I’m back in the garden and this time there are figs growing! Usually they are eaten by the possums but this year they have survived and to celebrate, I’ve created two different recipes to try:
-fig and Persian feta salad
-fig and thyme jam
What’s growing in your garden? I’d love to hear from you and please let me know which recipes you’d like me to try out. Leave your comments in the box below…
Fig and Persian Feta Salad
serves 4
Ingredients:
- 250g rocket
- 4 large figs
- 1 small block of Persian (or Damish Feta)
- handful roasted walnuts
- Balsamic reduction and olive oil
Method:
- Place the rocket in a large flat salad bowl.
- Cut the figs into quarters and toss onto the rocket.
- Crumble in the feta and drizzle over the reduction and olive oil.
Fig and Thyme Jam
Ingredients:
- As many figs as you can get your hands on! (A large bowlful will do, the more squishy and over ripe they are – the better)
- Treacle sugar
- Water
- Port or red wine
- 5 sprigs of Thyme
Method:
- Roughly chop up the figs and place in a saucepan on the stove on a medium heat with enough water to cover them.
- Add a bit of red wine or port if you have.
- Sprinkle in the thyme.
- Add the sugar (I did about 2 tablespoons but adjust depending on how sweet you like it)
- Let the mixture simmer gently for an hour or so, until it is thick in texture, dark in colour and tastes like winter nights by a glowing fire.
- Smear onto a piece of sourdough bread with some brie cheese. Heaven.
