Dried fruits, what can we do with it?
There are two distinct branches in the large family of dried fruits : dried fresh fruits and nuts. They invite themselves in our kitchen to bring small crunchy or melting touches, in short, the little extras that make the difference. We use them sometimes without thinking so much it's obvious: no tabbouleh without grapes dry, endive without nuts, carrot salad without hazelnuts. We spray everything with a little trickle of nuts or hazelnut and it's ultra yum.
Salty dish and dried fruit
In the East, in Asia or even at home, the use of dried fruits in salty dishes is commonplace. Moroccan cuisine loves to mix tajine meat with dried apricots, grapes and hulled almonds or nuts of cashew. In our traditional dishes we also find this association with the delicious roast pork with prunes. Asian cuisine, it gives pride to nuts in dishes or sauces. Chicken fondant with nuts cashews, meat skewers coated with a peanut sauce, it takes twice rather than one.
Dried fruits stuffed or crusted
For a sweet and savory poultry stuffing that is both crunchy and mellow, almonds, figs, dates, and grapes with the crumb of bread. This preparation is great with a guinea fowl or a chicken.
The dried fruits also make divine cooking crusts: a meat crust nuts chopped mixed with parmesan cheese or a small filet mignon of pork in hazelnut crust, it is original, fine and will impress your guests every time.
For dessert we attend a real ball of dried fruits : muffins nuts, nuts and pistachios, cookies grapesbrownies nuts macadamia, beggars, cakes, pies ... dried fruits have not finished invading all your little dishes.
