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Posts Tagged ‘Figs’

This is Nigel Slater’s dark and sticky fruit chutney from Kitchen Diaries II. The chutney is nice with cheese or cold cuts. Figs are expensive but they don’t keep for long so you often find them reduced to clear in shops. 

A dark and stick fruit chutney – makes a few jars

  • 250g soft brown sugar
  • 8 large figs, about 1kg, roughly chopped and stalks removed
  • 150ml malt vinegar
  • 150ml cider vinegar
  • 250g chopped onions
  • 250g sultanas
  • 1 tsp salt
  • 1 tsp allspice
  • half a tsp black peppercorns, cracked
  • 1 tsp coriander seeds

Warm the sugar in a bowl in a low oven. 

Put the chopped figs into a large, stainless steel or enamelled saucepan. Add the vinegars, onions, sultanas, salt, allspice, cracked peppercorns and coriander seeds, then bring to the boil. Simmer for 30 minutes, until the onions and fruit are soft. 

Stir in the sugar. Bring slowly to the boil, then turn the heat down and allow to bubble very gently. Cook for 10-15 minutes, stirring now and then to prevent it sticking, until thick and jam consistency. Bottle while hot and seal. 

(Original recipe from The Kitchen Diaries II by Nigel Slater, Fourth Estate, 2012.)

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Jono acquired five trays of figs from one of his customers, much to the approbation of Jules who said he had to find something to do with them! This fig jam used most of them and there was a smaller batch of rather good chutney. A good call too, as we’ve had repeat requests for jam from friends who’ve been given a jar. It is easily scalable, so while the recipe is for 1kg of figs, we used 4kg to make just over 5kg of jam.

Jono now believes he is allowed to get loads of figs when there is a glut again next year.

Fig Jam – makes roughly 1.3kg of jam

  • 1kg figs, remove the stalks at the top and roughly chop
  • 2 fig leaves, cleaned (we took two from a neighbour’s garden – with permission)
  • 500g jam sugar (with pectin)

Put the ingredients into a large saucepan and stir well to combine. Put the pan over a low heat and let the sugar dissolve, then increase the heat slightly and bring to a gentle simmer. 

When the liquid starts to be released from the figs, turn the heat up a little again and stir often to stop the jam sticking to the bottom of the pan. Simmer rapidly until the jam reaches 105°C (You will need a jam thermometer to check this. If you don’t have one the other option is to put a few saucers in the freezer. To check if the jam is ready, put a tiny spoonful onto the cold plate and see if it runs. If it doesn’t, it’s ready. If it does try again using another cold plate in a few minutes). 

Remove the fig leaves and pour the jam into sterilised jars. Cover immediately with the lids. The jam will now keep for up to a year, but it’s highly unlikely to last that long!

(Original recipe from Marcus Everyday by Marcus Wareing, HarperCollins Publishing, 2019.)

 

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Pan-fried Figs in Parma Ham

Jono bought a ridiculous amount of figs this week. He got a “good deal” and so we’ve spent all weekend trying to use them. There is lots of fig jam and chutney but we also loved this little starter by Sabrina Ghayour.

Wine Suggestion: this is such a good tapas dish with the play of salty ham, sweet fruitiness and a layer of rich fat. To match we went with a Sanchez Romate Fino someone had given us and were very happy indeed.

Pan-fried figs in Parma ham – makes 16

  • 2 tbsp olive oil, plus extra for frying
  • finely grated zest of 1 lemon
  • 4 large figs, quartered
  • 1 heaped tbsp za’atar
  • 8 slices of Parma ham (or Serrano ham), halved lengthways into long strips
  • top quality balsamic vinegar

Put the oil in a small bowl and stir in the lemon zest and heaps of freshly ground black pepper. Rub this oil on the cut sides of each piece of fig. Sprinkle the za’atar over the figs, then wrap a pieces of ham around each one, overlap so that the pieces are almost covered by the ham.

Heat a large frying pan over a high heat. Drizzle in a little olive oil and fry the figs on both cut sides for about a minute or until the ham crisps up and browns. Serve on plates with some aged balsamic vinegar drizzled over.

(Original recipe from Sirocco by Sabrina Ghayour, Mitchell Beazley, 2016.)

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Marinated Figs with Mozzarella & Prosciutto

A fig salad for lunch; tasty indeed. It’s fig season, so they shouldn’t cost the earth and this is a great combination.

