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Fig and Pistachio Stuffing

Fig and Pistachio Stuffing


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Ingredients

  • 5 ounces dried figs, trimmed, quartered (about 1 cup)
  • 1/2 cup sweet white wine (such as Muscat or Essensia)
  • 8 cups 1-inch cubes country-style white bread (about 12 ounces)
  • 4 tablespoons (1/2 stick) butter
  • 1 large onion, chopped (about 2 cups)
  • 2 teaspoons chopped fresh rosemary
  • 1 cup lightly toasted unsalted pistachios, chopped
  • 3/4 cup low-salt chicken broth

Recipe Preparation

  • Place figs and wine in small bowl. Cover and let soak overnight.

  • Preheat oven to 350°F. Arrange bread cubes in single layer on rimmed baking sheet and place in oven until dry, about 15 minutes. Cool.

  • Reduce oven temperature to 325°F. Butter 11x7x2-inch baking dish. Melt butter in heavy large skillet over medium heat. Add onion, celery, garlic, and rosemary. Sprinkle with salt and pepper. Cover skillet and cook vegetables until soft, stirring occasionally, about 15 minutes. Transfer vegetables to large bowl. Add figs with soaking liquid, bread cubes, pistachios, and broth to vegetables; toss stuffing. Transfer to prepared baking dish. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

  • Cover dish tightly with foil. Bake stuffing, covered, 45 minutes. Uncover and bake stuffing until beginning to brown, about 20 minutes.

Reviews Section

Dried Figs Stuffed with Sweet Pistachio Mascarpone: Elegant Italian Appetizers

Looking for super simple and elegant Italian appetizers with only a few ingredients! Figs Stuffed with Sweet Pistachio Mascarpone is one of the best. Two of the ingredients, dried Calimryna figs and Sweet Pistachio Spread by Villa Reale, can be kept in your pantry ready for last minute entertaining. Add Mascarpone cheese, some chopped pistachios and a drizzle of Balsamic Glaze and you have a fabulous appetizer in 10 minutes!

I discovered Villa Reale Sweet Pistachio Spread at the National Restaurant Show. Click here to ready about my Top 5 Finds. One taste and I was hooked. The bright green color, and earthy pistachio are sweetened for a amazing spread. Think pistachio Nutella! Sicily is renowned for its pistachios because of the volcanic-rich soil. Villa Reale crafts their conserves in small batches with pure, wholesome ingredients. You can enjoy the spread on a toasted croissant or with a biscotti. I wanted something more and came up with this concoction. I love the drizzle of balsamic to cut the overall sweetness. Add this simple and substantive treat to your repertoire of Italian appetizers!

Here is the step-by-step picture guide.

Snip off the hard tip from the stem of the soft dried figs. I like the golden color and sweet taste of Orchard Choice Calymrna figs.

The trimmed, soft figs can be easily shaped into little cups. Use your thumb to push a dimple in the center.

Mix Villa Reale Sweet Pistachio Spread with room temperature Mascarpone cheese. I love the beautiful green color of the Sicilian pistachio paste.

Spoon or pipe the filling into the dimple of each figs. Sprinkle with chopped pistachios for crunch, and a drizzle of balsamic glaze for the perfect balance.


Cannoli Filling Recipe with Ricotta

Ingredients

NOTE: I need a bit more cornstarch. We use 2% or non-fat milk due to my borderline high cholesterol. I'd advise whole milk if you aren't on any health restrictions.

* 1 1/3 cups milk (WHOLE milk if you can - otherwise improvise and use more cornstarch)

* 1/2 cups sugar (I use powdered)

* 1/4 tsp cinnamon (This is optional - my kids actually hope I DON'T add it!---BUT I usually do! :-) )

Procedure

* In a bowl, slowly whisk 1 cup of the milk into the cornstarch until it becomes smooth.

* Put mixture into sauce pan and add the remaining milk and sugar to the milk-starch.

* Stir over a low heat until it is thick and smooth. Remove from heat.

* Stir in the almond and vanilla extracts.

