“Living in the Apple Isle and coming into apple season, how could I not represent?” says Moyle. “A local apiarist, Miellerie Honey, and an incredible goat cheese producer, Tongola, provide us with the heroes of the dish – it’s generally just a case of not messing it up in order to show the quality. I love lady in the snow apples, but you can use any tart apple.”
Ingredients
Sweetened goat’s curd
Method
Main
1.Dry bay leaves on baking paper in the microwave at 50 per cent power for 18 minutes, or preheat oven to 120C, place bay leaves on a tray lined with baking paper and bake until dried (15 minutes). Grind to a powder in a spice grinder or mortar and pestle.
2.Increase oven to 180C. Bring honey and 200ml water to the boil in a saucepan over medium-high heat, add lemon verbena leaves and set aside to infuse (10-15 minutes).
3.Place apples in a roasting pan large enough to fit them snugly in a single layer, pour over honey water, cover closely with a sheet of baking paper and bake until just tender (20-25 minutes), then cool apples in poaching liquid (3 hours).
4.Whisk goat’s curd and milk with 80ml poaching liquid and serve alongside apples with a little poaching liquid and a dusting of bay leaf powder.
Drink Suggestion: Grappa. Lidia Levi Grappa Gentile Alla Camomilla.
Notes
