Bring the water, quinoa, nutmeg, and ginger to a boil in a small pot. Reduce heat and simmer, covered, for 10 minutes. Then stir in the prunes and rice milk. Cover the pot again and cook for another five minutes
Combine apple juice, prunes and cinnamon in a small saucepan. Bring to a boil then reduce heat and simmer for 15 mins, or until prunes are plump and soft. Remove from heat and let stand, covered.
Bring milk to a boil in a large saucepan. Gradually stir in rice. Simmer, stirring occasionally, for 35 mins, or until tender. Stir in sugar and nutmeg.
Serve rice topped with prunes.
5 minutes on high with veggies and prunes. . Spread lamb on a
ncisions into fat then stuff with rosemary. Roast for 3 hours
Add the oil to a large flameproof casserole dish or pan and cook the shallots 5 mins. Add pork and cook 5 mins. Add garlic, bacon and mushrooms and cook 5 mins. Add thyme, prunes, stock, Madeira and cornstarch and stir until cooking liquids have thickened. Season. Cover and simmer 40-45 mins until pork is tender. Stir in cream and sprinkle with parsley to serve.
he bay leaves, prunes and stock.
Cover with the casserole lid
Heat oil in a frying pan. Cook onion for 3-4 mins. Add sausages and cook for 8-10 mins, turning occasionally, until golden brown. Set aside. Add bacon and cook for 5 mins. Add prunes and chicken stock. Bring to a boil. Return sausages and onion to pan. Cover and simmer for 5 mins. Add beans and heavy cream. Simmer, uncovered, for 5 mins, until sauce has reduced slightly. Season.
Ladle into 4 warmed serving bowls. Garnish with fresh marjoram. Serve with crusty bread.
arm.
Add the honey, prunes and apricots to the pan
arm. Add the honey and prunes to the pan, then simmer
ver the bay leaves and prunes; set aside for 15 minutes
Heat the butter and olive oil in a large skillet on medium heat. Cook the pork chops for 5-6 mins, turning once, until golden on both sides. Remove from the pan.
Add the flour to the pan and whisk on low heat for 1 min. Gradually whisk in the cider and apple juice. Stir in the mustard and return the pork to the pan. Cover and simmer for 20 mins. Stir in the leeks, prunes and sage and simmer for a further 15 mins, or until the pork is tender.
Stir in the creme fraiche until the sauce is smooth. Serve immediately.
Place red wine, prunes, black pepper, and cinnamon in
hicken to plate.
Add prunes, almonds and honey to sauce
inch thick and season with salt and pepper.
Add
ausages in a pot, cover with water, and bring to a
Add armagnac and prunes to a cold pan. Set
Soak the pitted prunes overnight.
Clean out all
n a thick bottomed saucepan with the offal, salt, pepper, saffron
00b0F.
Pat beef dry with paper towels. Stir together salt
Preheat the oven to 325 degrees F (165 degrees C).
Heat the oil in a Dutch oven over medium-high heat. Season the goat shoulder with salt and pepper, and place into the pan. Brown quickly on all sides. Add the onions to the pan, and cook, stirring constantly until browned. Mix in the prunes and preserved lemon; cook and stir for a few minutes to blend the flavors. Pour in the red wine and chicken broth, and bring to a simmer.
Cover the Dutch oven, and bake for 2 hours, or until meat is so tender that it falls off of the bone.