* Place a piece of plastic wrap on the surface of the filling to avoid "skin" (you know that gross stuff)

* Wait for mixture to come to room temperature.

Find something to do in that time, but it does need to cool.

* AFTER the mixture is at room temperature - THEN add the ricotta cheese and cinnamon to the cornstarch.

* Pipe the filling into cannoli shells.


Fig-Glazed Double-Cut Stuffed Pork Chop with Andouille Rice

A stuffed pork chop with sausage or any number of different spice-infused stuffing mixtures is a Cajun recipe that has grown in popularity. Back in the 1970s and 80s the Veron family opened a market in Lafayette that catered to local tastes with an emphasis on specialty meats. Fresh sausage was a specialty. And what they did with that sausage put them on the Cajun cooking map and established the name Veron on the short list of cultural icons.

The sweet fig glaze balances the spicy rice in this smoked andouille stuffed pork chop. A classic Cajun recipe. (All photos credit: George Graham)

Their sausage-stuffed pork chop was and still is, at the top of their product offerings. Whether they invented this Cajun recipe for stuffed pork chop is debatable, but there is no argument about its quality. Taking a bone-in, double-cut pork chop sliced open to expose a deep pocket and filling it with a spicy sausage-based stuffing is pure genius.

Over the years, the stuffed pork chop is seen all over Acadiana with various interpretations. The best I’ve found are sourced at the small butcher shops or rural grocery markets that have a loyal following of stuffed pork chop aficionados. Little Verons in Lafayette continues the legacy of the heralded family that made this Cajun recipe famous.

The Veron family has been stuffing pork chops for several generations.

With six butchers with over 70 years of combined experience, Little Verons can cut or grind most anything you can think up. Cathy and Ricky Veron were raised in the grocery business and opened the small, but full-service grocery in 2003. You can’t beat the meat and deli counter with a wide selection of seasoned and stuffed meats and sausages. And you can’t beat the in-and-out convenience of this little residential neighborhood market.

If you live anywhere near Little Verons or traveling through Lafayette, I urge you to stop by and load up. If not, I have a Cajun recipe that celebrates the Veron family legacy with a uniquely different take on the iconic dish. My Fig-Glazed Double-Cut Pork Chops Stuffed with Andouille Rice takes a slight Creole direction with a tomato-accented rice stuffing spiced up with smoked andouille sausage.


Roast turkey with pistachio rosemary stuffing & fig salad

Past and present ideas combine in this perfect Christmas turkey recipe. Recipe and photography by Bauer Syndication.

Ingredients

  • 1 small onion, finely chopped
  • 50 millilitre extra virgin olive oil
  • 2 clove garlic, finely chopped
  • 200 gram bread (such as ciabatta), torn
  • 80 gram pistachio kernels
  • 1/4 cup each finely chopped rosemary and flat-leaf parsley
  • finely grated rind ½ lemon and ½ orange
  • 150 gram butter, softened
  • 1 tablespoon finely chopped rosemary
  • finely grated rind ½ orange (reserve orange for pan juices)
  • 8 figs, peeled (optional), halved
  • juice each 1 orange and 1 lemon
  • 50 millilitre extra virgin olive oil
  • 1 cup (loosely packed) mint, coarsely chopped
  • 1 1/2 golden shallots, shaved thinly on a mandoline

Method

Notes

Prepare the turkey ahead so it’s ready for the oven on Christmas Day. Make sure the stuffing is completely cooled before using it and don’t leave the turkey out of the fridge for too long. The buttered muslin keeps the turkey juicy and helps it to brown evenly – baste it regularly to ensure it doesn’t dry out and stick to the turkey cover it with foil if it starts to brown too much. After cooking, the turkey holds its heat for a good hour, which means it can be transported and still served warm, though it’s also delicious at room temperature.


