Baked Apples Stuffed With Goat Cheese And Leeks Food

EASIEST EVER BAKED STUFFED APPLES

Steps:

• Heat the oven to 425 degrees F.
• Trim the tops and scoop out the center and the seeds of each apple and rub the edges of the trimmed fruit with the lemon. In a medium bowl, combine the butter, cereal, sugar, and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with ice cream and serve hot.

BAKED STUFFED APPLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut the stem out of the apple and hollow out the center until it is about 1 1/2 inches wide without going through the bottom. In a small cup, stir together the cinnamon, nutmeg and sugar. Set aside half of this mixture, and mix the rest with the cream cheese and dried cranberries.
• Sprinkle some of the reserved cinnamon sugar into the apple's cavity. Fill with the cream cheese mixture, and sprinkle the remaining cinnamon sugar on the top. Place the apple in a small baking dish.
• Bake for 35 to 40 minutes, until the apple is tender enough to easily pierce with a fork.

BAKED APPLES STUFFED WITH GOAT CHEESE AND LEEKS

Steps:

• Heat oven to 400°F.
• Place 1 tablespoon butter and leeks in heavy pan; cook, shaking pan and stirring, until leeks begin to turn transparent.
• Add 1 tablespoon water, stir and cover pan.
• Continue cooking until leeks are tender, 10 minutes, adding more water if necessary to prevent leeks from sticking.
• When leeks are cooked, transfer them to bowl and blend inches Add goat cheese and cream.
• Season to taste with salt and pepper.
• Gently stuff each apple with an equal amount of the goat-cheese-and-leek mixture, pressing it into cavity and mounding on top.
• Core the apples and remove strip of peel from circumference of each apple (lemon juice will keeping them from oxidizing and discoloring); place apples in baking dish.
• Pour wine around apples, put bay leaf in wine and lightly salt interior of each apple.
• Top each apple with 1/4 of the remaining tablespoon of butter.
• Bake apples in center of oven until tender and cheese is dark golden on top, 35 to 45 minutes.
• Transfer to plates, garnish with parsley and serve immediately as appetizer or side dish.

BAKED APPLES STUFFED WITH CRANBERRIES AND ALMONDS

Steps:

• Preheat oven to 400 degrees F.
• Cut 1/2 inch off the top of the apples and reserve tops. Use a paring knife or spoon to hollow out the apples, leaving about a 1/2-inch thick wall and base. Set aside.
• Melt butter in a large skillet over medium heat.
• Add cranberries, honey, cardamom, dates and orange juice and zest and cook until the cranberries begin to collapse and liquid thickens, 3 to 4 minutes. Stir in almonds.
• Spoon cranberry mixture into apples then replace the apple tops. Put into a small baking dish filled with 1/4 inch water, cover with foil and bake until tender, 15 to 30 minutes (depending on apples).
• Uncover, and carefully pour off the water and continue baking until very tender and golden, 10 to 15 minutes more.

CHEESY LEEKS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the leeks into a steamer basket and steam for 6-8 mins until bright green and just becoming tender.
• Meanwhile, heat the butter and flour together in a saucepan, stirring until you have a thick paste. Add the milk, a splash at a time, stirring continuously until all the milk has been added. Cook for 2-3 mins more until the sauce has thickened enough to coat the back of a spoon. Stir in most of the Yeo valley Organic mature cheddar, the mustard and some seasoning.
• Fold the steamed leeks into the cheese sauce, then tip everything into an ovenproof baking dish. Scatter over the breadcrumbs, thyme and remaining cheese, then bake for 20 mins until golden, crisp on top and bubbling at the edges. Leave to stand for 5 mins before serving.

GOAT CHEESE STUFFED PORK CHOPS

Steps:

• heat 2 oil and butter over medium-high heat in a skillet.
• insert paring knife into chop at end away from bone & open a 2 inch hole almost to bone.
• Work knife back & forth until the pocket is almost the full size of chop. Set aside.
• Saute celery in melted oil/butter mixture for 3-4 minute. Add chopped onion and saute for 5-6 minutes more.
• Remove onions & celery with slotted spoon, reserving as much oil/butter combination as possible. Remove skillet from heat.
• Mix 1/2 of the goat cheese and the stripped leaves from 2 sprigs of the thyme with the celery & onion in a bowl & allow cheese to slightly melt from the heat of the vegetables.
• When mixture is cool enough to work with (3-5 minutes) divide stuffing evenly and stuff chops. Do not be afraid of over stuffing. Season both sides with salt & pepper.
• Return skillet to a medium-high heat and bring to temperature.
• Sear stuffed chops, turning once until browned on each side. About 2-3 minutes per side.
• Once chops are browned add the 1/2 cup of wine (adjust as necessary. the liquid should reach 1/2 way up the sides of the chops) and the remaining sprig of thyme.
• Immediately reduce heat to a simmer and cover.
• Cook at simmer 30 minutes or until internal temp is 160.
• Once chops are done, remove & keep warm.
• Discard thyme sprig.
• Increase heat to high & add remaining goat cheese.
• Stir pan sauce constantly until reduced by half.
• Plate with kluski or egg noodles & green beans. Pour a generous amount of sauce over chops and reserve the rest for you and your partner.

