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Dried figs


Leftover's Easter Salmon Pie

Posted by Sue Heward on

There is nothing like a Fish pie to see you through the start of Easter and Autumn chilly nights.
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Banana and Fig Bread with sourdough discard

Posted by Sue Heward on

This recipe is totally based on that of The Perfect Loaf's  top three leftover sourdough discard recipe. It works perfectly with the addition of our White Smyrna sun dried figs and Sticky Quince Syrup.
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Fruit and Almond Protein Balls

Posted by Sue Heward on

This recipe came straight from fig bars I saw on Instagram by Sophie Ella. I have changed up the ingredients and the balance of sweet & salty.

My goodness they are good (and super quick to make) and a fantastic protein snack to get you through the day.

PS this makes a serious amount of balls approx 60 so by all means half the recipe, use them to make up Christmas presents (or do as I did freeze them in an air tight container so you always have a protein snack on hand).

Fig and Almond Protein Balls

Fruit and Almond Protein Balls

Ingredients

600g Almond butter (I used my local The Almond Farmer)

9 tbspn Sticky Quince Syrup

Approx 200g of mixed dried fruit (I used 17 figs, 2 pears, 4 peaches, 5 apricots) that is roughly chopped or put through your blender. I did make my fruit quite minced, you can choose to make it chunky or minced.

3 pinches of salt

2 tbspn of monkfruit sweetener, salted caramel flavour (this is completely optional I just had a craving at the time)

8 tbspn almond meal

Approx 400g Melted dark chocolate to dip your balls into

Toppings - shredded coconut, salt flakes (optional)

Method 

In a saucepan, over low heat, mix together the almond butter, sticky quince syrup and salt until smooth.

Once mixed through turn the heat off and add your chopped/minced fruit, almond meal and monkfruit sweetener (if using). Mix thoroughly

Roll the mixture into bite size balls and put in the fridge while you melt your chocolate. 

Your chocolate can be melted in a small saucepan over a saucepan of boiling water or in the microwave on very low heat (and stirring every 30 secs) you don't want the chocolate to get too hot and burn before it actually gets to melt.

Use a fork to then dip each ball into your melted chocolate. Top with coconut or salt flakes before the chocolate completely sets (optional).

Keep stored in an air tight container (and in the fridge if the temp is getting hot or humid). This makes a very big batch which I portioned out and froze some so there was always some protein snacks on hand when we need them. Or you could package them up for Christmas presents.

You can make a nut free version of these simply by upping the amount of mixed dried fruit to approx 800g in total and not using any almond butter or meal.

 

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Beef, Fig and Pecan Pie or is that a Fig, Mushroom and Cheese Galette

Posted by Sue Heward on

Beef, Fig and Pecan Pie

1 x 445g pack, defrosted Sour Cream Shortcrust Pastry (I use Careme Pastry)

Olive oil for the pan frying (I used local olive oil from Toolunka Creek Olives)

500g beef mince

1 leek diced

2 cloves garlic sliced roughly

2 cm of fresh turmeric cut finely

1 bunch of silverbeet cut up roughly

1 handful of purslane leaves (optional)

½ cup of our All Natural Pecans

½ cup of our semi sun dried figs diced (I used a mix of Black Genoa's and White Smyrna's in this dish)

1 egg beaten for egg wash

 -----

Preheat oven to 200c fan-forced (220c non-fan).

Line a baking tray with baking paper. Place the pastry sheet on a baking tray and keep in fridge while you prepare the filling.

Preheat a large sauté pan, once hot add a glug of olive oil then the beef mince. Leave the mince to brown stirring occasionally, once browned (allow 5 to 10 minutes) remove from pan into a flat tray to allow to cool.

Add some more olive oil to the pan reduce heat to medium, and cook the leek for 5 minutes, then add garlic, turmeric, silverbeet, purslane (if using) stir occasionally and allow the vegetables to gently cook for 10 minutes.

Transfer the vegetables to a large plate or tray to allow to cool. Once both the meat and veggie fillings are cool mix them together.

Place the pastry on baking tray. Spoon the filling on top of the pastry, in a row down the middle, leaving enough border on each side so you can wrap the edges over.  Slowly enclose the filling with the pastry border on each side, pinching the sides as you go along (see the photo).

Brush the pie with eggwash.

Bake for 10 minutes at 200c fan-forced (220c non-fan), then reduce to 180c fan-forced (200c non-fan) and continue to bake for 30 minutes or until golden brown. Serve with tomato and quince chutney, natural yogurt and a big bowl of greens.

 Serves 6

This is a super simple dish and with some very small ingredients swaps you can also make a Fig, Mushroom and Cheese Galette. I have done a very quick video on my instagram with the steps in the caption, see here.

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Sticky Fig Pudding

Posted by Sue Heward on

Changing up the classic Sticky Date Pudding to use local Riverland produce including our White Smyrna figs, jujubes and lentil flour.
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