Fig And Pistachio Stuffing Food

PORK RIB ROAST WITH FIG AND PISTACHIO STUFFING

Steps:

• Stir first 6 ingredients and 4 cups water in large saucepan over medium heat until salt and sugar dissolve. Remove from heat and add remaining 2 cups cold water. Cool brine to room temperature.
• Place 1 pork rib roast in each of 2 large resealable plastic bags. Divide brine and seasoning equally between bags. Chill 12 to 16 hours.
• Remove pork from brine. Rinse; pat dry with paper towels. Let stand at room temperature 1 hour.
• Preheat oven to 325°F. Heat heavy large skillet over medium-high heat. Place 1 pork roast, fat side down, in skillet and cook until brown, about 5 minutes. Transfer roast to rimmed baking sheet, fat side up. Repeat with second pork roast. Arrange roasts with ribs meeting in center of sheet.
• Roast until thermometer inserted into center of pork registers 145°F, about 1 1/2 hours. Let rest 15 minutes.
• Carve 6 chops from roast. Serve with Fig and Pistachio Stuffing .

FIG AND PISTACHIO STUFFING

Steps:

• Place figs and wine in small bowl. Cover and let soak overnight.
• Preheat oven to 350°F. Arrange bread cubes in single layer on rimmed baking sheet and place in oven until dry, about 15 minutes. Cool.
• Reduce oven temperature to 325°F. Butter 11x7x2-inch baking dish. Melt butter in heavy large skillet over medium heat. Add onion, celery, garlic, and rosemary. Sprinkle with salt and pepper. Cover skillet and cook vegetables until soft, stirring occasionally, about 15 minutes. Transfer vegetables to large bowl. Add figs with soaking liquid, bread cubes, pistachios, and broth to vegetables; toss stuffing. Transfer to prepared baking dish. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• Cover dish tightly with foil. Bake stuffing, covered, 45 minutes. Uncover and bake stuffing until beginning to brown, about 20 minutes.

PISTACHIO-STUFFED FIGS

Steps:

• Heat the oven to broil.
• Mash together the butter, sugar, pistachios and flour and chill for 1 hour.
• Cut a cross from the top about three-quarters of the way down into the figs. Divide chilled filling into as many balls as you have figs, and poke the filling into the openings of each fig. Broil until the nut mixture is golden and the figs hot, 8 to 10 minutes. Serve with whipped cream or creme fraiche.

APRICOT & PISTACHIO STUFFING

Steps:

• Heat the oven to 220C/200C fan/gas 7. Heat the oil and 40g of the butter in a large frying pan over a medium heat. Add the onions and fry for 15-20 mins or until they are golden and caramelised. Add the garlic and cook for 1 min. Remove from the heat, tip into a large mixing bowl and leave to cool down a little.
• Put half the sourdough into a food processor and blitz to a fine crumb. Tear the remaining bread into small pieces. Add both to the bowl with the onions and mix through 60g pistachios, the chopped sage, apricots and eggs, then season. Tip into a shallow 30 x 20cm baking dish. Will keep in the fridge for up to 24 hrs. Bake for 20 mins or until golden brown and crunchy on top (check after 10 mins and cover if it's already brown).
• Melt the remaining butter in a frying pan, add the sage leaves and fry until crisp. Pour over the stuffing just before serving. Top with the remaining pistachios.

FIG AND PISTACHIO LOAF CAKE

Steps:

• Soak the figs and pistachios for 1 hour in the boiling water (If you can only find salted pistachios, rinse them first).
• Grease a standard loaf pan.
• Preheat the oven to 350°F.
• Cream the butter and the sugar, then beat in the egg and vanilla.
• Mix the flour with the soda and salt.
• Mix it into the butter mixture and then add the figs and the pistachios in their soaking liquid.
• Scrape into the loaf pan and bake for 1 to 1 1/4 hours.

FIG-AND-PROSCIUTTO STUFFING

Steps:

• Simmer the figs in the Madeira for 15 minutes, drain well, pat dry and chop roughly. Place the figs, prosciutto and pecans in a large bowl. Prepare the bread stuffing, then combine it with the fig mixture. If baking in a casserole, it will not be necessary to add more chicken broth.

PISTACHIO FIG BISCOTTI

Steps:

• Heat oven to 350 degrees.
• In a small pan over medium-low heat, toast fennel seeds, swirling the pan; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until smooth, about 2 minutes.
• Add eggs, extracts, and zest, and beat on medium speed until creamy and light, 2 to 3 minutes.
• In a medium bowl, combine remaining ingredients.
• Add to butter mixture.
• Mix on low speed until just incorporated.
• Remove dough to a clean surface; divide into quarters.
• Form into 9x1 inch logs, place on ungreased baking sheet 2 inches apart, and bake until lightly browned, 25 to 30 minutes.
• Remove from oven, and cool slightly.
• Reduce oven temperature to 275 degrees.
• Using a serrated knife, cut logs on the diagonal into 1/2" thick slices.
• Arrange biscotti on their sides on a baking sheet.
• Return to oven, and bake until golden, about 30 minutes.
• Turn biscotti over, and bake for 30 minutes more.

ITALIAN FIG AND PROSCIUTTO STUFFING

Steps:

• In a nonreactive saucepan, simmer the figs in the Madeira for 15 minutes. Drain, pat dry and roughly chop. Place the figs, prosciutto and pecans in a medium bowl. Set aside.
• Melt the butter in a skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add the parsley, celery, salt, pepper and herbs and cook for 5 minutes more. Place the mixture in a large bowl, add the cubed bread and chicken broth and toss to combine. Add the fig mixture and toss to combine.
• Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes, before serving.