Tis Nispero time….

Hola!!

Here in Spain the Nispero’s are now ready,  Nispero’s are a yellow fruit which I would say are similar to apricots.  They have a stone in the centre which actually smells like almonds.  They are not as sweet as apricots but are very juicy, they do not however last long when picked so you need to eat them straight away or preserve them.

Today I am having a go at making a spicy chutney with them, but here are some recipes from last years crop…..

April 2015

Chicken Tagine with Rosemary and Nispero’s

Once again we have some Nispero’s to use up, so after racking my brain for what to do I remembered a Tagine recipe I cooked for friends a while ago which had dried apricots in, I thought I would give this a go using Nispero’s replacing the Apricots. What I love about this Tagine is that it isn’t overloaded with spices yet it still tastes delicious. Sometimes less is more!!!

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Beautiful colours

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Simple spices….chilli, ginger, rosemary, cinnamon and garlic

Ingredients:

Whole Chicken (I bought this already chopped up into pieces)

1 Onion Finely Diced

320g Nispero’s Halved

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IMG_9631

Nispero’s Halved

2 Tbsp Oil

25g Butter

50g Ginger Grated (I grated this straight into the pan with its skin)

1 Chilli Finely Diced

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Finely Chopped Chilli…with seeds if you like it spicy, remove these if not.

1 Rosemary Sprig Finely Chopped

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Finely Chopped Rosemary

2 Rosemary Sprigs Halved

2 Cloves Garlic Grated

2 Cinnamon Sticks

2 Tbsp Honey

1 Tsp Salt

1 Tbsp Tomato Puree

2 Tins Plum Tomatoes

Handful of Basil green & Purple

Method:

I removed the skin from the chicken as it produces a lot of oil. I left the skin on the wings only. I prefer to use chicken on the bone as the meat is so much more tender than the breast. You can just use thighs but I think its nice to eat all of it!

Heat the oven to 180 degrees.

In a deep pan/tagine heat the oil and the butter add in the onion, ginger, chilli’s and rosemary. Soften the onions, you will already smell the aroma it instantly smells good!

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Now grate in your garlic.

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Once the onions are soft add in the rest of the rosemary and the cinnamon.

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Stir this through and add in your chicken and the salt.

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Brown the chicken.

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Now pour in your nispero’s and the honey.

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Stir this well, then add in your puree.

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Coat the chicken in the puree then pour in the tin tomatoes.

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Let this bubble away for a few minutes, if the tomato liquid does not cover the chicken add a little water. Now pop it in the oven uncovered.

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Check on it after about half an hour, there might be a lot of oil, I skim this off…

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Oil…

IMG_9645

Skim the oil carefully, do not remove any of the tasty juice

I cooked this for about an hour, the chicken should be falling off the bone, the bones will be soft, the sauce with be rich and thicker.

IMG_9644

Now you’re ready to serve up!! Sprinkle over the basil leaves and extra sprigs of rosemary for decoration.

I served this with homemade Moroccan flatbread and roasted vegetable couscous, recipe’s are below.

(This chicken tagine recipe originated from a book by Ghilli Bason ‘Tagines & couscous’)

IMG_9646

IMG_9647

So tasty!!


Flatbread:

Ingredients:

3 1/2 cups flour (340 g)

1/2 cup fine semolina (90g)

2 teaspoons sugar

2 teaspoons salt

1/4 teaspoon yeast

1 1/2 cups warm water

For folding:

1/2 cup fine semolina

Method:

Mix all the dry ingredients in a large bowl.

Add 1 1/2 cups of warm water, and mix to form a dough.

Transfer the dough to a lightly floured work surface and knead by hand for 10 minutes, until the dough is very smooth and elastic. I popped this in the Kitchen Aid…

It took around 10 minutes on highest speed to get this to be smooth and elastic.

Now cover with Cling film and leave to rest in a warm place for about 25 minutes.

I then cut the dough into 4 and pressed them into shape with my hands and not a rolling-pin.

Once you have them as thin as you can, pull the corners into the middle.  Each time you do this sprinkle with semolina.  You’ll be left with small rectangles.

Heat a skillet (brush with a little oil)

With your hands again press the dough to form a large rectangle then fry until brown and bubbly.

IMG_9650

IMG_9648

Couscous

Roast red onions, aubergine, courgette, rosemary, garlic and mushrooms and oil in the oven.

I used half a box of couscous for 4 people. Pop it in a pan that has a lid and pour over boiling water so it just covers the couscous, then place the lid on it for 5 minutes.

Then drop a knob of butter in and squeeze half a lemon give it a mix. Tip the couscous straight into the roasted veg tray and mix well.

Viola xx

IMG_9651

Roasted Vegetable Couscous

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April 2015

Nispero Jam

With the abundance of Nispero’s on my Aunt and Uncles land I had to think fast of what to do with the fruit I had picked this weekend.  Nispero’s if not cut at the stalk do not keep long and bruise quickly…this was something I found out when googling recipes; and after I had picked them!  Therefore, I had to make something quickly.

This fruit is not the sweetest but it is very juicy and hold lots of liquid. There are a few different trees here in the garden each with different taste.  I part boiled some of them to then freeze so we could use for a later date. Some smelled of stewed apples, others of marzipan; it was very strange.  Once peeled and bagged they looked like tinned peaches :-). We can use these in the future to bake with or to eat with ice cream and deserts.

