Ref: 185
Heading: Canapes & Nibbles
Cuisine: African/Moroccan
Food Type: Vegan
No of Portions: 4
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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
Method
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.