Thursday, 19 July 2012

Apple & pancetta crumble


1 Bramley apple, pancetta, butter, soured cream, oats, flour,
Serves: 4 preparation: 20 minutes

Pig and apple is a combination I have demonstrated many times on this blog -  from burgers to bakes and rice salad to cannelloni it doesn't have to be as traditional as pork and apple sauce. Savoury crumbles are wonderful - toasty oats and the sharpness of parmeggian topping roast vegetables and cheese is a particular favourite of mine and one I will be sharing in coming posts. This mini crumble makes a wonderful starter with a dollop of soured cream in place of a custard.

1) Core, peel and dice the apple before sauteeing in a little butter. Add the pancetta after 2-3 minutes and sizzle, stirring until the apple has begun to soften.

2) Spoon into ramekins and set aside.

3) Mix 2 tablespoons of flour to 1 tablespoon of porridge oats, add a teaspoon of parmeggian and rub in a teaspoon of butter until fine crumbs form.

4) Spoon onto the top of the apple and pancetta and bake in the oven for 5-10 minutes, until the crumble topping has turned golden brown

5) Serve hot with a dollop of soured cream

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