Figs are the greatest source of fibre and are almost always considered to be one of the most versatile fruits. At it’s ripest, its a treat to be used in salads, chutneys and jams, and at its driest, you can pop one after the other as a snack. Today, we shall be exploring some of its very many qualities with these unusual recipes.
1. Fig & Sweet Pineapple Chutney
This luscious fig chutney pairs perfectly with cold meats, crackers and cheeses, as well as on the side with traditional Indian veggie dishes.
Prep Time: 10 mins
Cook Time: 50 mins
500 grams pineapples, roughly chopped
350 grams apples, peeled, cored and finely chopped
1 inch piece ginger, finely chopped
1 onion, finely chopped
150 grams figs, chopped
2 teaspoons mustard seeds
½ teaspoon nutmeg, grated
250 ml cider vinegar
400 grams dark brown sugar
Pulse the pineapple in a blender for 30-40 seconds.
Transfer to a pan, and add the apples, onions, ginger, figs, mustard seeds, nutmeg and vinegar.
Bring to a boil, stirring continuously and let cook for about 10 minutes until the apples are soft.
Stir in the sugar until it dissolves. Simmer the mixture for 20-30 minutes, stirring every now and then, until the chutney thickens.
Pour into sterilised jars and let cool. We believe that if sealed, these chutney jars can be kept for 5 months.
2. Dark Chocolate & Fig Squares
Wholesome fig brownies, that will have you completely torn between your meal and dessert.
Prep Time:10 mins
Cook Time: 25 mins
150 grams butter, cubed
200 grams dark chocolate, broken into pieces
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs, whisked
250 gram figs, finely chopped
3/4 cup flour
1/4 cup cocoa powder
Preheat an oven to 180 degrees Celsius. Grease a baking pan with butter and set aside.
Melt the chocolate and butter in a bowl in the microwave, for about three minutes, stirring every 30 seconds.
Let cool for about two minutes, then mix in the sugar and vanilla.
Stir the eggs and figs into this mixture. Sift the flour and cocoa over it and stir until well combined.
Pour this mixture into the greased baking pan and place in the oven.
Bake for 25 minutes, until a toothpick inserted into the centre comes out almost clean.
Remove from oven, and let cool for 10 minutes before cutting it into pieces and devouring them all!
3. Balsamic Honey-Roasted Fig Salad
Fresh, juicy and absolutely filling, this is our go-to salad recipe for when hunger strikes.
Prep Time:10 mins
Cook Time: 45 mins
6 fresh whole figs, halved
2 tablespoons honey
3 tablespoons water
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
1 sprig fresh thyme (or ½ teaspoon dried)
a pinch of sea salt
1-2 tablespoons olive oil
2 cups baby rocket leaves
¼ cup walnuts
1 shallot, thinly sliced
Parmesan, grated, for garnish
Preheat an oven to 180 degrees Celsius.
In a skillet, combine honey, water, maple syrup, balsamic vinegar, thyme and salt. Bring to a simmer and cook for a few minutes until it thickens.
Remove from heat and add in the fresh figs. Cover the figs in the liquid and place the pan in the oven.
Roast for 30-35 minutes, until the liquid thickens and the figs darken.
Remove from oven and transfer the figs into a bowl.
Mix the olive oil into the liquid in the pan. Let it all cool for a few minutes.
Place the rocket leaves on a platter. Top with the roasted figs, walnuts, cheese and shallots.
Drizzle the warm dressing from the pan over the salad and serve.
Photos Courtesy Of: Madishetty Manasa
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