SWEET & TENDER
Angela Casley makes the most of the delicious 10-week fig season
FIG FOOL
Serves 4
Adding zesty flavours to figs when cooking them slowly in the oven intensifies the flavour. Fold them through a deliciously light creamy mixture to make this fool. Needless to say, feel free to add a little extra Cointreau.
6 ripe figs, halved
2 tsp grated ginger
2 Tbsp runny honey
1 Tbsp orange zest
2 Tbsp orange juice
¼ cup Cointreau
1 cup lightly whipped cream
½ cup creme fraiche 8 Amoretti biscuits
1. Preheat oven to 170C.
2. Into a baking dish place the figs. Sprinkle over the ginger, honey, zest, juice and Cointreau. Cover and place into the oven for 40 minutes until really soft and squishy. Depending on the ripeness of the figs it may take a little longer. Mash with a fork, then cool.
3. Place the cream and creme fraiche in a medium-sized bowl and crush in 4 Amoretti biscuits. Gently fold through the figs and serve in glasses or small bowls.
4. Place the remaining Amoretti on the side.
FIG AND BEEF KEBABS
Makes 12
Change up beef kebabs by adding a burst of sweet fig. Serve with a drink and enjoy the last of the longer evenings at home. I used scotch fillet, but sirloin or rump will suffice.
500g beef steak, cut into 2cm pieces
Marinade
2 Tbsp soy sauce
2 Tbsp honey
2 garlic cloves, crushed
½ tsp salt
1 tsp paprika
12 kebab skewers
1 green capsicum, cut into 24 cubes 6 ripe figs, halved
To serve — ½ cup yoghurt and 2 Tbsp lemon juice
To garnish, a few coriander leaves
1. Place the steak into a large bowl. Add the soy, honey, garlic, salt and paprika, combining well. Leave to marinate for 20 minutes.
2. On to the skewers place a piece of steak, capsicum, fig, capsicum and steak. Refrigerate until ready to cook.
3. Heat a large frying pan to a medium heat. Cook the skewers for 4 minutes each side or until cooked to your liking. Serve with a drizzle of yoghurt dressing and a few green leaves to garnish.
PARTY PIZZAS
Makes 12
Straight from the oven these are a real treat. How can you possibly go wrong with fresh juicy figs combined with blue cheese? Make the dough ahead of time and keep in the fridge or freeze if you think time might be short. Then whip out, shape into your mini pizza, pile on toppings, and bake.
Dough
2 ½ cups flour 1 tsp salt
2 tsp yeast
1 tsp sugar
1 cup tepid water 2 Tbsp olive oil
Topping
½ cup Dijon mustard
2 cups grated mozzarella
1 cup finely chopped ham
6 ripe figs, quartered
100g blue cheese
Salt and freshly ground pepper
¼ cup thyme leaves
1. Into a large bowl place the flour and salt. Pour the tepid water into a bowl and sprinkle over the yeast and sugar, allowing it to sit for 10-15 minutes until frothy. Stir through the olive oil.
2. Pour the wet into the dry mixture and combine to form the dough. Knead it on a lightly floured bench for 5 minutes. Put the dough into a clean greased bowl and into a warm place for 1 hour.
3. Divide the dough by 12 and roll into mini pizzas about 10cm in diameter each, placing them on to two baking trays. 4. Preheat oven to 200C.
5. Spread each with a dollop of Dijon mustard, a sprinkle of cheese, ham, two fig quarters and some crumbled blue cheese. Season with salt and freshly ground pepper. Finish with a few thyme leaves. Place into the oven for 15-20 minutes until crispy and golden.