Figs poached in Galliano

Ahhh figs! You like em, I like em – We all like em! Right now (for the Aussies at least) they are in season, and at their most spectacular awesomeness. You may have remembered me talking the other day about dessert wine, figs, chocolate and mascarpone cheese? Well it was a little ironic that the girls turned up with figs, as I had some in the fridge already! And tonight was their night to shine.

[  SERVES: 4  |  TIME: 15 MIN  |  COST: <$5 - 8  ]
[  JOES' RATING: 4/5  |  MY RATING:  4/5 |  BRITTANYS' RATING:  2.5/5]

Ingredients

4 fresh figs
1 cup galliano liqueur (we used vanilla flavoured galliano)
4 scoops ice cream
2 star anise
toasted pine nuts to garnish

Method

1. Cut a X shape into the bottom of each fig that goes about half way into the fig.
2. In a very small saucepan, carefully place the figs so they are sitting up. Pour in the liqueur and add the star anise. Put it on a moderate heat – You want to achieve a rolling simmer, not a rapid boil.
3. When the liquid has reduced by about a half and started to thicken, remove from heat.
4. Serve with a little ice cream, and a drizzle of reduced galliano sauce. Garnish and devour immediately.

Observations

• O. M. G!! That is one dessert that we will remember for quite some time! Joe and I loved it, but the galliano flavour was a bit much for Brittany.
• It is rich, so be warned. The ice cream helps to cut back some of the intensity. It could also be served with some vanilla infused ricotta or mascarpone cheese.
• Diabetic note: To be honest, I haven’t looked. I am going to assume that the galliano is very high in sugars as it is a liqueur. As a result, I just had a small drizzle, and a tiny bit of ice cream. It is definitely a treat food, rather than a staple. Enjoy it by all means, (and please, take my guilt……. I’ve got enough for two!)
• Ethical Note: Please know the source of your produce. Shop locally where possible, and avoid the nasty supermarket chains!

Related articles

• Almond and fresh fig tarts (gluten, dairy free) (wholesomecook.wordpress.com)
• Figs with Mascarpone, chocolate and wine! (mizrhi.wordpress.com)
• The Fig. (social4social.com)
• Vanilla Poached Figs, Cherries and Pistachio Parfaits (foodsventures.wordpress.com)

 

Leftovers & Pasta surprise!

About an hour ago, Joe and I decided it was time to eat. We tossed around the usual luncheon ideas when he mentioned there was some plain wholemeal spaghetti left over from his dinner a few nights ago. The cogs started to turn, and this is what we just dined on!

[  SERVES: 2  |  TIME: 15 MIN  |  COST: <$3  ]
[  JOES' RATING: 4.5/5  |  MY RATING:  4/5 ]

Ingredients

3 cups leftover cooked pasta
2 big handfuls rocket
1 cup cherry tomatoes
½ cup chopped yellow capsicum
¼ cup chopped fresh parsley
small handful pine nuts
2 tablespoons  crushed garlic
good drizzle of olive oil
shaved peccorino romano cheese
salt and pepper to taste

Methodology

1. In a warm dry skillet, roast the pine nuts before placing aside.
2. In the skillet add olive oil and garlic before frying it off slightly til fragrant. Add the cherry tomatoes and capsicum, stirring well to coat evenly. Heat through and sauté for a few minutes.
3. Reduce the heat to medium and toss through the pasta. Again, ensure it gets a good coating of oil, garlic and that the vegetables become well incorporated. Stirring continually.
4. Remove from heat and gently fold through the rocket and parsley. Season well with salt and cracked pepper.
5. Garnish with grated hard cheese and pine nuts. Eat immediately.

Observations

• Everything in todays meal was in the fridge. I didn’t organise anything ahead of time. Even so, these flavours just worked fantastically. Joe wants more, but alas, it was leftovers so there is none  left!
• It could have used a freshen up with a tiny amount of lemon juice, but that’s probably more to do with me being fussy than anything else.
• I am not usually one to give much salt to my cooking, but I did with this dish, and I am glad I did. The saltiness worked a treat against the sweetness of the tomatoes and the garlic flavours. Careful not to go over board, though!
• Diabetic Note: My plate was the back one, and as such, it was a smaller server, and was mostly vegetables rather than pasta. Instead of eating bread, I supplemented my meal with a piece of fruit (citrus) and my Blood Glucose Levels should be happy for it.
• Ethical Note: The average household wastes far too much food. Where possible, try incorporating your left overs into a quick make up meal such as this.

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