o salad.
Whisk together fig vinegar, grapeseed oil and shallots. Season
Bring figs, vinegar, and sugar to a simmer
ake the FIGS: Thread 4 fig halves lengthwise on each skewer
he recipe.
While the lamb is resting, bring the balsamic vinegar
combine brown sugar, fig jam, apple juice, vinegar and cinnamon over low
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.
Combine figs, vinegar, brown sugar, onion, ginger, garlic
s fine for this.
Fig Sauce -- Take 1/2 of
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.
Combine onions, squash, bell pepper, habanero pepper, fig, and garlic in a food processor; pulse until minced.
Melt butter in a saucepan over medium heat. Add onion mixture; cook and stir until tender, about 5 minutes.
Stir apple cider vinegar, balsamic vinegar, honey, pickling spice, and salt into the onion mixture. Cook and stir, adding water as needed, until desired consistency is reached and chutney it warmed through, about 5 minutes.
his page but from another recipe in this book for \"Cheap
igs from syrup; cut each fig into quarters. Reserve 1/4
br>Vinaigrette:
Put the vinegar and a good pinch of
place fig mixture into a small bowl.
Stir in olives, vinegar
oft.
Add sugar and vinegar. Season. Bring to boil. Reduce
Place figs, vinegar and sugar in a medium sized glass or ceramic bowl. Cover with plastic wrap and let stand for 30 minutes, stirring occasionally.
Meanwhile, cut each baguette lengthwise into 5 slices. Preheat a grill pan on medium heat. Brush both sides of bread slices with oil. Add bread to grill; cook and turn for 1-2 minutes or until lightly browned. Cool.
Combine cream cheese and dill in a medium bowl. Spread cheese mixture over bread slices. Top with fig mixture, then arugula. Season to taste and serve.
Cut each mozzarella ball into six slices. Slice figs lengthwise.
To serve, place 3 endive leaves on each plate. Top with mozzarella, fig, prosciutto, arugula and more endive.
Dress salad with extra-virgin olive oil and a splash of sherry vinegar. Serve with crusty bread and extra-virgin olive oil the side.
Add the red wine and vinegar. Simmer, uncovered, for 10 mins
n the thyme, mustard seeds, vinegar, olive oil and the 3
until softened. Stir in sugar, vinegar, herbs and chili. Reduce heat