Easy baked figs with parma ham, blue cheese and balsamic

October 15, 2019October 15, 2019 Belinda

A simple starter consisting of sweet figs wrapped in salty parma ham, topped with blue cheese and balsamic and then baked until gorgeously sticky.
Want more inspiration? These baked figs are served with goat’s cheese, honey and walnuts.

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Serves 2-3
6 figs
6 pieces of Parma ham
2 oz Roquefort cheese
3 tbsp balsamic vinegar glaze
Splash of dry white wine
Fresh basil
Crusty bread

Heat the oven to 400F/ 200°C/180°C fan/gas 6.
Cut the figs into quarters, slicing most of the way through but keeping the base intact.
Squeeze the base of each fig to open it up, then wrap each one in a piece of parma ham, leaving the top open.
Put in a baking dish, then dot with the roquefort cheese.
Drizzle with the balsamic vinegar glaze and a splash of dry white wine, then bake for 20-25 minutes until oozing.
Scatter with fresh basil and serve with crusty bread.

Thanksgiving cranberry and fig chutney

October 15, 2019September 7, 2022 Belinda

Try this instead of the usual cranberry sauce!
It’s also divine with ham, sausages, pork or cheese.

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2 lbs fresh cranberries
8 oz black mission figs
1 yellow onion, diced
1 cup golden raisins
2 cups brown sugar
1 1/2 cups apple cider
1 orange, juice and zest
1 lemon, juice and zest
2 tsp kosher salt
1 tsp ground cinnamon
1 tsp red pepper flakes
1/4 tsp ground cloves
2 tsp mustard seeds
2 tsp ginger, grated
1 bunch fresh thyme, tied together

Combine all of the ingredients in a pot, bring to a boil then simmer for 20-25 minutes, stirring occasionally, until thickened slightly.
Serve warm or at room temperature. Make this a few days ahead to lessen the load on Thanksgiving day.

Accompaniments · Do-ahead · Holiday Food

Fig, herb and sausage stuffing

August 26, 2018October 27, 2024 Belinda

A lovely stuffing for you fig-lovers

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Makes 1 (9”x13”)

1 baguette, cubed into 1/2” pieces and left out to dry/stale
6 tbsp unsalted butter, divided
6 oz Italian sausage
1 medium onion diced
2 ribs celery, diced
14 dried mission figs, quartered
2 tbsp thyme
1 tbsp thinly sliced chives
2 1/2 cups warm chicken or vegetable stock
salt and pepper to taste

Preheat oven to 375˚F.
Pour the bread cubes into a large mixing bowl and set aside.
Melt 2 tbsp butter in a large skillet over medium-high heat.
Add the sausage, brown and crumble for 2 to 3 minutes. Drain with a slotted spoon and pour the sausage over the bread cubes.
Melt the remaining butter into the skillet and add the onion and celery. Saute for 4 to 5 minutes or until the onion and celery becomes translucent. Season with salt and pepper. Add the figs and continue to sauté for 2 to 3 minutes. Stir in the thyme and chives.
Remove the mixture from the heat and pour over the bread cube mixture. Toss the mixture together before pouring warm stock over the top. Fold the mixture together until no dry spots remain and everything is well mixed.
Allow the mixture to sit for about 6 to 8 minutes so any excess liquid can absorb into the mixture. Adjust the seasonings.
Place the mixture into a lightly greased 9”x13” baking dish and cover with foil.
Bake for 25 to 30 minutes, uncover and continue to bake for about 5 minutes.
Remove the stuffing from the oven and allow the mixture to cool for about 10 minutes before serving.