Tag-Archive for » Fig «
I saw they had fresh figs at the supermarket last week and they looked really good, I am not a big fan of figs by themselves, but I do think they can make a lovely addition to a sauce. I made this one and served it with pork on a sweet potato mash, it turned out really well. The pork weight is enough for three just up the weight for 4, the sauce amount should be enough for 4 servings.
If you have been keeping up with the progress of my beautif
ul handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
650g Pork tenderloin
1 Tablespoons fresh rosemary, chopped finely
2 Tablespoons olive oil
Sauce
1 Cup port
175ml Water
4 Fresh figs, chopped finely
11/2 Teaspoons chicken stock granules
2 Rosemary sprigs
2 Cinnamon sticks
2 Tablespoons honey
4x1cm cubes of butter
Method
1. Mix rosemary and oil in a bowl, rub into pork loin, place pork in an oven proof dish and cook in pre-heated oven 180 degrees Celsius for about 40 Min’s or until pork is cooked through.
Sauce
1. Combine water and port in a saucepan, bring to the boil, turn down heat slightly and cook 15 Min’s to reduce liquid slightly,
2. Add all the remaining ingredients except the butter and simmer for a further 15 Min’s, remove rosemary sprigs and cinnamon sticks, blend with until smooth.
3. Add butter stir until melted, serve sauce over pork.
Serves 3
All photos taken by me unless otherwise stated.
This will be the last post I make for a few days as it is the Christmas holidays, so check back towards the end of the week for more great recipes. I hope you all enjoy my site, I appreciate all the visits and comments and I wish you all a Merry Christmas.I made this last night, I thought I would make my last post before Christmas, a Zaar members recipe, as I haven’t tried one in awhile. I served mine with wild rice mushroom timbales and it went really well with the duck and sauce. I thought this one was lovely, the sauce was exceptional and a perfect meal before a huge feast at Christmas. If you want to see more by this chef please click here.
Ingredients
2 Large duck breast halves
1 Tablespoon olive oil
1/2 Teaspoon fresh thyme, minced
1/2 Teaspoon garlic powder
1/4 Teaspoon paprika
salt & pepper
1 Cup beef stock or beef broth
1 Cup chicken stock or chicken broth
3 Tablespoons butter
1 Large shallot, minced
1/2 Cup port wine
4 Tablespoons fig preserves
1 Tablespoon flour (I just use cornflour instead of flour.)
Method
1. Preheat oven to 400°F.
2. In a pan, combine beef stock and chicken stock. Bring to boil and let simmer until mixture is reduced down to 1/2 cup. Set stock reduction to the side.
3. While stock is reducing on the stove,lightly score fat side of duck breast, with a sharp knife, in a diamond pattern. Sprinkle duck breasts with thyme, garlic, paprika, salt and pepper to season. Let sit, for 20minutes.
4. In a hot skillet pan, heat to medium high. Add olive oil. Add duck breast, fat (skin) side down, and cook for 6 minutes.
5. Turn duck over and let cook 2 minutes.
6. Remove duck breast to foil lined baking pan, meat side down, and bake in oven for 5-6 minutes. Remove from oven and let rest on cutting board for at least 5 minutes.
7. Meanwhile in skillet, drain off most of fat. Add 2tbsp of butter to pan.
8. Add shallot and cook until tender.
9. Add port wine and bring to a boil. Reduce by half.
10. Add 1/2 cup stock reduction and bring mixture to a boil. Simmer sauce low until reduced by 1/3 or sauce is a syrupy glaze.
11. Add fig preserves. Stir until completely melted and combined into sauce.
12. In a cup combine remaining 1 tbsp flour and 1 tbsp butter (beurre manie).
13. Add flour mixture to sauce and stir well to combine. Bring sauce to boil, stirring, until sauce thickens. That will take only 2 minutes or so. Remove from heat.
14. Cut duck breast, into 1/2 inch slices, angled, against the grain.
15. On serving plates, place sauce on bottom and place several slices of duck breast on top. Drizzle just a bit more sauce over top of duck slices. Repeat on all serving plates.
16. Serve immediately. Bon Appetit.
All photo’s taken by me unless otherwise stated.
