Boneless Beef Spareribs Tomato Fig Chutney Recipes

BONELESS BEEF SPARERIBS, TOMATO FIG CHUTNEY

Slow roasted tender meats can actually happen in half the time if you have the right equipment. My kitchen gadget of choice is the pressure cooker. Upon turning up the heat and sealing the lid, pressure builds up as the added liquid boils. The trapped steam increases the internal pressure, resulting in tender flavorful dishes. You must be precise when adding your liquids. Too little will cause the contents to burn and can ruin your meal and your pressure cooker.

Provided by crushingvoice_53036

Categories Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Boneless Beef Spareribs, Tomato Fig Chutney image

Steps:

First, sauté garlic and onion with 1 teaspoon of olive oil in pressure cooker over medium heat. Add tomato and mash lightly with a potato masher. Move chutney to the side and turn heat up to medium high. Brown spareribs on each side then add remaining liquids, fig preserves and stir. Seal and close the lid and let the pressure build. Once the top of the lid starts to whistle, turn stove down to medium. Cook for 15 more minutes and then turn off the stove and let the temperature drop naturally before opening the lid. Serve over mashed potatoes, egg noodles or rice.
find more recipes at: www.cravesandsaves.blogspot.com.

Nutrition Facts : Calories 778.5, Fat 43.2, SaturatedFat 18.5, Cholesterol 88.9, Sodium 117.2, Carbohydrate 25.7, Fiber 2, Sugar 13.6, Protein 18.4

Ingredients

1 lb boneless beef short rib
1 lb grape tomatoes
2 garlic cloves, minced
1 onion, chopped
3 tablespoons fig preserves
2 pieces bacon
2 sprigs fresh rosemary
1 cup marsala wine
1 cup water

BALSAMIC FIG SAUCE

I have not made this sauce yet, but just reading it got my heart beating fast. Seems like it would go well with game, poultry or pork.

Provided by Geema

Categories Sauces

Time 40m

Yield 2 cups

Number Of Ingredients 7

Balsamic Fig Sauce image

Steps:

Combine all ingredients with 1/2 cup water in a saucepan.
Cover; bring to boil over high heat.
Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes.
Let cool slightly; remove thyme sprig.
Press mixture through a large-holed sieve with a rubber spatula.

Nutrition Facts : Calories 212.6, Fat 0.7, SaturatedFat 0.1, Sodium 151.1, Carbohydrate 47, Fiber 6.6, Sugar 39.4, Protein 1.8

Ingredients

1 lb fresh black mission fig, chopped
1/3 cup red wine
1 tablespoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
1/2 teaspoon sugar
1 sprig fresh thyme

CRANBERRY FIG CHUTNEY

Make and share this Cranberry Fig Chutney recipe from Food.com.

Provided by Sharon123

Categories Fruit

Time 40m

Yield 4 cups

Number Of Ingredients 10

Cranberry Fig Chutney image

Steps:

In nonreactive 3-quart saucepan, combine cranberries, figs, onion, lemon, ginger, brown sugar, water, vinegar, salt, and pepper; heat to boiling over high heat.
Reduce heat and simmer, stirring occasionally, 30-35 minutes.
Cover and refrigerate until well chilled, about 4 hours or up to 2 days.
Note:.
To can: put in cup size jars, seal and put in water bath and boil for 10 minutes.

Nutrition Facts : Calories 371.3, Fat 0.6, SaturatedFat 0.1, Sodium 316.7, Carbohydrate 94.8, Fiber 8.8, Sugar 78.4, Protein 2.1

Ingredients

1 (12 ounce) bag cranberries
1 (8 ounce) package dried figs, sliced (Calimyrna is good)
1 small onion, chopped
1/2 small lemon, chopped,seeds discarded
2 tablespoons fresh ginger, minced,peeled
1 cup packed brown sugar
1 cup water
1/3 cup red wine vinegar or 1/3 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper

BLUEBERRY, FIG CHUTNEY

A chunky sweet and tart condiment/spread made with blueberries, figs, and cranberries. Spiced with onions, ginger, cinnamon, cardamom, and rosemary. Chutneys are traditionally served with curried foods, but do try this on ham, chicken, roast pork, wild game or your Thanksgiving turkey. Also nice on meat and cheese platters. Mix some chutney with cream cheese for a nice spread on crackers. Mix with some oil for a quick marinade or glaze meats at the end of cooking.

