Dates | Bunbury Farmers Market

Date Crumble Slice

Ingredients:
150 grms chopped dates
60 mls cold water
25g sugar
1 teaspoon vanilla essence
150 grms butter or margarine
1 1/12 cups self-raising flour
100 grms rolled oats
150 grms sugar

Method:
Preheat oven to 180°. Grease a large tin. In a saucepan, gently heat the dates, water, sugar and vanilla until mixture forms a paste, adding more water if required. Leave the mixture to cool. Meanwhile rub the butter into the flour until it resembles breadcrumbs. Stir in the oats and sugar and mix well. Place half the crumbled mixture into the greased tin, pressing in firmly. Smooth the date filling evenly all over, leaving a small gap around the edge. Spread the remaining crumble mix evenly over the top. Bake in preheated oven for 40 – 45 minutes or until golden brown. Remove from oven and allow to cool. Cut into small squares and serve.

Serves: 24 portions

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Slow Roasted lamb Roast with Dates & Orange

Ingredients:
1 lamb leg
6 cloves garlic, sliced into 4 slivers
150gm butter cut into slivers
1 tbsp. + ½ cup olive oil
Salt and pepper
1 cup Harvey Fresh or freshly squeezed orange juice
2 Oranges peeled, pith removed and quartered
1 cup of date’s stone removed
2 Cinnamon Quills or 2 teaspoons ground cinnamon
1 cup JCs Premium Unsalted Cashews, roughly chopped

Method:
Using a paring knife, make small holes across the top of the lamb leg and slip in a sliver of garlic and butter. Place the leg into a roasting pan that just fits it and drizzle over 1 tbsp. of the olive oil and any leftover butter, season generously with salt and pepper. Place into a 250° oven and roast until browned, approx. 10 – 15 minutes. Remove from the oven and reduce heat to 160°. Place the oranges, dates, and cinnamon around the lamb, pour over the orange juice and the extra ½ cup of olive oil. Add hot water to come 1/3 of the way up the lamb. Cover and place back into the oven to roast for 2 – 3 hours, basting occasionally, until the meat starts to separate from the bone. Finally place cashews on top to crust lamb for the last 10 minutes. Serve spooning thick liquid over top.

Serves: 4

Note:
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Stuffed Chicken Breasts

Ingredients:
4 x Mt Barker Free Range skinless chicken breasts
½ cup baby spinach leaves
1 cup dates, chopped coarsely
½ cup pistachio nuts, chopped coarsely
1 x 120g packet South Cape Goat’s Cheese (mild)
½ teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon cayenne pepper
½ cup chicken stock
Olive oil
Salt and pepper (to taste)

Method:
Mix together the dates, pistachios, goat’s cheese, baby spinach, cumin, cardamom and cayenne pepper. Cut a pocket in the thickest part of the chicken breast and divide the stuffing mix into 4 portions. Stuff chicken breasts and press firmly with the heel of your hand to ensure the stuffing is compressed into the chicken. Secure the opening closed with a toothpick. Warm the oil in a frying pan and add the chicken breast, cooking until brown on both sides. Remove chicken from the frying pan and place into an oven proof dish. Cook in the oven at 180° for a further 15 minutes, or until cooked through. Remove chicken and place on a warm plate, covered loosely with foil. Warm the pan juice on the stove, add the chicken stock, stir and deglaze the bottom of the pan. Reduce slight and season if needed. To serve pour liquid over chicken breasts and accompany with a side of salad or veggies.

Serves: 4

Note:
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