We regularly publish some great healthy living tips, new recipes and other Prune tidbits on our blog
r062 mulled wine
Posted Fri, Aug 27, 21 by Sunsweet
- Soak, chopped prunes in rum overnight.
- Heat rum with prunes, to boiling point together with flaked almonds and mulled wine. Do not boil.
Tip! Serve mulled wine with prunes and blue cheese
r084 spicy hot apple cider with prune juice
Posted Fri, Aug 27, 21 by Sunsweet
- In a medium saucepan, combine prune juice, apple juice, cinnamon sticks and cloves; bring to the boil.
- Reduce heat; simmer for 15 minutes.
- Remove and discard cinnamon and cloves.
r088 fruity porridge
Posted Fri, Aug 27, 21 by Sunsweet
- Measure oats and milk into a pan, stir then bring to the boil.
- Reduce heat and simmer for about 3 minutes, stirring occasionally.
- Grate the apple and stir into the porridge with the prunes, yogurt and honey. Return to the heat to warm everything through.
- Serve straight away, drizzle with a little extra honey, if desired.
r092 pork with prunes and mustard
Posted Fri, Aug 27, 21 by Sunsweet
- Heat the butter and oil in a frying pan and fry the pork fillet for about 5 minutes, turning once during cooking until cooked through. Lift out on to a plate and set aside.
- Add the onion and garlic to the juices in the pan and cook for about 5 minutes until the onion is softened and golden. Add the apple juice, stock cube and prunes.
- Stir and simmer until reduced by half.
- Add the mustard and crème fraiche to the pan and stir until blended. Return the pork to the pan and cook for a few moments until heated through. Season to taste.
- Serve with roasted garlic potatoes and broccoli.
r093 prune walnut and stilton tarts
Posted Fri, Aug 27, 21 by Sunsweet
- Heat the oven to 200°C/ fan oven I 80°C/ gas mark 6. Lightly grease 2 baking sheets.
- Roll out the pastry on a lightly floured surface and cut out 4 x I 5cm circles with a round cutter (or use a bowl to help with this). Transfer to the baking sheets.
- Divide the sausage meat into 4 and with lightly floured hands mould each into a circle about I 2cm in diameter. Place in the middle of each pastry circle. Brush the pastry on the outside of the sausage meat with a little milk.
- Snip the prunes into small pieces with a pair of scissors and arrange on top of the sausage meat along with the walnuts.
- Quarter the apple, remove core then cut each quarter into 5 segments and arrange on top of the walnuts. Sprinkle with stilton.
- Cook in the oven for 20 — 25 minutes until golden and the sausage is cooked through.
r094 pan-fried salmon with lemon couscous
Posted Fri, Aug 27, 21 by Sunsweet
- Heat the grill. Cut each of the peppers in half and arrange skin side up on a grill pan. Cook under the grill for about I 0 minutes, turning from time to time until the skin on the peppers has blackened. Remove from the grill and wrap in cling film, leave to cool. Peel the skin from peppers and discard then dice the pepper flesh.
- Measure the couscous into a bowl, pour in the boiling water and stir then leave to stand for 5 minutes. Fork through to separate the grains.
- Meanwhile heat I tablespoon of the oil in a pan, add the onion and garlic until golden and softened. Stir in the lemon rind and juice, prunes, chopped peppers, couscous and seasoning. Mix together and turn into a warm serving dish.
- Heat the butter and remaining oil in a frying pan, season the salmon fillets and gently fry until just cooked through, turn once during cooking.
- Serve the salmon with the couscous and a freshly dressed green salad.
r095 stuffed mushrooms
Posted Fri, Aug 27, 21 by Sunsweet
- Heat the oven to 220°C/ fan oven 200°C/ gas mark 7.
- Remove the stalks from the mushrooms and chop them finely, put to one side. Arrange the mushrooms gill side up on a lightly greased baking tray. Mix one of the crushed garlic cloves with 2 tablespoons of the oil and brush over the mushrooms, season then roast in the oven for 10 minutes.
- Reduce the oven to 200°C/ fan oven I 80°C/ gas mark 6. Heat the remaining olive oil and butter in a pan, add onion and remaining crushed garlic clove and cook for about 5 minutes until softened. Add chickpeas, increase heat and fry until golden. Stir in porcini and chopped mushroom stalks. Cook for 2 more minutes then transfer to a bowl.