  • 1 large turkey (about 1.5 kg)
  • 1 lemon, zest grated and juiced
  • 1 tablespoon honey
  • 2 tablespoons olive oil (plus some for the roasting pan)
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 3 small red onions, each cut into six wedges
  • 300g couscous
  • ¼ teaspoon saffron threads
  • 500ml chicken or vegetable stock
  • 75g roughly chopped dried figs
  • 50g shelled unsalted pistachios, roughly chopped
  1. Put the turkey into a lightly oiled roasting pan.
  2. To make the marinade, simply mix the lemon zest and juice with the honey, olive oil, ginger, cinnamon, cumin and freshly ground black pepper to taste.
  3. Brush the marinade generously on the inside and outside of the turkey, keeping some for later.
  4. Leave to marinate while making the stuffing. The longer you can leave to marinate the better.
  5. Preheat the oven to 180°C / 356 Fahrenheit / Gas Mark 4.
  6. Put the couscous into a heatproof bowl. Add the saffron into the stock and pour over the couscous. Cover and leave to stand for 5 minutes or until all the stock has been absorbed.
  7. Stir in the figs and pistachios. Season to your liking.
  8. Now the couscous mixture is ready, it can be added to the turkey. Spoon some of the mixture into the neck end of the turkey. Fold the neck skin together and secure with either the wing tips or with a wooden cocktail stick. Leave some couscous for later.
  9. Add the onion wedges into the cavity of the turkey (or, if you prefer, place them in the tin around the bird after it has been roasting for 40 minutes).
  10. After around 40 minutes, use the rest of the spiced lemon marinade to pour over the turkey and roast for another 20 minutes.
  11. After around 1 hour, spoon the remaining couscous around the turkey and roast for a further 25 minutes or until cooked throughout. To test if the bird is cooked, pierce the thickest part of the thigh: the juices should run clear, steam should come from the middle and the meat should be white (not pink or red). The internal temperature should be around 75ºC.
  12. Transfer the turkey to a serving platter, loosely cover with foil to keep warm and leave to rest for 10 minutes before carving. Remove the skin before serving, if desired.
  13. Serve with the couscous and onions.

Please let us know how you get on with this recipe – We would love to hear your thoughts and feedback and send in your pictures!

If you have any ideas or alternatives to this recipe please send them in or make a comment in the box below!


Thanksgiving stuffing recipes

Perfect your Thanksgiving feast with our hearty stuffing recipes. Embrace the savoury flavours of sage, onion, herbs and sausages.

Crispy traybake stuffing

If your favourite part of the stuffing is the crispy bits, you'll love this recipe. It can be prepped up to two days in advance, then baked on the day

Sage and onion stuffing

Complete a roast dinner with sage and onion stuffing. Make it even easier by packing the mixture into a small baking dish instead of rolling into balls

Tuscan sausage, kale & ciabatta stuffing

Prep this sausage, kale and bread stuffing up to two days in advance, then bake on the day. If your favourite part of stuffing is the crispy bits, you’ll love this recipe


Fig & pancetta American stuffing

Heat oven to 180C/160C fan/ gas 4 and grease a large baking tray. Fry the pancetta in a large, dry frying pan until crisp and golden, then transfer to a large bowl with a slotted spoon. In the same pan, fry the sausages until lightly browned, then add to bowl with the pancetta. Melt all the butter in the same pan and fry the onion, celery, rosemary and garlic for about 15 mins until very soft

Meanwhile, put the cubes of bread on a baking tray and toast in the oven until pale golden. Cool, then blitz half the cubes in a food processor. Beat the eggs with the chicken stock.

Add the figs, parsley and chestnuts to the pan with the onion mixture. Stir for a few mins, then transfer to the bowl with the pancetta and sausage. Add all the bread and a really generous sprinkling of seasoning. Using your hands, toss all the ingredients gently together, then add the egg and stock mixture.

Divide the mixture into 16 balls and place on the prepared baking tray. Bake, covered with some greased foil, for 30 mins, then remove the foil and bake for another 10 mins until golden and crispy. Once you&rsquove taken the stuffing out of the oven, season again and serve.


