Char-Grilled Summer Stone Fruit with Scented Yoghurt

This is a recipe that epitomises the height of Summer in Australia. Beautiful sun ripened stone fruits, grilled on an Aussie BBQ, and drizzled with a sweet scented yoghurt. It really is the best of recipes for this time, perfect perhaps for an Australia Day BBQ.

It is an Ottolenghi recipe, from his beautiful Plenty More book. We’ve cooked most of the recipes from this book, and have loved them all. In this recipe, Ottolenghi uses Lemon Geranium Water – a Tunisian ingredient that is more difficult to find locally. Orange Blossom Water is a good substitute (as is any other floral water).

We feel free to make substitutes in Ottolenghi’s recipes. See notes below the recipe about the fruit combination that we used. We are lucky enough to have lavender growing in our garden, but if it is not available to you, please omit it. I’ve also used Tulsi and mint leaves today, as sweet basil was not available. Mint is a really nice substitute.

Similar dishes include Blueberries with Bay Custard and Gin. Strawberry and Peach Lassi, Peaches with Asian Flavours, and Watermelon and Peach Salad.

Browse all of our Peach recipes, Fig Recipes and our Desserts. Or browse our Mid Summer dishes.
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100 Vegetables: #51. Figs

Figs, dried or fresh, are essentials! We always wait for fig season in late Summer through the first half of Autumn, begging them from friends, picking at local estates and, if necessary, buying from the green grocer. They make excellent jam, salads and desserts. Baked, roasted, grilled, caramelised or just raw, perfect in every way.

Autumn is Fig Season. We sit on the back porch, a bowl of figs on a table between us, and wax lyrical about this fruit. Figs are one of the easiest fruits to make use of, hardly requiring any recipe. Nothing but a few minutes preparation is necessary and instructions seems superfluous. Whether serving savoury, or sweet, or somewhere in between, they are luscious, luxurious and somewhat decadent.

Continue reading “100 Vegetables: #51. Figs”

Grilled Figs with Pomegranate Molasses and Orange Zest

The joy of life in Autumn is definitely lead by figs. Poaching, grilling and salads feature strongly, and I can’t emphasize enough how crucial it is to choose good, sweet, squidgy figs, no matter what you do with them. It makes all the difference.

All sorts of things go well with figs – cinnamon, star anise, for example. Nuts. Orange. Almond butter. In this recipe we are using pomegranate molasses for a marinade then a rich, sticky sauce, orange peel and thyme.

Need I mention that this deliciousness is the product of Ottolenghi from his book Plenty More. We are slowly cooking our way through this book, but he keeps putting out new ones so fast we can’t keep up! :).  We will often massage his recipes to suit what is cost effective locally, and what is in my garden, pantry and kitchen at the time. We haven’t played with this one, but you can check his original recipe in his books or on his site.

Similar recipes include Boozy Baked Figs, Baked Figs with Cheese and Honey, and Baked Figs with Thyme.

Browse all of our Fig recipes and all of our dishes from Plenty More. We have written about our experiences cooking through this book. Or explore our Early Autumn recipes.

Continue reading “Grilled Figs with Pomegranate Molasses and Orange Zest”

Three Ways to Caramelise Figs

The beauty of caramelised figs is that they can be used in any sweet or savoury application. Serve just with icecream and scattered with toasted slivered almonds, for example. Or pair them with a Wintery rich dark pudding. Serve with yoghurt and drizzle with honey.  Ricotta and marscapone, or a double cream, also make perfect accompaniments. Use them in a pavlova, or make a caramelised fig tart. Caramelise some oranges too and serve on top of a beautiful custard or autumnal trifle. Pair with some sweet French Toast. Bake them in a cake. Top your Tiramisu with them.