Marinated figs with mozzarella & prosciutto – serves 2

  • 4-6 figs, quartered
  • 2 tbsp sherry vinegar
  • ½ tsp Dijon mustard
  • 3 tbsp olive oil
  • 1 tsp runny honey
  • 50g rocket
  • 1 ball mozzarella, torn into pieces
  • 6 slices prosciutto
  • a small handful of basil leaves

Whisk the vinegar with the mustard, then gradually whisk in the olive oil, honey and seasoning. Put the figs on a plate and spoon over the dressing, then leave aside for 20 minutes.

Spread the rocket, mozzarella and prosciutto over a platter. Spoon over the figs and the dressing and finish with the basil leaves.

(Original recipe by Janine Ratcliffe in Olive Magazine, September 2018)

 

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Fig, Blue Cheese & Walnut Salad

There are figs going cheap everywhere at the moment and we’re trying to find lots of things to do with them. This salad by Thomasina Miers is delicious and full of autumnal flavours.

Wine Suggestion: if you feel like wine with your salad choose a fresh, unoaked white. There’s plenty of options but we like Jean-Michel Gerin’s le Champine Viognier from the northern Rhone which sits nicely with all the components here.

Roasted red onion, fig, blue cheese & walnut salad – serves 4

  • 2 red onions, peeled and cut into 8 wedges
  • 2 tbsp balsamic vinegar
  • 4-5 tbsp olive oil
  • 1-2 tsp soft brown sugar
  • 6 ripe figs, sliced in half widthways
  • 75g walnuts
  • juice of ½ a lemon
  • 1 head radicchio, finely shredded
  • 100g watercress
  • 120g blue cheese, we used Gorgonzola as we had some for another dish

Heat the oven to 200C/180C Fan/Gas 6.

Scatter the onions over a large baking tray, season generously and drizzle with a tablespoon of the vinegar and olive oil to coat. Toss with your hands, lightly scatter with brown sugar, then roast for 10 minutes.

Meanwhile, put the figs cut side down on a different tray, and season with salt, pepper, a little brown sugar and a drizzle of olive oil. Roast in the oven with the figs for another 10-12 minutes or until the figs are slightly softened and releasing their juice and the onions are crisp at the edges.

Drizzle the rest of the vinegar over the figs. Put the walnuts in a small baking tray and roast for 5 minutes. Roughly chop.

Pour the juice from the fig roasting tray into a small cup, then whisk in 2-3 tbsp of oil and a squeeze of lemon juice. Season to taste.

Arrange the leaves on a large plate, top with the red onions and figs and dot around the cheese. Scatter over the walnuts and drizzle over the dressing.

(Original recipe by Thomasina Miers in The Guardian.)

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Fig & Gorgonzolha Tartines

September is when you start to find some juicy figs. These easy tartines show them off perfectly.

Wine Suggestion: A young, fruity Pinot Noir often springs to mind when pairing with figs, but bringing in the Gorgonzola made us swing to a white variant of this grape: Pinot Gris. Our choice was from Forrest Estate in Marlborough, New Zealand and it was fresh and full of joyous fruit to match the mood of this dish.

Fig & Gorgonzola Tartines – serves 6

  • 6 thin slices sourdough
  • 2-3 tbsp of truffle or flower honey
  • 1 tsp thyme leaves
  • 6 slices gorgonzola
  • 5 ripe figs, sliced into 4

Toast the sourdough and spread each slice with a little of the honey and sprinkle with some thyme leaves. Lay a slice of gorgonzola on each and squash down a bit with knife so it reaches the edges of the toast.

Put the tartines under a hot grill for a few minutes until the cheese just starts to melt.

Arrange the fig slices on top, sprinkle with a little salt, some black pepper and more thyme, then grill again for a couple of minutes and drizzle with some more honey before serving.

(Original recipe by Lulu Grimes IN: Olive Magazine, September 2013.)

Figs

 

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Almond & Fig cake

We made this when figs were in season and brought it to a friends house for lunch, then forgot about it. Here’s the recipe for the next time you find some fresh figs.

