Fancy figs

So I woke up this morning to rain and wind battering outside.  Autumn is in full swing and I feel like it’s already just a matter of time before Christmas.  How did that happen?  Meanwhile, it’s been a busy time in my kitchen with a heavy work load seeing my already bursting cupboards fill up even more in a whirlwind of shoots and recipe testing.  I also recently worked with chef Valentine Warner on some lunches for furniture makers Another Country, which was full on but great fun. 

When there’s been a spare moment, I’ve been trying to make the most of Autumn produce as it is probably my favourite season for fruit and veg.  There’s something so exciting about the deep colours and flavours at this time of year.  It also lends itself particularly well to hunker-down comfort dishes, the perfect excuse to indulge.  In particular, some purple and green figs in local Turkish greengrocer’s caught my eye.  Their honeyed flavour is incredibly versatile in both sweet and savoury dishes so I’ve been making the most of them in puddings, jams and a steak salad.  I’ve actually been hanging on to some of these recipes for a little while, since last year in fact, but wanted to re-test them and take a few new (better) snaps.  I hope they are worth the wait. 

Steak, fig and rocket salad
Serves 2

You will need:
1 rump steak
3 thyme sprigs, leaves picked and finely chopped
1 garlic clove, crushed
4 tbsp extra virgin olive oil
4 ripe figs
1 tbsp red wine vinegar
1 bag of rocket
1 chicory bulb, leaves torn
50g walnuts, toasted
parmesan, shaved, to serve

 Method:

1.  Begin by marinading the steak.  Mix together the chopped leaves from 1 rosemary sprig with the garlic, a generous pinch each of sea salt and cracked black pepper and 1 tbsp olive oil.  Rub all over the steak, cover and leave in the fridge for about a couple of hours. 

2.  Meanwhile, make the dressing.  Scoop out the flesh of two figs and mash with a fork.  Mix with the remaining oil, rosemary, red wine vinegar as well as some salt and pepper.  Set to one side.

 3.  Preheat the grill and chop the remaining figs into wedges.  Drizzle with a little balsamic, season with salt and pepper and cook until starting to caramelise.  Heat a grill pan until scorching hot before adding the steak.  Cook for between 3-5 minutes on each side, depending on your preference.  I like my steak still crawling, so I’ve gone for the lower cooking time.  Leave to rest for about 5 minutes before slicing. 

4. To serve, toss the rocket and chicory with the dressing, figs and toasted walnuts.  Divide onto two plates and arrange the steak on top, scatter over some shaved parmesan and drizzle with any remaining dressing.

Goats milk, honey and thyme ice cream with fig ripple

 You will need:
4 egg yolks
100g honey
1 tbsp corn or potato flour
500ml goats milk
1/2 vanilla pod, split
3 sprigs of thyme, leaves picked and roughly chopped
4 plump figs
50g golden caster sugar

 Method:

1. Combine the yolks, corn or potato flour and honey in a large bowl and mix until thick and creamy.  Slowly add in about 100ml of the goats milk and whisk to combine completely.  Heat the remaining milk in a large saucepan along with the vanilla and thyme.  When just coming up to the boil, remove from the heat and gradually, slowly, pour over the yolk mixture, whisking the whole time.  Discard the vanilla and pour everything back into the saucepan.  Heat very gently, until thick, custardy and clinging to the back of the spoon.  Allow to cool before chilling for at least 4 hours. 

2.  Meanwhile, scoop out the flesh of the figs and place in a small saucepan along with the caster sugar.  Bring to a boil before lowering the heat and allowing to simmer for about 5-7 minutes, until thick and syrupy – add a little water if necessary.   The fig should have completely broken down, but you might have to help it along a little with a fork.  Allow to cool completely. 

3.  Turn on your ice cream maker and churn the cool custard, following manufacturer’s instructions.  When the mixture is very thick, tip half into a plastic tub.  Spoon over half of the fig and ripple through.  Add the remaining mixture and repeat with the last of the fig.  Freeze for at least 4 hours, ideally overnight before tucking in. 

 Chocolate and Fig French Toast
Serves 1 greedy person

You will need:
2 slices bread (naughty white bread is best here, or brioche)
1 egg
75ml milk
knob of butter
a couple of thin squares of dark chocolate
1 fig, flesh scooped out and mashed or a few tbsp fig jam

Method:

1.  Whisk the egg and milk together in a shallow bowl.  Spread one slice of bread with the fresh fig or fig jam and top with the squares of chocolate.  Sandwich with the second slice of bread.  Heat the butter in a large frying pan until melted and foaming. 

2. Dip the fig and chocolate sandwich in the egg and milk mixture to coat thoroughly.  Quickly transfer to the pan and fry over a low heat until golden on both sides and the chocolate has melted and is beginning to ooze out.  Serve straightaway. 

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