Sundried Fig Infused Balsamic Vinegar Reduction
Dark, dusky and rich with ripe fig flavour, this infused balsamic reduction is the ultimate compliment for a simple salad of excellent ingredients: sunripe figs, fresh walnuts, cheeses (light gorgonzola, camembert, brie, chevre or feta) on baby spinach, watercress and sweet rocket...
An excellent dressing for a special occasion warm salad of roast guinea fowl or quail on parsnip rounds, with roast fig, a slice of Camembert and airdried beetroot and parsnip chips for crunch.
Sundried Fig is exceptionally good with tomatoes. Lightly pack a jar with sliced sundried tomatoes, fill with warm water to roughly a fifth from the top - top up with Sundried Fig - close the lid and shake to mix well. Allow to reconsitute in the fridge (usually overnight). When ready to use, lightly braise a chopped shallot and a crushed clove of garlic in a generous measure of olive oil. Add whole baby roma tomatoes and the soaked sundried tomatoes. Cook for a few minutes to warm everything through - add a splash of Sundried Fig, garnish with shredded fresh basil and toasted pine nutes. Serve with grilled beef steak and potatoes.