• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsD, P

Ingredients Jump to Instructions ↓

  1. 1/2 cup fresh NZ walnuts

  2. 3 Tbsp fruit chutney (such as peach or tamarillo)

  3. 12 fresh dates

  4. 12 pitted prunes

  5. 8 thin rashers NZ free-range streaky bacon

  6. 2 Braeburn or Granny Smith apples

  7. 24 fresh bayleaves

  8. Butter

Instructions Jump to Ingredients ↑

  1. Date & prune kebabs Preheat oven to 180°C. Put walnuts in a shallow ovenproof dish and toast in oven for 7-10 minutes until golden. Cool. Flick off excess skins, then chop finely. In a bowl mix walnuts and chutney, adding enough water to make a thick paste.

  2. Slit dates and remove stones. Fill with nut and chutney paste and reshape. Make a small cavity in prunes and stuff with paste, then wrap in bacon. These can be prepared several hours ahead; wrap and refrigerate, but bring to room temperature before cooking.

  3. Cut apples into wedges. Spear dates and prunes onto skewers with apple wedges and bayleaves (use short skewers for ease, but any skewers will do as long as they can fit in a large frying pan!).

  4. Heat a large non-stick frying pan over medium heat and add a large knob of butter. Once butter is sizzling, add enough kebabs to fill the pan in a single layer. Cook until golden, adding more butter if necessary. Cook remaining kebabs and serve hottish with roast pork and crackling, gravy, roast potatoes or kumara and Brussels sprouts.

  5. From Taste magazine, April 2010.


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