It's back to
porridge for me on Monday: I'm starting a new job. So out will go with my, somewhat frivolous, breakfasts of fruit scones and tea and in will come a sensible breakfast of porridge and sultanas (for my American friends,
sultanas are what you call raisins). The scone might apper for
elevenses.
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| Bramley apples |
Anyhow, with that exciting prospect around the corner, today's Friday Feature is apples. Not any old apple, but
Bramley apples, also known as cookers, baking or cooking apples here in Ireland. What's so special about a Bramley apple? Well, it is perfect for baking: the apple almost melts when baked and, as it is quite acidic, is never too sweet (quite the opposite, as children we would eat the core of a Bramley apple dipped in sugar, impossible without the sugar!). Unlike "eating" apples, cookers soften very quickly so don't need to be pre-cooked when baking.
I've never seen Bramley apples outside of Ireland and Great Britain. Well that's not quite true, I did see two for sale in Dubai once, in the
Park n' Shop in on Al Wasl Road. I bought them, even though they were about 20 times the price we'd pay in Ireland or London. Yes, I paid something like
40 dirhams for two apples (that is about 10 euro at today's exchange rate).
So don't be put off by the slightly, less-than-perfect look of a Bramley apple: peal the skin, cut it up, stew it with a little sugar, or use for a crumble, apple tart, Kerry apple pie or any other apple recipe you have. You'll then understand why, after four years in Dubai without a "cooker" I was willing to splurge on the two apples!
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| Waiting for the crumble topping |
(For anyone wondering if there are alternatives to Bramleys, there is a thread discussing this on
Jamie Oliver's website. The conclusion? Not really, but if you've never had a Bramley you will try to be helpful and give suggestions like
Granny Smith, which really is no substitute!)
