FIG RELISH
Provided by Julia Reed
Categories condiments, side dish
Time 1h15m
Yield About 2 cups
Number Of Ingredients 7
Steps:
- Soak the onion in ice water for 10 minutes, rinse and pat dry with paper towels. Combine the onion and figs and half the chilies in a bowl.
- Blanch mint leaves in boiling water for 1 minute. Cool in ice water, drain, squeeze dry and finely chop. Add to the fig mixture. Add lime juice, salt and pepper. Stir well and taste. Add as much of the remaining chili as desired. Let sit for 1 hour so flavors can develop.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 413 milligrams, Sugar 22 grams
FRESH FIG CHUTNEY
Provided by Food Network
Categories condiment
Time 3h
Yield about 2 1/2 pints
Number Of Ingredients 11
Steps:
- In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
- Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)
FIG CHUTNEY
Provided by Geoffrey Zakarian
Categories condiment
Time 1h40m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a small saucepan, bring the red wine to a simmer and cook until reduced by half, about 10 minutes. Add the figs, orange juice, honey, cayenne, rosemary and star anise and bring back to a simmer. Season with salt and pepper. Cook until the figs soften and the mixture thickens, about 30 minutes, stirring occasionally to prevent scorching on the bottom. Cool to room temperature before removing the anise and rosemary.
FRESH FIG AND GINGER CHUTNEY FROM THE AUBERGE
When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruit's rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese.
Provided by French Tart
Categories Chutneys
Time 1h20m
Yield 5 350g Jars
Number Of Ingredients 12
Steps:
- Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
- Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. If the chutney becomes too dry, add a splash of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (Sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.).
- Spoon into sterilised jars and seal. The chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. Once opened, refrigerate and use within 4 weeks.
STICKY FIG & PORT CHUTNEY
Get set for Christmas with this sticky make-ahead chutney. Serve as part of a cheeseboard alongside blue cheeses, or package to give as a gift
Provided by Anna Glover
Categories Condiment
Time 40m
Yield Makes 1 x 300g jar
Number Of Ingredients 6
Steps:
- Put all of the ingredients in a pan. Simmer over a medium heat for 25-30 mins until sticky and jammy, adding 50ml water if it begins to stick. Leave to cool. Will keep in a sterilised jar for up to four months.
Nutrition Facts : Calories 31 calories, Fat 0.1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 0.3 grams protein, Sodium 0.01 milligram of sodium
GRILLED SWORDFISH WITH FIG RELISH
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Start a charcoal or wood fire or preheat a gas grill or the broiler. The fire should be moderately hot, and the rack set about 4 inches from the heat.
- Gently rinse and stem the figs; chop them into about 1/4-inch pieces, being sure to catch all the juice. Toss in a bowl with the capers, lemon zest and juice, 2 tablespoons of the olive oil, salt and pepper. Set aside while you cook the fish.
- Brush or rub the fish with the remaining oil, season it with salt and pepper and grill it, turning once, for a total of 6 to 12 minutes. (Swordfish is done when firm and almost opaque throughout; tuna can be cooked to any degree of doneness you like.)
- Just before serving, add the herbs to the fig relish; then taste and adjust the seasonings. Serve the fish with the fig relish spooned on top.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 13 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 315 milligrams, Sugar 10 grams, TransFat 0 grams
FIG AND ONION SPREAD
This is delicious spread on crackers or a sliced baguette with a smear of blue cheese. It can also be used as a topping for a wheel of warm brie. It's important to use a good quality aged balsamic vinegar in this recipe.
Provided by Thea McAbbott
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 45m
Yield 24
Number Of Ingredients 5
Steps:
- Heat olive oil in a saucepan over medium heat; stir onion in the hot oil. Reduce heat to medium-low, cover saucepan, and cook, stirring occasionally, until onion is softened and caramel-colored, 20 to 25 minutes.
- Stir figs into onion; cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes. Pour balsamic vinegar into fig-onion mixture; cook until all the liquid has evaporated, 5 to 10 minutes. Stir sugar, 1 tablespoon at a time, into fig-onion mixture until desired sweetness is reached. Serve warm or chilled.
Nutrition Facts : Calories 38.2 calories, Carbohydrate 4.6 g, Fat 2.3 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 0.3 g, Sodium 1.1 mg, Sugar 3.9 g
CRANBERRY FIG RELISH
A sweet, tangy accompaniment to your holiday roast.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Place orange pieces in a food processor, and process until finely diced, about 30 seconds. Add figs, cranberries, and concentrate; pulse until coarsely chopped, 5 to 6 pulses.
