Discussion in 'Cooking' started by Stephen & Jeannie, Jan 1, 2014.
Looking for recipes for dried figs !! Sensible please.....:Wink::Wink::Wink:
What's the quantity?
One packet !! Currently looking at immersing the little buggers in some Red wine, lemon and Orange zest along with some sugar for an hour or so ! similar to pears !
I usually eat them as they are.....less fuss than the fresh version...
Me too, but you can only eat so many 'til they become boring....and the pips pee me off as well !:Cool::Cool::Cool:
I use them as a "sweetmeat" which can be served with coffee after a meal or as an appetizer with drinks before a meal:
Just slit and stuff with hazelnuts! Absolutely delicious! :thumb:
Also serve this way to accompany cava after coffee!
Soak them overnight in something alcoholic, like earl grey tea and grand marnier. Then crumble topping and serve with custard. Nice and warming for a cold winter day lunchtime.
Alternatively after soaking in stout overnight, wrap in smoked streaky bacon, then 20 mins in hot oven. Great nibbles with a glass of something.
I'd add them to a savoury dish, try chicken marinated in olive oil, white wine (or white wine vinegar) chopped rosemary and thyme, chopped dates, dried apricots, olives, brown sugar, chopped red onion, salt and pepper, chuck it all in a bowl leave for as long as you've got then cover with foil and bake in oven til cooked. Serve with cous cous which you've added toasted nuts, fried onions to.
It all sounds like a car crash but it eats well, it's kind off Moroccan inspired.
Disgusting fayre !!
Food of the Devil, along with Broccoli, courgettes and those bean things that make yer toofypegs squeak !!
Otherwise, great suggestion, thanks ! (Thanks button still not working !!)
What about rice? it's quite a juicy dish so you need something to mop up the juice.
If we ever meet at a rally, I'll try and convert you to couscous, there's a knack to it!:thumb:
The making of coffee nibbles is the easiest,we usually split them and fill with a variety of items apart from Almonds and nuts,we use nibs of good chocolate,marzipan and my kids onetime favourite,Mars bar slices or the mini ones in Celebrations.
Try this recipe, dead easy to make and tastes amazing. Goes fab with a cheeseboard too :thumb:
OUCH! the temptation to take the p**s is enormous!
However, have you seen this site???
Here's another version which usually goes down very well:
Winter Fruit Salad
1 pint Water
2 Tablespoons Clear Honey
2 (1 inch) pieces Cinnamon Sticks
Juice of half a Lemon
6oz Dried Apricots (soaked overnight)
4 oz Dried Prunes (soaked overnight)
4oz Dried Figs (soaked overnight)
2oz Raisins (soaked overnight)
4oz Walnut halves, coarsely chopped
1oz Flaked Almonds, Toasted
Place Water, Honey, Cinnamon and Cloves in a pan and bring to the boil.
Add Lemon Juice. Drain the dried Apricots, Prunes and Figs and add to the pan. Cover and simmer gently for 10 minutes. Add the Raisins and simmer for 2-3 minutes.
Discard the Cinnamon and Cloves.
Spoon into individual serving dishes and sprinkle with the Walnuts and Almonds.
Serve hot or cold with cream if liked.
I usually serve it warm - neither hot nor cold! :thumb:
How can you not like couscous? Essential for a tagine - one of those dishes with slow roasted lamb, lemons and FIGS!
Courgettes? Sliced, add halved cherry tomatoes, olive oil and then grate cheese over the top and bung in the oven. Delicious with bangers and mash. Best done with fresh ones as frozen courgettes become bitter after a while.
Couscous is also a better campers' food than rice as it is so much easier to cook - just add boiling water to it and then leave to stand. It has become a staple of my cycle camping, where I have to cook everything on a single burner.
I'm quite in shock! Couscous is the traditional meal in my country (Blackfoot from Algeria) !! May be I should cook you one the old way ..... and sorry to say but there are courgettes in!
Now what's this phobia about brocolis courgettes and couscous? Some bad souvenir??
Come on , lie down... and .... say it all to little Frankie:Wink: