Fig Salami with Sheep Milk Cheese
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
· 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
Excellent with cheese but a tasty nibble to serve with a drink.INGREDIENTS
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.