Ingredients
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For Pink Lady® apple chutney:
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For the burgers:
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Presentation :
Steps
Step 1/3 : For Pink Lady® apple chutney:
- Peel the shallot and Pink Lady® apples. Thinly chop the shallot. Dice the Pink Lady® apples and squeeze lemon over the top.
- In a saucepan, add olive oil, the shallot and allow to lightly brown. Add apples, a few drops of lemon, cider vinegar and water. Leave to simmer for 20 min.
- Add sugar, pepper and cardamom, and allow to stew over a low heat for about 5 minutes.
- Mix to obtain a smooth ‘compote’ texture.
Step 2/3 : For the burgers:
- Cut your Pink Lady® apple in 4 and then, using a mandolin, cut thin strips. Squeeze lemon over the slices to avoid oxidation.
- Using a small galley knife, remove the stalk from the strawberries and slice them lengthways.
- Grate shavings of sheep cheese.
Step 3/3 : Presentation :
- Cut the buns in half with a bread knife.
- Spread the Pink Lady® apple chutney inside the rolls, then arrange the coppa, sheeps’ cheese shavings, rocket, strawberry chunks, Pink Lady® raw apple slices and 2 leaves of basil inside.
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For Pink Lady® apple chutney:
- 2 Pink Lady® apples
- 1 half lemon
- 200 ml apple cider vinegar
- 600 ml of water
- 4 pinches of cardamom
- 2 pinches of pepper
- 50 g brown sugar
- 1 shallot
- 1 tsp of olive oil
- Salt
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For the burgers:
- 2 Pink Lady® apples
- 1 half lemon
- 250 g strawberries
- 100 g Tomme (cheese made from sheep's milk)
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Presentation :
- basil leaves
- 100 g of rocket shoots
- 12 minis bread burgers with poppy seeds and sesame to order from your baker
- 12 thin slices of coppa ham
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