Provided by Rita1652

Categories Chutneys

Time 1h20m

Yield 3-4 1/2 pint jars, 25 serving(s)

Number Of Ingredients 14

Blueberry, Fig Chutney image

Steps:

Sterilize jars, lids and rings.
In a non-reactive pot place first 11 ingredients bring to a boil and reduce to simmer, simmering for 15 minutes uncovered.
Add figs, 1 cup blueberries and cranberries bring to a boil then reduce to simmer for 20 minutes uncovered. Stirring occasionally.
Add remaining blueberries return to boil and then reduce to simmer for 20 more minutes. Till the consistency you like.
Ladle into hot sterilized jars leaving 1/2 inch head space. Wipe rims and place lids and tighten rings.
Process for 10 minutes in a hot water bath.
Shut off flame and let sit uncovered for 5 minutes.
Remove to a draft free spot to cool.
Or freeze in containers for 3 months or refrigerate for 3 months.

Nutrition Facts : Calories 44.8, Fat 0.1, Sodium 12, Carbohydrate 11.5, Fiber 0.7, Sugar 10.1, Protein 0.2

Ingredients

1 cup sugar
1 cup red raspberry vinegar (6 percent acid)
1 red onion (1 cup finely diced)
1 orange, zest of
1/2 teaspoon grated ginger
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/8 teaspoon salt
1/8 teaspoon ground pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon finely minced fresh rosemary
4 cups diced fresh figs
3 cups blueberries, frozen or 3 cups fresh blueberries
1 cup frozen cranberries

MANCHEGO AND FRESH FIG CHUTNEY FOR CROSTINI

Make and share this Manchego and Fresh Fig Chutney for Crostini recipe from Food.com.

Provided by Moor Driver

Categories Spreads

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Manchego and Fresh Fig Chutney for Crostini image

Steps:

Put the onion, sugar, spices, ginger and vinegar in a pan and cook together slowly until the onion is completely softened. Add the fig wedges and cook for another 5 - 10 minutes until the figs are just starting to break down.
Drizzle olive oil over the baguette slices and grill/broil until toasted.
Serve chutney over baguette slices, top with shaved manchego and a few rocket leaves.

Nutrition Facts : Calories 661.3, Fat 3.9, SaturatedFat 1, Sodium 992.4, Carbohydrate 134.3, Fiber 6.6, Sugar 27.7, Protein 23.4

Ingredients

4 figs, cut into wedges
4 tablespoons brown sugar
1 red onion, finely chopped
1 inch fresh ginger, grated
4 tablespoons red wine vinegar
1 teaspoon mustard seeds
1 cinnamon stick
1 star anise
100 g manchego cheese
12 slices baguette, sliced thin
1/2 cup rocket
olive oil

FRESH FIG CHUTNEY

Enjoy this sticky, sweet fig chutney alongside pâté and our homemade rosemary crackers or your favourite cheese. Make the most of figs when they're in season

Provided by Emma Freud

Categories Condiment

Time 1h10m

Number Of Ingredients 7

Fresh fig chutney image

Steps:

Put all the ingredients in a pan and bring to a gentle simmer for 1 hr, uncovered, stirring occasionally until it gets sticky and jammy. Spoon into a clean Kilner jar. That's it. You're done.

Nutrition Facts : Calories 57 calories, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Sodium 0.6 milligram of sodium

Ingredients

100g light brown soft sugar
120ml apple cider vinegar
300g chopped fresh figs
1 apple, peeled, cored and diced
1 onion, finely chopped
50g sultanas
1 tsp flaky sea salt

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