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Chai Spiced Kanzi® Apple Crumble Muffins
Prep time: 15 mins
Cooking time: 30 mins
Serves: 6 jumbo muffins or 12 smaller muffins
Ingredients:
Muffins:
- 2 tbsp chai tea (or 2 chai tea bags)
- 1 cup milk
- 115g unsalted butter, softened to room temperature
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup plain Greek yoghurt
- 1 tsp pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp ground cardamom
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground ginger
- 3 Kanzi® apples, peeled and diced
Crumble Topping:
- 1/3 cup (67g) packed brown sugar
- 1/4 cup (60g) unsalted butter, melted
- 2/3 cup (84g) all-purpose flour
- 1 tbsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground clove
Kanzi® Apple Topping:
- 1 Kanzi® apple, thinly sliced
- 1 tbsp granulated sugar
Chai Spiced Icing:
- ½ cup icing sugar, sifted
- 1 ½ tbsp chai milk (pre-made for muffin batter)
Cooking Instructions:
- Preheat the oven to 180C.
- Prep a large jumbo muffin tray (6) or a smaller muffin tray (12), by lightly greasing and filling each muffin hole with baking paper or silicone muffin cups.
Chai milk:
- Add milk to a small saucepan along with the ground cardamom, clove and ginger followed by 1 tsp of ground cinnamon.
- Place on a medium heat and allow to simmer and infuse for 10 minutes.
- Turn off the heat and allow to cool for 5 minutes before straining and setting aside. Discard the chai tea leaves.
Crumble topping:
- Combine all crumble topping ingredients into a mixing bowl and using clean hands gently rub together until it turns into a rough crumble mixture.
Muffin batter:
- Add the butter and both sugars into a stand mixer on medium speed, mix until light and fluffy.
- Add one egg at a time in-between mixing followed by the Greek yoghurt, 4 tbsp chai milk and vanilla extract. Reserve the rest of the chai milk for the icing.
- Once the wet ingredients are well combined. Add the flour and ground spices, turn the stand mixture down and mix until just combined, being careful not to over mix it. Add the diced apple and mix through.
- Spoon the batter into the prepared muffin tray. Divide the crumble mixture over the top of each muffin followed by a fan of 3 slices of Kanzi® apple. Sprinkle the granulated sugar over the top and place in the oven to bake for 27-30 minutes or until they are lightly golden, and a skewer comes out clean when testing. Note: if using a smaller muffin tray reduce cooking time.
- Once cooked allow to cool down on a cooling rack.
Chai icing:
- Combine the chai milk and icing sugar in a small bowl, stir until well combined.
- Once the muffins have cooled completely cooled use a spoon to drizzle over the muffins.
TIP: The naturally sweet flavour of Kanzi® apples make them perfect for baking muffins.
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Classic Kanzi Apple Pie
Prep/Cooking time: 1hr 20min + rest time
Ingredients:
Sweet Pastry
- 280 gm chilled butter, diced into 2cm cubes
- 350 gm plain all-purpose flour
- 80 gm caster sugar
- 2 egg yolk
- 2 tbsp chilled water
- 1 orange zested
Apple Filling:
- 2kg Kanzi® apples (approximately 12 apples) cored, peeled and sliced into wedges
- 100g caster sugar
- 70g brown sugar
- 1 lemon juiced and zested
- 1 tsp vanilla essence
- 1 tsp ground cinnamon
Pastry Finishing:
- 1 egg yolk, lightly whisked
- 1 tbsp demerara sugar
Cooking Instructions:
Sweet Shortcrust Pastry:
- Combine in a bowl the chilled butter, plain flour and caster sugar, using clean hands gently rub together until it comes together into a rough dough.
- Add the remaining ingredients and gently combine until the dough just comes together into a ball. Try not to overwork it as it is a shortcrust pastry. This can also be made in a food processor.
- Cover with cling film and place in the fridge to rest for a minimum of 40 minutes.
Kanzi Apple Filling:
- Combine all the filling ingredients into a large saucepan on medium heat, place a lid on the saucepan slightly ajar. Allow to simmer for 15 minutes or until the Kanzi® apples become just tender and still hold up their shape.
- Remove from the heat and allow to cool completely.
Roll Out Pastry:
- Preheat the oven to 180C.
- Slice the pastry ball in half and place one half between two sheets of baking paper. Gently roll out the pastry into a 30cm round or it is large enough to fit your pie dish. Place the rolled-out sheet back in the fridge to rest while rolling out the second sheet and then place back in the fridge.
- Lightly grease a deep pie dish, gently remove the baking paper from one sheet of chilled pastry and lay it over the dish, allowing the edges to hang over the edge.
- Brush the base of the pie with a little egg wash, this will help to prevent it from becoming soggy.
- Fill the pie with the cooled apple filling.
