Figs

RECIPES HARRIET BOUCHER | IMAGES BRYDIE THOMPSON

Vegan Fig Loaf with Coconut Yoghurt and Spiced Syrup

This spiced fig loaf is delicious sliced and toasted, served with lashings of butter, or serve it decorated with coconut yoghurt and fresh figs like we have here.

3 cups self-raising flour ½ cup sugar 1 tsp cinnamon 1 tsp ginger ½ tsp cloves ¼ tsp cardamom 1 cup dried figs, chopped 1 cup apple sauce 1 cup non-dairy milk ½ cup neutral oil (I used sunflower) 1 tsp vanilla extract

Cover the figs with boiling water and soak for 15 minutes, then strain.

In a large bowl, mix together the dry ingredients. In a separate bowl, whisk together the remaining ingredients. Fold the wet mixture and figs into the dry ingredients. Pour mixture into a lined loaf tin and bake in the oven at 180°C for 55–60 minutes, or until a skewer comes out clean.

When the loaf comes out of the oven, poke a few holes in it with a skewer and drizzle over a third of a cup of the syrup.

SPICED SYRUP:

1 cup water ½ cup sugar ½ tsp cardamom ¼ tsp cloves ½ tsp cinnamon 2 star anise 1 tsp vanilla extract

Bring all ingredients to a boil and simmer until reduced by half or it becomes a thin, syrupy consistency.

TO DECORATE:

Place the loaf on a serving dish. Generously spoon thick coconut yoghurt on top. Arrange about 5 quartered figs on top and finish with another drizzle of the syrup.

Now available in 4 pack 250ml cans!

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Blue Cheese Panna Cotta, Fresh Figs, Honey and Pine Nuts

This is a sophisticated dessert that blends both sweet and savoury. A perfect twist on a cheese platter to finish off your autumn dinner parties.

FOR THE PANNA COTTA

375ml (1½ cups) milk 375ml (1½ cups) cream 70g ( cup) caster sugar 100g blue cheese 3 tbsp boiling water 3 tbsp powdered gelatine

TO ASSEMBLE

20g pine nuts 8 figs honeycomb or 1–2 tbsp of honey thyme leaves for garnish

Spray eight 125ml (½ cup) capacity metal or plastic dariole molds with oil to lightly grease. Place on a tray. Combine milk, cream and sugar in a saucepan over medium heat. Heat mixture until almost boiling, making sure sugar is dissolved. Crumble in blue cheese and stir until melted.

Place boiling water in a small heatproof bowl. Sprinkle the gelatine and whisk with a fork to remove any lumps. Make sure the gelatine has fully dissolved and isn’t grainy to touch. Add gelatine to the panna cotta mix and whisk to combine. Strain mixture through a fine sieve into a large heatproof glass bowl. Whisk panna cotta mixture over a bowl of iced water (like a reverse bain marie, use lots of ice in there) until cooled and slightly thickened. This helps with even setting and makes it lighter. Pour mixture equally among prepared molds. Cover loosely and place in the fridge for 6 hours to set.

Toast pine nuts in an oven set at 150°C for 5–7 minutes or until golden, then roughly chop. Slice figs into quarters, or eighths if figs are large. Gently tip panna cotta out in the middle of a small plate. Arrange 4 slices of figs around the panna cotta. Place a cube of honeycomb on top, alternatively, warm some honey and drizzle around the plate. Sprinkle over chopped pine nuts and garnish with some fresh thyme leaves.

Fig Salad

Almost any grain will work for this salad. I love the earthy nutty flavor of freekeh though, and it’s readily available at Vetro.

1 cup (180g) freekeh, rinsed, drained (available at Vetro) 5 figs, quartered 3 tbsp honey ¼ cup olive oil 2 tbsp pomegranate molasses (available at Vetro or La Cave) juice and zest of 1 lemon, finely grated ½ cup mint, leaves roughly torn ½ cup flat-leaf parsley, leaves roughly torn seeds of 1 pomegranate (or 1 packet of pomegranate arils) ¼ cup dried baby figs (figlets from Vetro) or currants 100g feta ¼ cup pumpkin seeds, toasted

Place the freekeh and 1.5 litres (6 cups) of water in a pan over medium heat and bring to a simmer. Reduce heat to low, then cover and cook for 25 minutes or until tender. Drain and refresh under cold running water. Preheat oven to 180°C. Arrange quartered figs on a lined baking tray. Drizzle with 2 tbsp of the honey (warm it up to make it easier to work with). Bake until bubbly, tender and slightly caramelised, about 20–25 minutes. Bake the feta on a lined tray for 20–30 minute or until golden on the edges. Set aside to cool.

To make the dressing, place the remaining 1 tbsp of honey, olive oil, pomegranate molasses, zest of lemon and ½ the lemon juice into a jar and shake vigorously until well combined. Add more lemon to taste.

To assemble the salad, mix the freekah, herbs, dried figs, half of the feta crumbled, pomegranate seeds, pumpkin seeds and dressing together, then arrange on a platter. Scatter the honey roasted figs and the remaining crumbled feta.