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Ref: 185
Heading: Canapes & Nibbles
Cuisine: African/Moroccan
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   60 g  Pecans, finely chopped
   40 ml  Vegan vegetable stock or water
   8 Medjool dates
   35 g  Fresh breadcrumbs
   35 g  Shallot finely chopped
   1 Garlic clove, chopped
   1 tbsp  Thyme leaves, chopped
   8 Sages small leaves
   1 tbsp  Olive oil for frying


  Step 1
Heat oil in a pan with shallots until soft, add garlic, pecans, breadcrumbs & Thyme & cook for 1 min, add veg stock heat through the sit aside to cool.
  Step 2
Cut dates lengthways down to the stone & remove, fill cavity with cooled mixture, brush liberally with olive oil & stick on a sage leaf on each over cut.
  Step 3
Place on a baking sheet & bake in a pre heated oven at 170c for 15 to 20 mins so the sage leaf is crisp.

Suggestion & Tips

These can be pre-made then heated before serving.
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