Recipes
Green apple with sorrel
15 minutes
Preparation time
1 hour 55 minutes
Cooking time
4 serves
Serves
Ingredients
250 g green apples
1 tbsp caster sugar
Juice of ½ lemon
50 g sorrel, thinly sliced
Lemon oil
Salt to taste
Method
- Thinly slice the apples with the skin on.
- In a saucepan add the apples, sugar and lemon juice, cover and bring to boil on high heat, induction setting 8, then reduce the heat to low, induction setting 3 and cook until soft, approximately 15-20 minutes.
- Blend until completely smooth.
- Spread the mixture onto a silicone mat or grease proof paper about 2mm thickness and place on a perforated baking tray.
- Dehydrate in the oven on Fan Plus at 65°C with the Crisp function on for 1 hour 30 minutes.
- Remove dried apple from the silicon mat, cut into strips and roll up, drizzle with lemon oil a pinch of salt and finish with fine cut strips of sorrel.
Applicance Functions
Michael Meredith
Michael Meredith is an acclaimed chef and restaurateur based in New Zealand. Born in Samoa, his earliest food memories are of his mother's pancake stall at a local market in Apia. His latest restaurant, Metita, which opened in late 2023, is a tribute to his late mother and is located in Auckland's SkyCity precinct. The menu at Metita offers a contemporary take on Polynesian and Pacific cuisine, inspired by his childhood.
Throughout his career, Michael has been recognized for his inventive use of local and seasonal ingredients. He was the founding chef of The Grove in 2004, and later opened his own multi-award-winning restaurant, Merediths, which operated for a decade. He is also the owner of the Auckland eatery Mr Morris.
Beyond his restaurants, Meredith has been involved in charitable projects. He was a co-founder of Eat My Lunch, a social enterprise that helps provide lunches to underprivileged children in New Zealand. He also lends his culinary skills to other causes, such as raising money for the Starship Children's Hospital.