Archive for the ‘Dates’ Category

Refined Sugar-free Walnut and Raspberry One Bowl Brownies (Lorraine Pascal)

April 23, 2017

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Sticky Toffee Pudding (Gordon Ramsay)

January 31, 2017

sticky-toffee-pudding-gordon-ramsay

Pomegranate Chicken Wings

September 20, 2016

pomegranate-chicken-wings-1 pomegranate-chicken-wings-2

Apple and Date cakes

September 13, 2013

Apple and Date cakes

Amaretti Christmas Pudding

March 19, 2013

Amaretti Christmas Pudding

Chicken Tagine with Dates (Angela Hartnett)

December 5, 2012

This is a cracking spicy stew that traditionally combines different types of meat and fruit. It’s also perfect for slow-cooking cuts such as lamb shanks, necks or beef shin.

(serves four)
Half a teaspoon each of the following:
Ground cumin; dried chilli; ginger powder; ground coriander
8 chicken thighs
30ml vegetable oil
2 cloves of garlic, chopped
1 bunch spring onions, sliced
200g dates, pitted
1 400g tin of tomatoes
Fresh coriander, chopped

Combine the dried spices, rub half of the mix over the chicken and cover for 10 minutes.

Warm the vegetable oil in a pan, season the chicken and colour it for around five minutes.

Remove the chicken, add the garlic and the spring onions and saute for three minutes.

Add the remaining dried spices and cook for a further two minutes.

Add the chicken, dates, tomatoes and, if needed, a little water to cover the chicken. Simmer for 20 minutes.

Pierce the chicken to check it’s ready. If the sauce looks too wet, remove the thighs for a few minutes while you reduce it. Sprinkle over the coriander.

Serve with couscous and flatbread.

Fruit And Ginger Cake (Rose Prince)

May 23, 2012

Slow Spiced Pork with Dried Fruits and Walnuts

May 17, 2012

Date Fig And Apple Chutney (Heston Blumenthal)

April 29, 2012

Date And Banana Bread and Butter Pudding (Simon Rimmer)

March 15, 2012

Give your bread and butter pudding a new twist by adding bananas and sticky dates and serving with a rich butterscotch sauce.

Ingredients

  • 1 loaf thick-sliced white bread, crusts removed
  • 200g/7oz unsalted butter
  • 150g/5oz demerera sugar
  • 6 bananas, sliced
  • 12 pitted dates, chopped
For the custard
  • 3 free-range eggs
  • 3 free-range egg yolks
  • 1 vanilla pod, split lengthways, seeds scraped out
  • 100g/3½ oz caster sugar
  • 500ml/18fl oz double cream
For the sauce
  • 100ml/3½fl oz double cream, plus extra to serve
  • 100g/3½oz unsalted butter
  • 100g/3½oz soft dark brown sugar

Preparation method

  1. Butter the slices of bread and cut in half diagonally.
  2. Arrange a layer of the buttered bread in a large baking dish, sprinkle over some of the sugar, then add a layer of bananas and some dates. Repeat until all of the bread, sugar, bananas and dates have been used up, finishing with a layer of bread and a sprinkle of sugar.
  3. For the custard, beat the eggs, egg yolks, vanilla seeds and sugar in a bowl.
  4. Meanwhile, heat the cream in a saucepan until just boiling. Slowly whisk the cream into the egg mixture until well combined.
  5. Pour the custard mixture over the bread, bananas and dates and set aside to soak for at least 30 minutes.
  6. Preheat the oven the 175C/325F/Gas 3.
  7. Bake the pudding for 40 minutes, or until golden-brown on top and the custard has set.
  8. Meanwhile for the sauce, heat the ingredients in a heavy-bottomed saucepan until just boiling, then remove from the heat.
  9. Serve the bread and butter pudding with the sauce and some extra cream.