Sweet & Savoury Fig Starter
A crackling sound when removed from the oven is the sign that you succeeded in baking the perfect crisp crust for this delicious wholesome loaf.
Savoury and Sweet Fig Entrée
When figs are in abundance it is good to mix it up and create some interesting dishes with them like this Savoury and Sweet Fig Entrée. How much fig jam or chutney can one eat? This dish is perfect for a dinner party pr of you feel like spoiling your loved one. It is a little more labour then just tossing them around in a pan and adding them to a gorgonzola, walnut salad. But we think it is worth it!
Serves:
8 people
Time to Prepare:
20 min
Time to cook or cure:
30 min
Skill
Reduction & Frying
Serves:
8 people
Time to Prepare:
20 min
Time to cook or cure:
30 min
Skills:
frying & reductions
Ingredients
Fig and Wine Compote:
- 10 fresh figs
- 1 large onion
- Olive oil
- 2 garlic cloves
- 1 tsp light mustard seeds
- 1 clove
- 3 dried chilies
- 1 tsp salt
- 1 cup port wine
- 2 cups red wine
- 2 bay leaves
- 1 tbsp honey (optional)
Cheese Coating:
- ½ cup oats
- 1 cup white flour
- 1 tsp salt
- 4 eggs
Goat’s Cheese:
- 8 slices of soft or semi-cured goat’s cheese
- 1 tbsp tomato flake mix
- 1 tbsp nigella seeds
- Oil for frying (sunflower, canola, or arachide)
Garnish:
- 8 fresh figs
- Fresh parsley
- Olive oil
Useful guidelines
Notes:
- For the cheese: Opt for a robust soft cheese over a mild hard one. Double coat softer cheese with the egg and flour mixture to prevent leakage during frying.
- The oil should be heated to 200°C (392°F) for frying the cheese. Watch closely to prevent burning.
- The spice mix for the cheese is adaptable. Consider rosemary, thyme, or oregano as alternatives. If the spice mix doesn’t contain salt, be sure to add a pinch.
Directions
Simply follow these steps:
Instructions:
- Toast oats in a hot pan, stirring constantly until golden brown, or bake at 160°C (320°F) for 10 minutes in the oven. Remove and let them cool.
- Quarter the least attractive figs and set aside. Keep the beautiful figs for the final presentation.
- Slice the onion into half-moons and sauté in olive oil until they turn golden brown. In a mortar and pestle, combine chilies, clove, mustard seeds, and garlic. Grind until they form a rough paste. Incorporate this into the onions and sauté for another 40 seconds. Deglaze the pan with port wine and red wine. Stir in the bay leaves and previously quartered figs.
- In a blender, combine toasted oats, flour, and salt. Pulse for 30 seconds, ensuring some fine crumbs remain.
- Mix the tomato flake and nigella seeds. Coat each slice of goat’s cheese with this spice mixture.
- Whisk the eggs in a sizable bowl.
- Dip each cheese disk first in the flour mixture, then the eggs, and back into the flour mixture to coat well.
- Heat the frying oil to 180°C (356°F). Fry each cheese disk until they turn golden brown.
- Once the fig mixture achieves a jam-like consistency, remove from heat. Discard the bay leaves.
- Plate by placing the fried goat’s cheese in the center, on top of the fig and wine compote. Garnish with fresh figs, parsley, and a touch of olive oil.
Storage
The compote will keep up to a week in teh fridge. The frying of the goat’s cheese should be done a la minute.
PRO TIP:
Sprinkle a little water on the crust and remake for 5 min on 220degrees Celsius if you want to revive it right before you serve it. The bread will become fresh again. But beware, this can only be done once!
Fermented Vegetables
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