SPICED GRAPES RECIPE - FOOD.COM
Make and share this Spiced Grapes recipe from Food.com.
Total Time 24 hours 10 minutes
Prep Time 10 minutes
Cook Time 24 hours
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except grapes in a small saucepan and boil for two to three minutes.
- Pierce each grape two to three times with a sharp skewer or toothpick.
- Place grapes in a small bowl and cover with the syrup mixture.
- Refrigerate for 24 to 36 hours.
- Serve with cheese or nuts.
Nutrition Facts : Calories 271.8, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 3.5, CarbohydrateContent 70.5, FiberContent 1, SugarContent 67.5, ProteinContent 0.8
SPICED GRAPES RECIPES ALL YOU NEED IS FOOD
Whole roasted cauliflower makes an impressive vegan centrepiece, spiced with the perfect blend of turmeric, coriander and cumin. Serve on au00A0bed of green lentils for au00A0majestic dinner party showstopper.
Provided by Sainsbury's
Total Time 1 hours 40 minutes
Prep Time 35 minutes
Cook Time 1 hours 5 minutes
Yield 4
Number Of Ingredients 17
Steps:
- {
"@type": "HowToStep",
"text": "
Preheat the oven to 220°C/fan 200°C/gas mark 7. Pull the leaves off the cauliflower and cut the core out of the bottom. Bring a large pan of water to the boil and add the cauliflower. Cook for 5 minutes, or until beginning to soften. Drain and leave to steam dry for a further 5 minutes.
Whisk together 2 tbsp oil, the coriander, cumin, turmeric and cinnamon. Place the cauliflower in a large round oven dish, big enough to later take the lentils. Generously rub the cauliflower all over with the spice and oil mix and season to taste. Place in the preheated oven and roast uncovered for 20 minutes.
Meanwhile, add the remaining olive oil and the shallots to a medium frying pan over a medium heat and fry for 7-10 minutes, until the shallots begin to turn golden brown and caramelised. Add the garlic, sumac and apricots and cook for a further 2 minutes. Stir through the lentils and stock and season to taste.
Remove the cauliflower from the oven and spoon the lentils and shallots around. Return the cauliflower to the oven for a further 20-30 minutes or until tender.
Once the lentils are cooked, squeeze the lemon juice over the top. Scatter the cauliflower and lentils with the toasted almonds, pomegranate seeds, parsley and mint. Serve the cauliflower sliced into chunky wedges.
" }
Nutrition Facts : Calories 445 calories, CarbohydrateContent 40.5 grams, FatContent 20.1 grams, FiberContent 15.2 grams, ProteinContent 18.4 grams, SaturatedFatContent 3.3 grams, SodiumContent 610.0 milligrams salt, SugarContent 14.7 grams
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