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Ingredients
6 pcs ripe, fresh figs
3 oz. Ermite cheese
2 oz. pine nuts – toasted in the oven
4 sheets phyllo pastry
3 tbsp Panko bread crumbs
1 tsp. lemon juice
¼ lb. unsalted butter – melted
3 pcs. lamb loin
3 oz. extra virgin olive oil
1 oz. red wine vinegar
2 stalks fresh rosemary – washed, picked and chopped
6 stalks fresh thyme – washed, picked and chopped
1 tsp. coriander seeds – crushed
2 cloves fresh garlic – minced
1 oz. fennel cress, or fennel frawns
1 oz. amaranth cress
Cooking instructions
1. Wash the figs, and make 2 cuts from the pointed part down toward the base, but not all the way through, so they open up into quarters.
2. Drizzle the figs with lemon juice.
3. Divide the cheese into 6 equal pieces, and place the pieces into the centre of the fig
4. Sprinkle a few pine nuts on top of the cheese.
5. Lay out 1 sheet of phyllo dough. Brush liberally with melted butter, and sprinkle with breadcrumbs.
6. Lay a second sheet on top of the breadcrumbs, and press the two sheets together lightly.
7. Cut the sheet into 3 equal pieces.
8. Place a fig in the centre of each piece of phyllo. Loosely wrap the phyllo around the fig.
9. At the top where the sheets come together, butter heavily and pinch together, if they don't stick, lightly tie a bow with a chive.
10. Meanwhile, the lamb loin should be marinated in the oil, vinegar, herbs and spices for 24 hours.
11. To cook the lamb, sear in a medium hot pan, for 10 - 15 min until internal temperature of 135 ºF
12. Remove from the pan and let rest for 5 min.
13. As meat is resting place figs in 350ºF oven for 5 min. or until golden brown
14. Slice lamb into thin slices, and fan out on plate
15. Place fig on top of lamb
16. Sprinkle plate with the Fennel and Amaranth cresses.
Serves 6
* For more great fig recipes, go to CanadianLiving.com.
Read more in Recipes and From Scratch
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