Prunes: Prospects For A New Fruit Crop In New Zealand
Prunes are firm-fleshed European plums (Prunus domestica) with a high sugar content which allows them to be dried whole without fermenting at the pit, They are widely grown in Germany, Romania, the US and Yugoslavia. Australia, France and Italy ... [... more]
HortNET New Zealand |
Chicken Tagine With Couscous
Season the chicken pieces with salt and combine the paprika and flour in a bowl. Dust the chicken with the seasoned flour. Place the prunes in a small bowl. Pour over the sherry. Allow to soak for 10 minutes. Heat the olive oil in a large heavy ... [... more]
Australian Womens Weekly |
Loin of pork with sage & onion stuffing
Preheat the oven to 190°C. Melt the butter in a frying pan, add the onions and cook on low heat until soft and golden. Put the onions into a bowl and add the celery, sage, chopped apple, breadcrumbs and sultanas or prunes. Season well, then mix ... [... more]
All Recipes AU |
Stuffed roast pork with prunes
Preheat the oven to 200°C. Put the pork fillets on a chopping board and cut each in half lengthways, without cutting all the way through. Open the fillets like a book and press down to flatten slightly. Finely grate the zest from the orange and ... [... more]
All Recipes AU |
Pork with apple and onion wedges
1. Trim the pork of any excess fat and sinew and cut each fillet into 2 even-sized halves. Make a slit with a knife through the centre of the pork fillets and push 3 prunes into each one. Brush the pork fillets and the apple and onion wedges with ... [... more]
Better Homes & Gardens Australia |
The Peanut Van's Recipes: Peanut Prune Salad
Our recipe Peanut Prune Salad, which can be served as a party savoury or as the centrepiece of a full-meal summer salad. Chill the prunes (if you're using fresh prunes, make sure they're pitted) Moisten the mixture with mayonnaise and stuff it ... [... more]
Peanut Van |
Vegetable Tagine with Couscous
Add onion and spices and cook over low heat until onion is soft and spices are fragrant. Add all the vegetables, stock powder, water and prunes, and simmer, uncovered, for 15 minutes or until potato is tender. Meanwhile, place couscous in a large ... [... more]
Nestlé |
Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
Combine the chopped prunes and currants with the creme de cassis in a small bowl. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper. Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess ... [... more]
All Recipes AU |
Panforte
Preheat oven to 160°C or 140°C fan-forced. Line base of a 20cm square cake tin with 11/2 sheets rice paper cut to fit. Combine almonds, hazelnuts, pistachios, mixed peel, figs, prunes, apricots and chocolate in a large bowl. In a separate bowl, .. [... more]
Australian Womens Weekly |
Vegetarian Recipes Around the World - Tea Loaf
Very simple to make and delicious to eat. Suitable for vegans. You can add a teaspoon of dried mixed spice to vary flavour or experiment with different flavours of tea. 8oz dried fruit - sutanas, apricots, prunes or a mixture of your favourite 3. ... [... more]
International Vegetarian Union |
Prosciutto Wrapped Chicken with Prunes and Bread Sauce
Wash chickens; pat dry with absorbent paper. Divide sage, garlic and prunes between cavities of chickens. Wrap chicken with prosciutto. Place chickens on rack in large baking tray. Add stock and water to roasting tin. Roast, uncovered in ... [... more]
Australian Womens Weekly |
Rabbit with prunes- STEPHANIE ALEXANDER WITH LYNDEY MILAN
Soak the prunes in the brandy and wine for 1 hour (alternatively, use prunes already macerated in liqueur). Joint the rabbits, chopping each hind leg into 3 pieces and the saddle in 4 pieces. Preheat the oven to 180° C / 375° F. Choose a heavy- .. [... more]
Australian Womens Weekly |
