Apricot Chicken

1

Apricot Chicken :

Ingredients

  • ½ cup plain flour
  • 1kg (8 pieces) skinless chicken cutlets or drumsticks, trimmed
  • 2 tablespoons olive oil
  • 1 large brown onion, peeled, cut into thin wedges
  • 2 garlic cloves, crushed
  • 1 tablespoon Moroccan seasoning blend
  • 405ml can apricot nectar
  • ½ cup Angas Park Large Dried Apricots
  • 1 cup couscous
  • 1/3 cup flat-leaf parsley leaves, chopped

Method

  1. Step 1 – Place flour and salt and pepper in a shallow dish. Lightly coat chicken pieces in seasoned flour, shaking off excess.
  2. Step 2 – Heat 1 tablespoon oil in a deep, large, heavy-based frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken and oil. Cover and set aside.
  3. Step 3 – Add onion and garlic to frying pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Sprinkle Moroccan seasoning over onion and stir until well combined.
  4. Step 4 – Stir in apricot nectar. Bring to the boil. Reduce heat to low. Return chicken to frying pan. Cover with a lid or double piece of foil. Cook for 20 minutes. Remove cover and add apricots, pushing them into the sauce. Cook, uncovered, for a further 20 to 25 minutes or until chicken is cooked through and sauce has thickened.
  5. Step 5 – Meanwhile, place couscous in a heatproof bowl. Pour over 1 cup boiling water. Cover. Stand for 5 minutes or until water has been absorbed. Stir with a fork to separate grains. Spoon couscous onto plates. Spoon over chicken and sauce and sprinkle with parsley. Serve.

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Apricot Clafouti

1

Apricot Clafouti :

Ingredients

  • Melted butter, to grease
  • 1 x 425g ctn apricot halves in syrup, drained
  • 55g (¼ cup) caster sugar
  • 1 tablespoon plain flour
  • 1 x 200g ctn creme fraiche
  • 60ml (¼ cup) pouring cream
  • 1 egg, lightly whisked
  • 1 teaspoon vanilla extract

Method

  1. Step 1 – Preheat oven to 200°C. Brush four 250ml (1-cup) capacity shallow ovenproof dishes with butter to lightly grease. Place on a baking tray.
  2. Step 2 – Divide the apricot evenly among the prepared dishes.
  3. Step 3 – Combine the sugar and flour in a bowl. Gradually whisk in the creme fraiche. Add the cream, egg and vanilla and whisk until well combined.
  4. Step 4 – Pour the cream mixture among the dishes. Bake in oven for 15 minutes or until just set and golden. Set aside for 5 minutes to cool slightly. Serve.

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Apricot yoghurt brulees

2

Apricot yoghurt brulees :

Ingredients

  • 1 x 825g can apricot halves in juice
  • 260g (1 cup) low-fat natural yoghurt
  • 2 tablespoons honey
  • ¼ teaspoon ground cinnamon
  • 100g (½ cup) caster sugar

Method

  • Step 1 – Divide the apricot halves and a little of the juice among four 250ml (1-cup) capacity heatproof serving glasses.
  • Step 2 – Combine the yoghurt, honey and cinnamon in a small bowl. Spoon the yoghurt mixture over apricots in serving glasses.
  • Step 3 – Place the sugar in a medium frying pan over low heat. Cook, stirring, for 3-5 minutes or until sugar dissolves and caramelises. Remove from heat. Set aside until bubbles subside. Spoon the toffee over the yoghurt mixture and serve immediately.

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Apricot Steamed Pudding

29

Apricot Steamed Pudding :

Ingredients

  • 125g butter, at room temperature
  • 1/2 cup caster sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 1 cup dried diced apricots
  • 3/4 cup milk
  • 1 1/2 cups self-raising flour
  • 1/2 cup plain flour
  • 1 cup apricot jam
  • 1/4 cup water

Method

  • Step 1 – Brush a 6-cup capacity pudding basin with melted butter. Refrigerate for 5 minutes. Brush again with melted butter and line basin with baking paper.
  • Step 2 – Beat butter, sugar and vanilla with an electric mixer until light and creamy. Add eggs, one at time, beating well after each addition. Transfer mixture to a large bowl.
  • Step 3 – Stir in apricots. Add milk and flours, alternately, folding until well-combined. Spoon into basin. Cover with baking paper, then foil. Secure with string.
  • Step 4 – Place basin on top of a trivet or upside-down saucer in a large saucepan. Fill pot with boiling water until it is two-thirds up the sides of the basin. Simmer for 2 hours.
  • Step 5 – Stir jam and water in a saucepan over low heat until simmering and well-combined. Sieve mixture until smooth.
  • Step 6 – Remove pudding from saucepan. Invert onto a serving plate. Spoon over warm jam and serve immediately.

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