- Lay the second sheet of chilled pastry (baking paper removed) over the top. Trim the excess pastry off around the edge of the pie dish. Using your thumb and 2 fingers gently press around the edge of the pastry to form a crimped edging.
- Slice a couple of small holes in the centre of the pie. Brush with egg wash and sprinkle with demerara sugar.
- Place in the oven to bake for 40-45 minutes or until the pastry is a golden brown colour.
- Serve warm or cold with a dollop of cream or ice cream.
TIP: There’s no need to add sugar to sweeten up a Kanzi® – making them a perfect choice for muffins or delicious apple pies.
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KANZI® Apple Grazing Board with Honey Walnut Brie
Slices of KANZI® apple will add a tangy twist to your cheese platter. Crisp and juicy, they pair perfectly with your favourite brie or cheddar for a burst of freshness and flavour that is simply irresistible.
Ingredients:
- 2 KANZI® apples
- 1 wheel double brie, plus any other cheeses of your choice
- ½ cup walnuts
- 2 tbs honey
- 1 baguette
- Assorted crackers of your choice
Method:
- Thinly slice your KANZI® apples into wedges and slice the baguette stick into small, circular pieces.
- Arrange your KANZI® apples and baguette slices on a board with 2-3 of your favourite cheeses, including the wheel of brie. TIP – slice the KANZI® horizontally for a centre star pattern or slice vertically for a cute apple shape.
- Pile a handful of walnuts on top of the brie, then drizzle the walnuts and cheese with honey. Scatter any remaining walnuts across the platter.
- Add your choice of crackers and enjoy!
TIP: The flesh of a KANZI® is naturally slow to oxidise and stays white for longer than other apple varieties, making them the perfect choice of apple to slice up for your cheese boards, picnics and party platters.
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KANZI® Apple & Hazelnut Toast
Serves: 1
Ingredients:
- 2 slices sourdough bread
- 1-2 tbsp hazelnut butter
- 1 KANZI® apple, thinly sliced
- 1 tbsp honey
- 1 tbsp hazelnuts, roughly chopped
- 1⁄2 tsp cinnamon
Instructions:
- Toast slices of bread in a toaster, then spread generously with hazelnut butter.
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Add a layer of KANZI® apple slices and drizzle with honey. Sprinkle with chopped hazelnuts and cinnamon. Serve immediately.
NOTES:
Almond butter and chopped almonds also taste delicious with KANZI® apples if you cannot find hazelnut butter.
The flesh of a KANZI® is naturally slow to oxidise and stays white for longer than other apple varieties, making them the perfect choice of apple to slice up on toast.
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Easy Pork Tacos with KANZI® Apple Cabbage Slaw
Serves: 4
Ingredients:
KANZI® Apple Cabbage Slaw:
- 2 cups kaleslaw mix
- 2 spring onions (top green part only), sliced
- 2 tbsp (40ml) fresh lemon juice
- 1 teaspoon (5ml) apple cider vinegar
- 1/4 cup (70g) plain unsweetened Greek yoghurt
- 1 tbsp (15g) whole egg mayonnaise
- 1⁄2 tsp honey
- 1 KANZI® apple, cored and cut into matchsticks
- Salt & pepper, to taste
Pork Tacos:
- 8 mini taco tortillas
- 1 tablespoon (20ml) extra virgin olive oil
- 2 garlic cloves, minced
- 1 tbsp (20ml) Worcestershire sauce
- 1 tbsp onion powder
- 1⁄2 tsp cumin powder
- 1⁄2 tsp ground paprika
- Salt & pepper, to taste
- To serve: coriander and sliced green chillies (optional)
Cooking Instructions:
- In a large bowl, toss together the kaleslaw mix and spring onions. Set aside.
- In a separate small bowl or measuring jug, whisk together the lemon juice, apple cider vinegar, yoghurt, mayonnaise and honey. Season with salt and pepper, to taste. Set aside until ready to serve.
- Heat olive oil in a frying pan over medium to high heat. Once the oil is hot, add the pork mince, pressing it down into a big thin layer so that it browns evenly on one side. Cook for 2 minutes, or until mostly browned.
- Use a wooden spoon or spatula to break the pork up into small pieces then add the Worcestershire sauce, onion powder, paprika and cumin. Season with salt & pepper, to taste then continue to cook until golden brown on all sides, about 3 minutes (little crispy bits are great! Just make sure there is no pink).
- To serve, add KANZI® apple and yoghurt dressing to slaw mixture. Toss well to combine then spoon onto tortillas along with the pork. Sprinkle with coriander and sliced green chillies. Serve immediately.
NOTES:
The flesh of a KANZI® is naturally slow to oxidise and stays white for longer than other apple varieties, making them the perfect choice of apple to slice up for salads.
Kaleslaw can be found in the packaged salad section of most major supermarkets, however, any slaw mix or a blend of shredded red and green cabbage may be used.