Roasted stuffed dates with saffron-chili beurre blanc

Appetizers are the most critical part of the meal. They set the tone for the evening and always have to be outstanding.

This appetizer is just that—a beautiful appetizer with a wonderful pop of flavors. The sweet dates are filled with spicy, creamy paneer and beautifully complimented by the rich saffron beurre blanc sauce. This elegant and delicious appetizer sets the tone for any formal (or informal) dinner and has always been a hit. I limit the portion size to 2 per head as they are pretty filling and irresistible.

I am a huge fan of Mejdool dates. They have by far the best variety of dates available, and yes, they are well worth the price. These dates are the perfect blend of sweet, sticky, and flavour, a rich caramel sweetness that I find addictive. There is always a box at home, and it is a healthy way to satisfy my sweet tooth. Here is more on these dates.

Rasika is a beautiful cookbook of contemporary Indian flavours. The chef has taken a variety of fabulous recipes and presented them in a modern setting, like this raita. I recommend this book to those who want something different on their table.

For more wonderful recipes from this cookbook, click here.

Ingredients:

For the dates:

16 Medjool dates

1/2 cup paneer, finely grated

1/2 teaspoon chilli powder, preferably Kashmiri chili powder

1/4 teaspoon cumin powder

1/2 teaspoon chaat masala

2 tablespoons heavy cream

Salt, to taste

For the beurre blanc:

2 tablespoons onions

2 teaspoons garlic

A few tablespoons of water

2 tablespoons butter

1/2 teaspoon red chilli flakes

1/2 teaspoon saffron threads

Salt, to taste

1 cup heavy cream

Preheat oven to 375 C.

Slit the dates along their length about halfway through, till you hit the seed in the center. Remove the seeds. Set aside.

Mix the paneer, chilli powder, cumin powder, chaat masala, cream, and salt. You should have a sticky paste-like mix. Taste and adjust the salt and spices as your palate determines.

Make 16 portions of the mix. Gently open the dates and stuff with the mix. Set aside till ready to bake. If prepping ahead of time, wrap the plate in cling wrap and store in the fridge.

To make the beurre blanc:

Add the onions, garlic and water to a small blender and purée till very smooth.

Heat a small saucepan with the butter and add the onion purée. Sauté on low heat for 3-4 minutes until the water has evaporated completely and the paste begins to sautéed in the butter. While the onions are cooking, add the chili flakes and saffron. The sauce will begin to bubble with the butter and turn bright yellow from the saffron.

Add the cream and bring to a very gentle simmer. You do not want this sauce to boil as it will separate. Cook for an additional 4-5 minutes on a very gentle simmer till thickened and a beautiful gold colour. Take off the heat and add salt. Taste and adjust salt as needed.

To serve:

Line the filled dates on a foil-lined baking sheet, separating them by a bit. Bake for 10-12 minutes until heated through.

Meanwhile, heat the sauce up to a gentle simmer.

Add most of the sauce to a plate and either spread it out in concentric circles, create a splatter pattern with the sauce, or add the sauce to the center and brush it out, creating a brushed pattern. Let yourself be creative. Add the warm dates on top and drizzle or splatter them with the remaining sauce. Serve at once.