- Roughly mash the chickpea mixture, season well and stir in the lemon juice and prunes. Spoon this mixture on top of the mushrooms.
- Mix the breadcrumbs with the parsley and parmesan and spoon on top of the chickpeas. Return to the oven for I 0 minutes until golden.
- Serve straight away with salad.
r096 chicken bacon with prunes
Posted Fri, Aug 27, 21 by Sunsweet
- Heat the oven to 200°C/ fan oven 180°C/ gas mark 6. Lightly grease a baking tray.
- Sandwich each of the chicken fillets between two sheets of clingfilm and beat flat with a rolling pin. Remove from the clingfilm and arrange on a baking sheet. Season.
- Heat the oil in a pan and gently fry the bacon and onion for about 10 minutes, stirring from time to time. Place bacon & onion into a bowl and add the cream cheese, parsley and prunes.
- Divide the mixture between the chicken fillets and spread evenly over the top of each fillet. Top each with slices of tomato then sprinkle with the cheese.
- Cook in the oven for about 20 minutes until the cheese is golden and the chicken cooked through.
- Serve immediately with peas and mangetout.
r101 summer salad with prunes
Posted Fri, Aug 27, 21 by Sunsweet
- Tear the balls of mozzarella into rough chunks and arrange on four serving plates. Season. Add the orange slices, prunes and parma ham to the plates.
- Measure the lemon juice, olive oil and caster sugar into a small bowl, whisk until blended. Dress the salad leaves and mint with the dressing and arrange on the serving plates.
- Sprinkle with the shavings of parmigiano reggiano and drizzle with balsamic vinegar. Serve immediately.
r108 scallops and prunes
Posted Fri, Aug 27, 21 by Sunsweet
- In a large skillet, cook the chopped onion in butter
- Bread the veal scallops breaded and add them to the pan.
- Brown on both sides with salt and pepper.
- Deglaze with wine and a small amount of flour.
- Combine prunes, mustard, chopped rosemary and milk.
- Cook for a few minutes and serve.
r113 chocolate mousse with plums
Posted Fri, Aug 27, 21 by Sunsweet
- Allow the prunes to marinate for an hour in Cointreau.
- Melt the chocolate in a saucepan.
- Beat the egg whites until stiff, add sugar and continue to beat until you have a meringue texture
- Add the melted chocolate, orange zest and egg yolks, add the meringue gently
- Divide the prunes in 6 glasses and pour the chocolate mousse.
- Leave in the fridge for at least an hour.
r122 california prune and armagnac trifle
Posted Fri, Aug 27, 21 by Sunsweet
- Place the prunes in a small bowl and pour over the Armagnac. Leave to marinate for 1 hour.
- Divide the marinated prunes in half then divide one half into four glasses.
- Top each with the custard then the remaining prunes.
- Sprinkle over the roughly broken meringues then top with whipped double cream and a sprinkling of chocolate powder. Serve immediately.
r125 turkey pitta pocket
Posted Fri, Aug 27, 21 by Sunsweet
- In medium bowl, combine turkey, dried plums, celery, yogurt, green onions and mustard until thoroughly mixed. Add salt and pepper to season.
- Roughly chop the lettuce or mixed greens (baby spinach works well)
- Heat the halved pitta bread under a grill or in a toaster according to packet instructions (or serve cold if you prefer)
- Carefully open pitta breads (watch out as they can get quite hot!) and place some turkey mixture inside with the chopped lettuce or mixed leaves.
Any leftover mixture can be covered and stored in the fridge for up to 3 days.
r126 risotto with pumpkin goat cheese and prunes
Posted Fri, Aug 27, 21 by Sunsweet
- Heat the butter in a pan and cook the leeks until softened, stir in the garlic, butternut and white wine. Cook for about 15 minutes until the butternut is almost cooked.
- Meanwhile, bring the stock to the boil in a separate pan and keep warm over a low heat.
- Add the rice to the butternut and cook, stirring for 1 minute. Add the stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue stirring, until all the stock has been absorbed and the rice is cooked.
- Stir in the peas, prunes, cheese and parsley. Season to taste and cook for a few moments until the cheese is beginning to melt into the risotto.
- Divide into warm serving bowls and serve with a dressed rocket salad.
r127 carrot cake plums and annas
Posted Fri, Aug 27, 21 by Sunsweet
- Heat the oven to I 80°C/ fan oven I 60°C/ gas mark 4. Grease and line a 22cm square cake tin with baking paper.
