Since my last post, I have been very impatient and excited to try my Lucky Iron Fish. I had been thinking about what recipe I would cook with it first. Originally, my plan was to try it out in vegetable soup, but as we are getting tired of soups, I crossed it out. Then I thought of incorporating it to cooking water for pastas. However, after some thought, I’m not sure this is the most efficient way to use it as most of the water is thrown away.
As I was pondering all this, I noticed that we only had access to three of our kitchen chairs because the fourth one was occupied by our remaining apples from a really nice apple picking outing and a bag of oranges. And there you go!
Apple sauce it is!
Here is what you will need:
- 20 apples (I used medium sized McIntosh and Cortland apples)
- 1 liter of water
- juice of one lemon
- 1 tsp of ground cinnamon or one cinnamon stick
- 1/2 cup maple syrup
- pinch of nutmeg
- pinch of ground coriander seeds
Here is what you will do:
- Peel, core and roughly chop your apples and put them aside.
- Clean your iron fish.
- Place the water in a big pot and add your lucky iron fish.
- Add the lemon juice.
- Bring to a boil and then simmer for 10 minutes.
- Using thongs, remove the iron fish and BE CAREFUL: this little guy is hot hot hot!
- Add the apples and put the heat to medium-high.
- Let reduce for around 15 minutes.
- Mix: the apples should start to break down as you are stirring.
- Add the spices and maple syrup and mix well.
- Let cook for another 30 minutes, or until the apples have completely broke down and you like the texture.
Now, the important information: Does it taste any different than iron-fish-free apple sauce? Well, the honest answer is yes. Especially while cooking this, I felt like the metallic taste was a little bit overwhelming. However, after adding the spices (especially the cinnamon) this robotic taste disappears and becomes an after taste.
Is this really an issue? For me, not really. Now, if I were to serve this apple sauce to the Queen of England, or any member of Downton Abbey, yes probably. But since I’m not waiting for any one royal any time soon, it’s not really an issue here.
I’m really curious to see how the iron fish does in other dishes and what spices help cover up the taste better. I’ll keep you posted, and share your thoughts in the comments!