Fig Salami with Sheep Milk Cheese

  • Fig Salami with Sheep Milk Cheese

Fig Salami with Sheep Milk Cheese


(serves 8-10)
Photo:  Chris Skelton:  The Dominion

125g (16-20) dried figs (stalks removed)

125ml (1/2 cup) red wine (warmed)

25g (3 tbsp) ground almonds

3/4 tsp fennel seeds (toasted and crushed in mortar with a pestle)

2-4 grape or nasturtium leaves (washed and dried)

400g – 500g hard sheep milk cheese

Roasted Almonds


· Place figs into a small bowl with red wine and leave to soak at least eight hours or overnight.

· Place a small frypan onto a low heat. Add ground almonds and cook, stirring until they are a very light golden.

· Drain figs thoroughly and discard liquid.

· Place figs into a food processor fitted with a metal blade and process until finely chopped and mixture begins to come together as a ball.

· Add almonds and fennel seeds and process until combined.

· Scrape fig mixture onto baking paper and shape into a salami-shape about 12cm long and 4cm diameter.

· Lay out grape or nasturtium leaves and place Fig Salami onto leaves. Wrap salami with leaves.

· Wrap in plastic wrap and refrigerate overnight. Store in refrigerator for up to three weeks.

· To serve slice salami thinly to include leaf wrapping and serve with hard sheep milk cheese, Roasted Almonds and choice of cracker or bread.

Roasted Almonds with Aromatic Salt

(serves 10-12)

Excellent with cheese but a tasty nibble to serve with a drink.


300g (2 cups) skin on almonds

15ml (1 tbsp) olive oil

2 tbsp Aromatic Salt


· Preheat oven to 180°C.

· Place almonds onto a low-sided baking tray. Add oil and toss together.

· Bake for 12-15 minutes or until they begin to smell nutty. Remove from oven and while still hot add Aromatic Salt and toss together.

· Serve warm or cold. When cold store in an airtight container in pantry for up to one month.