Domini Kemp, our resident foodie, was in studio this morning with her latest installment of unusual food combinations!
Up this week: Pear and Cinnamon.
Cinnamon has SO many health benefits so Domini gave us two dishes: one sweet, one savoury.
Here are the recipes...
Sweet
Baked Pear Crumbles
(serves 4)
Preheat oven to 180c
Ingredients
2 large pears, peeled
50g flaked almonds
50g dried apricots
50g stoned dates
zest & juice of 1 lemon
large knob butter (about 12g)
1 tbsp maple syrup
Good pinch cinnamon
Method
Start by cutting the peeled pears in half lengthways and scooping out the seeds to create a little crater which will take the topping.
Next, blitz all the other ingredients together in food processor on pulse you want it to be chunky-ish, not a paste.
When it’s ready, just top each pear with about a dessertspoonful of the crumble mixture.
Then line a baking tin with parchment, place the pears on top, and loosely cover with foil.
Bake for 20 minutes before removing the foil and cooking for a final ten minutes or so uncovered. Serve with cream/yoghurt/ice cream.
Savoury
Lemon spiced chicken with chickpeas
Ingredients
Good glug of olive oil
2 onion, peeled and diced
4 skinless chicken breasts, diced into bite sized chunks
Salt & pepper
1-2 cinnamon stick (approx 8 cm)
1 tsp ground coriander
1 tsp ground cumin
Zest & juice of 2 lemons
1 tins chickpeas (approx 400 g) drained and rinsed
250 ml chicken stock
1 x 250 g bag baby spinach (approx)
Method
In a large saucepan with a lid, heat up the olive oil and sauté the onion until soft. Add in the chicken and turn up the heat and season well.
When you¹re starting to get good colour on the chicken, then add in the spices and continue to cook and get even more colour on the chicken.
After another few minutes, add the lemon juice and zest. Then add in the chickpeas and stock. Mix well, put the lid on and simmer for about 12-15 minutes very gently.
Taste and adjust seasoning and then add in the spinach just before serving and let it just wilt. You can add or stock if you would like it to be a bit more soup or stew like.
Likewise you can simmer without a lid if you prefer something dryer.
Don’t forget to remove and discard the cinnamon stick before serving!
