{"id":2273,"date":"2011-06-19T15:06:14","date_gmt":"2011-06-19T07:06:14","guid":{"rendered":"http:\/\/www.peepor.net\/pint\/blog\/?p=2273"},"modified":"2013-05-02T12:03:30","modified_gmt":"2013-05-02T04:03:30","slug":"bramley-apple-and-pork-parcel","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=2273","title":{"rendered":"Bramley Apple and Pork Parcel To Seal Up Bundles Of Sweet Surprises"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" title=\"Pork and Apple Parcel 2\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/06\/Pork-and-Apple-Parcel-2.jpg\" width=\"500\" height=\"698\" \/><\/p>\n<p style=\"text-align: justify;\">Bramley apple is a type of sour apple that is usually used in cooking, due to its light weight and fluffiness, rather than eaten raw. I cannot agree more with this description given in Wikipedia &#8211; it tastes horribly sour by itself.<\/p>\n<p style=\"text-align: justify;\">Well, at least I know now that green apples are not the only apples that are green!<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\"><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Corn flour: 2 tsp<\/li>\n<li style=\"text-align: justify;\">Sugar: 1 tsp + 1\/2 tsp<\/li>\n<li style=\"text-align: justify;\">Coriander: 1 stalk, chopped<\/li>\n<li style=\"text-align: justify;\">Minced pork: 200g<\/li>\n<li style=\"text-align: justify;\">Oil: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Red onion: 1\/2, chopped finely<\/li>\n<li style=\"text-align: justify;\">Leek: 1\/2 stalk, chopped finely<\/li>\n<li style=\"text-align: justify;\">Bramley apple: 1, grated<\/li>\n<li style=\"text-align: justify;\">Ground blackpepper: to taste<\/li>\n<li style=\"text-align: justify;\">Chilli powder: 1\/2 tsp<\/li>\n<li style=\"text-align: justify;\">Butter: 30g, melted<\/li>\n<li style=\"text-align: justify;\">Filo pastry sheet: Pack of 12<\/li>\n<li style=\"text-align: justify;\">Poppy seeds: a spoonful<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Add corn flour, 1 tsp sugar and coriander into pork mince and mix thoroughly. Set aside.<\/li>\n<li style=\"text-align: justify;\">Heat oil in wok. Add onions and fry till fragrant.<\/li>\n<li style=\"text-align: justify;\">Add leeks and apple. Stir fry for 1 min.<\/li>\n<li style=\"text-align: justify;\">Add pepper, chilli powder and\u00a0 1\/2 tsp sugar. Stir fry for another min.<\/li>\n<li style=\"text-align: justify;\">Add fried mixture into pork mixture and mix.<\/li>\n<li style=\"text-align: justify;\">Preheat oven at 180 deg. Line baking tray with greased paper.<\/li>\n<li style=\"text-align: justify;\">Brush melted butter along half of 1 filo sheet, lengthwise. Fold it into half along the length.<\/li>\n<li style=\"text-align: justify;\">Brush melted butter along half of folded sheet, lengthwise. Fold again to form 1 long strip.<\/li>\n<li style=\"text-align: justify;\">Place 1 tbsp of mixture near to 1 edge of the strip.<\/li>\n<li style=\"text-align: justify;\">Fold the sheet and mixture over at right angles to make a triangle.<\/li>\n<li style=\"text-align: justify;\">Continue folding to form a neat triangular parcel. Seal with a bit of melted butter and place on baking tray.<\/li>\n<li style=\"text-align: justify;\">Repeat the steps with the rest of the 11 filo pastry sheets.<\/li>\n<li style=\"text-align: justify;\">Brush the top of the parcels with melted butter. Sprinkle with poppy seeds.<\/li>\n<li style=\"text-align: justify;\">Bake for 20-25 min till golden brown. Leave to cool for 5min before serving.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/06\/Pork-and-Apple-Parcel.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2276 aligncenter\" title=\"Pork and Apple Parcel\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/06\/Pork-and-Apple-Parcel.jpg\" width=\"500\" height=\"689\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/06\/Pork-and-Apple-Parcel.jpg 600w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/06\/Pork-and-Apple-Parcel-217x300.jpg 217w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><em><\/em><\/p>\n<p style=\"text-align: justify;\"><strong><em>Tricks<\/em>:<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">You could make bigger parcels by using 2 filo sheets at a time and then folding them just once.<\/li>\n<li style=\"text-align: justify;\">The recipe has been adapted quite a bit &#8211; the carrots have been replaced with leeks. And because the apples are sour, I&#8217;ve decided to use red onions instead of white ones to sweeten the dish up a bit.<\/li>\n<\/ul>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\nMakes 12<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=2273\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Bramley apple is a type of sour apple that is usually used in cooking, due to its light weight and fluffiness, rather than eaten raw. I cannot agree more with this description given in Wikipedia &#8211; it tastes horribly sour &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=2273\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[105,94],"tags":[229],"class_list":["post-2273","post","type-post","status-publish","format-standard","hentry","category-english","category-pastry","tag-baked"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2273","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2273"}],"version-history":[{"count":11,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2273\/revisions"}],"predecessor-version":[{"id":2278,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2273\/revisions\/2278"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2273"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2273"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2273"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}