Moroccan Fig Pastries Food

MOROCCAN FIG PASTRIES

Steps:

• Preheat the oven to 350 degrees F.
• Blend the figs with a little water in a food processor to form a loose consistency. Add the apricot jam, almonds, & cinnamon to the processor. Mix until well combined then separate into 28 balls.
• Unroll the phylllo dough then keep it under a damp towel as not to dry out.
• Brush one sheet with melted butter then fold in half. Cut the sheet length ways into 2 equal parts.
• Roll one ball into a small cylinder then lay it on the cut sheet. Fold the sides length ways over the filling. Then roll the fig mixture up in the sheet as you would a cigar.
• Dab the last half inch of dough with egg yolk to seal it. Repeat for each of the 28 balls. Note: Each stuffed pastry should measure 2 inches by 1 1/4 inches.
• Bake the pastries for 30 minutes or until puffed and golden - turning once.
• Meanwhile, combine the sugar and water in a saucepan. Bring to the boil then lower the heat & simmer for 5 minutes. Remove from the heat then stir the honey & orange blossom water.
• Dip the pastries one at a time into the syrup then remove and allow to dry. Combine the cinnamon & icing sugar then sprinkle over the pastries.

FIG TARTLETS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a large baking sheet with baking parchment. Divide the pastry into 6 pieces. Roll out each piece to the thickness of a £1 coin and cut into a 11-12cm round, using a cutter or saucer as a guide. Place on the baking sheet and mark 1cm in from the edge, taking care not to cut right through the pastry. Fork over the pastry inside the marked line.
• Slice each fig and arrange, overlapping, inside the marked line of the tartlets. Brush with the butter and sprinkle with icing sugar. Can now be chilled for up to 5 hrs. Bake for 18-20 mins until the pastry is crisp and golden on the edges.
• Warm the jelly in a small pan, brush over the tartlets, then dust with more icing sugar. Serve warm from the oven or at room temperature, with Pistachio ice cream (see 'Goes well with...') or crème fraîche.

MOROCCAN FIG PORK ROAST

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Pat pork roast dry with a clean towel. Mix curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt, and pepper in a small bowl. Rub spice mixture all over the pork roast.
• Heat the olive oil and butter in a large, heavy bottom pot or Dutch oven over medium-high heat. Place the seasoned pork roast into the pot and cook until evenly browned, about 2 minutes on each side. Remove pork and set aside. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the fig compote, until well blended. Return pork to the pot, coating it with the fig mixture. Pour in the tomatoes and chicken broth. Cover, and bring to a boil.
• Place covered pot in the preheated oven. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

FIG AND SESAME TART WITH CARDAMOM ORANGE CREAM

Steps:

• Pulse together flour, confectioners sugar, and salt in a food processor until combined. Add butter and process until mixture resembles fine meal. Add 3 yolks (reserving the fourth for egg wash) and process until it forms a smooth dough, 2 to 3 minutes. (Don't worry about overworking dough.) Transfer dough to a work surface and gather into a ball, then divide into 3 equal pieces. Form one third of dough into a small disk, then form remaining dough into a larger disk. Chill disks, each wrapped in plastic wrap, until firm, at least 1 hour.
• Simmer figs, water, sugar, and cinnamon in a 1- to 2-quart heavy saucepan, uncovered, stirring occasionally, until mixture is thickened, 2 to 3 minutes. Stir in sesame seeds (3 tablespoons) and cook, stirring, 1 minute. Remove from heat and stir in orange-flower water, then transfer filling to a bowl. Cool filling to room temperature, about 30 minutes.
• Put oven rack in middle position and preheat oven to 350°F. Line a baking sheet with parchment paper and place flan ring in center.
• Roll out larger disk of dough into an 11-inch round on a lightly floured surface with a floured rolling pin. (If dough is too firm to roll out, let stand at room temperature 5 minutes.) Fit dough into flan ring, pressing dough up side of ring (dough is very tender and tears easily; patch as needed; they will blend in during baking), then trim dough flush with top of ring. Spoon filling into crust and spread evenly.
• Roll out remaining disk of dough into a 9-inch round on lightly floured surface with floured rolling pin. Gently lay round over filling, then roll rolling pin over top to trim. Patch if necessary.
• Beat together remaining yolk and cream (1 tablespoon) in a cup with a fork and brush some of egg wash over top crust, then chill until egg wash appears darker and is slightly tacky, about 3 minutes. Brush with second coat of egg wash and chill again. Lightly score top with back of a small knife to make a decorative pattern and sprinkle with sesame seeds (1 teaspoon).
• Bake tart until top is golden, 30 to 35 minutes. Transfer tart on baking sheet to a rack and cool 10 minutes, then slide tart off parchment onto rack to cool. Gently remove ring.
• While tart bakes, stir together cream, honey, zest, and cardamom in a medium bowl and chill, covered. Just before serving, beat cream mixture with an electric mixer until it holds soft peaks.
• Serve tart, warm or at room temperature, with cream and oranges.