Fresh FLASH GALA ™ apple recipe ideas from Lockdown Recipe Book group
One of the positives to come out of Covid-19 lockdowns around the globe is the growth in on-line chat tools and communities where people can safely connect.
One such group is a South African phenomenon. Not only did the Lockdown Recipe Storytelling Book Facebook group connect an extraordinarily engaged community of people around food stories but it pivoted into an off-line book where copy was supplied by its members and published by Annake Mullerit and also into a hard copy magazine, Koe’sister.
Driven by media luminary Ingrid Jones, an editor and publisher of magazines and a television personality, the group, now more than 3000 highly engaged members, has branched out to work with simpatico brands and to host webinars. “When I saw the group being formed on Facebook, I asked to join,” says Tru-Cape’s Marketing Director, Conrad Fick. “Although not an active poster of stories myself I asked Ingrid Jones if there might be an opportunity for Tru-Cape and the group’s members to work together,” Fick says.
“When Conrad and I chatted and he said Tru-Cape would be open to donating fruit to a group-nominated charity in exchange for contacting our top-10 members to promote Tru-Cape and FLASH GALA ™ apples. I was keen to see if a collaboration had legs,” Ingrid Jones says.
Group members proposed two Western-Cape based charities. The Bonteheuwel Development Forum that, among other things, runs feeding schemes and Philisa Abafazi Bethu, a multi-faceted organisation providing safe houses for women and children at risk and providing tools to help women succeed, received a donation of Tru-Cape apples.
“The talent and creativity is evident in the posts but more than that what impressed is the depth of emotional connection this group has to each other and the dishes they make and share in their on-line community. While many “social-media influencers” run the gauntlet from seeking free-stuff to pay-for-play posts, people in this group, undeniably influential based purely on the number of comments their posts garner, seem to be motivated by sharing their passion and creativity with food and this especially resonates with Tru-Cape,” Fick says.
Tru-Cape will share these in their on-line channels with one of the goals being to expose the Lockdown Recipe Storytelling Book Facebook Group to more people and to leverage Tru-Cape’s more than 16, 000 on-line followers.
Fick says the choice to use this group to promote buzz around FLASH GALA ™ apples, the improved full-red Gala-strain discovered by Tru-Cape’s own Buks Nel, was to take full advantage of the short window of availability. “As the most successful new cultivar in terms of the number of trees sold, future FLASH GALA ™ harvests are expected to grow exponentially and Tru-Cape is confident that the marketing efforts with the albeit limited 2021 crop will find a fertile audience in 2022.” Fick ends.
According to Ingrid Jones some of the most compelling recipe ideas included FLASH GALA ™ apple roses by Sandra van de Rheede and Felicity Beukes, Petrina Roberts came up with the idea of Baked apples and coconut pudding; Fahiem Stellenboom proposed an apple and red-onion pickle and a spicy soup while Samantha Liedeman suggested apple as a pizza topping with cream cheese and herbs.
Pork and Apple Sausage Roll Recipe by Sandra van de Rheede
500g packet pork sausage squeezed out of the casing
2 FLASH GALA ™ apples peeled and chopped
Small handful of finely chopped sage and parsley
1 tbl spoon of brandy
2 tsp grainy mustard
Sea-salt, cracked black pepper and sesame seeds
400g roll of puff pastry
1 egg yolk mixed with a little bit of water.
Melt butter over medium heat, add the chopped apple and half of the herbs. Add the brandy and simmer till soft. About 20 min. Mash and let it cool completely.
Mix sausage meat, with good amount of black pepper. I didn’t add any salt.
Add the rest of the herbs, mashed apple and mustard. Mix thoroughly with a fork.
Roll out the dough on a sheet of baking paper.
Place the meat in the Centre down the length of the dough.
Leave a space of about 3cm clear from the edge. Cut strips of about 2 cm down each side of the pastry.
Fold the end pieces of the dough first over the meat. Then continue to fold over the rest of the strips. Brush all over with the egg wash.
Sprinkle with sea-salt and sesame seeds.
Bake in pre-heated oven 200 degrees celsius for 25 min.
Moroccan soup with FLASH GALA ™ apples by Fahiem Stellenboom
One of all-time favourite soups – which I don’t make often enough – is a Moroccan cauliflower, carrots and apples, with pistachio cream and spices. This time I decided to try it with FLASH GALA ™ apples. It is a superb blend of flavours, the combo of the sweet apple and carrots with the spices made it all the more flavoursome. Totally delicious and definitely enhanced by the apple.
3/4 cup pistachios
2 Tbsp coconut nut oil
3 large grated carrots
1 heaped tsp garlic, ginger, dhanya (coriander powder) mix
1 heaped tsp garlic, ginger mix
(a tsp each of ginger and garlic should also do the trick)
3 chopped Tru-Cape FLASH GALA ™ apples
3 /4 cups cauliflower, cut into bite-sized florets
2 medium onion, roughly chopped
2 tsps cumin seeds
1 tsp salt
1 chicken and 1 veggie stock cube
Water as required
Cilantro to garnish
Preheat your oven to 400 degrees and lay the pistachios on a small baking sheet. Place them in the oven until lightly browned and toasted, about 5-7 minutes.
Transfer the toasted pistachios to a small sauce pan and just cover with water. Bring to a simmer on medium heat and simmer until they soften, about 35 minutes. Make sure to keep them covered with water, so add any to the pot as necessary while they simmer.
While the pistachios simmer, lightly roast the cumin seeds in the dry pot, until they start to crackle.
Add the coconut oil on medium heat and toss through the onion and chilli, until lightly braised.
Add in garlic/ginger/dhanya mix and cook, stirring frequently, for 2 minutes.
Add in the grated carrots, chopped apples, cauliflower, salt and a few good twists of pepper and stir until the spices and oil evenly coat all the vegetables. Cook, stirring occasionally, for 5 minutes.
Add the chicken and veggie stock and stir around. Cover the pot and simmer until the vegetables/apples are tender, about 20 minutes.
Once the pistachios are soft, drain them and then add them into a blender, along with the water. Blend on medium speed until smooth and creamy, scraping down the sides of the blender every few minutes.
Add to pot and mix through and cook for five minutes. Remove from the stove to cool for a bit.
Transfer all of the softened vegetable mixture and the soup mixture into the blender and blend until thick, creamy and smooth. Add water as needed.
Garnish with cilantro (and some chopped pistachios).