Fig carpac­cio

The Weekend Post - Cairns Eye - - Taste -

½tbs fen­nel seeds 3tbs honey 3tbs wa­ter Juice of half a lemon Freshly ground black pep­per 12 figs, sliced thinly Berry or lemon sor­bet 12 fresh mint leaves, shred­ded Toast fen­nel seeds in a fry­ing pan to draw out the aro­matic oil then grind finely with a mor­tar and pes­tle. Place the honey, wa­ter, lemon juice, fen­nel seed and pep­per in a small saucepan. Bring to the boil and take off the heat. Leave to cool com­pletely. Ar­range fig slices on 6 serv­ing plates. Brush fen­nel mix­ture over the fig slices and leave to mar­i­nate for 15 mins. Serve with a scoop of sor­bet and fresh mint. Serves 6.

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