For savoury uses, serve in salads, accompany with blue cheese, goat’s cheese, creme fraiche, burrata or feta. Caramelise them with a little balsamic vinegar and use in sandwiches on dark rye bread with goat’s cheese and greens (I like radish greens straight from the garden). Make a salad with roasted sweet potato. Pair them in salads with pistachios, slivered almonds or hazelnuts. Make an almond butter dressing for a salad with rocket, watercress or baby spinach. Use them on bruschetta. They pair well with baked feta.

Here are 3 different ways to caramelise figs.

Similar recipes include Baked Figs with Thyme, Boozy Fits and Roasted Sweet Potato with Figs.

Browse all of our Fig recipes, or explore our Early Autumn dishes.

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Fig, Walnut and Goat’s Cheese Salad with Herbs

Figs and goat’s cheese – what a pairing! Throw in some walnuts and drizzle with a reduced dressing of orange juice, red wine vinegar and honey, and you have a stunning Autumn salad.

This is my take on a recipe from Ottolenghi’s book  Ottolenghi. Specifically, I’ve removed the non-vegetarian items. We always feel free to massage his recipes and use what is available in our garden, pantry, fridge and kitchen bench.

The dressing takes a little time to make but it is gorgeous with the figs. You will have some left over – keep for tomorrow’s salad dressing.

Similar recipes include Three Ways to Caramelise Figs, Fennel and Fig Salad with Vin Cotto, Fig Salad with Almond Butter, and Fig and Halloumi Salad.

Browse all of our Fig Salads, and indeed, all of our Fig recipes. Or explore our Early Autumn dishes.

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Caramelised Fig, Orange and Feta Salad

Caramelised figs are one of the great ways to use figs, especially later in the season when they are lusciously juicy and soft. Caramelised figs can be used in a whole range of sweet and savoury dishes. Here we pair them with oranges (also caramelised), feta, and, would you believe, pernod. A delicious, moreish salad.

Working with caramel may seem intimidating if you’ve not done it before, but in this case you needn’t worry; the juicy fruit would be fine even if the caramel is slightly crystallised or lumpy. They won’t forgive you, though, if the caramel burns. So work quickly when the caramel reaches the desired colour and, when adding more sugar, don’t worry if not all of it has melted before adding the fruit. If I can do it, you can do it.

This has to be an Ottolenghi recipe, right? Layers of flavour, from sweet and sticky to aniseedy, to the bite of rocket and the comfort of oregano. I always feel free to massage his recipes for what we have available in the garden, fridge, pantry and kitchen bench. In this case, though, I made it pretty much the way he does. But if you’d like to check his recipe, it is in his book Plenty More, or you can find it here.

Similar recipes include Three Ways to Caramelise Figs, Fig, Walnut and Goat Cheese Salad, Fig and Halloumi Salad, Fig and Fennel Salad, and Figs with Blue Cheese.

Browse all of our Fig recipes and all of our dishes from Plenty More. We are cooking our way through this book, and have written about our experiences. Or explore our Early Autumn recipes.

Continue reading “Caramelised Fig, Orange and Feta Salad”

Fig and Roasted Onion Salad

Mid Summer to Early Autumn are peak time for figs. Boy, do we look forward to that time. And even luckier that we have a green grocer 30 – 40 mins drive from us, who stocks figs from the first moment of ripening until the last fig of the latest fig variety falls from the tree. We make the trip if there are no local ones, to grab some and indulge (they are not cheap). Also, there is a Pick-Your-Own place we visit at least once during the season, especially if we want to make jam (fig jam is one of my favourite jams).

This is an Ottolenghi recipe – we have been working with all of his Salads from his book Plenty More. It pairs figs with hazelnuts, which we have used before – it’s a great pairing. He also adds the sweetness of roasted onions to the salad, and it’s a great innovation. That sweetness of the onions and figs bounces off the bitterness of the radicchio and watercress. (Add some purslane too, if you have it.) Not only does the salad look terrific, it works well flavour-wise too.

