There are some many different ways to cook chicken that we could dedicate an entire blog just to talk about chicken recipes. I recently decided to experiment with many different spices with the idea to create an Indian fusion style. This recipe is for a person with advanced cooking skills as I cannot provide specific measurements for each condiment. I used cinnamon and paprika together with figs to make this new recipe that I hope you will enjoy as much as my family does.
Ingredients:
Organic Boneless Chicken Breast ( I always use organic chicken)
Small onion
Red Pepper
Green Pepper
Gorelli Whole Figs
Sweet Peas
Oregano
1 tsp of Tomato paste
Cinnamon
Paprika
Preparation:
1- Cut the boneless chicken breast in half and marinate them in white wine, salt and oregano. Let simmer down for 10 minutes.
2- Cut the onion in small slices. Add olive oil to a pan and cook the onion for 2 minutes.
3- Add the chicken and the marinade to the pan. Cook on high heat until the chicken meat turns brown on the outside.
4- Add tomato paste, cinnamon, paprika, red and green peppers. Add additional wine as needed, cover the pan and continue to cook for 15 - 20 minutes.
5- Add the sweet peas, slides of Gorelli figs and fig syrup. Cook for 5 minutes.
Wine Suggestions: Queen of Iberia, 2005 Gorelli Reserve
This sweet potato recipe is simple delicious. If you want you can try to spice it up with different top-ins.
Ingredients:
1 lbs of Sweet potatoes
1/2 cup of sugar
1 cups of milk
1 cups of coconut milk
3 egg yolk
1/4 of a cup of syrup from Gorelli Whole Figs
Preparation:
1- Make smash sweet potatoes with milk and butter
2- Put the smash sweet potatoes in a pan over medium heat and let is cook slowly
3- Mix the egg yolks with the coconut milk and add this mix to the smash sweet potatoes
4- Mix several times and cook in low heat approximately for 30 minutes until you can see the bottom of the pan when you mix the potatoes with the spoon
5- Add fig syrup to the smash potatoes and let it simmer for 5 more minutes.
6- Put coconut strips and almonds on the top and serve cool
Another variation of this dessert is to cut whole figs in half and put the figs on the top of the Pudin. For better quality I always use Gorelli whole figs for my recipes.
Your family will love this meal on a Sunday afternoon. You can choose different ingredients for stuffing. I prefer roster peppers and figs.
Ingredients:
2 lb frank steak
2 Tbs olive oil
2 cloves of garlic
1 jar of roster pepper
1/2 cup of fresh breadcrumbs
3/4 tps salt
1/4 tsp pepper
2 tbs chopped fresh parsely
3-4 Gorelli Whole Figs
Preparation:
Preheat oven to 350F.
1- Butterfly the steak, using a sharp knife cut the steak in half horizontally leaving 1/2" uncut along side so the steak opens like a book
2- In non-stick skillet heat 1 tbs of olive oil over medium heat. Add garlic , cook for 1 minute. Stir in breadcrumbs, salt and pepper.
3- Arrange peppers over cut surface of steak. Sprinkle with crumb mixture.
4- Starting with a short side roll up steak
5- Tie roll with kitchen string in several places.
6- Heat olive oil on a pan and place the meat roll. Turn slowly several times
7- Cover the meat roll with a foil; roast in oven until cooked through 1 hour and 30 minutes. Let stand 15 minutes before slicing.
Wine Pairing: The best choices are Gorelli Queen of Iberia 2005 Reserve or Gorelli Old Friends 2007 Reserve. Both wine as excellent wines for roasted beef.
Another easy way to enjoy White Figs is making some excellent tapas. They are the perfect companion to a glass of a red Saperavi wine.
Ingredients:
Gorelli Whole Figs
Prosciutto
Goat's Cheese
Preparation:
Gorelli whole figs are very large so I am recommending to cut them in half. Wrap each half with prosciutto and they are ready. What a simple way to prepare some excellent tapas!
Wine Pairing: White figs and prosciutto go well with any of the Gorelli wines: Saperavi, Queen of Iberia, Old Friends and our limited edition Gorelli Grand Reserve.
White Figs are very rare and they only grown in certain areas of the world. We get our white figs from the country of Georgia. They are carefully selected and every morning during the harvest season, a small batch of white figs is collected by hand in the first 60 minutes after the sunrise to preserve the natural quality of the fruit.
Don't wait ....Discover The Art of Preserves
The name "Fig Leaf" is figurative since there is nothing to cover up for in this after dinner dessert. White Fig is the best companion for aged cheese and although I prefer to pair the figs with "queso manchego" you could also use Italian aged cheese such as Asiago or Pecorino Toscano.
Ingredients:
Gorelli White Figs
Aged Cheese (Manchego, Asiago)
Preparation: No preparation is needed but we highly recommend to use Gorelli White Figs. White Figs are very rare and they only grow in the country of Georgia. Every morning during the harvest season, a small batch of the white figs are collected by hand in the first 60 minutes after the sunrise .......discover the art of preserves.
To cook this dish use Slow Cooker. This will allow the juices to properly penetrate the meat and generate the tasty simmered-in flavors of the figs and peppers.
Ingredients:
1 1/2 pounds beef boneless round steak
1/2 fresh green bell pepper
1/2 fresh red bell pepper
1 medium onion sliced
1 fresh tomato
1 Gorelli White Fig
Preparation:
1. Trim excess fat from beef. Cut beef in small steaks.
2. Slice peppers and tomato in small pieces.
3. Put beef, pepper, onion and tomato in the slow cooker. Add salt and back pepper.
4. Add enough water to cover the meat and vegetables.
5. Cook on high heat setting for 5 hours or until beef and vegetables are tender.
6. Remove excess bouillon.
7. Cut 1 whole fig in small slices. Add the fig and 2 tablespoons of the fig syrup to the meat and vegetables. Allow 5 -7 minutes to simmer in very low heat.
8. Decorate with olives slices.
Wine Pairing: Gorelli Queen of Iberia, 2005 Reserve
