People have asked me frequently what I do with our semi-dried figs. Now this is a reasonable question because Australian dried figs can be pretty hard to source let alone the soft, sticky semi-dried ones we produce.
I add dried figs to almost everything we eat. They are super delicious and packed with potassium, calcium, magnesium and fibre. Perfect little nuggets of goodness. In my mind there are so many options but some of my recipes might stretch the boundaries alittle on traditional food pairing.
So my current savoury and sweet favourites are:
- Thai Green Pot Roast Chicken with Figs: I use a classic pot roasting recipe, throw in a bit of Jamie Oliver's curry paste, and add sliced dried figs. The figs soak up the lemongrass, basil and coconut milk flavours. When we had this dish for dinner the other night it was a flavour explosion. I always try to make the curry paste from scratch, but let's be real sometimes there just isn't enough time in the day before someone is the house gets 'hangry'. I say use whatever is available to you, or what you like.
- Beetroot, Fig, Chocolate Muffins. These are so lush, intense, and moist. I can't tell you how much I love them. They are gluten free, so ones for Mark too. Top them with your favourite buttercream icing or go plain. My current favourite icing is one made with fresh strawberries and raspberries.
- A Grazing Platter: I just can't go by without mentioning a classic platter. In my mind there is no recipe but I'm happy to be corrected. But there are a few rules, check them out here. I regularly do a platter, big and small, you can see them all on Instagram.
I do have alot more recipes that I have collected along the way. Some I've tested, some I haven't but they are all in one spot on my virtual recipe book...that is Pinterest.
What are your favourite dried fig recipes?
Happy Cooking and hope you like my current favourites below!
Thai Green Pot Roast Chicken with Dried Figs
COOKS IN: 50 MINUTES
1 free-range whole chicken seasoned with salt (mine was about 1.8kg)
Equal quantities (approx 150g of each) of celery, carrot, onion, cut into similar size pieces
250g broccoli cut up into florets
10 semi semi sun-dried figs (black or white your choice) sliced into halves or thirds depending on how big they are
1 x 400g tin of light coconut milk
1 litre of chicken stock
6 kaffir lime leaves
1 bunch of regular basil and/or thai basil
2 limesCurry Paste
4 cloves of garlic
5cm piece of ginger
2 lemongrass stalks
2 green birdseye chillies
1 teaspoon ground cumin
1/2 bunch of fresh coriander
2 tablespoons fish sauce
To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor.
Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Trim and add the chillies along with the cumin and half the coriander (stalks and all). Blitz until finely chopped, add the fish sauce and blitz again. Set aside.
In a large heavy pot with a lid melt the butter.
Put the celery, onion and carrot into the pot and cook through for a couple of minutes.
Reduce the heat to medium-low and add the curry paste for 4 to 5 minutes, stirring occasionally, add more butter if needed.
Place the seasoned chicken on top of the curry vegetables, then the broccoli florets and sliced figs around the chicken.
Pour in the coconut milk, chicken stock (it should cover most of the chicken) and add the lime leaves. Turn the heat up and bring gently to the boil, then simmer for a few minutes, or until reduced slightly.
Add the lid and cook in the oven for 35 minutes at 180°C.
Remove lid after 35 minutes, mix through the torn basil leaves into the cooking liquid and continue to cook the chicken has browned.
When chicken is cooked, take the pot off the heat and let the chicken rest.
Remove the chicken and cut into pieces. Serve with the pot roasted vegetables, figs and juice from the pot, lime wedges and steamed rice.
Beetroot, fig, chocolate muffins
MAKES 12 MUFFINS
COOKS IN 30 MINUTES
1/2 cup quinoa
1/2 cup buckwheat
1/3 cup coconut milk
seeds of 1 vanilla pod (or 1 tsp vanilla extract)
3/4 cup coconut oil or melted butter
3/4 cup raw beetroot, grated
1/2 cup of semi sun-dried figs chopped up
1 cup stevia or another sweetener
1 cup cacao powder
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
Preheat the oven to 180°C and line a 12-hole muffin tin with baking paper or muffin liners.
Rinse quinoa thoroughly, place in a medium pot with buckwheat and 2 cups water and bring to the boil on the stove. Cover, reduce heat and let simmer for 10 minutes. Turn off the heat and leave the covered saucepan on the stove, lid on, for a further 10 minutes. Fluff with a fork and let it cool.
Meanwhile, combine coconut milk, eggs and vanilla in a blender and blend well. Add 2 1/3 cups of the cooked quinoa/buckwheat mix, plus the butter, beetroot, stevia, figs, cacao, salt, baking powder, baking soda. Blend again until combined.
Spoon the mixture into your muffin tin. Bake in the centre of the oven for 30 minutes or until a skewer is removed clean. Check them at 20 minutes to make sure the tops are not burning. If burning, place a piece of baking paper over the top of the tray. Remove from the oven and cool in the pan before turning out onto a wire rack.
Ice them with your favourite buttercream if you like although we just have them plain too. You can freeze any leftover muffins although I've found we never have any left.