KOTOPOULO ME SIKA (CHICKEN WITH FIGS IN RED WINE)
Make and share this Kotopoulo Me Sika (Chicken with Figs in Red Wine) recipe from Food.com.
Provided by Ian Carol Rice
Categories Whole Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Arrange the chicken pieces and giblets in a heavy roasting dish.
- Sprinkle with the spices and salt and massage into the flesh.
- Distribute the onions, garlic, bay leaves and figs over and between the chicken pieces, pour in the wine and cover.
- Cook in an oven preheated to 180 C/350 F/Gas 4 for about 50 minutes, until the chicken is barely tender.
- Stir in the lemon zest and juice and return to the oven until almost falling from the bones - another 10-I5 minutes.
- If there is an excess of liquid, leave off the cover for this part of the cooking.
- Sprinkle with parsley and serve with saffron
SAFFRON SCENTED FRESH FIGS WITH CINNAMON AND HONEY
A delectable dessert that makes full use of fresh, luscious, ripe figs with a sophisticated saffron and honey syrup. This is often on my dessert menu when my figs are in season, and is an easy and yet impressive end to any special meal. Although I have suggested that you serve this warm, it is also lovely when served at room temperature or just slightly chilled. Food of the Gods and Goddesses!
Provided by French Tart
Categories Dessert
Time 15m
Yield 4 Baked Figs, 4 serving(s)
Number Of Ingredients 6
Steps:
- Place 300ml cold water, the sugar, saffron, cinnamon stick and honey in a large pan, stirring to dissolve the sugar. Bring to the boil gently and simmer for 15 to 20 minutes, or until the syrup has reduced slightly.
- Add the figs and simmer for a further 5 minutes or until tender. Remove from the heat and discard the cinnamon stick.
- Serve the figs warm with the yogurt and drizzled with the saffron syrup.
- Serving tip - Stir the yogurt into the cooled syrup for an extra creamy sauce, or serve chilled with ice cream.
Nutrition Facts : Calories 106.6, Fat 0.3, SaturatedFat 0.1, Sodium 1.4, Carbohydrate 28, Fiber 2.9, Sugar 25.1, Protein 0.8
BAKED FIGS WITH HONEY AND WHISKEY SAUCE
Baked figs are sweetened with honey, kicked up with Scotch whiskey, and topped with toasted hazelnuts for a light dessert that is far from ordinary.
Provided by cartoonbabe
Categories Dessert
Time 20m
Yield 8 figs, 4 serving(s)
Number Of Ingredients 6
Steps:
- Toast hazelnuts in a 400-degree oven for 5 minutes. Put them in a tea towel and rub them against each other to remove skins. Chop and set aside. Raise oven temperature to 500 degrees F.
- Combine honey and Scotch whiskey in a small sauce pan and bring to a boil, stirring. Turn off heat.
- Meanwhile, cut off stems of figs then cut in half, lengthwise. Spray an gratin dish large enough to hold all the figs in one layer with butter-flavor spray. Put in figs, cut side up. Drizzle with honey-Scotch mixture. Sprinkle with hazelnuts.
- Bake 7 to 10 minutes, depending on size, or just until they soften but are not falling apart. Cool to warm and put 4 to 6 fig halves on each of 4 serving plates. Spoon pan juices over figs. If desired, put a mint sprig in the middle.
BAKED FIGS IN PORT
I haven't tried this dish, and other than fig newtons, am not really familiar with this fruit. I'm submitting this for my fig-loving friends! Recipe is from the Chicago Sun-Times.
Provided by Hey Jude
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Prick each fig with a fork in a few places and place them in a single layer standing on end in a shallow baking dish.
- Pour wine over.
- Bake, basting often with wine, until figs are puffed and tender, 25-30 minutes.
- To serve, arrange 3 figs in a serving dish.
- Spoon a little of the wine over and drizzle each serving with 1/2 teaspoon of honey, or more, to taste.
- Garnish with raspberries and pass the whipped cream.
Nutrition Facts : Calories 174.4, Fat 0.5, SaturatedFat 0.1, Sodium 3.7, Carbohydrate 40.1, Fiber 4.4, Sugar 34.5, Protein 1.2
RED PEPPER LEMON SHRIMP
A fast and easy shrimp dinner. Use quality ingredients (good wine, ripe lemons, FRESH shrimp) and it's a hit every time! We often add steamed snow peas and diced red peppers at the very end to get some veggies in there, and serve a simple salad on the side. Or, make half as much pasta and save the leftover shrimp for tacos the next night--heaven! We also like to add a pinch of saffron to the shrimp for great color, or use blood oranges (in season) in place of the lemon--play around and see what you like!
Provided by velorutionista
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta in salted water till al dente. Drain well and toss with a little olive oil (to prevent it sticking together).
- While pasta cooks, in a large skillet, heat 1-1/2 T. olive oil over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan. Cook, stirring frequently, 3 minutes.
- Add wine and lemon slices to pan; increase heat to high and bring to a simmer. Cook till liquid is reduced by half (about 3 minutes). Turn off flame and add parsley and 1 T. butter, stirring till butter melts and is well distributed. Season with salt and pepper to taste.
- To serve, spread pasta on plates and top with shrimp mixture, drizzling a little sauce over each portion. Garnish with lemon wedges if desired. (You may want to warn guests not to eat the bay leaf, but the lemon slices are fair game, in my opinion, though some may prefer to remove them prior to serving).
Nutrition Facts : Calories 402.3, Fat 8.2, SaturatedFat 2.2, Cholesterol 177.9, Sodium 188.1, Carbohydrate 46.8, Fiber 2.8, Sugar 1.3, Protein 31
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