BAKED APPLES STUFFED WITH HALVAH

Steps:

• Generously butter apples inside and out.
• Stuff with crumbled halvah.
• Place in a small, shallow baking dish and pour wine around the apples.
• Add cinnamon stick.
• Bake at 375F for about 40-45 minutes, or until apples are tender when pierced with a fork.
• Serve warm, with juices, and a dollop of lightly sweetened whipped cream or some vanilla ice cream to gild the lily.

STUFFED MUSHROOMS WITH LEEKS, BLUE CHEESE AND WALNUTS.

Steps:

• Preheat the oven to 200/180/Gas 6.
• Melt the butter in a pan and cook the leek until softened and light brown.
• Add the nuts and stir for 1 minute, until they are coated in the butter and juices.
• Put the mushrooms onto a baking sheet and top with leek mixture and then the cheese. Bake for 15-20 minutes.

BAKED APPLES WITH OATMEAL FILLING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Core each apple making a large well in the center and arrange apples on a rimmed baking sheet.
• Mix oats, brown sugar, and cinnamon together in a bowl; cut in butter until evenly combined. Spoon 1/4 of the oat mixture into each apple.
• Bake in the preheated oven until apples are tender and filling is bubbling, about 30 minutes.

LEEK, GOAT'S CHEESE, WALNUT & LEMON TART

Steps:

• Heat oven to 220C/200C fan/gas 7. Heat the olive oil in a large frying pan, then add the butter. Once sizzling, add the leeks and cook over a medium heat until softened but not coloured. Stir in the thyme and half the lemon zest, then increase the heat. Add the lemon juice and cook for about 30 secs until the lemon juice reduces, then season well. Remove from the heat and cool slightly.
• Unroll the pastry and lay on a baking sheet lined with baking parchment. Lightly mark a 1cm border around the edges with the tip of a sharp knife, then prick the base all over with a fork.
• Spread the lemony leeks on top of the pastry, within the border. Crumble over the cheese, scatter with the walnuts, then season with pepper. Drizzle with some olive oil, brushing the edges with a little oil as well. Put tart in the oven for 15-20 mins until the pastry puffs up around the edges and is golden brown. Scatter with parsley and the remaining lemon zest. Serve hot, warm or cool.

CHICKEN BREAST STUFFED WITH APPLE AND GOAT CHEESE

Steps:

• Place chicken breast on a large sheet of waxed or plastic; cover with another sheet; pound chicken breast to 1/4 inch thickness, remove the top sheet and season with salt and pepper.
• Combine the goat cheese, lemon rind, and apple; divide the apple mixture among the chicken breast and spread the mixture evenly over half the surface of each breast; fold each breast in half and press the edges together, forming a pocket.
• Sprinkle the flour onto a sheet of waxed paper.
• In a small bowl combine the egg and water; In a shallow bowl, combine the bread crumbs and Parmesan cheese.
• Dust each chicken breast lightly with flour and dip into egg mixture, moistening all surfaces.
• Coat with bread crumb mixture, patting the crumbs gently in place. (The chicken can be prepared to this point several hours ahead; cover and refrigerate, when ready to cook, bring the chicken to room temperature).
• In a large, heavy skillet, heat butter and oil over medium heat; Add chicken; cook until browned and cooked through, about 8 to 10 minutes per side, drain on paper towels and serve.

GRIDDLED LEEKS & GOAT'S CHEESE

Steps:

• Brush the cut side of the leeks with 1 tbsp of the oil and season with sea salt and black pepper. Heat a griddle pan over a medium heat and place the leeks, cut-side down, in the pan. Griddle for 5 mins until the leeks have distinctive char marks and are tender.
• Use the remaining oil to brush the top of the leeks, then turn over and cook for 5 mins more. Scatter over the pine nuts and goat's cheese. Drizzle with balsamic vinegar to serve.