Katy's Dates with Ancho Chilli Oil

Ingredients for Katy's Dates with Ancho Chilli Oil

• 120ml extra virgin olive oil

• 1 tablespoon ancho chilli powder

• 80g minced walnuts

• 1 tablespoon minced fresh sage

• 2 dientes de ajo, picados

• 1 cucharadita de ralladura de naranja

• 1 cucharada de aceite de oliva

• 10 Medjool dates, cut in halves or thirds and pitted

• 8 thin slices Serrano ham or prosciutto, cut into 3/4-inch-wide strips

To make the ancho chilli oil, put the olive oil and the chilli powder in a small pan over low heat and warm gently for 10 minutes; set aside for 1 hour to infuse, then strain through a sheet of paper towel. This can be done the day before.

Position a rack at the top of the oven and preheat to 177°C.

In a small bowl, mix the walnuts, sage, garlic, orange zest, and olive oil to form a crumbly paste. Using a teaspoon press the paste into the cavities of the dates. Wrap each date with a 3-inch-long strip of the ham. (The dates can be covered and refrigerated until an hour before guests arrive, when they should be brought to room temperature.)

Place the dates on an ungreased baking sheet and roast for 5 minutes (8, if they're cold); arrange on a serving tray and drip with the ancho chilli oil. Serve warm or at room temperature. Napkins are a must.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.