We continue our quest to use up all those plump little figs from the potargerie!
The most obvious use is always a preserve of some kind, to be savoured all year round and unceremoniously dolloped on cheese!
The easiest way to entertain is always doing an assemble rather than actual stove slavery, right?
I believe the charcuterie board being the best invention since French bread, frankly! A royal repast of smelly cheeses, bread, butter, grapes, nuts, charcuterie and of course accompanied by your hard work in the kitchen, jamming in all sorts of ways!
I really don't know anyone who doesn't enjoy this type of feast. Start with a glass of champagne, fill in the middle with local wine and end with a glass of amber Calvados!
Count me in, except for the bread.........that might kill me off entirely.
Here's a recipe with an Indian flavour and a bit of a kick!
Gift it at Christmas maybe? Those still munching on dry turkey and ham, may make you the hero of the hour!
Indian Fig style Pickle
1/2 tablespoon of light olive oil 1 large red onion, peeled and diced 2 thumbs of fresh ginger, peeled and minced 120g packed light or dark brown sugar 125ml apple cider vinegar juice and zest of one lemon 100g raisins and diced dried fruits (any mix) 1 1/2 teaspoons mustard seeds 1 small cinnamon stick 1/4 teaspoon ground allspice
Fresh chillies *heat and quantity to your taste 1/4 teaspoon salt 1/8 teaspoon ground cloves pinch red pepper powder 1 pound (450g) fresh figs, stemmed and diced
In a wide saucepan, heat the oil over medium heat. Add the onions and cook until translucent, which will take about 5-6 minutes, stirring occasionally.2. Add the remaining ingredients, except for the figs. Let cook at a low simmer for 20 minutes, then add the figs, cover the pot, and cook for 5 to 10 minutes, until the figs are tender and cooked through.3. Remove the lid and cook 10 to 15 minutes over low heat, stirring, until the mixture thickens and becomes jam-like.
Adapted from David Lebovitz