Go with grapes - recipes
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Go on, grab a bunch of grapes next time you are at the shops and use them to make some delectable treats for the family.
Here are six great ideas for creating a grape gourmet feast.
Pork loin with grapes
1kg boneless pork loin
15ml chopped fresh thyme
30ml chopped fresh parsley
30ml chopped fresh rosemary
15ml chopped fresh sage
30ml Dijon mustard
125ml olive oil
salt and pepper
250g streaky bacon
500g baby potatoes, washed
125ml white wine
180ml chicken stock
1 red onion, cut in wedges
500g red seedless grapes, cut into small bunches
Place the pork in a bowl.
In a jug, whisk together the herbs, mustard, olive oil, salt and pepper.
Pour over the pork and coat with the marinade. Cover and refrigerate for at least 4 hours.
One hour before cooking, bring the pork to room temperature.
Preheat oven to 180°C. Place the pork and marinade in a roasting pan.
Cover with a layer of bacon. Place the potatoes around the meat.
Pour in the wine and stock. Roast for 40 minutes.
Remove and add the onion and grapes and roast for a further 20 minutes, until the meat is cooked and the potatoes are tender.
Remove from the oven and rest for 5 minutes before slicing.
Serve with the potatoes, onion and grapes.
Cream cheese grape balls
250g cream cheese
30ml finely chopped crystallised ginger
12 green grapes
12 red grapes
250ml pecan nuts, toasted and finely chopped
In a bowl, blend together cream cheese and ginger with a fork until thoroughly combined.
Place a sheet of baking paper on a baking tray.
Measure enough cream cheese mixture to wrap around each grape, then roll in your palms to evenly coat grape.
Place each grape on the prepared tray and refrigerate for about 15 minutes.
Roll each grape in the pecans until evenly coated and return to the baking paper.
Chill again before serving.
Moroccan-spiced chicken and grapes
2 onions, halved and sliced
4 large carrots, peeled, halved and sliced
60ml olive oil
1 kg chicken thighs and legs
45ml Moroccan rub
500g black grapes
200g green olives, pitted
Preheat oven to 180°C.
Combine the onions and carrots with 30ml olive oil in a bowl and toss well. Arrange in an oven pan.
In a separate bowl, pour the remaining oil over the chicken. Rub the Moroccan rub and salt all over the chicken then place on top of the carrots and onions.
Roast for 30 minutes, stirring half way.
Remove and add the grapes and olives. Roast for a further 15-20 minutes, until the chicken is cooked through.
White grape gazpacho
250ml stale ciabatta, crusts removed and cut into 2cm cubes
340ml tin of sparkling apple juice
125ml almond flakes, lightly toasted
half an English cucumber, peeled, seeded and diced
1 green apple, peeled, cored and chopped
375ml white seedless grapes
5ml chopped garlic
45ml sherry vinegar
80ml olive oil
salt and pepper
Soak the bread in the apple juice until soft.
Place in a blender with the almonds, cucumber, apple, grapes and garlic. Blend until smooth.
Add the vinegar, olive oil and buttermilk and blend until well combined.
Season to taste.
Press the mixture through a sieve and chill well.
Serve garnished with a drizzle of olive oil, sliced grapes and toasted flaked almonds.
Flat bread with blue cheese and grapes
500ml cake flour
10g instant yeast
30ml chopped rosemary
30ml olive oil
warm water to mix
125g creamy blue cheese
honey to drizzle
Combine the flour, yeast, salt, sugar and rosemary in a bowl and mix to combine.
Add the olive oil and enough warm water to form a dough that is soft but not sticky.
Knead well until smooth. Place the dough into an oiled plastic bag and leave to rise until doubled in size.
Remove the dough from the bag and divide into two portions.
Roll out each portion and place on a baking tray. Cover and leave to rise for about 30 minutes.
Press grapes into the surface and sprinkle with salt. Bake at 220ºC for 10 minutes until the base is golden brown.
Remove from the oven and sprinkle with blue cheese and drizzle with honey.
Return to the oven for 2-3 minutes or until the cheese is melted.
Remove and serve warm.
Grape and almond cake
250ml Greek yoghurt
125ml olive oil
grated rind and juice of 1 lemon
125ml castor sugar
310ml cake flour
180ml ground almonds
10ml baking powder
about 250ml red grapes
30ml honey, warmed
Combine the yoghurt, olive oil, eggs, lemon rind and juice in a large bowl and mix well.
Add the castor sugar, flour, almonds and baking powder.
Pour the mixture into a well-greased 25cm loose-bottom quiche tin.
Press the grapes into the batter. Bake at 180°C for 30-40 minutes until a skewer inserted into the cake comes out clean.
Brush with the warm honey and cool in the tin for 10 minutes before removing to a cooling rack.
Serve with whipped cream or Greek yoghurt.