- Transfer to a bowl, cover, and place in the refrigerator to sit overnight. To serve, remove from the refrigerator, and let stand until room temperature, about 2 hours.
Nutrition Facts : Calories 101 g, Fat -1 g, Fiber 3 g, Protein 1 g, Sodium 2 g
DUCK TWO WAYS WITH CLEMENTINE-FIG RELISH
The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.
Provided by Andy Baraghani
Categories Bon Appétit Duck Roast Coriander Citrus Fig Thyme Brandy Leek White Wine Christmas Wheat/Gluten-Free Hanukkah Dinner
Yield Serves 8
Number Of Ingredients 22
Steps:
- Duck:
- Mix peppercorns, coriander seeds, and fennel seeds in a small bowl. Prick skin of duck legs all over with a paring knife; season generously with salt. Sprinkle duck legs with spice mixture, pressing to adhere. Score fat of each duck breast in a crosshatch pattern, spacing 1/2" apart; season all over with salt. Divide legs and breasts between 2 large rimmed baking sheets. Let sit at room temperature 1 hour or chill uncovered up to 3 days.
- If chilling, let duck legs sit at room temperature 1 hour before braising.
- Place a rack in lower third of oven; preheat to 300°F. Heat oil in a large wide Dutch oven or other heavy pot over medium and cook leeks, stirring occasionally, until softened and browned around edges, 8-10 minutes. Add thyme sprigs, garlic, and bay leaves and cook, stirring occasionally, until fragrant and garlic is slightly softened, about 2 minutes. Add wine, bring to a boil, and simmer until reduced by half, about 5 minutes.
- Remove pot from heat and slip duck legs, skin side down, into liquid (depending on size of pan, they may overlap quite a bit-this is okay!). Pour in water to come three-quarters of the way up legs. Cover pot and braise duck legs in oven until submerged in their own fat, 1 1/2-2 hours.
- Turn duck legs skin side up and continue to braise (still covered) until tender and the bones wiggle easily in joints, 1 1/2-2 hours longer. Let legs cool in braising liquid, then chill until fat rises to the surface and solidifies, at least 2 hours.
- Relish and assembly:
- Cook clementines, figs, cognac, sugar, mustard, red pepper flakes, and bay leaves in a medium saucepan over medium heat, stirring occasionally to dissolve sugar, until figs absorb some liquid and mixture is syrupy, 10-15 minutes. Let cool; remove bay leaves. Stir in vinegar, then strain 1/3 cup syrup through a fine-mesh sieve into a small bowl; set aside to use for glazing duck. Set remaining relish aside for serving.
- Let duck breasts sit until room temperature, about 1 hour.
- Place 2 duck breasts, skin side down, in a large skillet; set over medium-low heat and cook duck, occasionally pouring excess fat from skillet into a bowl (save it!), until skin is golden brown and crisp, 12-15 minutes. Turn duck over, increase heat to medium, and cook on other side 2 minutes. Transfer to a cutting board. Wipe out skillet and let cool down, then repeat with remaining 2 breasts. (If you have 2 large skillets, by all means do all 4 breasts at once.) Let rest at least 10 minutes before slicing.
- Meanwhile, place a rack in upper third of oven; preheat to 425°F. Remove duck legs from braising liquid, brushing off any seeds or fat clinging to surface. Place, skin side up, on a wire rack set inside a foil-lined rimmed baking sheet and lightly brush with reserved glaze. Roast until golden brown and skin is crisp, 10-15 minutes.
- Serve duck legs and sliced breasts with reserved relish.
- Do Ahead
- Duck legs can be braised 2 days ahead. Keep chilled. Relish can be made 2 days ahead. Cover and chill strained glaze and relish separately. Bring to room temperature before using.
FRESH FIG CHUTNEY
Enjoy this sticky, sweet fig chutney alongside pâté and our homemade rosemary crackers or your favourite cheese. Make the most of figs when they're in season
Provided by Emma Freud
Categories Condiment
Time 1h10m
Number Of Ingredients 7
Steps:
- Put all the ingredients in a pan and bring to a gentle simmer for 1 hr, uncovered, stirring occasionally until it gets sticky and jammy. Spoon into a clean Kilner jar. That's it. You're done.
Nutrition Facts : Calories 57 calories, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Sodium 0.6 milligram of sodium
LAMB CHOPS WITH POMEGRANATE AND DRIED FIG RELISH
Provided by Bon Appétit Test Kitchen
Categories Valentine's Day Quick & Easy Low Cal High Fiber Dinner Dried Fruit Fig Lamb Chop Healthy Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Mix first 5 ingredients, 3 teaspoons oil, and 1/4 teaspoon cumin in small bowl.
