Apples aren't just a sweet treat!

Hungry communications and JAZZ Apple have shared their BBQ Skewer recipes made with the British JAZZ Apple with us and don’t they look delicious! With BBQ season in full swing these are the perfect way to jazz (pardon the pun) up your BBQ!

JAZZ™ Apple Sausage Skewers


Ingredients (makes approx. 4)

  • 1 pack of sausages (we used plant-based sausages but pork sausages will also work fine)
  • 1 JAZZ™ Apple (sliced and cubed)
  • 1 Red Onion
  • Drizzle of Olive Oil
  • ½ tsp Garlic Salt
  • Large pinch Salt & Pepper

Method

  1. Chop the sausages in into thirds, the JAZZ™ Apple into cubes and the red onion into slices.
  2. Add to a bowl and drizzle over olive oil, salt, pepper and garlic salt – make sure everything is covered.
  3. Make up skewers by simply alternating the JAZZ™ Apple, red onion and sausage.
  4. Place on a tray in a pre-heated oven (200C) and cook for 10-12 minutes. Alternatively, cook on the BBQ, making sure to keep turning to ensure they are cooked all the way through.

Cauliflower & JAZZ™ Apple Smoky Skewers


Ingredients (makes approx. 4)

  • 1 head of cauliflower
  • 1 JAZZ™ Apple
  • 2 Carrots
  • 1 Red Onion
  • Drizzle of olive oil
  • ½ tsp Garlic Salt
  • ½ Celery Salt
  • 1 tsp Smoked Paprika
  • ½ tsp Cayenne Pepper

Method

  1. Cut the red onion, JAZZ™ Apple, Carrot and cauliflower into small cube sized pieces.
  2. Place in a bowl, add the salt, garlic, pepper, celery salt, cayenne pepper, smoked paprika and drizzle over the olive oil before mixing well so everything is well covered.
  3. Skewer the JAZZ™ Apple, cauliflower and carrot alternatively. 
  4. Cook in a preheated oven at 200C for 12-15 minutes, turning regularly or on the BBQ.

Spicy Pork & JAZZ™ Apple Marinated Skewers


Ingredients (makes approx. 4)

  • 1 Pork Tenderloin (approx 400g cut into cubes)
  • 2 JAZZ™ Apples – cored and cubed
  • 2 JAZZ™ Apples – juiced
  • 1 Red Onion
  • 4 Scotch Bonnet chillies
  • 2 tbsp Goslings Black Seal Rum
  • 160g Brown Sugar
  • 100g Tomato Ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tsp Garlic Salt
  • Salt & black pepper

Method

  1.  First make the marinade/sauce by putting the JAZZ™ Apple juice with the brown sugar, rum, garlic, tomato ketchup and Worcestershire sauce into a pan to simmer on a low heat for 30 mins to an hour.
  2. Cube the pork, JAZZ™ Apples and cut the red onion into small slices.
  3. Add everything to the marinade and leave overnight or for at least 3 hours.
  4. Make up the skewers with a Scotch Bonnet on the end, followed by pork, JAZZ™ Apple, red onion, pork, JAZZ™ Apple, red onion etc. 
  5. Cook in the oven for around 12-15 mins or on the BBQ making sure to baste the skewers with a little extra sauce.
  6. The remaining sauce can be used for dips and will keep for a week in the fridge. 

JAZZ™ Cinnamon BBQ Apples with a Salted Caramel Sauce & Pecans


Ingredients (makes approx. 4)

  • 2 JAZZ™ Apples – cored and cut into 8 wedges
  • Squeeze of lemon
  • 25g Brown Sugar
  • ¼ tsp Ground Cinnamon
  • 100g Unsalted Butter
  • 100g Light Muscovado Sugar
  • 100ml Double Cream
  • Pinch of Sea Salt
  • 2 scoops of Ice Cream (to serve)
  • Handful of Pecan nuts (roughly chopped)

Method

  1. To make the sauce simply melt the butter with the muscovado sugar in a small saucepan. Bring to the boil and then simmer for 10 mins.  Take off the heat and add the cream, stirring well. Leave to cool and add a pinch of salt. 
  2. Prepare the JAZZ™ Apples and place in a bowl with a squeeze of lemon, brown sugar and cinnamon.
  3. Make sure they are well coated and then thread them onto skewers
  4. Cook in a pre-heated oven for 10-15 mins or even on the BBQ.
  5. Serve with a dollop of ice cream, the salted caramel sauce and some chopped pecan nuts

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