Gorgeous rosemary prune skewers

rosemary prune skewers

Serves makes 4 skewers

  • 4 long woody sprigs fresh rosemary

  • ½ loaf rustic white bread, crusts removed

  • 12 ready-to-eat prunes

  • 50 g soft goat's cheese

  • 12 shelled walnut halves

  • 6 rashers higher-welfare smoked streaky bacon, halved lengthways

  • 1 small bunch fresh bay, leaves picked

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 2 tablespoons quince jelly or apricot jam

  • 1 bunch fresh thyme

  • extra virgin olive oil

Pick most of the leaves off the rosemary sprigs but leave the ones at the top intact. Cut the bottom of each sprig into a sharp point. Cut the bread into 4cm cubes – you'll need 12 in total. Pick up a prune and poke your finger into the hole where the stone used to be, to make the cavity slightly bigger. Spoon and push some soft goat's cheese into the cavity, then press a walnut half into the cheese. Wrap half a rasher of bacon around the prune and secure by skewering it on to a rosemary sprig. Thread a bay leaf on next, then a cube of bread and another stuffed prune. Continue doing this until you've used up all your ingredients and have 3 prunes on each skewer. Lay the skewers in a tray.



When you're ready to cook them, preheat your griddle pan, barbecue, grill or even oven so it's screaming hot. Drizzle olive oil over the tray of skewers, scatter over a good pinch of salt and pepper, and turn each skewer over in the tray until each one is well coated. However you're going to cook them, just make sure you look after them and turn them every minute or so for around 8 to 10 minutes, or until golden, crisp and delightful all over.



Meanwhile, gently heat the quince jelly or apricot jam in a small pan with a splash of water until it's loose enough to paint on to your skewers. Use a pastry brush or a bunch of thyme to lightly paint the warmed jelly all over the skewers. Cook for another minute or so, turning every few seconds so they get sticky and caramelized, then use tongs to move them to a platter. Drizzle over a little extra virgin olive oil and serve straight away.

Nutritional Information

Gorgeous rosemary prune skewers

Wrapped in bacon and stuffed with goat's cheese and walnuts

More Starters recipes >
0 foodies cooked this
These fragrant kebabs are one of those barbecue recipes you'll keep coming back to again and again
Serves makes 4 skewers
25m
Super easy
Method

The French have such a deep respect for wild food, and these beautiful skewers are my tribute to their wonderful local ingredients. They're quite rustic, and exciting. As you can see, I made these using thick woody rosemary sprigs, the sort you'll see in farmers' markets all over the country or find growing wild. Using rosemary as a skewer is great, because it shares its flavour with the other ingredients. If you can't get woody sprigs, just soak some regular wooden skewers or even cocktail sticks in water and use those instead. If you're having a party, make up a few batches of these and have them standing by ready to cook. They're ridiculously easy to prepare and everyone will love them.

Pick most of the leaves off the rosemary sprigs but leave the ones at the top intact. Cut the bottom of each sprig into a sharp point. Cut the bread into 4cm cubes – you'll need 12 in total. Pick up a prune and poke your finger into the hole where the stone used to be, to make the cavity slightly bigger. Spoon and push some soft goat's cheese into the cavity, then press a walnut half into the cheese. Wrap half a rasher of bacon around the prune and secure by skewering it on to a rosemary sprig. Thread a bay leaf on next, then a cube of bread and another stuffed prune. Continue doing this until you've used up all your ingredients and have 3 prunes on each skewer. Lay the skewers in a tray.

When you're ready to cook them, preheat your griddle pan, barbecue, grill or even oven so it's screaming hot. Drizzle olive oil over the tray of skewers, scatter over a good pinch of salt and pepper, and turn each skewer over in the tray until each one is well coated. However you're going to cook them, just make sure you look after them and turn them every minute or so for around 8 to 10 minutes, or until golden, crisp and delightful all over.

Meanwhile, gently heat the quince jelly or apricot jam in a small pan with a splash of water until it's loose enough to paint on to your skewers. Use a pastry brush or a bunch of thyme to lightly paint the warmed jelly all over the skewers. Cook for another minute or so, turning every few seconds so they get sticky and caramelized, then use tongs to move them to a platter. Drizzle over a little extra virgin olive oil and serve straight away.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 393
    20%
  • Carbs 35.6g
    14%
  • Sugar 21.8g 24%
  • Fat 21.3g 30%
  • Saturates 5.6g 28%
  • Protein 12.7g 28%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus