Katy's Dates with Ancho Chilli Oil

Ingredients for Katy's Dates with Ancho Chilli Oil

• 120ml extra virgin olive oil

• 1 tablespoon ancho chilli powder

• 80g minced walnuts

• 1 tablespoon minced fresh sage

• 2 cloves garlic, minced

• 1 teaspoon grated orange zest

• 1 tablespoon olive oil

• 10 Medjool dates, cut in halves or thirds and pitted

• 8 thin slices Serrano ham or prosciutto, cut into 3/4-inch-wide strips

How to make Katy's Dates with Ancho Chilli Oil

To make the ancho chilli oil, put the olive oil and the chilli powder in a small pan over low heat and warm gently for 10 minutes; set aside for 1 hour to infuse, then strain through a sheet of paper towel. This can be done the day before.

Position a rack at the top of the oven and preheat to 177°C.

In a small bowl, mix the walnuts, sage, garlic, orange zest, and olive oil to form a crumbly paste. Using a teaspoon press the paste into the cavities of the dates. Wrap each date with a 3-inch-long strip of the ham. (The dates can be covered and refrigerated until an hour before guests arrive, when they should be brought to room temperature.)

Place the dates on an ungreased baking sheet and roast for 5 minutes (8, if they're cold); arrange on a serving tray and drip with the ancho chilli oil. Serve warm or at room temperature. Napkins are a must.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.