RECIPES
Green apple with sorrel
15 minutes
Preparation time
1 hour 55 minutes
Cooking time
4 serves
INGREDIENTS
250 g green apples
1 tbsp caster sugar
Juice of ½ lemon
50 g sorrel, thinly sliced
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.
- Remove dried apple from the silicon mat, 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 has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America and is viewed as one of New Zealand’s most creative chefs. Head chef and owner of award winning Mr. Morris in Auckland, this modern, approachable restaurant maximises local produce to bring to life a truly innovative menu with a nod to his Pasifika heritage. Featured beneath the main dining room is “Mrs. Morris”, where guests can experience culinary delights crafted with Miele appliances.
