CRANBERRY AND APRICOT STUFFING RECIPE | DELICIOUS. MAGAZINE
You can make this stuffing recipe in advance and freeze the balls until you’re ready to use them.
Provided by delicious. magazine
Total Time 0 minutes
Yield Makes 24 stuffing balls
Number Of Ingredients 11
Steps:
- Melt the butter in a saucepan over a medium heat. Add the onion and celery and cook for 5-8 minutes or until softened. Remove from the heat and tip into a mixing bowl and leave to cool.
- Add the remaining ingredients and season to taste. Mix well, you may find it easier to get your hands in so you can mix everything together. Roll into balls and lay on a baking tray lined with baking paper. Cover with cling film and freeze for a couple of hours until firm, then pop into freezer bags. Label and freeze for up to 1 month.
- To cook, preheat the oven to 200°C/fan180°C/gas 6. Tip the frozen balls onto a greased baking tray and cook for 25-30 minutes or until golden and cooked through.
Nutrition Facts : Calories 104kcals, FatContent 6.4g (2.7g saturated), ProteinContent 3.4g, CarbohydrateContent 8.9g (2.7g sugars), FiberContent
EASY CHICKEN AND APRICOT TAGINE | SAINSBURY'S RECIPES
An all-in-one chicken tagine recipe, which works as a purée for baby or served with yogurt and almonds for adults.
Provided by Sainsbury's
Total Time 65 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 2 adults and appropriate baby portion (see guide below)
Number Of Ingredients 14
Steps:
In a large saucepan, heat the rapeseed oil. Add the chicken and brown all over, turning occasionally. Remove from the pan and set aside.
Add the onions and garlic to the pan. Cook on a low heat for 10 minutes until softened and golden, adding a little water if it starts to stick. Add the spices and continue to cook for a further minute.
Return the chicken to the pan and add the apricots, tomatoes and half the coriander. Pour in 400ml water, cover and cook on a low heat for 30 minutes or until the chicken is cooked through. Add a splash more water if the tagine seems dry. Cook the couscous according to packet instructions. Fluff up the couscous with a fork, then stir through 1 tbsp rapeseed oil per serving to separate the grains.
Blitz the tagine with a hand blender to the desired consistency for baby or toddler. Scatter over the remaining coriander to serve and for the adults' dishes, sprinkle over the almonds and a spoonful of yogurt.
SERVING GUIDE
7 months 95g tagine and 35g cooked couscous – 140kCal
10 months 145g tagine and 45g cooked couscous – 200kCal
12-36 months 120g tagine and 80g cooked couscous – 235kCal
Adult 300g tagine and 80g cooked couscous – 432kCal
Please note, the below nutritional details are for 1 adult portion.
Nutrition Facts : Calories 432 calories, FatContent 12.0 grams, SaturatedFatContent 2.1 grams, SugarContent 12.0 grams, SodiumContent 400.0 milligrams salt, CarbohydrateContent 37.2 grams, FiberContent 6.0 grams, ProteinContent 40.9 grams
More about "dried apricot cookie recipes recipes"
CRANBERRY AND APRICOT STUFFING RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine British recipes
Calories 104kcals per serving
- To cook, preheat the oven to 200°C/fan180°C/gas 6. Tip the frozen balls onto a greased baking tray and cook for 25-30 minutes or until golden and cooked through.
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