A great fig should look like it’s just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet. Once you’ve managed to find a fig that meets all these criteria, I guarantee a heavenly experience. – Ottolenghi

The Salad is best made directly before serving. It makes a great entree (starter dish), and also a fantastic salad for bring a plate lunches with the girls, or BBQ family gatherings.

You might like to try some more fig recipes. Try Fig, Walnut and Goat Cheese Salad, Caramelised Fig and Orange Salad, White Fig and Rocket Salad, Figs with Blue Cheese, Baked Figs with Thyme, and Figs with Rosewater and Almonds. Also check out Black Onions.

Browse all of our Fig recipes, and all of our many many Salads. All of the Ottolenghi dishes that we have tried are here. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Summer dishes.

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Fig and Halloumi Salad

Fig season is mostly over, but I have a green grocer who knows where to get the latest of varieties of figs. You might know of a shop or tree that still has some sweet fruits as well.What a joy fig season is!

Pairing figs with halloumi makes a beautiful and substantial salad. The sweetness of the figs with the saltiness and rubbery texture of the halloumi is delightful. I know that you will enjoy it.

Are you looking for other Halloumi Recipes? Try Fig and Roasted Onion Salad, Halloumi and Orange Salad, Halloumi Pizza, and Halloumi and Watermelon Salad.

Or perhaps you are looking for Fig recipes. Try Fig Salad with Almond Butter Dressing, Gorgonzola and Figs, and Figs and Fresh Pecorino Salad.

Perhaps you would like to browse all Halloumi dishes, and all Fig dishes. Explore all of our Salads. Or simply spend some time browsing our Mid Autumn dishes.

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Boozy Baked Figs

I keep going on and on about figs, and that is because this year they are really accessible. Locally they are about half the price, or less, than figs purchased closer to the city. And a local orchard, just half an hour away from my place, allows you to pick your own figs for about 1/3 price. And a quick search of Gum Tree has them from $5/kg. How lucky we are!

Tonight I threw some in the oven with some wine, honey, bayleaf and pepper for a gorgeous post dinner eat-on-the-couch hit of sweetness. Roasted almonds added for crunch.

Similar recipes include Baked Figs with Thyme, Figs with Rosewater and Almonds, and Figs with Blue Cheese.

Browse all of our Fig recipes, and all of our Roasted Figs. Or explore our Early Autumn recipes.

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Fig Jam with Black Pepper, Cinnamon and Ginger

Glen Ewin Estate is a function centre in the Adelaide Hills that is a venue for weddings, conferences and other events. It also has cellar door tastings for small boutique wineries, it features a nice restaurant, and has a small fig orchard or two. In fig season, you can arrange to visit and pick your own figs. It is a lovely activity on a warm Late Summer or Autumn day, for those of us who love to eat and cook with figs. I had a leisurely drive through the hills, always a pleasure, to arrive about 20 minutes prior to their closing time, but that was all that I needed. Armed with enough figs for jam and a weeks worth of eating/cooking, I ambled home again. There is nothing like fresh figs straight from the tree.

The jam I made with the figs is similar to other jams I love to make. I don’t have much of a sweet tooth, so they are generally on the tart side, and are flavoured with spices. So today’s Fig Jam has black pepper, cinnamon, ginger and a hint of chilli, as well as a couple of slurps of some red wine that was sitting, ignored, in the fridge.

Two parts figs. One part sugar. Cook and cook. Be gentle. Bottle.

(I read this recipe a while ago, with a nice story about a Grandmother and her jam making.)

This jam is so easy to make. I make small quantities of jam and keep the jars in the fridge, so am not overly concerned about the fruit-sugar ratio. If you are making large quantities to store for longer periods, please adhere to appropriate fruit-sugar ratios.

Similar recipes include Strawberry and Rhubarb Jam, Quick Strawberry JamQuince Jam, and Crab Apple and Pomegranate Jelly.

Also try Boozy Baked Figs.

Browse all of our Jam recipes and all of our Fig dishes. Or explore our Early Autumn dishes.

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