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Smoked-meat with caramelized apples on toast
Smoked-meat with caramelized apples on toast Smoked-meat with caramelized apples on toast
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Smoked-meat with caramelized apples on toast

Filed under: Lunch



preparation time

00:30 30min


Cooking time

00:15 15min


ingredients

  • 500 ml (2 cups) onion slices (about 1 large onion)
  • 125 ml (1/2 cup) water
  • 180 ml (4/5 cup) rice vinegar
  • 60 ml (4 tablespoon) maple syrup
  • 5 ml (1 teaspoon) coarse salt
  • 5 ml (1 teaspoon) fresh ground black pepper
  • 30 ml (2 tablespoon) butter
  • 1 Cortland apple, peeled and cut into 8 wedges
  • 2 slices multigrain country bread
  • 175 g shaved pork smoked meat
  • 2 cups (500 ml) onion slices (about 1 large onion)
  • ½ cup (125 ml) water
  • ¾ cup (180 ml) rice vinegar
  • 4 tbsp. (60 ml) maple syrup
  • 1 tsp. (5 ml) coarse salt
  • 1 tsp. (5 ml) ground black pepper
  • 2 tbsp. (30 ml) butter
  • 1 Cortland apple, peeled and cut into 8 wedges
  • 2 slices multi-grain country style bread
  • Grainy mustard, to taste
  • 175 g shaved pork smoked meat

instructions

  1. Place onion slices in a 500 ml (2 cup) Mason jar.
  2. Bring vinegar and water to a boil in a small stainless steel saucepan, add 2 tbsp. maple, the salt and pepper and boil for 5 minutes.
  3. Pour vinegar over onion slices, stir well and let cool at room temperature. Cover and refrigerate. Melt butter over medium-high heat in a stainless steel pan and cook apple slices about 2 minutes. Add remaining maple syrup, lower heat and continue cooking until apples are well caramelized and start to shrink. Remove from heat and set aside.
  4. Toast the country-style bread slices and spread with the grainy mustard.
  5. Lay out smoked meat slices over the mustard, followed by the caramelized apple quarters and garnish with the marinated onion.
  6. Serve immediately.
  7. Refrigerate the remaining onion slices in the fridge for future use.