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.
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
- 1 tart apple (Granny Smith or Golden Delicious)
- 1 tbsp lemon juice, plus a squeeze extra
- ½ tsp finely grated lemon zest
- ½ cup torn mint leaves, plus extra, to serve
- 1 tbsp extra-virgin olive oil
- 100 g shaved Jack cheese or aged pecorino
- 1 tbsp truffle honey
- ½ cup roasted hazelnuts, peeled and coarsely crushed
- Pinch truffle salt
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.
Using a mandolin, shave the apple and place in a bowl of cold water with a little lemon juice added to prevent the apple from browning. Drain well just before serving.
Place the lemon juice, zest, mint leaves and olive oil in a small bowl and toss gently.
To serve, place a mound of drained apple on the serving platter. Top with the dressed mint, then layer the cheese shards on top and drizzle with truffle honey. Scatter with crushed hazelnuts and a pinch of truffle salt.