- Measure all the dry ingredients into a bowl. Add the remaining ingredients and mix well until evenly blended.
- Spoon the mixture into the prepared tin, level out and bake in the centre of the oven for about an hour until risen and golden. A fine skewer should come out clean when inserted into the cake
- Leave the cake to cool in the tin for about 15 minutes then turn out onto a wire rack until completely cold.
- For the topping, measure all the ingredients into a bowl and beat well until creamy and thickened. Spread over the top of the cake and finish with a sprinkling of the walnut pieces.
r136 prune brownies
Posted Fri, Aug 27, 21 by Sunsweet
Instructions
- Grease and prepare the casserole with the baking paper.
- Melt butter and chocolate over a bain-marie. Let it cool down a little and add sugar.
- Add eggs, twice at a time, and vanilla.
- Sprinkle in the previously prepared mix of flour and salt, then add chopped prunes.
- Pour the mixture in the casserole and bake in pre-heated oven at 170° C for about 30’.
COOLING AND TASTING
- Remove from the oven and let it cool down before extracting from the casserole.
- The brownies will have a superficial crust and will be innenrly soft and creamy.
r141 california prunes chutney sauce
Posted Fri, Aug 27, 21 by Sunsweet
- In a pan, stew onion in oil for 2’.
- Add all liquid ingredients and sugar, cook until all liquids evaporate and sugar caramelizes.
- Add chopped apples and cook for 5’, then add chopped pears, raisins and prunes.
- Cook for 10’ on a low heat, mixture must be covered with a foil of baking paper and must stay untouched.
- Remove from heating and add the remaining spices.
- Please note that the orange rind must be added once cooking is complete, in order to avoid sauce bittering.
It can be preserved for a few days in a hermetic container
r144 chicken and prune tray bake
Posted Fri, Aug 27, 21 by Sunsweet
- Put the butter, honey, olive oil, rosemary, orange juice and zest into a pan and warm through.
- Pre-heat oven to 180.
- Place the chicken pieces and potatoes into a large ovenproof dish (if using chicken thighs place a prune in the middle of each thigh)
- Wrap 8 of the prunes in a rasher of streaky bacon and place around the chicken.
- Pour over the warm sauce and place any remaining prunes around the dish.
- Place in the oven for 1 hour 20 – 1 hour 30 – until the chicken and bacon have browned.
- Serve with green beans and crusty bread to mop up the sauce.
r145 duck breast in prune sauce
Posted Fri, Aug 27, 21 by Sunsweet
- Pre-heat oven to 180
- In a food processor whizz up the prunes to a paste.
- Fry the finely chopped shallot in the olive oil until softened.
- Add the prune paste – then the marsalla. Bring to the boil to cook off the alcohol. Add the sprig of thyme and stock , season and simmer to reduce.
- On a high heat fry the duck breasts (skin side down) in a dry frying pan for 4 minutes – turn and fry on the other side for a further minute.
- Place half the butter on each duck breast and place in the oven (either in frying pan with ovenproof handle or transfer to a small baking dish) and cook for 7 minutes (medium) to 10 minutes (well).
Serve with a fondant potato and wilted greens.
r146 pork and prune wellington
Posted Fri, Aug 27, 21 by Sunsweet
- Pre-heat the oven to 200.
- Make the prune ‘duxelle’ by putting the prunes in a food processor and mixing to a paste. In a bowl mix this with the chopped hazelnuts, herbs and grated apple. Fry the onion and garlic in 1 tbsp of the olive oil until soft but not coloured and add this to the mixture and allow cooling.
- Fry the pork fillet in the remaining olive oil until browned on all sides – allow this to cool completely.
- Roll out the puff pastry to a rectangle and cutting the prosciutto slices in half line the inside of the pastry – leaving a 1cm border around all edges.
- Spread the ‘duxelle’ mixture over the prosciutto then place the rested pork fillet on top.
- Brush the edges with the egg and wrap the pastry around the pork – completely sealing all the edges.
- Place on a baking tray and brush with the remaining egg.
- Place in the pre-heated oven for 10 minutes – then reduce the temp to 170 and cook for a further 15 minutes.
- Remove from the oven and allow to rest for 10-12 minutes.
- Make a sauce with the leftover pan juices – add the red wine and stock , season and reduce until a thick glossy consistency.
- Serve slices of the pork wellington with baby new potatoes and a mixture of green vegetables (fine green beans, mangetout and petit pois)