Gonna have a major haul of figs coming in this year. I love them straight off the bush but I am at a loss as to how to incorporate them into a meal or desert. Any ideas?
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Ottolenghi has a recipe for a salad with figs. If i remember right, you take a nice thick bed of rughetta (rugola rucula arugula or however you spell it in english) and on top you quarter figs, chunk up some either fresh pecorino or some taleggio or other stinky type cheese, or really whatever cheese you like, add some basil leaves, and then make a dressing of salt pepper olive oil and honey and drizzle on top. Simplicity itself and so satisfying and perfect when all these things are fresh.
I've seen some nice easy recipes that Gordon Ramsay does with figs, just google.
They're so flavorful and versatile, you can bake them, dry them, use them in savory foods or sweet foods. I can't wait until fig season. I love them in a simple salad but my favorite way of eating figs is raw, halved, stuffed with a small bit of gorgonzola and wrapped in a slice of proscuitto. Can't wait until the end of summer :)
How about a very simple summery treat when your figs are at their best; quarter very ripe figs on a large family size gigantic plate. Nonchalantly throw the thinnest slices of airdried ham over the figs. Dive in with the whole family. Maybe a nice cool rosé wine. Maybe a savory cake instead of bread. And call me when it's ready.
It doesn't always have to be Parma ham. There's also a good but democratic spanish serrano ham (made from "white" pigs) or the more posh Jamon Iberico (made from the "black" pigs, hence hams called pata negra). And my favorite; the French Bayonne ham... etc.
You can use figs to make sauce, vinaigrette, ice cream, jams or jellies, compotes, tapenade. I had a fig tree out back of my restaurant that was probably planted back in the gold rush days. Man did it produce some figs. I used them every way possible and then some.
Stuff them with cambozola, wrap with pancetta, and fire in oven as an app.
Serve them on top of ice cream with a port sauce.
Spice rub a pork tenderloin, grill it, slice it, demi the plate, top it with
Fig and Chipotle Marmalade
Weight or Volume Ingredients
3 tablespoons peanut oil
1 cup red onion, diced
4 shallots, French cut
3 cloves garlic, minced
3 chipotles, minced
2 inches ginger, grated
1 tablespoon cardamom, ground
1 pound mission figs, chopped
1 cup rum
½ cup chicken stock
2 tablespoons honey
Combine onion and shallot and sauté in oil until translucent. Add garlic, sauté 4 minutes. Add ginger, cardamom, and chipotles. Sauté 2 minutes. Add figs, sauté 2 minutes. Flambe with rum. Add stock and honey. Simmer until thick and marmalade consistency.
Go crazy, Have fun. Figs rule.
As a kid, my most favorite thing in the world was fig newtons. Hard to tell, huh?
I love figs. I eat them whenever I can, I love them plus they're high in fiber.
I've had this recipe saved... perhaps you can give it a whirl and let me know how they are.
aah, I almost,forgot about these...grilled figs with a drizzle of balsamic redux....I haven't done them using rosemary sprigs as skewers but another thread reminded me of them....I think they would be even more fabulous using them.
Edited by durangojo - 5/11/13 at 11:41am
I keep thinking about a recipe that I saw Gordon Ramsay make on his Ultimate Cookery course - slow roasted figs with ricotta and I can't find the video or recipe. It was divine! He skewered figs with a rosemary stick and made a sort of glaze with liquer and balsamic and roasted them in it. Then he served it with fresh ricotta, I really have to find this recipe!
I agree Joey, you'll never find my fridge without fig jam. It's great on many sandwiches and I eat way too much french baguette with camembert and fig jam for someone who's on a low-wheat diet
you plated rice with a martini glass didn't you?!
PS- oh and all they said... yup! Good stuff!
Ha, ha! It's a tit champagne glass! You know, Marie Antoinette, or Pompadour, etc. I was just about to put a nipple up there but didn't not to be banned from the forum!
A Martini glass is such a good idea. Its a perfect cone. Very mistic.
Ah - I stand corrected. I guess that's why i'm not a bar-tender.
I'll have to find a proper martini glass and give it a try.
I remember a Thai place that had a three sided pyramid form that I had to use once.
What a pain in the ass... it was stainless steel and you had to be very careful or it would stick and you got to start the plate over.
I adore fresh, ripe figs. In an ideal world I reckon you should first. Find a wine to pair with them and order in a gd supply. Roast half of them with goats cheese and parma ham drizzled with olive oil and Greek honey. Serve the rest as they are and invite folk round to share. MMMMMM
Oh and I forgot, one of my favorite salads is made with figs. Wash them well and quarter. Mix with chunks of feta, freshly chopped mint, pepper and lemon/balsamic/olive oil dressing. You can get rid of a lot of figs this way for a party.