- Sprinkle lamb with remaining 1/4 teaspoon cumin, salt, and pepper. Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat. Add lamb; cook to desired doneness, about 5 minutes per side for medium. Top with relish and serve.
More about "fig relish food"
SAVORY SWEET FIG ONION RELISH - ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 12Category Canning & PreservingServings 4
- Slowly cook the onions, stirring often until they are deep golden in color and very soft, about an hour.
- Season with salt and pepper, then reduce the heat and cook until thick and jam like, about 30 minutes.
RECIPE: SAVORY FIG RELISH | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 8-10Calories 130 per servingTotal Time 20 mins
- Add figs and cook, stirring occasionally (use a spatula and a light hand so you preserve some of the figs’ texture), until they begin to soften and break down, 5 to 7 minutes.
FIG RELISH RECIPE | MYRECIPES
From myrecipes.com
Servings 1Calories 45 per serving
- In a bowl, combine vinegar, shallot, and salt. Let stand 10 minutes. Rinse figs; pat dry and trim off and discard stem ends. Cut figs into 1/2-inch chunks; add to vinegar mixture. Stir in mint and rosemary, breaking figs up slightly with spoon.
FIG RELISH RECIPE -SUNSET MAGAZINE
From sunset.com
5/5 (1)Estimated Reading Time 40 secsServings 1Calories 45 per serving
RELISH à LA FIGUE - 250 G TRACKLEMENTS | QUALIFIRST
From qualifirst.com
10 BEST FRESH FIG CHUTNEY RECIPES - YUMMLY
From yummly.com
FRESH FIG RELISH - COOKEATSHARE
From cookeatshare.com
PORK TENDERLOIN WITH BALSAMIC ONION-FIG RELISH RECIPE ...
From myrecipes.com
FIG RELISH AND HAM SANDWICH - EDIBLE PARADISE
From edibleparadise.com
FIG CHUTNEY - DAVID LEBOVITZ
From davidlebovitz.com
FIG RELISH CROSTINI - COOKEATSHARE
From cookeatshare.com
FIG RELISH BY THERMO-ENVY. A THERMOMIX ® RECIPE IN THE ...
From recipecommunity.com.au
FRESH CRANBERRY-FIG RELISH - BETTER HOMES & GARDENS
From bhg.com
FIG RELISH - GLUTEN FREE RECIPES
From fooddiez.com
DRIED FIG RELISH - FOOD TO LOVE
From foodtolove.co.nz
CREAMY WALNUT CHEEZ & SWEET FIG RELISH | VEGGIES AT TIFFANI’S
From veggiesattiffanis.com
CHIA SEED PUDDING & CALIFORNIA FIG RELISH | VALLEY FIG GROWERS
From valleyfig.com
FIG RELISH - ROBERT ST. JOHN
From robertstjohn.com
PULLIN’S BAKERY RECALLS STILTON & FIG RELISH BISCUITS ...
From food.gov.uk
PEACH FIG RELISH RECIPE BY HOLIDAY.COOK | IFOOD.TV
From ifood.tv
FIG RELISH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRANBERRY-FIG RELISH - GLUTEN FREE RECIPES
From fooddiez.com
SLOW COOKER WHOLE CARROTS WITH FIG RELISH | VALLEY FIG GROWERS
From valleyfig.com
FIG RELISH | EDIBLE PARADISE
From edibleparadise.com
FIG, DATE AND ONION CHUTNEY | TESCO REAL FOOD
From realfood.tesco.com
DRIED FIG RELISH RECIPE | WAITROSE - FOOD | DRINK | RECIPES
From waitrose.com
SPICED FIG RELISH RECIPE - BITESIZE TRAVELLER
From bitesizetraveller.com
DUCK TWO WAYS WITH CLEMENTINE-FIG RELISH
From epicurious.netlify.app
FIG AND APPLE RELISH - FOOD TO LOVE
From foodtolove.co.nz
FIG CHUTNEY (WITH FRESH OR FROZEN FIGS) - NOT ENOUGH CINNAMON
From notenoughcinnamon.com
PAN-ROASTED LAMB CHOPS WITH OLIVE-FIG RELISH - FOOD AND WINE
From foodandwine.com
FRESH FIG RELISH AND BLUE CHEESE SOUFFLE RECIPE | GOOD FOOD
From goodfood.com.au
TRACKLEMENTS STICKY FIG RELISH (250G) | 44 FOODS
From 44foods.com
CHICKEN WITH DRIED FIG AND PISTACHIO RELISH - JOANNE WEIR
From joanneweir.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love