Apple Latkes From Nigella Lawson Recipes

Steps:

• In a food processor, process the biscuits with the 3 ounces of the soft butter and the chocolate pieces or chips until it forms a damp but still crumb-like clump. Press into a 9-inch (23cm) pie plate or flan dish. Form a lip of biscuit dough a little higher than the plate or dish if you can. This process takes patience as you need, ideally, to form a smooth even layer. Sorry. Freeze this biscuit-lined layer for about 1 hour so it gets really hard. In the meantime, let your ice cream soften, in the refrigerator, just until it can be scooped. Spread the ice cream into the hard biscuit-lined dish to form a layer. Then cover in cling film and return to the freezer.
• Put the syrup, sugar, remaining 3 ounces of butter and the salt, if using, into a saucepan and let it melt over low to medium heat, before turning it up and boiling for 5 minutes. Turn off the heat and add the bourbon, letting it hiss in the pan. Add the cream and stir to mix into a sauce, then remove from the heat and let cool. Once the sauce is cool, but not set cold, pour it over the pie to cover the ice cream layer and then put it back in the freezer. Once frozen, cover with cling film again.
• When ready to serve, remove the pie from the freezer, take the whole pie out of its dish and cut into slices. Should you have any pie leftover, slip it quickly back into the dish and return, covered with cling film, to the freezer.

Steps:

• Get everything, except the avocados, prepped when you get home. Just before you want to eat, peel and stone the avocados and put the flesh in a bowl. Don't worry about how pulpy you make the avocado, as it will be mashed. Dissolve the salt in the lime juice and pour it over. Then add the other ingredients and mash with a fork until you have a rough lumpy mixture. At all costs avoid turning it into a smooth puree; by its nature the avocado will be smooth anyway, but you want as many soft but form-holding clumps as possible.

Steps:

• In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together.
• Stir in the smash/potato flakes, flour and baking powder and then finally the lemon juice.
• Heat a flat griddle, and drop tablespoon sized dollops of the mixture onto the hot griddle.
• Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip.
• Once you have made the pancakes, and they've cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake.
• Decorate each salmon topped pancake with a tiny feather of dill.

Steps:

• Heat oven to 325 degrees. In a large skillet, heat 3 tablespoons oil and add onions. Saute until soft, about 10 minutes. Transfer to a bowl. Add bacon to pan and saute until fat is rendered and bacon begins to brown, about 3 minutes. Using a slotted spoon, remove bacon, leaving behind as much fat as possible. Add bacon to onions and set aside.
• In a freezer bag, mix together flour and apple pie spice. Add 3 chops, seal and shake until chops are coated. Shake off excess flour and place chops on a plate. Flour remaining 3 chops and add to plate; reserve spiced flour. Return skillet to medium heat. Add chops 3 at a time, searing on both sides then transferring to a plate; reserve oily skillet.
• Peel, core and cut the apples in two. Slice each half into thin wedges. In an ovenproof pot (preferably glazed ceramic) 8 inches in diameter and 5 inches deep, layer ingredients compactly as follows: a layer of onions and bacon, 3 chops, a layer of apple slices, some more onions and bacon, the final 3 chops, a layer of apple slices, remaining onions and bacon, and a final layer of apples.
• Add spiced flour to oily skillet. If pan is dry, add a small amount of oil. Place pan over medium-low heat and whisk flour into oil to make a smooth paste. Slowly add apple cider, whisking until smooth. Bring mixture to a boil, then pour into pot, letting it filter slowly to bottom.
• Cover pot with a lid or waxed paper and foil. Place on a baking sheet. Bake until chops are tender and apples are very soft, about 3 hours. Serve hot.

Steps:

• In a small bowl, combine confectioners' sugar and cinnamon; set aside., In a large bowl, combine the flour, sugar, baking powder and salt. Stir in the orange juice, milk, eggs and vanilla until blended; fold in apples., Heat 2 tablespoons oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Sprinkle with cinnamon-sugar.