{"id":45212,"date":"2022-12-05T11:54:10","date_gmt":"2022-12-05T11:54:10","guid":{"rendered":"https:\/\/estrellagalicia.com\/gb\/?post_type=recipe&#038;p=45212"},"modified":"2022-12-05T11:54:10","modified_gmt":"2022-12-05T11:54:10","slug":"stuffed-medjool-dates-pancetta-and-piperada","status":"publish","type":"recipe","link":"https:\/\/estrellagalicia.com\/gb\/recipe\/stuffed-medjool-dates-pancetta-and-piperada\/","title":{"rendered":"Stuffed Medjool dates wrapped in pancetta"},"content":{"rendered":"\r\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-layout-1 wp-block-columns-is-layout-flex\">\r\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis: 66.6666%;\">\r\n<p><br \/>Classic datiles con bacon (dates wrapped in bacon or pancetta) is one of the longest-standing dishes at the original Bar 44, from Chef Ambassador Owen Morgan. It seems people can\u2019t get enough of them, so they\u2019ll never come off the menu. Over the years, though, they have developed into a more sophisticated dish, and we serve them with piperada, a Basque dish of peppers and tomatoes that beautifully complements the smoky, meaty, sweet and nutty flavours of the stuffed dates.<\/p>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">Instructions<\/h2>\r\n\r\n\r\n\r\n<ol>\r\n<li>Preheat your oven to 240\u00baC\/220\u00baC fan (gas mark 9)<\/li>\r\n<li>Heat the oil in a heavy-based pan and fry the garlic over a medium heat until golden<\/li>\r\n<li>Add the onions and bay leaves, stirring often until the onions are soft and translucent (at least 15 minutes). Add the \u00f1ora paste and peppers and cook for another 15 minutes<\/li>\r\n<li>Add the tomatoes, vinegar, paprika and seasoning, then simmer for about 45 minutes, until most of the liquid has evaporated. You will be left with a rich stew, which can be served warm or at room temperature<\/li>\r\n<li>Stuff the date with a piece of sobrasada and an almond. Neatly wrap the stuffed date with a strip of smoked pancetta and secure with a cocktail stick<\/li>\r\n<li>Place the dates on a non-stick baking tray and roast for 15 minutes, or until the pancetta is golden and crispy<\/li>\r\n<li>Serve on top of the piperada<\/li>\r\n<\/ol>\r\n\r\n\r\n<div class=\"restaurant_info\">\n    <h2 class=\"titulo_spacing\">Bar 44, Bristol<\/h2>\n    <div class=\"info_restaurante\">\n        <!-- wp:paragraph -->\r\n<p>Bar 44 was founded by Owen Morgan, in 2002. Having fallen in love with Spanish food, drink and culture over time, he wanted to bring his favourite tapas dishes and a slice of modern Spanish culture to the UK. Tom Maynard joined Bar 44 six years ago after working for Caprice group in London for 5 years; he is now Head Chef at Bar 44, Bristol. Their menu focuses on impeccably sourced ingredients served with modern touch and a lot of Spanish passion. Support Bar 44 during these times and buy a voucher to be used for a night to remember at one of their restaurants.<\/p>\r\n<!-- \/wp:paragraph -->    <\/div>\n    <div class=\"botonera_restaurante\">\n        <a href=\"https:\/\/www.bar44.co.uk\/\" class=\"btn btn-primary\">\n            FIND OUT MORE\n        <\/a>\n                <a href=\"https:\/\/www.instagram.com\/bar44tapas\/?hl=en\" class=\"btn btn-primary btn_insta\">\n            VIEW INSTAGRAM\n        <\/a>\n            <\/div>\n<\/div>\n\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis: 33.3333%;\">\r\n<p><strong>Preparation time:<\/strong> 25 minutes<\/p>\r\n\r\n\r\n\r\n<p><strong>Cooking time<\/strong>: 1 hour 15 minutes<\/p>\r\n\r\n\r\n\r\n<p><strong>Serves<\/strong>: 6\u20138<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\r\n\r\n\r\n\r\n<p><strong>For the dates:<\/strong><\/p>\r\n<p>150g Sobrasada sausage, broken into 10g pieces<\/p>\r\n<p>15 Marcona almonds (regular almonds will do if you can\u2019t find these, but the flavour is not as good)<\/p>\r\n<p>15 extra large Medjool dates, pitted<\/p>\r\n<p>15 rashers of smoked pancetta (or use smoked streaky bacon instead)<\/p>\r\n<p>&nbsp;<\/p>\r\n<p><strong>For the piperada:<\/strong><\/p>\r\n<p>30ml extra virgin olive oil<\/p>\r\n<p>2 garlic cloves, thinly sliced<\/p>\r\n<p>2 red onions, halved and thinly sliced<\/p>\r\n<p>2 bay leaves<\/p>\r\n<p>30g \u00f1ora pepper paste (if unavailable, use tomato pur\u00e9e)<\/p>\r\n<p>2 red peppers, cored, seeded and thinly sliced<\/p>\r\n<p>2 yellow peppers, cored, seeded and thinly sliced<\/p>\r\n<p>40ml sherry vinegar<\/p>\r\n<p>4 plum tomatoes, sliced, cored and seeded<\/p>\r\n<p>10g smoked sweet paprika<\/p>\r\n<p>Sea salt and freshly ground black pepper<\/p>\r\n<p>&nbsp;<\/p>\r\n\r\n\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">PAIR WITH<\/h3>\r\n\r\n\r\n\r\n<div class=\"wp-block-image\">\r\n<figure class=\"aligncenter size-medium\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-41576 size-medium\" src=\"https:\/\/estrellagalicia.com\/gb\/wp-content\/uploads\/2022\/01\/1906_RE_bot50_frontal-300x300.png\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/estrellagalicia.com\/gb\/wp-content\/uploads\/2022\/01\/1906_RE_bot50_frontal-300x300.png 300w, https:\/\/estrellagalicia.com\/gb\/wp-content\/uploads\/2022\/01\/1906_RE_bot50_frontal-1024x1024.png 1024w, https:\/\/estrellagalicia.com\/gb\/wp-content\/uploads\/2022\/01\/1906_RE_bot50_frontal-150x150.png 150w, https:\/\/estrellagalicia.com\/gb\/wp-content\/uploads\/2022\/01\/1906_RE_bot50_frontal-768x768.png 768w, https:\/\/estrellagalicia.com\/gb\/wp-content\/uploads\/2022\/01\/1906_RE_bot50_frontal-1536x1536.png 1536w, https:\/\/estrellagalicia.com\/gb\/wp-content\/uploads\/2022\/01\/1906_RE_bot50_frontal-2048x2048.png 2048w, https:\/\/estrellagalicia.com\/gb\/wp-content\/uploads\/2022\/01\/1906_RE_bot50_frontal-1080x1080.png 1080w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/figure>\r\n<\/div>\r\n\r\n\r\n\r\n<p><strong>1906 Reserva Especial<\/strong><\/p>\r\n<p><br \/>A traditional flavour of marked depth and malted notes.<\/p>\r\n<p>Available from: Greene King online &amp; Wholefoods.<\/p>\r\n<\/div>\r\n<\/div>\r\n","protected":false},"excerpt":{"rendered":"<p>One of the longest-standing dishes at the original Bar 44, from Chef Ambassador Owen Morgan.<\/p>\n","protected":false},"featured_media":45309,"menu_order":0,"template":"","occasion":[35],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - 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