Andalucia Life Recipe - Christmas Dates

Christmas Dates

An old Arabic legend tells of the Date palm’s creation: “After God had finished moulding Man from Earth; He took the remaining material and shaped it into a date palm which he placed in the Garden of Paradise”.

Since before the existence of modern man over 50,000 years ago date palms and their fruit have been instrumental to humans. The Mesopotamians recognized the tree’s versatility and value; its sweet fruit became an essential part of their diet and the palm offered “three hundred and sixty” uses including needles, thread, lumber, mattresses, rope, baskets and other household items; as well as food and beverage.

Date palms are said to thrive with their “feet in water and heads in the sun” because they need plenty of ground water to drink, but high heat and arid weather to produce fruit. Therefore, date palms grow best in hot and arid climates on Earth.

Dates are loaded with the energy you need every day – to win a marathon or get you through a tough day. With only 24 calories per date (248 per 100 gram serving), dates are high in dietary fibre, carbohydrates, and contain more potassium than bananas. Yet they are virtually fat, cholesterol and sodium free. Harvested between September and December they are at their best for Christmas. Here are three recipes, one a traditional nibble, one a satisfying festive soup and the third a chutney that also takes advantage of the oranges in season at this time of year.

Date & Orange Chutney (Makes just over 2 pints)

2 cups dates chopped
2 cups oranges, peeled and chopped (about 4 large oranges)
2 tbsp orange rind grated
2 ¼ cups white wine vinegar
2 cups chopped onion
1 cup seedless raisins
1 tbsp ginger, fresh, chopped
1½ tsp ground coriander
1 tsp salt
¼ tsp chilli flakes

Method

Mix all the ingredients in a heavy bottomed pan. Bring to the boil.
Reduce heat and boil gently for 55-60 minutes until thickened, stir often.
Ladle into sterilized jars and seal.
Can be eaten after one week but just continues to improve with time.
Note: A cup is a standard tea cup holding 8 fl oz or 230 ml, just like granny had.

Dates Wrapped in Bacon

24 dates, pitted
12 strips of bacon
¼ cup Dijon mustard
¼ cup maple syrup
24 toothpicks

Method

Cut the bacon strips into halves. Bake at 200°C until cooked but not crisp. Mix together the Dijon mustard and the maple syrup. Baste each date generously with the Dijon mixture. Wrap each date with the bacon and secure with a toothpick. Bake at 200°C until the bacon begins to get crisp.

Serve while hot.

Curried Date & Carrot Soup (Serves 4)

cup fresh dates, chopped
1 medium onion
2 stalks celery, chopped
2 cloves garlic, minced
1 tbsp ginger root, minced
2 tbsp olive oil
2 tbsp flour
900ml chicken stock
2 ½ cups carrots, chopped
1 tsp ground cumin
½ tsp curry powder
1 pinch cayenne pepper
1 pinch black pepper
1 tablespoon lemon juice

Method

Sauté onions, celery, garlic and ginger in oil in a heavy saucepan over medium heat for 3 – 4 minutes, or until translucent. Remove from heat and stir in flour. Cook for 1 – 2 minutes, then whisk in chicken broth. Stir in carrots, cumin, curry powder, cayenne and black pepper. Bring to a boil, reduce heat, cover and simmer 10 minutes, stirring occasionally. Stir in dates and simmer another 5 – 10 minutes, or until carrots are soft.

Remove from heat and puree in a blender or food processor until smooth.

Pour back into pan. Stir in lemon juice and heat until hot. Spoon into bowls and garnish with lemon zest, parsley and chopped dates.