Carrie's Mulligatawny (KORU® Curry)

Cooks in: 1 hour

Servings: 4-6 (yields 6 cups)

Recipe supplied by: Carrie Mack, Senior Sourcing Manager, Walmart
"Thank you to Carrie Mack for sharing this recipe with us! It is a one dish meal, and oh so good!!"

For a vegetarian curry, substitute vegetable stock for chicken stock and cubed butternut squash for chicken.

Ingredients

½ cup onion, chopped
2 stalks celery, chopped
1 carrot, diced
¼ cup (60 grams) butter
1 ½ tablespoons all-purpose flour
1 ½ teaspoons curry powder
4 cups (1 litre) chicken broth
1 ½ KORU® Apple, cored and chopped (about 2 cups)
¼ cup (50 grams) white rice
1 (300 grams) skinless, boneless chicken breast half, cut into cubes
1 pinch dried thyme
Salt to taste
Ground black pepper to taste
½ cup (150 ml) heavy cream, heated

Method

  1. In a large saucepan, saute onions, celery, carrot and butter until soft but not browned, about 10 minutes.
  2. Add flour and curry and cook 5 more minutes.
  3. Add chicken stock, mix well, bring to a boil and simmer for 30 minutes.
  4. Add apple, rice, chicken, salt, pepper and thyme.
  5. Simmer 15-20 minutes (stirring occasionally so rice does not stick to bottom of the pan), or until rice is done and chicken is tender.
  6. When serving, add hot cream.

KORU® Apple Oats

Cooks in: 10 minutes

Servings: One Serving

Recipe supplied by: McGrath Nurseries Ltd. "Oatmeal is a great warm-up on a cold morning, and by adding KORU® apple this may taste a bit like apple pie for breakfast!"

Add additional spices such as nutmeg or cardamom! Add raisins! Substitute walnuts for almonds!

Ingredients

1/2 cup raw whole grain oats

1 cup (250 ml) almond milk

1/2 teaspoon grated ginger

1/8-1/4 teaspoon ground cinnamon

A pinch of salt

 

Topping:

1/2 KORU® Apple, grated

1 spoonful of plain greek yoghurt

Sliced almonds

Honey or maple syrup

Method

  1. In a small saucepan, mix first 4 ingredients.
  2. Bring to a boil over high heat, then reduce heat, cover and simmer for approximately 10 minutes until oats are soft and liquid is absorbed. 
  3. Spoon into a serving dish.
  4. Top with grated KORU® Apple, yogourt and sliced almonds.
  5. Drizzle with honey or maple syrup.

KORU® Apple Nuggets

Preparation time: 15 minutes 
Cooking time:  15 minutes

Makes about 24

Recipe supplied by: Sandi McGrath "Rolling these nuggets in the cinnamon sugar reminds me of the cinnamon toast we used to make as kids!"

These go quickly as is, but are delicious served with warmed vanilla or chocolate pudding for dipping!

Ingredients

Batter:

3 small to medium KORU® Apples, cored and cut into matchsticks (A mandoline makes this easy!)

1 cup flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon (or more if you want a stronger cinnamon flavor)

1 egg

1/2 cup whole milk (May need a bit more, the dough should be thick, but drop from a spoon)

1 teaspoon vanilla extract

1 teaspoon grated fresh ginger (optional, but adds a nice flavor)

Cinnamon sugar for coating:

4 tablespoons sugar

2 teaspoons ground cinnamon

Oil, for deep frying

Method

  1. In a medium mixing bowl, mix together dry ingredients. 
  2. In a small mixing bowl, whisk egg, then add milk and vanilla.
  3. Pour milk mixture into dry ingredients and mix together well, then stir in apples and ginger
  4. Heat about 1 1/2 inches of oil in a pan for frying
  5. Using tongs, 'pinch' about 1 tablespoon of the apple mixture and drop into the hot oil.  You can cook about 6 at a time, depending on how large your pan is.
  6. The nuggets will float to the top. Turn them about halfway through, approximately 3 minutes total cooking time, until they are golden brown.
  7. Make sure you do not make them too large or they will not cook through,
  8. Remove from the oil with a slotted spoon and drain on paper towels.
  9. Roll in the cinnamon sugar mixture
  10. Best served while warm!

Spiced KORU® Pancakes

Preparation time: 10 minutes 

Cooks in: 6 minutes

Servings: 4-6 (makes about 8 pancakes)

Recipe supplied by: McGrath Nurseries Ltd "These pancakes are fantastic layered with slices of sizzling bacon!"

Substitute maple syrup instead of honey; or walnuts instead of pecans. Experiment with amount of spice to your taste, or add other apple friendly spices such as cloves and ginger.

Ingredients

Dry ingredients:

1 cup (150 grams) flour

2 tablespoons brown sugar

2 teaspoons baking powder

½ teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon salt


Wet ingredients

1 egg

¾ cup (180 ml)milk

2 tablespoons butter, melted

1 KORU® Apple, cored and grated (about 1 cup)


Topping

¼ cup (100 grams) honey

¼ cup pecans

Method

  1. In a small saucepan over low heat, mix honey and pecans and let heat slowly until bubbly.
  2. In a medium bowl, sift together dry ingredients.
  3. Mix milk, butter and egg in a small bowl and pour into dry ingredients, stirring just until mixed.
  4. Fold in grated apple.
  5. Heat a large skillet to medium high heat and coat with canola oil.
  6. Pour 1/3 cup batter onto hot griddle for each pancake. Cook about 3 minutes on each side, until golden brown and cooked through (time and temperature may vary depending on your skillet and stove).
  7. Serve hot with butter, sliced apple and drizzle honey pecan syrup over the top.

KORU® Apple Jelly

Cooks in: 1 hour 15 minutes, plus overnight to drain

Yields: 3 cups

Recipe supplied by: Jude Anderson, Nelson, New Zealand "Delicious on warm croissants, scones or pikelets."

Add some fresh mint when cooking your apples for a little extra zing!

Ingredients

1 kg KORU® Apples, cored & cubed

6 cups water

1 kg sugar

1 teaspoon citric acid

Method

  1. Combine KORU® Apples in a large saucepan, bring to a boil and simmer covered for 1 hour.
  2. Strain this thru a fine cloth, such as muslin, and let drain overnight into a large bowl, then discard the pulp. (Do not squeeze the cloth as this will cause your jelly to cloud.)
  3. The next day, measure liquid to 6 cups and pour into a large saucepan. Add sugar and 1 tsp citric acid.
  4. Stir over heat until boiling and sugar is dissolved. Boil uncovered for about 15 minutes or until jelly sets when tested.
  5. Pour into hot sterilised jars and seal.

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