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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?

 


The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.


See more Recipes from Waitrose


Starters


Apricots with mascarpone and pistachiosApricots with mascarpone and pistachios

Vegetarian
  • Preparation time: 15 minutes, plus cooling and chilling
  • Cooking time: 25 minutes
  • Total time: 40 minutes, plus cooling and chilling

Makes: 20

Ingredients

  • 150g caster sugar
  • 6 cardamom pods, seeds removed
  • 2 tsp lemon juice
  • 20 small, soft dried apricots (about 150g)
  • 125g mascarpone
  • 50g pistachios, finely chopped

 

Method

  1. Put the sugar, cardamom seeds and lemon juice in a small pan with 300ml water. Bring to the boil and simmer over a medium heat for a few minutes to dissolve the sugar. Add the apricots, bring back to the boil, then reduce the heat and simmer gently for 20-25 minutes. Transfer to a bowl to cool.

  2. Drain the apricots, reserving the syrup. Carefully open up the apricots; they will already be cut, but you may need a small knife to pull them apart. Fill each with 1 tsp mascarpone and dip into the chopped pistachios, then place in a single layer on a parchment-lined tray. Chill for 1 hour.

  3. Arrange the apricots on a platter and drizzle with the syrup. Serve with toothpicks to avoid sticky fingers.

FYI Medjool dates make a great alternative to the apricots. You can prepare these up to six hours in advance; just cover with a sheet of parchment and wrap in cling film.

 



Dr. Loosen Ürziger Würzgarten Riesling Auslese


Fabulous sweet wine, showing lemon and peach fruit flavours, elegant mineral notes, a delicate, crisp acidity and a very long, refreshing finish. Delicious with tarte tatin.Fabulous sweet wine, showing lemon and peach fruit flavours, elegant mineral notes, a delicate, crisp acidity and a very long, refreshing finish. Delicious with tarte tatin.

 


Party Sausage Rolls With Honey And ApricotsParty Sausage Rolls With Honey And Apricots

Bonfire night treat. Children and adults will enjoy making and eating these bonfire night snacks, served with a delicious sweet chilli and tomato dipping sauce.

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes

 

Makes: 20 sausage rolls

Ingredients

  • 375g pack Saxby's Ready Rolled Puff Pastry
  • 450g pack Waitrose Pork Sausagemeat Stuffing
  • 2 tbsp clear honey
  • 75g Waitrose Wholesome Soft Apricots, roughly chopped
  • ½ tsp dried sage
  • 1 beaten egg, for glazing

FOR THE SWEET CHILLI AND TOMATO SAUCE

  • 4 tsp Blue Dragon Sweet Chilli Sauce
  • 2 tbsp tomato ketchup

Method

  1. Preheat the oven to 220°C, gas mark 7. Unroll the pastry and cut in half lengthways.

  2. Place the sausagemeat in a bowl with the honey, apricots and sage, season well and combine with a fork. Divide the mixture in half and roll each into a long sausage the same length as the pastry.

  3. Place a sausage along each half of the pastry and fold the pastry over to cover the sausagemeat completely. Press the edges down firmly to seal.

  4. Brush the rolls with the beaten egg and cut each into 10 pieces. Place on a lightly greased baking tray and bake for 10 minutes. Reduce the heat to 200°C, gas mark 6, and cook for a further 15 minutes, until the pastry is golden and risen, and the sausagemeat is fully cooked.

  5. Make the dip by combining the chilli sauce and ketchup. Serve with the warm sausage rolls.

Cook's tips

You can prepare these sausage rolls ahead, storing them uncooked in an airtight container and freezing them for up to 3 months. Try adding other ingredients to the sausagemeat instead of the apricots – dried cranberries, for example.



Yalumba Organic Viognier


An aromatic unoaked white wine with a fresh palate, showing lovely peach flavours expertly crafted by Louisa Rose who specialises in the fragrant Viognier grape. Exclusive to Waitrose.

 


Heston's duck liver parfait with apricot chutneyHeston's duck liver parfait with apricot chutney

Christmas

  • Preparation time: 5 minutes
  • Cooking time: 25 minutes, plus soaking
  • Total time: 30 minutes, plus soaking

Serves: 10

Ingredients

  • 175g pack Heston from Waitrose Duck Liver Parfait
  • Crusty bread, (or Melba toast) to serve
  • Fresh chives, thinly sliced, to serve

For the apricot chutney

  • 175g dried apricots
  • 1 tsp olive oil
  • 1 medium onion, peeled and diced
  • 1 clove garlic, peeled and finely chopped
  • 1 tsp fresh root ginger, peeled and grated
  • 150g orange juice
  • 45g cider vinegar
  • ¼ tsp chilli powder
  • 35g golden caster sugar
  • Pinch of salt

Method

  1. Cover the dried apricots with boiling water in a bowl and let them soak for 3–4 hours or until completely soft. Drain them and chop roughly.

  2. Heat the oil in a saucepan over a low heat and cook the onion and garlic for 5 minutes or until soft. Stir in the apricots, grated ginger, orange juice, cider vinegar and chilli powder and cook for 10–15 minutes until most of the liquid has been absorbed. 3.

  3. Stir in the sugar and cook for another 2 minutes, then add the salt. 4.

  4. Pour into a sterilized jar and store in the fridge, allowing the flavours to develop for at least 24 hoursbefore serving. 5.

  5. Serve on a slice of slightly charred crusty bread with a little of the chutney. Top with thinly sliced chives, salt and freshly ground black pepper.

 

Cave de Turckheim Gewurztraminer



This wine has all the spicy, floral and lychee aromas typical of Gewürztraminer and a generous, soft yet dry palate. Makes a wonderful partner to spicy Chinese and Thai foods.


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