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Recipe Inspiration from Waitrose




 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Apricots?

 


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Paula Wolfert's Spicy Lamb and Rice-Stuffed ApricotsPaula Wolfert's Spicy Lamb and Rice-Stuffed Apricots

Well-travelled US food writer Paula explains, "This is from Turkey, where it's made with baldo rice. This is a bit like arborio, but Turkish cooks wash it to remove starch so that the stuffing remains light, rather than mushy. Delicate basmati is a good substitute. Serve with salads as part of a buffet."

  • Preparation time: 35 minutes
  • Cooking time: 30 minutes
  • Total time: 1 hour 5 minutes

Serves: 6

Ingredients

  • 18-24 pitted dried apricots or prunes, as large as possible
  • 1½ tbsp olive oil
  • 140g minced lamb or beef, with some fat
  • 50g white rice, such as basmati, soaked in freshly boiled water for 20 minutes, rinsed and drained
  • ½ tsp ground cinnamon
  • Salt
  • Freshly ground black pepper
  • 2 tbsp granulated sugar
  • 20g butter

Method

  1. Soak the fruit in warm water for 10 minutes. Transfer the liquid and fruit to a pan. Bring to the boil. Simmer for 15 minutes, and drain.

  2. Meanwhile prepare the stuffing. In a small frying pan, warm the oil, add the meat, and cook, stirring, for 2-3 minutes. Remove from the heat and slowly stir in the drained rice. Cool. Add the cinnamon, and season with pepper and plenty of salt. Mix well.

  3. Put 100ml water and the sugar in a small pan. Bring to a boil, stirring until the sugar is dissolved. Remove from the heat. Meanwhile, slit open the dried fruit and fill with stuffing.

  4. Melt the butter in a pan big enough to take the fruit in one layer. Take off the heat. Add the fruit. Pour in the sugared water. Bring to a boil, reduce the heat a little, and cook for 5 minutes. Cover, reduce heat to medium-low, and cook for 30 minutes, turning the fruit once (you want it to caramelise slightly, so lift the lid occasionally to release steam). Remove from the heat and leave for 10 minutes - don't remove the lid, the fruit will absorb the steam and plump up. Serve warm or cold.

 



Waitrose Douro Valley Reserva Quinta da Rosa


This is a powerful, fruity and well-structured red wine with fine tannins and a lasting finish. It's fantastic with rich lamb dishes or try with flame-roasted vegetables.


 

Pork, chicken & apricot piePork, chicken & apricot pie

By Martha Collison

  • Preparation time: 30 minutes + overnight chilling
  • Cooking time: 1 hour 30 minutes
  • Total time: 2 hours + overnight chilling

Serves: 10

Ingredients

  • 454g pack essential Waitrose British Pork Sausagemeat
  • 6 rashers back bacon, chopped
  • 1 tsp ground mace
  • 100g lard
  • 10g salt
  • 250g strong plain flour
  • 200g plain flour
  • 350g pack essential Waitrose British Chicken Mini Breast Fillets
  • 200g ready-to-eat dried apricots
  • 1 medium Waitrose British Blacktail Free Range Egg, beaten
  • 3 leaves gelatine
  • 1 chicken stock cube

Method

  1. Preheat the oven to 180°C, gas mark 4 and line a 900g loaf tin with a long strip of baking parchment so the pie is easier to remove later.

  2. In a large bowl, combine the sausagemeat, bacon and ground mace, then season well with salt and pepper.

  3. Place the lard and salt into a small pan with 250ml water and heat on medium until the water is boiling and the fat has melted. Meanwhile, weigh the flours into a large bowl. Pour the boiling mixture into the flour and stir until a dough comes together. Turn out onto a floured surface and knead for a few minutes until the dough is smooth. You will need to move quickly here, because as the dough cools it becomes more difficult to work with.

  4. Take two-thirds of the dough and roll it out on a floured surface to a large rectangle. If you place the tin in the centre, there should be enough pastry to come all the way up the tin’s sides. Use your fingers to mould the pastry into the tin, pressing it right into the corners. If any gaps form, or the pastry looks too thin, take a small ball of excess dough to patch it up. Allow the pastry at the top to overhang at this point.

  5. Press half of the sausagemeat mixture into the bottom of the pastry case. Arrange the mini chicken fillets in an even layer over the top, pressing them down firmly to make sure there are no air gaps. Top with the dried apricots in an even layer, followed by the remaining sausagemeat mixture. The loaf tin should be filled to the top.

  6. Roll out the remaining pastry into a rectangle roughly the same size as the tin, and lay it on the top. Use your fingers to crimp the lid onto the pie, making sure you get a really good seal. Use a sharp knife to trim any excess pastry from the edges and use the handle of a wooden spoon to make a hole right in the middle of the lid to allow steam to escape.

  7. Brush the top of the pie with beaten egg and bake in the centre of the oven for 1½ hours, or until the pie is golden brown and crisp. If the pastry starts to colour too much, cover it with tin foil and continue to bake so the inside is properly cooked.

  8. Allow the pie to cool in the tin for around 10 minutes, then carefully lift it out using the strip of baking parchment to help. Move the pie onto a wire rack to cool completely.

  9. To make the jelly, soak the gelatine leaves in cold water for 5 minutes. Dissolve the stock cube in 200ml boiling water in a small jug, and then stir in the softened gelatine leaves. When they have fully dissolved, slowly and carefully pour the jelly into the hole in the top of the pie. When it is full to the top, refrigerate the pie for a couple of hours (preferably overnight) until completely chilled and set.



Laurent Miquel Vérité Viognier


A rich and exotic Viognier from the South of France, this pungent dry white just oozes tropical-fruit flavours. Full bodied, with the piercing ripe stone fruit flavours so characteristic of Viognier.


Aromatic chicken with almonds and apricotsAromatic chicken with almonds and apricots

This lightly-spiced recipe with tender chicken and sticky apricots makes a quick and easy midweek meal. We've used organic ingredients, but you don't have to.

Organic

  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Total time: 55 minutes

Serves: 4

Ingredients

  • 1 tbsp organic sunflower oil
  • 2 organic onions, sliced
  • 1 tsp Waitrose Organic Ground Turmeric
  • 1 tsp Waitrose Organic Ground Cinnamon
  • 1 tsp Waitrose Organic Ground Ginger
  • 1 pack Waitrose Organic British Free Range Chicken 4 Breast Fillets, cubed
  • 500ml organic chicken stock
  • 250g pack Waitrose Wholesome Organic Dried Apricots, halved
  • 25g organic shelled almonds, chopped or sliced

Method

  1. Heat the oil in a medium pan and cook the onion for 3-4 minutes until softened. Add the spices and chicken then stir to coat evenly. Pour in the stock.

  2. Bring to the boil, then cover and simmer for 15 minutes, stirring occasionally. Add the apricots and simmer for a further 15 minutes. Remove the lid, stir well and continue to cook for 10 minutes more, until the chicken and apricots are tender and the sauce has thickened slightly.

  3. Transfer to a serving dish and sprinkle with the almonds. Garnish with chopped fresh coriander, and serve with Waitrose Organic Couscous, flavoured with a little fresh lemon juice.

Cook's tips

Substitute dried organic prunes for the apricots, if you prefer.



Stopham Estate Pinot Gris


Fresh pear aromas, combine with pink grapefruit and melon flavours with a zippy acidity. A subtle sweetness rounds this wine off perfectly.


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