September
Easy
For the pantry
0 min.
Salted and dried Wild Apple
- 10kg Wild Apple
- 1200g sea salt
- 3L water
- Fennel seeds
- Dried apples
- Apple flowers
- Apple juice
- Lemon zest
- Salt tub
- Bring a pot of water to boil and prepare an ice bath.
- Blanch the wild apples for 15 seconds and transfer to an ice bath. Leave the wild apples to soak for 24 hours.
- Move the wild apples to a salt tub and cover completely in salt. Make sure the lid on the tub is airtight, and leave the wild apples in the salt for three days.
- Make the tea: boil the water with fennel seeds, lemon zest, lemon verbena, dried apples, apple flowers, apple juice. Let it infuse for 25 minutes.
- Add your tea to the wild apples in salt tub.
- Let rest for four weeks. Make sure the lid is airtight, and that all the apples are completely covered by the tea.
- Remove wild apples from the brine, and dry them in the oven at 55 degree Celcius until wrinkly. Pack in a hermetic container.
Tips
These apples are really good when cut in small pieces, and used as an alternative to salt in your cooking.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
