• Apple puree, celery heart and kimchi (Peter Kuruvita's Coastal Kitchen)Source: Peter Kuruvita's Coastal Kitchen

The Bravo apple is beautiful. There are so many fun ways to deal with apples but here are my top Western Australian suggestions. Peter Kuruvita's Coastal Kitchen

Serves
2

Preparation

10min

Cooking

10min

Skill level

Easy
By
No votes yet
Yum

To learn that many of them go to waste simply because of the way they look was so distressing that I decided to show you are many apple dishes as I could in one go. Serve these together on a large platter with some crusty sour dough bread for sharing. 

Ingredients

  • 3 Bravo apples or other sweet, crunchy apples like honey crisp
  • 150 ml Margaret River chardonnay
  • 100 g sugar
  • 2 stalks celery heart, thinly sliced
  • 12 young celery leaves
  • ½ cup chopped kimchi

 

Dressing

  • ½ tsp sea salt
  • 100 ml mayonnaise
  • 1 tbsp white vinegar
  • 2 tbsp plain non-fat yoghurt
  • 2 tsp sugar
  • 1 tsp lemon juice

Cook's notes

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.

Instructions

For the apple puree, core 2 of the apples and coarsely chop but do not peel. Place in a small saucepan with the wine and sugar. Cover and cook over low heat for 5-10 minutes or until the apples start to break down. While still hot, transfer to a blender and process until smooth. Pass through a fine sieve and set aside.

For the dressing, place all the ingredients in a small bowl and whisk until well combined.

To serve, core and thinly slice the remaining apple. Place a few slices on the serving platter, then top with a dollop of apple puree followed by a tablespoon of kim chee. Dress, then garnish with the thinly sliced celery and the celery leaves.

Peter Kuruvita's Coastal Kitchen airs 8pm, Thursdays on SBS and then you can catch-up on SBS On Demand. Visit the program page for recipes, videos and more.