Fig, orange and polenta cake – to serve 8

  • 220g butter
  • 220g golden caster sugar
  • 150g almonds
  • 150g ground almonds
  • 3 large eggs
  • 150g polenta
  • a level teaspoon of baking powder
  • finely grated zest and juice of a large orange
  • 12 green cardamom pods
  • 6 figs

FOR THE SYRUP:

  • the juice of 2 oranges
  • the juice of 2 lemons
  • 4 tbsp honey

Line the base of a loose-bottomed non-stick 20cm cake tin with baking parchment. Preheat the oven to 180°C/Gas 4.

Beat the butter and sugar until light and fluffy. Pour boiling water over the almonds, drain with a spoon and remove the skins. Finely chop the almonds in a food processor or by hand, then add them, along with the ground almonds to the cake mix.

Break the eggs into a small bowl, beat them lightly and add to the mix. Mix the polenta and baking powder together, then fold them into the mixture together with the grated orange zest and juice. Crush the cardamom pods and remove the tiny black seeds, then grind them to a fine powder with a pestle and mortar or spice grinder. Add to the cake mix.

Cut the figs in half. Put half the cake mixture into the lined tin, add the figs, then add the rest of the cake mix and smooth the top level. Bake for 30 minutes, then turn the heat down to 160°C/Gas 3 and bake for a further 25-30 minutes or until the cake feels firm. Insert a metal skewer into the centre of the cake – if it comes out clean the cake is ready.

To make the syrup , squeeze the orange and lemon juice into a stainless steel saucepan, bring to the boil and dissolve the honey in it. Keep at the boil for 4-5 minutes or until a thick syrup has formed.

Poke holes in the top of the cake with a skewer, then spoon over the hot syrup. Leave until almost cool, then remove from the tin. Serve with some thinly sliced oranges and natural yoghurt.

(Original recipe from Nigel Slater’s Tender Volume II, Fourth Estate, London 2010.)

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Delicious served with a drizzle of cold cream.

Roast figs with marsala and muscovado – to serve 4

  • 8 figs
  • sweet marsala (or you can use dry marsala but add an extra tbsp of sugar)
  • light muscovado sugar
  • cream, to serve

Preheat the oven to 200ºC/Gas 6.

Cut the stalks off the figs, then slice a deep cross into the top, going about half way down. Push the fruit around the middle so it opens up like a flower.

Place the figs in a baking dish (or individual pots) and sprinkle over the wine and a couple of tablespoons of sugar.

Bake for 20-25 minutes or until very tender and the edges have started to caramelise. You can finish browning them under the grill if necessary.

Serve with the sticky pan juices and a drizzle of cream.

(Original recipe from Nigel Slater’s Tender: Volume II, Fourth Estate, 2010.)

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Our first recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi and also the very first recipe in this fabulous new book. We have a short window of opportunity at the moment when fresh figs are going cheap so we’re eating them with almost everything. This makes a great sharing plate.

Roasted sweet potatoes & fresh figs – to serve 4 

  • 4 small sweet potatoes
  • 5 tbsp olive oil
  • 40ml balsamic vinegar (it doesn’t have to be top quality)
  • 20g caster sugar
  • 12 scallions, halved lengthways and cut into 4cm lengths
  • 1 red chilli, thinly sliced
  • 6 ripe fresh figs, quartered
  • 150g soft goat’s cheese

Preheat the oven to 240ºC/220ºC Fan/Gas Mark 9.

Wash the sweet potatoes, halve them lengthways and cut each half into 3 long wedges. Mix with 3 tbsp of the olive oil, 2 tsp of sea salt and some black pepper. Place the wedges on a baking sheet, skin-side down, and bake for about 25 minutes, until soft but not mushy. Remove from the oven and leave to cool.

Make a balsamic reduction by putting the balsamic vinegar and sugar into a small saucepan, bring to the boil, then reduce the heat and simmer for 2-4 minutes or until it thickens. Take the pan off the heat when the vinegar is still “runnier than honey” as it will continue to thicken as it cools. Stir in a drop of water before serving if it becomes too thick to drizzle.

Arrange the sweet potatoes on a large plate. Heat the rest of the oil in a medium saucepan and add the scallions and chilli. Fry on a medium heat for 4-5 minutes, stirring, and then spoon the oil, onions and chilli over the sweet potatoes. Dot the figs among the wedges and then drizzle over the balsamic reduction. Serve at room temperature with the goat’s cheese crumbled over.

(Original recipe from Jerusalem by Yotam Ottolenghi & Sami Tamimi, Ebury Publishing, 2012.)

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