It’s the sort of weather today that justifies something nice and warm for lunch and an idea that had been toyed with for a meal was gladly utilized today by one of the boys.

Savoury stuffed baked apples.

Mmmmm. Quality controller thought the idea held great potential, too. The “Other Boy” was somewhat dismissive.

The easiest way to stuff the apples, we thought, would be with gourmet sausage meat. I know gourmet sausages at $10 a kg push the boundaries of the Challenge criteria, but the other ingredients would allow for this.
Including something to have with the savoury apples.
Which was chosen to be wet polenta.
RLC chef chose lamb, honey and rosemary sausages–not his favourite, but because he was thinking of his brother’s favourite (Awww) and of a recipe he discovered in his researching British cuisine for his Home Economics class at school. He had read about a “squab pie” that was made out of mutton and apple–not actual squab. Anyway, that was his decision making reasoning.
4 gourmet sausages cost $5.
8 Granny Smith apples cost $4.
Polenta from the pantry at home would have been about 60 cents worth.

The apples were cored widely enough to push the meat in (1/2 sausage for each apple), place in an oiled baking tin and just enough water to cover the bottom of the tin.They were baked in a moderate oven for about 20 mins.

Placed on wet polenta and served with Dijon mustard and home  made tomato and red capsicum chutney, they were a really tasty package that left us after 2 each, well, shall I say……very full.

I would do this again with a pork based gourmet sausage and serve on creamy mashed potato.

(Sorry about photo quality–I dropped our little digital camera and I think that has messed with it’s pixels. And I am no professional  photographer but desire to one day do a course in food photography.)