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.
ide then add remaining liquids, fig preserves and stir. Seal and
inger until combined. Let stand for 15 mins. Pour through a
he glaze, combine brown sugar, fig jam, apple juice, vinegar and
he sides of cup. Bake for approximately 25-30 minutes or
Heat the butter in a large frying pan over moderate heat. Add the bread and cook, stirring, for 2 mins, until golden. Sprinkle the sugar over the bread and continue to cook and stir for 2-3 mins or until caramelized. Remove from the heat.
Place the jam and 1/4 cup of water in a small saucepan. Cook and stir over low heat for 2 mins or until the jam melts.
Spoon the bread mixture onto serving plates. Top with dollops of ricotta, mint and zest, then drizzle with the fig sauce. Serve dusted with powdered sugar.
For the cake:
Preheat the
lice thickly.
Meanwhile, for the pistachio and fig couscous, combine stock
Cook tomatoes, figs and garlic for 4-5 mins, stirring, until
re soft and caramelized. Add fig preserves and cook additional 2
he oven and let cool for 5 minutes.
Preheat the
FIG FILLING:
Remove stems from
he slices over and broil for another 30 seconds to 1
f butter, cinnamon, and crumbled fig cookies; mix well and set
For the Fig Spread:
In a medium
Preheat oven to 425\u00b0F. Line 2 baking sheets with parchment paper.
Cut seven 3 inch rounds from each sheet of pastry and place on prepared baking sheets. Score around edge of each round with a knife, 1/2 inch from edge. Prick centers with a fork. Brush with egg and bake for 10 mins, until puffed and lightly golden.
Remove from oven and press center of each pastry round down. Spoon a little blue cheese into center and top with a fig half, cut-side up. Bake for 10 mins. Serve topped with a sprig of thyme.
Wrap in plastic wrap. Chill for 30 mins.
Preheat oven
Grease a 4.5-quart slow cooker bowl. Spread jam over bread. Layer bread, overlapping, in slow cooker bowl. Sprinkle with cranberries.
Combine milk, cream, sugar and vanilla in a medium saucepan. Bring to a boil. Whisk eggs together in a medium bowl. Gradually whisk in hot milk mixture then pour over bread. Let stand for 5 mins.
Cook, covered, on low for 4 hours. Remove bowl from cooker and let stand for 10 mins before serving.
Serve bread pudding dusted with powdered sugar.
ver bread then let stand for 2 mins. Pour remaining custard
Mix cream cheese and jam together and refrigerate for at least two hours.
Sprinkle nuts on top.
Serve as a spread/dip with sliced pears, apples, assorted crackers.
FOR SALAD:
mix in the mayonnaise and drizzle over a bed of mixed lettuces, onion and sliced fruit and garnish with dried figs.