I read that making Jams with Nispero can be a little tasteless and with the lack of sweetness in the fruit you need to compensate with sugar but I used my basic jam recipe and it tastes great, like an apricot jam….

Ingredients:

Nispero’s weigh what you have

Sugar same weight as the Nispero’s (I did not have Jam sugar or Pectin and just used granulated but it still worked well, you can use any of these)

Juice of half a lemon

Zest of 1 un-waxed Lemon

Method:

Place all the ingredients in a pan bring to a boil then let it simmer for about 45 mins on a medium heat.

The fruit will give off a lot of liquid.

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Because of this liquid I decided to blitz it up to make a smooth jam.

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Sterilise a jar and while the jar is still warm carefully put in the warm jam and seal well.  The Jam thickens on cooling.

PRINTER FRIENDLY VERSION BELOW

Chicken Tagine with Rosemary and Nispero's

  • Servings: 4/5
  • Difficulty: easy
  • Print

IMG_9646

by LuluLemonandLace

Ingredients:

Whole Chicken (I bought this already chopped up into pieces)

1 Onion Finely Diced

320g Nispero’s Halved

2 Tbsp Oil

25g Butter

50g Ginger Grated (I grated this straight into the pan with its skin)

1 Chilli Finely Diced

1 Rosemary Sprig Finely Chopped

2 Rosemary Sprigs Halved

2 Cloves Garlic Grated

2 Cinnamon Sticks

2 Tbsp Honey

1 Tsp Salt

1 Tbsp Tomato Puree

2 Tins Plum Tomatoes

Handful of Basil green & Purple

Method:

I removed the skin from the chicken as it produces a lot of oil. I left the skin on the wings only. I prefer to use chicken on the bone as the meat is so much more tender than the breast. You can just use thighs but I think its nice to eat all of it!

Heat the oven to 180 degrees.

In a deep pan/tagine heat the oil and the butter add in the onion, ginger, chilli’s and rosemary. Soften the onions, you will already smell the aroma it instantly smells good!

Now grate in your garlic.

Once the onions are soft add in the rest of the rosemary and the cinnamon.

Stir this through and add in your chicken and the salt.

Brown the chicken.

Now pour in your nispero’s and the honey.

Stir this well, then add in your puree.

Coat the chicken in the puree then pour in the tin tomatoes.

Let this bubble away for a few minutes, if the tomato liquid does not cover the chicken add a little water. Now pop it in the oven uncovered.

Check on it after about half an hour, there might be a lot of oil, I skim this off…

I cooked this for about an hour, the chicken should be falling off the bone, the bones will be soft, the sauce with be rich and thicker.

Now you’re ready to serve up!! Sprinkle over the basil leaves and extra sprigs of rosemary for decoration.

I served this with homemade Moroccan flatbread and roasted vegetable couscous, recipe’s are below.

(This chicken tagine recipe originated from a book by Ghilli Bason ‘Tagines & couscous’)

Flatbread:

 

Ingredients:

3 1/2 cups flour (340 g)

1/2 cup fine semolina (90g)

2 teaspoons sugar

2 teaspoons salt

1/4 teaspoon yeast

1 1/2 cups warm water

For folding:

1/2 cup fine semolina

Method:

Mix all the dry ingredients in a large bowl.

Add 1 1/2 cups of warm water, and mix to form a dough.

Transfer the dough to a lightly floured work surface and knead by hand for 10 minutes, until the dough is very smooth and elastic. I popped this in the Kitchen Aid…

It took around 10 minutes on highest speed to get this to be smooth and elastic.

Now cover with Cling film and leave to rest in a warm place for about 25 minutes.

I then cut the dough into 4 and pressed them into shape with my hands and not a rolling-pin.

Once you have them as thin as you can pull the corners into the middle each time you do this sprinkle with semolina. You’ll be left with small rectangles.

Then heat a skillet (brush with a little oil)

With your hands again press the dough to form a large rectangle then fry until brown and bubbly.

Couscous

Roast red onions, aubergine, courgette, rosemary, garlic and mushrooms and oil in the oven.

I used half a box of couscous for 4 people. Pop it in a pan that has a lid and pour over boiling water so it just covers the couscous, then place the lid on it for 5 minutes.

Then drop a knob of butter in and squeeze half a lemon give it a mix. Tip the couscous straight into the roasted veg tray and mix well.

Lulu xxx

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printer friendly option

Nispero Jam

by Lululemonandlace

Ingredients:

Nispero’s weigh what you have

Sugar same weight as the Nispero’s (I did not have Jam sugar or Pectin and just used granulated but it still worked well, you can use any of these)

Juice of half a lemon

Zest of 1 un-waxed Lemon

Method:

Place all the ingredients in a pan bring to a boil then let it simmer for about 45 mins on a medium heat.

The fruit will give off a lot of liquid.

Because of this liquid I decided to blitz it up to make a smooth jam.

Sterilise a jar and while the jar is still warm carefully put in the warm jam and seal well.  The Jam thickens on cooling.

 

Lulu xxx

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Join 8,409 other followers

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