Recipe of Simone Kafiry,
from a recipe leaflet of the Greek super market "AB Vassilopoulos"
Ingredients (for 8-10 people)
For the dates:
30 fresh or dried dates, pitted
15 slices of streaky bacon, cut in half lengthwise into strips
30 blanched almonds, toasted
For the olives salsa:
½ Kg of green olives, pitted
2 small yellow onions, grated
1 small hot red pepper, finely chopped (seedless)
½ tea-cup finely chopped flat-leaf parsley
½ tea-cup of olive oil + 2 extra tbsp
2 tbsp of regular vinegar
Method:
Line an oven tray with baking paper.
Using a sharp knife cut the dates in half (lengthwise) and stuff each one with an almond. Wrap each date with a bacon strip and secure with a toothpick to keep the bacon stable.
Transfer on the oven tray and keep in the fridge until you'll need to bake them.
In a non-stick frying pan warm the 2 extra tbsp of oil on low heat and sauté the onions and the chopped pepper for about 8 minutes, stirring with a wooden spoon. Take off the heat and when they are half cold transfer into a blender.
Add in the blender the olives, the rest of the olive oil, the parsley and the vinegar and whiz for about 3 minutes (with the pulse function) until you have a semi-coarse but homogeneous mixture. Transfer into a bowl, cover with cling film and leave in the fridge.
When the time comes, bake the dates in a preheated oven (180°C) for 20-25 minutes.
Serve immediately along with the salsa which you have left out of the fridge for 15 minutes before serving.
For the dates:
30 fresh or dried dates, pitted
15 slices of streaky bacon, cut in half lengthwise into strips
30 blanched almonds, toasted
For the olives salsa:
½ Kg of green olives, pitted
2 small yellow onions, grated
1 small hot red pepper, finely chopped (seedless)
½ tea-cup finely chopped flat-leaf parsley
½ tea-cup of olive oil + 2 extra tbsp
2 tbsp of regular vinegar
Method:
Line an oven tray with baking paper.
Using a sharp knife cut the dates in half (lengthwise) and stuff each one with an almond. Wrap each date with a bacon strip and secure with a toothpick to keep the bacon stable.
Transfer on the oven tray and keep in the fridge until you'll need to bake them.
In a non-stick frying pan warm the 2 extra tbsp of oil on low heat and sauté the onions and the chopped pepper for about 8 minutes, stirring with a wooden spoon. Take off the heat and when they are half cold transfer into a blender.
Add in the blender the olives, the rest of the olive oil, the parsley and the vinegar and whiz for about 3 minutes (with the pulse function) until you have a semi-coarse but homogeneous mixture. Transfer into a bowl, cover with cling film and leave in the fridge.
When the time comes, bake the dates in a preheated oven (180°C) for 20-25 minutes.
Serve immediately along with the salsa which you have left out of the fridge for 15 minutes before serving.
I'm no newbie to stuffed and bacon-wrapped dates, but I'm definitely intrigued by the olive salsa! Can't wait to try it out =)
ReplyDeleteI agree with you:-) Actually it was the salsa that intrigued me to try out the recipe and serve it at our buffet on New Year's party last year and most guests like it a lot
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