Roasted Apples With Fig Hazelnut Stuffing Food

WHOLESOME APPLE-HAZELNUT STUFFING

Steps:

• In a large nonstick skillet, saute celery and onion in oil for 4 minutes. Add the carrot, parsley and rosemary; saute 2-4 minutes longer or until vegetables are tender. Add garlic; cook 1 minute longer., In a large bowl, combine the vegetable mixture, bread cubes, apples and hazelnuts. In a small bowl, combine the egg, cider, pepper and salt. Add to stuffing mixture and mix well., Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 165°.

PORK LOIN ROAST WITH FIG & APPLE STUFFING

Steps:

• Heat oven to 190C/170C fan/gas 5. In a non-stick frying pan, heat 2 tsp of the oil and brown the pork fillet for 4-5 mins, turning once to cook evenly. Rub with another 1 tsp of oil and season. Transfer to a roasting tin and bake for 40 mins or until the juices run clear when you skewer the thickest part of the loin. (Timings will vary depending on thickness of the meat.)
• Using the same frying pan, heat 1 tbsp oil, add the onions and cook for about 10 mins until soft. Add the apples and figs and cook for another 5 mins. Tip into a bowl and add the breadcrumbs, sage, egg, lemon zest and 2 tbsp of the chicken stock. Add seasoning, then roll into 12 balls. Put the stuffing balls on a baking tray lined with baking parchment, then bake for 20-25 mins.
• When the pork is cooked, remove from the roasting tin and allow to rest for 10 mins. Deglaze the roasting tin with the remaining chicken stock, scraping any of the brown bits off the bottom, then add the vinegar, quince paste and resting juices. If your roasting tin isn't flameproof, transfer to a saucepan and bubble down until the sauce has thickened to the consistency of double cream. Season, slice the pork and serve with stuffing, sauce and vegetables.

BAKED APPLES STUFFED WITH FIGS AND HAZELNUTS

Steps:

• Take cores out of apples.
• Chop figs and hazelnuts.
• Add grated lemon rind, sugar and cinnamon.
• Add 1 tbs juice from the lemon.
• Press fig mixture into apples.
• Spoon 2 tbs lemon juice over the apples.
• Bake at 180 C for 15 minutes.

APRICOT & HAZELNUT STUFFING

Steps:

• Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.
• Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.

CROWN ROAST OF PORK WITH APPLE, FIG AND CHERRY STUFFING

Steps:

• Preheat oven 425°F.
• Rub the roast all over with garlic, thyme, olive oil, generously salt and pepper to taste. Sauté the apples, figs, cherries and almonds in butter, stirring constantly, for about 3 minutes.
• Remove from heat and stir in applesauce, dark brown sugar, 1/2 cup wine and stuffing mix; spoon into center of roast.
• Place rosemary sprigs on top of stuffing. Cover stuffing and exposed ends of ribs with aluminum foil.
• Roast pork for 20 minutes, then reduce heat to 350°F and continue roasting until the internal temperature of the pork reaches 150°F, approximately 2 hours.
• Transfer the pork to a platter and let stand for 15 minutes.

WILD RICE, APPLE AND HAZELNUT STUFFING

Steps:

• In a small saucepan, cook wild rice with 1 cup of water.
• Preheat oven to 400°F.
• Heat butter or oil in a large pan. Saute onion, celery and carrot over medium heat until tender.
• Add apples, stock, black pepper, herbs and salt and bring to a simmer.
• Take pan off heat and stir in bread crumbs and wild rice.
• Scrape stuffing into a 2 quart casserole and top with chopped nuts, pressing mixture down.
• Bake, uncovered, for 20 minutes or until top is golden brown.

CHICKEN BREASTS WITH APPLE-HAZELNUT STUFFING

Steps:

• Preheat oven to 375 degrees.
• Grease 9-by-9-inch baking pan with vegetable oil.
• Mix together hazelnuts, apple and cream cheese to make stuffing.
• Evenly spread stuffing in bottom of baking pan.
• Place chicken skin-side up, on top of stuffing.
• Sprinkle with salt and pepper.
• Drizzle with melted butter.
• Bake, uncovered, 45 to 55 minutes, until juice of chicken is no longer pink when chicken is cut.
• Garnish with parsley, if desired.

DRIED CRANBERRY, APPLE & FIG STUFFING

Steps:

• Melt butter in heavy large skillet over medium heat. Add onions and celery. Saute until tender, about 10 minutes. Add apples and all herbs, saute until apples just begin to soften, about 3 minutes. (This can be made 1 day ahead). Put in medium bowl, cover and chill.
• Mix 1 cup broth and dried fruit in a bowl. Let soak at least 1 hour (up to 3 hours).
• Preheat oven to 350. Divide bread between 2 rimmed baking sheets and bake until bread is crusty but not hard,(switching placement of the sheets after 5 minutes) - bake 10 to 12 minutes total. Put in very large bowl and cool.
• Butter 13x9 baking dish. Stir vegetable mixture into bread.
• Whisk eggs, salt and pepper in small bowl to blend, then whisk in broth with dried fruit. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
• Bake uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.