My maternal Grandmother Lily Hill was born and bred in the Apple Orchard County of Armagh. It’s not surprising then that the Bramley apple featured so much in her cooking and baking.
Armagh Bramley apples have such a unique taste they have earned Protected Geographical Indication Status within the European Union. Their distinctive, addictive tart taste, comes into its own when cooked or baked, and most people add some sugar to them during cooking to sweeten them up.
Lily Hill knew that there was no need for sugar if you gently poached thick Bramley apple slices in a little butter for an Ulster Fry. She knew too that, paired with the best naturally sweet bacon she could buy from the meat man who called once a week, fried Bramley apples were a match made in heaven.
Next time you’re making a breakfast fry up or a mixed grill, try peeling and slicing up a Bramley apple and gently cooking it in the pan, and see for yourself how tasty this special apple is in a breakfast fry.
Lily always made her own potato bread for breakfast fries too, which no doubt influenced her daughter Genevieve’s special potato bread recipe –