spent most of the last three days stuck in bed with severe tonsillitis (and the reason it’s taken me so long to get this post up), that probably wasn’t the best plan, particularly considering the fate of the crumble…

We’d taken the crumble out of the oven about ten minutes or so before the end of cooking so that we could just heat it up gently once at my grandma’s and serve it warm.  What could possibly go wrong?  (Famous last words…)  About four minutes after going in the oven, a distinct smell of burning suddenly filled the air and the fire alarm went off.  Hardly a good sign.  My mum rapidly removed a heavily singed crumble from the oven and discovered that my grandma had accidentally managed to set the oven to the highest grill setting…  Not the ideal way to reheat a crumble.  Once the burnt bits were scraped off though, it still tasted delicious, so the plan to make sure that at least something was edible still worked.  For obvious reasons, I don’t have any photos of the fully singed cooked crumble, but I did take this one before we left, so just imagine it slightly more golden on top and that’s how it should have looked…

Summer fruit crumble

Serves 6
Adapted from one of my mum’s recipes

You can use any combination of fresh summer fruits depending on what is available.  Having said that, I seem to remember that we tried adding strawberries once and that didn’t actually work all that well.  I know of some people who make their crumble in a blender, but making it by hand is much better (and loads more fun!).  If you’re preparing this crumble in advance, remove it from the oven after about 20-25 mins and then just gently reheat it in the oven for about 10 mins, just before serving.

Ingredients

For the crumble:
125g unsalted butter, cubed
200g flour
125g granulated sugar
2 tbsp ground almonds
Pinch of salt

For the filling:
200g fresh blackberries
200g fresh blueberries
200g fresh raspberries
175g fresh red currants
6-8 tbsp granulated sugar

Directions

1.  Pre-heat the oven to 200°C.

2.  Cut the butter into small cubes and add to a large bowl.  Add the rest of the crumble ingredients and rub together with your fingers to form crumbs, making sure that the butter is properly broken down.

3.  Wash the fruit and pat dry.  In a large bowl, mix the fruit with the sugar until evenly coated, then transfer the fruit to an oven-proof dish (make sure the fruit come quite high up the sides of the dish).

4.  Sprinkle the crumble mixture evenly over the top of the fruit mixture (but don’t pat it down) and bake for 30 mins until golden.  Serve with pouring cream or ice-cream.

Enjoy!

8 Comments

Filed under Recipes, Sweet Foods