gorgeous rosemary prune skewers


gorgeous rosemary prune skewers

The French have such a deep respect for wild food, and these beautiful skewers are my tribute to their wonderful local ingredients...


Meat » Starters » British recipes

Recipe Language : English


Ingredients:

• 4 long woody sprigs of fresh rosemary
• ½ a loaf of rustic white bread, crusts removed
• 12 ready-to-eat prunes
• 50g soft goat’s cheese
• 12 shelled walnut halves
• 6 rashers of smoked, streaky bacon, the best quality you can afford, halved lengthways
• a small bunch of fresh bay, leaves picked
• olive oil
• sea salt and freshly ground black pepper
• 2 tablespoons quince jelly or apricot jam
• a bunch of fresh thyme
• extra virgin olive oil
.


starter | serves / makes 4 skewers
The French have such a deep respect for wild food, and these beautiful skewers are my tribute to their wonderful local ingredients. They’re quite rustic, and exciting. As you can see, I made these using thick woody rosemary sprigs, the sort you’ll see in farmers’ markets all over the country or find growing wild. Using rosemary as a skewer is great, because it shares its flavour with the other ingredients. If you can’t get woody sprigs, just soak some regular wooden skewers or even cocktail sticks in water and use those instead. If you’re having a party, make up a few batches of these and have them standing by ready to cook. They’re ridiculously easy to prepare and everyone will love them.

Pick most of the leaves off the rosemary sprigs but leave the ones at the top intact. Cut the bottom of each sprig into a sharp point. Cut the bread into 4cm cubes – you’ll need 12 in total. Pick up a prune and poke your finger into the hole where the stone used to be, to make the cavity slightly bigger. Spoon and push some soft goat’s cheese into the cavity, then press a walnut half into the cheese. Wrap half a rasher of bacon around the prune and secure by skewering it on to a rosemary sprig. Thread a bay leaf on next, then a cube of bread and another stuffed prune. Continue doing this until you’ve used up all your ingredients and have 3 prunes on each skewer. Lay the skewers in a tray.

When you’re ready to cook them, preheat your griddle pan, barbecue, grill or even oven so it’s screaming hot. Drizzle olive oil over the tray of skewers, scatter over a good pinch of salt and pepper, and turn each skewer over in the tray until each one is well coated. However you're going to cook them, just make sure you look after them and turn them every minute or so for around 8 to 10 minutes, or until golden, crisp and delightful all over.

Meanwhile, gently heat the quince jelly or apricot jam in a small pan with a splash of water until it’s loose enough to paint on to your skewers. Use a pastry brush or a bunch of thyme to lightly paint the warmed jelly all over the skewers. Cook for another minute or so, turning every few seconds so they get sticky and caramelized, then use tongs to move them to a platter. Drizzle over a little extra virgin olive oil and serve straight away.

www.jaimieoliver.com

Recipe Details

Recipe Name : gorgeous rosemary prune skewers
Recipe Chef Name : Jaimie Oliver
Recipe Course : Starters
Recipe Type : Meat
Recipe Cuisine : British recipes
Recipe Diet :

Next Recipe Back to previous page Back to Restaurant Guide


Suggested Recipes

cool mexican bean wraps
Asparagus frittata
Sausages and green lentils with tomato salsa (salsicce con lenticchie verdi e salsa di pomodoro)
crostini (small toasted bread)
Amazing lamb rack
Apple sponge pudding
aegean kakavia (beautiful fish stew)
gorgeous rosemary prune skewers
One minute berry ice cream
Dos de bar aux truffes
spring vegetable stew (vignole)
asian-inspired turkey salad and pancakes
posh japanese-inspired beef carpaccio
Awesome spinach and ricotta cannelloni
Farfalle with carbonara and spring peas
Green veggies with flavoured butter
antipasti of mozzarella, chilli, and lemon crostini
Steak 2 sauces
roquefort salad with warm croutons and lardons
Baked eggs
Beautiful home-made crab cakes with a hot blackened salsa
leek and potato soup (usa version - imperial)
quesadillas with guacamole
Aioli
Tuna carpaccio - japanese style
hamilton squash
Tartare de saumon
A basic recipe for fresh egg pasta
blackberry tart (torta di more)
southern indian rice and seafood soup
Fraîcheur de King crabe
Appleberry pie
grilled flatbreads with rosemary oil
My favourite paella
Best tiramisu
moroccan style broad bean salad with yoghurt and crunchy bits
Tarte aux girolles -
Slow-roasted spiced pork loin with black-eyed beans and tomatoes
carrots
Red grape pizza with honey, rosemary and pecorino
Pizza dough

Reviews : » Write Review » Read Reviews (0)
My Favourites » Add To Favourites » View My Favourites

Selected Restaurant

Restaurant in Paris, France

Bistroy Les Papilles
Restaurant in Paris, France
Inauguré en 2003 en par Bertrand BLUY, le BistroY ... Les Papilles se veut un lieu de convivialité propice au partage des goûts et des saveurs.
More...
List your Restaurant for FREE...


Recommended Wines

Wines from Australia

Shelmerdine Viognier
Wines from Australia
The greatest wines in the world always express not just a perfect balance and complexity of flavour, but also hold particular flavours unique to the land that p...
More...
More Wines...
List your Vineyard for FREE...


Food Products

Meat, Meat Products

EG-Fleischwarenfabrik Dieter Hein GmbH & Co. KG
"Das Beste vom Besten" geben. Diesem Anspruch hat sich das Unternehmen HEIN seit seiner Gründung in den 1930er Jahren verschrieben. Eine ausgezeichnete Qualitä...
More...
More Products...
List your Food Product for FREE...



Home
Restaurants
Vineyards
Wines
Recipes
Events
Food Products
France  •  Austria  •  Belgium  •  Germany  •  Ireland  •  Italy  •  Liechtenstein  •  Luxembourg  •  Netherlands  •  Portugal  •  Russia  •  Spain  •  Switzerland  •  United Kingdom
Amsterdam Antwerp Barcelona Belfast Berlin Bologna Bordeaux Bremen Bristol Bruxelles
Dublin Florence Frankfurt Geneve Hamburg Lisbon London Luxembourg Lyon Madrid
Milano Manchester München Paris Porto Reims Roma Sevilla Torino Wien
Onlince Since 2009
gourmet@restaurants-guide4u.com
© 2008 restaurants-guide 4u.com. All rights reserved