Monday, 30 September 2013

Thanks Hairy Bikers but no thanks

As it is around the time of year when the fig lottery pays out (or in most cases does not) I thought I'd pick up on an idea from the Hairy Bikers Everyday Gourmet I watched last week. I have a good Brown Turkey Fig tree in the garden but the vagaries of the British summer means that most years I have a tree full of unripe figs (though I do have a great recipe for bottling these). I happened to spot some figs at a good price and decided to try out something I had seen on TV last week.

As usual, I was not going to follow a recipe book. I had four good figs. Picked up some prosciutto ham and a nice wedge of Gorgonzola cheese.

 The ingredients
First I cut a cross in the top of each of the figs.

 Cross cut fig

 Next, I wrapped the base of each fig in prosciutto

 Figs in blankets ?

I then stood each fig up and squeezed the base to open the cross cut. I then filled the opened fig with Gorgonzola.

 Ready for the oven

I then put the figs on a baking tray into a preheated oven at 180C for 18 minutes. I then served two per plate with a touch of salad and a few sprigs of fresh thyme to garnish the figs.

Lunch plated up

The verdict 

 These were OK if a little salty. If I make them again I think a wedge of fresh lime to squeeze over the figs will help add the zing they were missing. If you have figs and the other ingredients at hand then they are a pleasant starter but not one worth rushing to the shops for. To my mint, the salad, the fresh, uncooked figs the prosciutto and some good Parmesan shavings make a far nicer lunch.

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