To make fig puree, cover about 125-150g
ide then add remaining liquids, fig preserves and stir. Seal and
r overnight.
For the fig and whole spice syrup, place
ood pinch of salt and black pepper in a screw-top
mooth paste.
Season with black pepper and salt, if necessary
For fig-olive salsa, heat 1/2 tsp oil in a saucepan and sweat shallot until translucent. Add vinegar and remove from heat. Add fig and olives. Season and set aside.
Heat remaining oil in a non-stick frying pan, season chicken then saute, turning, for 10 mins. Meanwhile, cook pasta in boiling salted water according to package instructions.
To serve, heat tomato puree in a saucepan and add basil. Arrange chicken on a plate and top with pasta, salsa and sauce.
Place a spoonful of the fig mix in each muffin.
FIG FILLING:
Remove stems from
In small saucepan, combine port and figs. Set over high heat and bring to boil. Reduce heat and simmer, uncovered, until figs are softened and port is slightly reduced, about 15 minutes.
Meanwhile, in large heavy-bottomed skillet over moderately high heat, heat oil. Add onions and cook, stirring often, until lightly caramelized, about 20 minutes. Remove from heat and cool slightly.
In large bowl, combine fig/port mixture, onions, pine nuts, and pepper. Serve at room temperature.
and a few grinds of black pepper in the bowl of
s fine for this.
Fig Sauce -- Take 1/2 of
hunky-smooth paste. Season with black pepper and salt, if necessary
Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup: about 5 minutes.
Combine the fig mixture, water, and lemon juice in a blender, and process until smooth.
Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add olive oil and salt; stir well with a whisk.
To serve: Drizzle enough dressing on the greens to coat. Place the greens on 6 salad plates and top with pear and goat cheese.
Fill the pastry with the fig spread. Crumble the goat cheese
minutes. Stir in the fig compote, until well blended. Return
ntil liquid is absorbed, place fig mixture into a small bowl
n small bowl, combine cinnamon, black mustard seed, and dried coriander
ake the FIGS: Thread 4 fig halves lengthwise on each skewer
fork. Spoon in the fig mixture.
Roll out the
iny stem end off each fig and cut in half lengthwise