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Caramelised Calvados Apples & Granny Smith Purée With Vanilla Ice Cream & Filo Triangle Recipe By Chef Adrian
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Caramelised Calvados Apples & Granny Smith Purée With Vanilla Ice Cream & Filo Triangle Recipe By Chef Adrian

Caramelised calvados apples and granny Smith purée with vanilla ice cream and a filo triangle recipe. This is a really simple dish to put together. If you want, you can have everything made a day in advance and then all you need to do is reheat the apples on a medium heat in a small saucepan.

serVes 4

2 large Braeburn apples 1⁄2 lemon (optional) 100g caster sugar

50g butter

4 tablespoons calvados apple brandy

for The fIlo TrIAngle

1 sheet of filo pastry

10g melted butter

2 tablespoons caster sugar

1⁄2 teaspoon ground cinnamon

To serVe

40g granny Smith apple purée

4 scoops of vanilla ice cream


Start by peeling and coring the apples. Cut them in half, then in quarters and finally cut each quar- ter into half. You should be left with eight wedges per apple. If you are afraid of the apples going brown, squeeze some lemon juice over them.

add the sugar and butter to a large frying pan on a high heat. Allow them to dissolve and colour on the high heat until you reach a toffee colour you are happy with. Do not be tempted to stir the caramel at any stage as it will split and you’ll have to start again. Just lightly swirl it every now and again. Remember caramel becomes extremely hot, so be very careful.

Once the caramel has reached a toffee colour, add the apple wedges to the pan. Reduce the heat to low and colour the apples on each side. This takes about 2–3 minutes. When you are happy with the colour of the apples, add the Calvados to flambé. To do this you can either tip the pan over your gas flame, or light a match over the pan. This basically cooks off the alcohol and gives a delicious musty sweet flavour.

Once flambéed, place the apples and caramel onto a steel tray and allow to cool as quickly as they can, so they don’t overcook. Reheat in a saucepan over a medium heat before serving.

Preheat the oven to 180oC/400oF/gas mark 6.

For the filo triangle garnish you have to work fast or else the filo pastry will dry out. First, cut the filo pastry right down the middle. Now, starting at the corner, with your knife cut out a nice 45-degree triangle. Repeat, cutting out triangles all along the filo sheet until you’ve used it all up. you may have too many, but it’s always good to have extras as they can break fairly easily.

You’ll need two flat trays that are the same size. Brush each triangle with melted butter and then lay them all onto a sheet of parchment paper on top of one of the trays. Mix the sugar and cinnamon in a bowl and then sprinkle from a height over the filo pastry.


Caramelised Calvados Apples & Granny Smith Purée With Vanilla Ice Cream & Filo Triangle Recipe By Chef Adrian


Adrian Martin releases new cookbook inspired by Instagram feedback. Chef, Author and Television Presenter, Adrian Martin’s passion for food and eye for perfection was an instant hit when he started posting his dishes on Instagram. In a world, where style and beauty rule the day his food images, which are best described as art on a plate, were an instant hit. Inspired by feedback from his fans, Adrian shows how easy it is to cook and present restaurant-standard food. Whether you want simply want to displays this seasons ‘must-have’ in your collection, host the ultimate dinner party or prepare something memorable for that someone special in your life, “Create Beautiful At Home”, is the book for you.


Wild Sea Trout Red Pepper Orzo and Glazed Beetroot Recipe By Chef Adrian


The first part of the book focuses on how to prepare the ingredients such as shucking an oyster, breaking down a chicken and filleting a fish. The second part is broken down into courses: Bread, Starters, Palate Cleansers, Mains, Desserts and Petit Fours. Striking images showcase how the dishesshould be presented, with each dish having an image and step-by-step instructions for how to recreate it yourself. Dishes include Lobster Thermidor, Crab Ravioli, Blood Orange and Thyme Sorbet, Braised Beef, Venison and Barley Risotto, and Pear Tart Tatin – each with a beautiful image to guide your presentation. There is also a handy ‘how to’ section and a host of kitchen basics, so you can adapt the recipes to your own tastes and make your own masterpieces.


Wild Sea Trout Red Pepper Orzo and Glazed Beetroot Recipe By Chef AdrianChef Adrian a young Irish chef from Cavan, passionate about food and cookery. Starting at a very young age, he trained in some of Ireland’s most renowned restaurants including Neven Maguire’s Mac Nean House (6 years) and Bon Appetit (1year). Also holds a degree in culinary arts from the School Of Tourism Killybegs. He now travels the country working on food education for Primary and Secondary Schools with regular weekly visits and cookery demos. He regularly hosts Cookery Demonstrations for Charities, GAA Clubs, ICA Groups, Festival Communities and Schools. He appears regularly on TV3’s the Seven O Clock Show where he cooks with a Celebrity guest and promotes what events are coming up in the week.

Published by Mercier Press, Create Beautiful Food at Home, is available nationwide and online.
RRP €24.99.    



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