Best 4 Date Relish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with a delightful array of date relish recipes, each offering a unique flavor profile to tantalize your taste buds. From the classic sweet and tangy date relish, perfect for complementing savory dishes, to the spicy and aromatic harissa date relish, adding a touch of North African flair to your meals, this collection has something for every palate. Explore the zesty lemon-herb date relish, a refreshing accompaniment to grilled meats and fish, or dive into the smoky and rich flavor of the roasted red pepper and date relish, adding depth and complexity to pasta dishes and sandwiches. With a variety of preparations, from traditional chopping to modern food processor techniques, these recipes cater to different skill levels and preferences.

Here are our top 4 tried and tested recipes!

PORK TENDERLOIN WITH DATE AND CILANTRO RELISH



Pork Tenderloin with Date and Cilantro Relish image

Provided by Dawn Perry

Categories     Pork     Roast     Quick & Easy     Dinner     Date     Pork Tenderloin     Cilantro     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

3 tablespoons olive oil, divided
1 pork tenderloin (about 1 1/2 pounds)
Kosher salt, freshly ground pepper
2/3 cup Medjool dates (about 4 ounces), cut into small pieces
2 tablespoons fresh orange juice
3 tablespoons chopped fresh cilantro plus leaves for serving

Steps:

  • Preheat oven to 425°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season pork with salt and pepper and cook, turning, until browned on all sides, 6-8 minutes. Transfer skillet to oven and cook pork until an instant-read thermometer inserted in thickest part registers 140°F, 10-15 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing; set aside pan drippings.
  • Toss dates, orange juice, reserved pan drippings, 3 tablespoons chopped cilantro, and remaining 2 tablespoons oil in a small bowl; season with salt and pepper. Spoon relish over pork and top with cilantro leaves.
  • DO AHEAD: Relish (without pan drippings) can be made 4 hours ahead. Cover and chill. Add pan drippings just before serving.

GRILLED CORNISH GAME HENS WITH LEMON, SUMAC, AND DATE RELISH



Grilled Cornish Game Hens with Lemon, Sumac, and Date Relish image

This recipe yields two extra portions for second helpings. The hens are brined for at least six hours, so be sure to plan ahead. To make things easier, ask the butcher to halve the hens for you.

Provided by Jean Thiel Kelley

Categories     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

9 cups water
1 cup fresh lemon juice, divided
1/2 cup coarse kosher salt
5 1 1/4- to 11/2-pound Cornish game hens, cut lengthwise in half, backbone removed
1/2 cup olive oil
2 tablespoons ground sumac*
4 garlic cloves, peeled
10 very thin lemon slices
Date Relish

Steps:

  • Combine 9 cups water, 1/2 cup lemon juice, and coarse salt in large nonreactive pot. Stir until salt dissolves. Add hen halves and press to submerge. Refrigerate hens in brine, weighing down with heavy plate if needed, at least 6 hours and up to 1 day.
  • Whisk 1/2 cup lemon juice, oil, and sumac in medium bowl. Press in garlic cloves; season with pepper. Let dressing stand 15 minutes to thicken slightly, whisking occasionally.
  • Drain hens. Pat dry with paper towels; arrange on large rimmed baking sheet. Using fingertips, loosen skin of breast meat on each hen half. Brush some dressing under skin onto breast meat of each hen; place lemon slice onto breast meat and pull skin over to cover. Brush hens all over with remaining dressing. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • Prepare barbecue (medium-high heat). Place hens, skin side up, on grill rack. Cover and grill until bottom sides are brown, about 8 minutes. Turn hens over; grill uncovered until skin sides brown, about 6 minutes. Continue to grill until hens are cooked through, turning occasionally, about 9 minutes longer. Transfer hens to platter. Serve with Date Relish.
  • *Ground, dried, reddish-purple berries that grow wild throughout the Middle East; available at specialty foods stores and Middle Eastern markets.

