Monthly Ingredient Challenge: Apples {Slow Cooked Pork & Apple Salad and Apple Pie Ice Cream}

I’ve recently joined a group of fellow food bloggers who do a monthly recipe challenge.

What fun – I’m so excited to be doing my first one!

The ingredient to use was apples…

I decided to do 2 dishes, because you just HAVE to have a sweet apple dish in the mix.

My slow-cooked pork & apple salad is so versatile, you can have the salad version in summer {or whenever you feel like salad} or have just the pork with apples as a hot dish!

I decided to also make an ice cream, because it’s just been SO hot lately {Summer in SA} and nothing beats ice cream.

Being a ‘low-carber’, the ingredient was a bit of a challenge, because apples are fruit {duh} and they’re quite high in sugar {naturally}. However, they are allowed and you should just then keep an eye on the rest of your hidden carbs for the day – and definitely not eat more fruit that day!

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Here it is:

Slow-cooked Pork & Apple Salad

  • Servings: 6-10
  • Difficulty: moderate
  • Print

{Before you run a mile, it’s only the pork that takes a bit of time, but you can get 3 meals from this so it’s really perfect to cook ahead and keep in the fridge.}

You will need:
2 kg pork neck {whole, boneless}
1 clove of garlic
1 tsp whole coriander
1 tsp yellow mustard seeds
1 tbs Himalayan rock salt + extra
1 tsp fennel seeds
2 tbs olive oil
4 apples, cored & cubed
1 onion, chopped
2 cups of boiling water
2 tbs butter

Start by making the rub for the pork:

Toast the coriander & mustard seeds in a pan until fragrant.
In a mortar & pestle, grind the coriander, mustard seeds, garlic, 1 tbs salt, fennel seeds and olive oil to a paste.

Rub the pork with your fab homemade rub, cover with clingwrap and let it marinade for 3 hours.

Next – on to the cooking:

Place the apples, onion and water in your slow cooker. Sprinkle with salt.
Place the pork neck on top and add the butter in dollops.

Slow cook for 4 and a half hours.

Once it’s cooked, you will need to let it cool to room temp and then use about 1/4 for the salad for 2 people.

Pull the pork apart, using a fork and serve it with some of the apples on a bed of herbs and lettuce.
Garnish with matchstick apples.

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Apple Pie Ice Cream

  • Servings: 2
  • Difficulty: easy
  • Print

{You don’t need an ice cream maker for this – but if you have one, great!}

You will need:
2 apples, peeled, cored and cubed
1/4 cup of water
1 tbs xylitol
1/2 tsp cinnamon
2 egg yolks
1 cup of heavy cream
1 tsp vanilla extract
2 tbs xylitol
Pinch of salt

Start by making your apple puree:

Place the apple, water and 1 tbs xylitol in a small saucepan and let it simmer until all the water is gone and the apples are soft.
Blend with a stick blender and add the cinnamon.

Next, make the custard base:

Whisk the egg yolks, 2tbs xylitol, salt and vanilla together.
Heat the cream – not boil – and slowly whisk it into the yolk mixture.
Heat over a very low heat in a small saucepan until the custard has thickened. It should coat the back of a spoon.

Add the pureed apples to the custard, mix thoroughly and pour it into a metal bowl to freeze.

Place in the freezer for about 2 hours, whisking it every half hour or so until frozen.

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Click below for more mouth-watering recipes with apples:

7 comments on “Monthly Ingredient Challenge: Apples {Slow Cooked Pork & Apple Salad and Apple Pie Ice Cream}”

  1. katjeter Reply

    OK, you win the prize for using apples in the most ways! Ice cream…I’m impressed! 🙂 Looks delicious.

  2. lindivs Reply

    Yumm!! I have a nice cream maker and this makes me want to pull it out right now! So glad you joined us for this challenge!

  3. leiabushman Reply

    Yum! Way to go making two dishes, I’m impressed. Both sound delicious!

I'd love to hear your thoughts!

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