Apple Isle is an anecdotal name given to Tasmania as it was once a major producer and exporter of apples. It also references the state's shape, which loosely resembles that of an apple.
- 100 g unsalted butter, softened, plus extra, for pan-frying
- 2 Bramley apples, peeled and diced
- 2 Cox’s Orange Pippin apples (1 peeled and diced, 1 peeled)
- 55 g (¼ cup) sugar
- 1 tsp lemon zest
- 1-2 tsp lemon juice
- 1 tsp mixed spice
- 60 g (½ cup) chopped walnuts
- 6 slices light rye bread, crust removed
- 3 eggs
- 125 ml (½ cup) cream
- 1 large banana
- Icing sugar, for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Melt 40 g of the butter in a frying pan over medium heat. Add the diced Bramley apples, diced Cox’s apple, sugar, lemon zest, juice and a pinch of the mixed spice. Cook for 5-6 minutes or until the mixture softens to a pulp, but doesn’t become runny.
2. Meanwhile, in a mortar and pestle, pound the walnuts to a powder consistency. Add to the apple mixture in the pan and grate in half the remaining Cox’s apple. Remove from the heat and allow to cool.
3. Spread both sides of the bread slices with the remaining butter. Place a generous spoonful of apple mixture into the centre of 3 slices, being careful not to over or underfill the sandwiches. Top with the remaining buttered bread and gently press down to secure the sandwiches.
4. In a medium bowl, whisk the eggs and cream with the remaining mixed spice. Dip the sandwiches in the egg mixture, ensuring they’re well soaked and evenly coated.
5. Heat a knob of butter in a large frying-pan over medium heat. Once sizzling, cook one of the sandwiches for 2- 3 minutes on each side or until golden and crisp. Remove from the pan and repeat with the remaining sandwiches.
6. Slice the banana, with the skin on, and place on a baking tray. Dust with a generous amount of icing sugar and use a blowtorch to caramelise. Allow to cool slightly before removing the peel.
Serve the sandwiches dusted with icing sugar, with the caramelised banana and thin slices of the remaining apple half on the side.
Ainsley Harriott explores Australia's best regional produce markets in the brand-new season of Ainsley's Australian Market Menu on SBS and SBS On Demand.