Tag-Archive for » Apricot «
This is a great little recipe that really reminds me of health bars that we get in Australia and since I live on the other side of the world now, this was a nice reminder of home. I tagged this recipe to make for a game I play on recipezaar because it sounded yummy. I was not disappointed it was easy to make and tasted great and because of the fact it was just the dried fruit it was overly sweet which we all loved. To read more reviews and to view more photos of this recipe please click here. Be sure to check out more of this chefs recipes while you are there as I have made a few of hers now and she has some really great ones.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
300g Dried mixed fruit (called fruit medley in Australia a mix of dried diced apricot, apple and sultanas)
150g Dried apricots
1 1/2 Tablespoons reduced-fat coconut milk (I found I needed a fair bit more than this)
1/2 Cup desiccated coconut
Method
1. Place the fruit medley, dried apricots and coconut milk in a food processor and process until the mixture comes together.
2. Add a small amount extra coconut milk if needed for a rollable consistency.
3. Shape into balls and roll in the coconut. Refrigerate until firm.
Yields Approx 20-25 Balls
All photos taken by me unless otherwise stated.
I tagged this recipe to make as it sounded really yummy but I did not have any pork cutlets on hand so I made this with a pork loin which was delicious. I spread the jam over the loin and then topped it with the crumb mixture, placed it in an oven proof dish and poured the chicken stock in pan. I baked it for about 35 Min’s at 180 degrees C and it came out beautifully moist and tender. I loved the combination of the apricot jam with the crunchy topping for the pork and will look forward to trying this again with cutlets. To view original recipes please click here. I have made a few recipes by this chef and I have enjoyed them all so give it go.
If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted
camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Teaspoons olive oil
4 Pork cutlets, trimmed
1/4 Cup apricot jam
2/3 Cup fresh multigrain breadcrumbs
1/4 Cup fresh flat leaf parsley, chopped
1/2 Cup reduced-salt chicken stock
4 Corn, cobettes (85g each, steamed)
Method
1. Preheat oven to 190°C Heat oil in a large, non-stick frying pan over medium-high heat. Add pork and cook for 1 to 2 minutes on each side or until browned. Place, in a single layer, in an ovenproof dish.
2. Spread the top of the pork with jam. Combine breadcrumbs and parsley in a small bowl. Sprinkle over jam. Pour stock into base of dish.
3. Bake, uncovered, for 8 to 10 minutes or until pork is cooked through and breadcrumbs are light golden.
To Serve: Drizzle dish juices over and serve with corn.
All photos taken by me unless otherwise stated.
