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Apricot Sauce
Posted by Irene Field
Apricot Sauce January 05, 2019 10:40PM |
Registered: 18 years ago Posts: 5,392 |
Re: Apricot Sauce January 06, 2019 01:16AM |
Registered: 16 years ago Posts: 2,936 |
Re: Apricot Sauce January 06, 2019 10:46PM |
Registered: 18 years ago Posts: 5,392 |
Thanks Marnie. I don't eat Sweet Corn Fritters often enough, so the jar will be here for ages. I think I will try and utilise it with chicken pieces in the crockpot, and do the old packet of Onion Soup and sliced onion recipe from the 80's. Otherwise it will lurk in the fridge for ever and a day. Since being with George, who can't understand NZer's obsession of mixing sweet flavours with meat, my taste buds are the same now, and I avoid recipes that combine the two. But this is the only thing I can think to do with this apricot sauce, without wasting it
Re: Apricot Sauce January 06, 2019 10:58PM |
Registered: 12 years ago Posts: 3,428 |
Re: Apricot Sauce January 06, 2019 11:05PM |
Registered: 18 years ago Posts: 5,392 |
Re: Apricot Sauce January 07, 2019 01:04AM |
Registered: 12 years ago Posts: 3,428 |
Here's a suggestion, a Persian braise.
Mishmishiya (Lamb or Chicken)
serves 4
250g dried apricots, sliced in half and soaked for at least two hours or overnight
1 kg lamb leg steaks, cut into 2 cm pieces OR 1 kg free range chicken thighs or drumsticks
2 onions, finely chopped
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp cinnamon powder
1/2 tsp black pepper powder
1/4 tsp ginger powder
60g ground almonds
1 tsp salt
Put all ingredients into a large saucepan and pour in enough water to come half way up. Cover, place over medium heat and bring to a simmer. Simmer for 90 minutes, periodically checking that there is still some liquid and adding more water if necessary so that when the meat is tender there is a little sauce. Check for tenderness (lamb may need a little longer, chicken will definitely be tender) and check salt and add a little more if needed.
Serve hot with plain white rice and a plain green vegetable such as steamed silver beet or spinach.
Mishmishiya (Lamb or Chicken)
serves 4
250g dried apricots, sliced in half and soaked for at least two hours or overnight
1 kg lamb leg steaks, cut into 2 cm pieces OR 1 kg free range chicken thighs or drumsticks
2 onions, finely chopped
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp cinnamon powder
1/2 tsp black pepper powder
1/4 tsp ginger powder
60g ground almonds
1 tsp salt
Put all ingredients into a large saucepan and pour in enough water to come half way up. Cover, place over medium heat and bring to a simmer. Simmer for 90 minutes, periodically checking that there is still some liquid and adding more water if necessary so that when the meat is tender there is a little sauce. Check for tenderness (lamb may need a little longer, chicken will definitely be tender) and check salt and add a little more if needed.
Serve hot with plain white rice and a plain green vegetable such as steamed silver beet or spinach.
Re: Apricot Sauce January 07, 2019 01:20AM |
Registered: 18 years ago Posts: 5,392 |
Re: Apricot Sauce January 14, 2019 01:50AM |
Registered: 16 years ago Posts: 319 |
Re: Apricot Sauce January 14, 2019 03:54AM |
Registered: 18 years ago Posts: 5,392 |
Re: Apricot Sauce January 28, 2019 05:12AM |
Registered: 5 years ago Posts: 5 |
Re: Apricot Sauce January 29, 2019 12:25PM |
Registered: 5 years ago Posts: 4 |
We tried this one and it was pretty great. It's perfect for chicken and duck.
1.5kg pitted apricots, chopped
2 medium onions, sliced
1 Tbsp salt
1/4 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground pepper
2 cups Chelsea White Sugar
2 cups white or cider vinegar
Place fruit, onions and salt in saucepan and simmer until juice runs from fruit.
Add spices, pepper, Chelsea White Sugar and 1 cup of the vinegar. Cook until fruit is mushy.
Puree mixture in a blender.
Return to pan, add remaining vinegar and simmer until mixture reaches the consistency of pouring cream.
from [www.chelsea.co.nz]
1.5kg pitted apricots, chopped
2 medium onions, sliced
1 Tbsp salt
1/4 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground pepper
2 cups Chelsea White Sugar
2 cups white or cider vinegar
Place fruit, onions and salt in saucepan and simmer until juice runs from fruit.
Add spices, pepper, Chelsea White Sugar and 1 cup of the vinegar. Cook until fruit is mushy.
Puree mixture in a blender.
Return to pan, add remaining vinegar and simmer until mixture reaches the consistency of pouring cream.
from [www.chelsea.co.nz]
Re: Apricot Sauce January 31, 2019 03:26AM |
Registered: 5 years ago Posts: 5 |
dianaw'88 Wrote:
-------------------------------------------------------
> We tried this one and it was pretty great. It's
> perfect for chicken and duck.
>
> 1.5kg pitted apricots, chopped
> 2 medium onions, sliced
> 1 Tbsp salt
> 1/4 tsp ground nutmeg
> 1 tsp ground ginger
> 1/4 tsp ground cloves
> 1/4 tsp ground pepper
> 2 cups Chelsea White Sugar
> 2 cups white or cider vinegar
>
> Place fruit, onions and salt in saucepan and
> simmer until juice runs from fruit.