Recipe: fig rolls – makes about 14

Pastry
  • 170g plain flour
  • 60g plain wholemeal flour
  • 1/2 teaspoon baking powder
  • 30g caster sugar
  • generous pinch of salt
  • 140g chilled unsalted butter, diced
  • 2 egg yolks (you can freeze the whites for meringues or macarons!)
  • about 50ml cold milk
Fig compote filling
  • 300g figs of choice, fairly well chopped (dried “ready to eat” figs, fresh figs or a combination)
  • juice and finely grated zest of 1 small lemon
  • 80ml water
  • 60g light demerara sugar (or any sugar)
  • 2 tablespoons runny honey
  • 1/2 teaspoon sweet cinnamon (or mixed spice)
  • a few drops of rose water to taste – but go sparingly
  • a couple of tablespoons of crushed pistachios, optional
To finish

MAKING THE FILLING:

(1) Put the filling ingredients, apart from the rose water and the pistachios, into a pan and bring to a simmer.

(2) Put a lid on and cook over a medium heat until soft, removing the lid after about 10 minutes so the excess moisture can evaporate and give a soft, sticky mass of figgy gorgeousness: stir from time to time to prevent it burning. About 10 more minutes should do it.

(3) Add a little rose water (half a teaspoon first) and taste to check it is subtle enough but present. Add more if you think it needs it – but go sparingly. Mix in the pistachios and leave to cool fully.

Making the pastry :

(1) Put the flours, baking powder, sugar and salt into the bowl of a food processor and give it a quick whizz. Add the butter and pulse just until you have a mixture resembling fine breadcrumbs: as with shortcrust pastry.

(2) Add the egg yolks and just enough milk to bring it together into a soft but not sticky dough. Stop as soon as the mixture starts to form a ball in the food processor.

(3) Wrap the dough in clingfilm or greaseproof and pat into a rough rectangle. Chill for about 30 minutes or so.

Assemble and bake:

(1) Heat the oven to 160C(fan) and place a sheet of greaseproof on a large baking tray.

(2) Remove the pastry from the fridge and turn it onto a lightly floured surface roll it out to a rectangle about 35cm by 20cm: don’t worry if it is not a perfect rectangle. Because the dough was flattened out when it went into the fridge, there is very little rolling out to do: which makes life easier with this enriched dough.

(3) Cut the pastry lengthwise down the middle to give 2 strips of dough, each about 35cm by 10cm.

(4) With the long edge of the dough strips facing you, spoon or pipe the filling down the centre of each, right along the length. Brush water lightly down one of the long edges of each.

(5) Lift the pastry over the filling to meet on the top and press firmly enough to seal. Gently turn the logs over so the seal is underneath.

(6) Transfer the logs to the baking sheet and either leave them as they are or press the back of a fork along the top to make an indent and slightly flatten. Bake for about 20 minutes or until the pastry shows no damp patches: you want to keep the pastry as pale as possible so don’t let it take on too much colour.

(7) Remove to a cooling rack and after about 10 minutes, while they are still a little warm, use a serrated bread knife to cut them into individual biscuits: 4-5 cm or so long. Dust with icing sugar.


Caramelised figs with pistachio and mint yogurt

Ripe and ready: caramelised figs with pistachio and mint yogurt. Photograph: Jonathan Lovekin/The Observer

The figs get very little cooking here, so make sure they are ripe. Serves 4

shelled pistachios 50g
mint leaves 15 large
natural yogurt 200g, creamy
figs 8, plump and ripe
pomegranate molasses 3 tbsp

Put the shelled pistachios and mint leaves in a food processor and reduce to a crunchy, bright green paste. Scrape from the bowl with a rubber spatula then fold lightly and briefly into the yogurt.

Heat an overhead grill. Slice the figs in half. Pour the pomegranate molasses on to a saucer then place each fig into it, cut side down. Press firmly. As soon as the grill is hot, place the figs cut side up on a grill pan, then place under the hot grill. Leave for a minute or two until caramelised. Serve on plates or small dishes with the pistachio yogurt.



Comments:

  1. Cromwell

    Indeed ?

  2. Hallwell

    The amusing information

  3. Dairion

    And they will cure you (c) Soviet imperishable

  4. Tasida

    Driving into the dude. Maladtsa !!!!!!



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