br>Salad:.
Wipe the fresh figs gently, and cut them in
oiling water over the figs in a heatproof bowl to
Recommends using a heavy-bottomed 9-inch
5 minutes.
Arrange the figs around the chicken, and continue
oats cheese rounds for this recipe.
Place the goats cheese
medium saucepan, bring the figs, cinnamon sticks and 2 cups
Trim the stems off the figs and make a small hole in the top.
Combine water, honey, cloves and allspice in a pot and bring to a boil.
Put figs in the pot and simmer, covered for 15 minutes, until almost done.
Remove figs and reduce sauce for 10 minutes.
Put the figs back in the sauce and reduce until desired consistency, around 5 more minutes.
Stir in balsamic vinegar (if using).
n immersion blender. Add sliced figs.
Stir in pectin and
he pink center. Arrange the figs on a platter.
Use
Cook rice, uncovered, in a large saucepan of boiling water until tender; drain. Rinse under cold water; drain. Place in large bowl.
Meanwhile, for the dressing, whisk orange juice, olive oil and balsamic vinegar in a small bowl.
Add dressing and remaining ingredients to rice; toss gently to combine. Serve topped with fresh figs.
Grease six 1/2-cup ramekins.
Place cloves, cream and milk in medium saucepan; let stand 10 mins.
Sprinkle gelatin and sugar over cream mixture. Stir on low heat, without boiling, until gelatin and sugar dissolve. Stir in vanilla extract. Strain mixture into medium bowl. Cool to room temperature.
Divide mixture among ramekins. Cover and refrigerate 3 hours or until set.
Quarter figs. Stir honey in small saucepan until warm.
Turn panna cotta onto serving plates. Serve with figs drizzled with warmed honey.
n a bowl.
Place figs in a separate bowl and
ll.
Meanwhile, chop 10 figs. Melt 2 tablespoons butter in
Preheat your oven to 350 degrees F (175 degrees C).
Cut each fig in half. (If you cannot find fresh figs and would like to use dried figs, cut a little opening in the top of the fig and make a pocket for the stuffing.)
In a small mixing bowl, combine chocolate chips, almonds, and wine. Spoon about 2 teaspoons of the stuffing mixture into each fig half.
Bake on a cookie sheet for 10 minutes.
Cut the figs in half lengthwise and put a tablespoon of blue cheese on top of each half. Top this mixture with a teaspoon of balsamic vinegar.
Put figs on a warm grill and cook until the cheese melts and the figs are heated through.
Serve and enjoy!
Peel and seed the melon. Cut into bite-sized cubes; coat each cube with freshly chopped parsley. Wrap with a strip of Prosciutto; fasten with toothpick. Grind a dusting of black pepper over Prosciutto. Wash the figs and slice in half lengthwise. Follow as for the melon, ending with a dusting of black pepper.
Place 300ml cold water, the sugar, saffron, cinnamon stick and honey in a large pan, stirring to dissolve the sugar. Bring to the boil gently and simmer for 15 to 20 minutes, or until the syrup has reduced slightly.
Add the figs and simmer for a further 5 minutes or until tender. Remove from the heat and discard the cinnamon stick.
Serve the figs warm with the yogurt and drizzled with the saffron syrup.
Serving tip - Stir the yogurt into the cooled syrup for an extra creamy sauce, or serve chilled with ice cream.
an and surround with the figs.
Drizzle the dish with
Sprinkle chicken with 1/2 tsp paprika, salt and pepper.
Heat oil in a large pan. Add chicken breasts and brown both sides, about 2 minutes per side.
Add wine and figs, and sprinkle rosemary and remaining 1/2 tsp paprika on top. Turn heat to medium, cover, and cook until chicken is cooked through, about 12-15 minutes. Move chicken from pan to a plate, and let it rest covered.
Let the wine and fig sauce reduce without a cover for an additional 5 minutes, until thickened. Divide chicken breasts among plates, and pour sauce on top.
Cream sugar, butter and eggs until mixed.
Measure out 2 cups fresh figs.
Mash well and mix into mixture.
Mix well.
Mix well with other mixture the flour, cinnamon, allspice and salt.
Then flour and grease Bundt pan.
Pour mixture in and bake at 350\u00b0 for 45 minutes.