> Add spices, pepper, Chelsea White Sugar and 1 cup
> of the vinegar. Cook until fruit is mushy.
> Puree mixture in a blender.
> Return to pan, add remaining vinegar and simmer
> until mixture reaches the consistency of pouring
> cream.
>
> from [www.chelsea.co.nz]
Thanks for sharing the recipe. Might try it soon.
-------------------------------------------------------
> We tried this one and it was pretty great. It's
> perfect for chicken and duck.
>
> 1.5kg pitted apricots, chopped
> 2 medium onions, sliced
> 1 Tbsp salt
> 1/4 tsp ground nutmeg
> 1 tsp ground ginger
> 1/4 tsp ground cloves
> 1/4 tsp ground pepper
> 2 cups Chelsea White Sugar
> 2 cups white or cider vinegar
>
> Place fruit, onions and salt in saucepan and
> simmer until juice runs from fruit.
> Add spices, pepper, Chelsea White Sugar and 1 cup
> of the vinegar. Cook until fruit is mushy.
> Puree mixture in a blender.
> Return to pan, add remaining vinegar and simmer
> until mixture reaches the consistency of pouring
> cream.
>
> from [www.chelsea.co.nz]
Thanks for sharing the recipe. Might try it soon.
Re: Apricot Sauce February 28, 2019 09:18PM |
Registered: 18 years ago Posts: 5,392 |
TPANDAV Wrote:
-------------------------------------------------------
> Here's a suggestion, a Persian braise.
>
> Mishmishiya (Lamb or Chicken)
>
> serves 4
>
> 250g dried apricots, sliced in half and soaked for
> at least two hours or overnight
> 1 kg lamb leg steaks, cut into 2 cm pieces OR 1 kg
> free range chicken thighs or drumsticks
> 2 onions, finely chopped
> 1 tsp coriander powder
> 1 tsp cumin powder
> 1/2 tsp cinnamon powder
> 1/2 tsp black pepper powder
> 1/4 tsp ginger powder
> 60g ground almonds
> 1 tsp salt
>
> Put all ingredients into a large saucepan and pour
> in enough water to come half way up. Cover, place
> over medium heat and bring to a simmer. Simmer
> for 90 minutes, periodically checking that there
> is still some liquid and adding more water if
> necessary so that when the meat is tender there is
> a little sauce. Check for tenderness (lamb may
> need a little longer, chicken will definitely be
> tender) and check salt and add a little more if
> needed.
>
> Serve hot with plain white rice and a plain green
> vegetable such as steamed silver beet or spinach.
Well I finally got around to using the Apricot sauce and made this recipe last night. I made it in the crockpot and it was beautiful. I actually think I would prefer this recipe made with apricot sauce as opposed to dried apricots,, as they possibly wouldn't break down as much. Thanks for sharing this TPANDAV
-------------------------------------------------------
> Here's a suggestion, a Persian braise.
>
> Mishmishiya (Lamb or Chicken)
>
> serves 4
>
> 250g dried apricots, sliced in half and soaked for
> at least two hours or overnight
> 1 kg lamb leg steaks, cut into 2 cm pieces OR 1 kg
> free range chicken thighs or drumsticks
> 2 onions, finely chopped
> 1 tsp coriander powder
> 1 tsp cumin powder
> 1/2 tsp cinnamon powder
> 1/2 tsp black pepper powder
> 1/4 tsp ginger powder
> 60g ground almonds
> 1 tsp salt
>
> Put all ingredients into a large saucepan and pour
> in enough water to come half way up. Cover, place
> over medium heat and bring to a simmer. Simmer
> for 90 minutes, periodically checking that there
> is still some liquid and adding more water if
> necessary so that when the meat is tender there is
> a little sauce. Check for tenderness (lamb may
> need a little longer, chicken will definitely be
> tender) and check salt and add a little more if
> needed.
>
> Serve hot with plain white rice and a plain green
> vegetable such as steamed silver beet or spinach.
Well I finally got around to using the Apricot sauce and made this recipe last night. I made it in the crockpot and it was beautiful. I actually think I would prefer this recipe made with apricot sauce as opposed to dried apricots,, as they possibly wouldn't break down as much. Thanks for sharing this TPANDAV
Re: Apricot Sauce March 06, 2019 10:30AM |
Registered: 18 years ago Posts: 2,430 |
I made TVPANDAV's recipe tonight because I had boneless and skinless chicken thighs that had to be cooked today. I had everything needed in the pantry but I did not have enough time to soak the apricots for the minimum of two hours as suggested. I just covered them with boiling water while I trimmed the chicken thighs. I was a bit dubious about not browning the chicken because when I stirred everything together it looked so pale. I wanted to add more colour to the dish so instead of cooking rice I toasted coarse bulgur wheat with olive oil in a pan till lightly browned and then added water, brought it back to the boil, lid on and left off heat for 15 minutes till the water was absorbed. That was a new recipe for me and went really well with the chicken which turned out absolutely delicious. Browning is definitely not required and also the sauce didn't look quite as pale as it started off. The ground almonds really made the dish. So, thank you TVPANDAV for this recipe which I will definitely make again. I might also try Lorna's way of using Apricot Sauce.
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