Dates
featuring Caterfood Collection Dates
Adding a burst of natural sweetness and a rich, caramel depth to any dish, there’s every reason to rate dates. Try these winter plates starring our favourite Middle-Eastern fruit…
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LAMB AND DATE TAGINE
Robust and hearty, this lamb and date tagine is the whole package. Tender lamb shoulder is paired with a mix of spices and sticky dates to create a rich and aromatic dish that’s full of depth and warmth.
Serves 4
Prep 20 minutes
Cook 60-90 minutes
• 2 tbsp olive oil
• 800g diced lamb shoulder
• 2 onions, finely chopped
• 3 garlic cloves, minced
• 1 thumb-sized piece fresh
ginger, grated
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp smoked paprika
• 400g Caterfood Select
Chopped Tomatoes
• 500ml chicken stock
• 150g carrots
• 150g Caterfood Select
Pitted Dates, halved
• 1 preserved lemon (optional),
finely chopped
• Mediterranean-style couscous
• Fresh coriander, to garnish
• Caterfood Select Flaked
Almonds, toasted to garnish2 tbsp olive oil
• 800g diced lamb shoulder
• 2 onions, finely chopped
• 3 garlic cloves, minced
• 1 thumb-sized piece fresh
ginger, grated
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp smoked paprika
• 400g Caterfood Select
Chopped Tomatoes
• 500ml chicken stock
• 150g carrots
• 150g Caterfood Select
Pitted Dates, halved
• 1 preserved lemon (optional),
finely chopped
• Mediterranean-style couscous
• Fresh coriander, to garnish
• Caterfood Select Flaked
Almonds, toasted to garnish
1. Heat olive oil in a heavy casserole dish or tagine and brown the lamb in batches until golden, then set aside.
2. Add onions, garlic and ginger to the pan. Cook gently until soft.
3. Stir in your spices and cook for a further 1-2 minutes until fragrant.
4. Return lamb to the pot. Add tomatoes, stock, carrots and dates.
5. Season well with salt, pepper and preserved lemon if using.
6. Simmer gently for 1.5-2 hours (or cover and cook in oven at 160°C), until lamb is tender and sauce thickened.
7. Serve with couscous, fresh coriander and toasted nuts to round off the meal.
BLUE CHEESE
AND DATE TARTLETS
These bite-sized tartlets strike a beautiful balance of bold and sweet, pairing creamy blue cheese with the sugary warmth of date chutney. A sophisticated and delicious first impression at and Christmas or New Year soirée.
Serves 12
Prep 20 mins
Cook 95-110 mins
• 1 packet of filo pastry
• 80g Stilton crumbled
• 20g melted butter
For the date chutney:
• 1kg cooking apples, peeled, cored and chopped
• 250g onions, finely chopped
• 250g Caterfood Select
Chopped Date
• 500ml Caterfood Select Malt Vinegar
• 300g soft brown sugar
• 2 tsp mustard seeds
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground coriander
1. Put the apples, onions, dates and vinegar in a pan. Bring to the boil, then simmer for about 30 minutes until the fruit is soft.
2. Stir in sugar, spices and a pinch of salt.
3. Continue to cook gently for 45-60 minutes, stirring regularly until you achieve a thick and glossy consistency.
4. Brush melted butter in between three layers of filo pastry. Cut out 12 squares
from the layered pastry and place into a small cupcake or muffin baking tray.
5. Place in a preheated oven at 180°C for 5-6 minutes, until crisp.
6. Fill each pastry container with crumbled Stilton and a generous dollop of apple and date chutney.
CLASSIC STICKY TOFFEE PUDDING
A long-standing British favourite, our traditional sticky toffee pud features finely chopped Caterfood Select dates, which add extra moisture and stickiness to the sponge. Soak dates in rum to enrich the flavour and finish your festive three course meal on an indulgent note.
Serves 6
Prep 15 minutes
Cook 30 minutes
For the sponge:
• 200g Caterfood Select
Chopped Dates
• 1 tsp bicarbonate of soda
• 100g unsalted butter, softened
• 150g soft light brown sugar
• 2 large eggs
• 175g self-raising flour
• 1 tsp vanilla extract
For the toffee sauce:
• 150g light brown sugar
• 100g unsalted butter
• 200ml double cream
• Pinch of sea salt
To serve:
• Caterfood Select Vanilla Ice Cream
1. Place chopped dates in a bowl, cover with 250ml of boiling water and stir in bicarbonate. Leave to soften for 10 mins.
2. Cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
3. Fold in flour, then mix through the softened dates within their liquid.
4. Spoon into a buttered baking dish or individual pudding moulds.
5. Bake at 180°C for 30-35 minutes (20-25 if you’re making individual portions) until the sponge is risen and springy.
6. For the sauce, melt butter with sugar in a pan. Stir in cream and simmer for 2-3 mins until smooth and glossy.
7. Poke holes in the sponge and pour over
some warm toffee sauce to soak in.
8. Serve with extra toffee sauce for pouring and vanilla ice cream.