ROASTED SQUASH WITH DATE RELISH AND PUMPKIN SEEDS



Roasted Squash with Date Relish and Pumpkin Seeds image

Provided by Suzanne Goin

Categories     Side     Roast     Thanksgiving     Vegetarian     High Fiber     Parmesan     Date     Squash     Pumpkin     Fall     Low Cholesterol     Seed     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1/3 cup shelled raw pumpkin seeds (pepitas)
1 teaspoon plus 3/4 cup extra-virgin olive oil, divided
Kosher salt
4 pound kabocha or acorn squash, each squash halved through root end, seeded
1 tablespoon fresh thyme leaves
Freshly ground black pepper
1/4 cup (or more) fresh lemon juice
1/4 cup chopped flat-leaf parsley
1 bunch dandelion greens, tough ends trimmed (about 4 ounces)
1 cup Deglet Noor dates (about 3 1/2 ounces), pitted, thinly sliced lengthwise
2 ounces Parmesan, cut into 1/4" cubes (about 1/3 cup; optional)

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 375°F. Spread out pumpkin seeds in a single layer on a rimmed baking sheet and toast on top rack, stirring once or twice, until lightly browned, puffed, and aromatic, about 7 minutes. Toss pumpkin seeds on sheet with 1 teaspoon oil and a pinch of salt. Let cool on sheet; transfer to a work surface and coarsely chop. DO AHEAD: Pumpkin seeds can be prepared 1 day ahead. Store airtight at room temperature.
  • Increase oven temperature to 425°F. Place squash, cut side down, on a cutting board. Using a sharp knife, carefully remove peel. Cut squash lengthwise into 3/4"-thick wedges. Place squash, 1/4 cup oil, and thyme in a large bowl. Season with salt and pepper. Toss to coat. Divide squash between 2 large rimmed baking sheets, cut side down, in a single layer.
  • Roast squash, rotating sheets halfway through, until tender when pierced with a fork, 25-30 minutes; set aside.
  • Mix remaining 1/2 cup oil, 1/4 cup lemon juice, and parsley in a medium bowl. Season dressing with salt, pepper, and additional lemon juice, if desired. Place dandelion greens in a large bowl; drizzle with 1 tablespoon dressing. Season with salt and pepper; toss to coat. Add dates and Parmesan, if using, to remaining dressing in bowl for date relish.
  • Arrange dandelion greens on a large platter; top with warm squash. Spoon date relish over; garnish with pumpkin seeds.

DATE RELISH



Date Relish image

Provided by Jean Thiel Kelley

Categories     Side     Vegetarian     Quick & Easy     Low Cal     Dinner     Lemon     Date     Hot Pepper     Fall     Healthy     Low Cholesterol     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 8

8 green onions, thinly sliced
1 cup chopped fresh Italian parsley
2/3 cup chopped pitted Deglet Noor dates
1/2 cup pine nuts, toasted
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
2 teaspoons (about) minced seeded deveined habanero chile (from 1 chile)

Steps:

  • Combine all ingredients except habanero chile in medium bowl; toss to blend. Add chile to taste. Season relish to taste with salt. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Tips:

  • Choose ripe, fresh dates. This will ensure that your relish has a sweet and flavorful taste.
  • Use a variety of dates. Medjool dates are a popular choice, but you can also use Deglet Noor, Barhi, or Halawy dates. Each type of date has a slightly different flavor and texture.
  • Chop the dates finely. This will help them to blend well with the other ingredients in the relish.
  • Use a food processor or blender to make the relish. This will help to create a smooth and consistent texture.
  • Add other ingredients to taste. You can add chopped nuts, seeds, dried fruit, or spices to create a relish that is unique to your taste.
  • Serve the relish immediately or store it in the refrigerator for later use. Date relish can be stored in the refrigerator for up to 2 weeks.

Conclusion:

Date relish is a versatile condiment that can be used in a variety of dishes. It is a great way to add a sweet and tangy flavor to salads, sandwiches, wraps, and grilled meats. Date relish can also be used as a dipping sauce for appetizers or as a marinade for chicken or fish. With its sweet and savory flavor, date relish is a delicious and easy way to add a touch of gourmet to your everyday meals.

Related Topics