SLOW-COOKED PIE WITH AP­PLE, KALE & AL­MOND SALAD

delicious - - SHANNON BENNETT -

SERVES 2

2 Her­bert Adams Slow-Cooked Beef

with Shi­raz & Cracked Pep­per pies 35g un­salted but­ter, chopped 1 large red ap­ple, core re­moved,

cut into wedges 1 tbs maple syrup 50g baby French kale leaves 20g sliced al­monds, lightly toasted

Pre­pare pies ac­cord­ing to in­struc­tions on the pack.

Melt 20g but­ter in a fry­ing pan over medium heat. Add ap­ple and cook, turn­ing, for 5 min­utes. Add maple syrup and shake pan to coat ap­ples. Sim­mer over low heat for 3-5 min­utes or un­til ap­ple is ten­der.

Ar­range kale on a serv­ing plat­ter. Us­ing a slot­ted spoon, re­move ap­ple from the pan and add to the kale with the al­monds.

Add re­main­ing 15g but­ter to the fry­ing pan with the pan juices. Stir over low heat un­til melted. Driz­zle the maple sauce over the salad and serve with pies.

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