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Figs
Food / Wine

Delicious Autumn Recipes by Natoora

By Natoora.com
23/09/2011

Delicious flavours of autumn: lamb pot roasts, aubergines, roasted figs... read on for Natoora's mouth-watering recipes.

One Pot Roast Lamb with Plums

 

Leg of Lamb
Leg of Lamb

1 leg or shoulder of lamb
250g fresh plums, diced
1 tbsp. tomato puree
peel of 1 lemon
1 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp grated ginger
1 tsp sweet chilli sauce

 

Score the meat so that it will absorb all the flavours whilst cooking. Place in a crock pot.

Combine all the rest of the ingredients and pour over the meat.

Cook on low for about 8 hours.

Remove the lamb and carve. Drain the liquid into a saucepan and reduce. You can add some cornflour to thicken if you prefer. Serve with the meat and your preferred accompaniments.

Honeyed Figs

Serves 4

 

Figs
Figs

8-12 figs (2-3 per person)
75g butter (and a little extra for greasing the baking tray)
8 tbsp honey
A dash of brandy (optional)
Chopped hazlenuts, flaked almonds or pistachios to top (optional)

 

double cream

First, preheat the oven to gas mark 7 (220C) and butter your baking tray. Prepare the figs by cutting a deep cross into the top, then gently squeezing to open like a flower. Place on the tray.

Now it's time to prepare the gorgeously easy sauce. Melt the butter in a pan over medium heat with the honey and a dash of brandy if desired. Once hot and starting to brown, pour the sweet mixture into your crossed figs. Bake in the oven for 6-10 minutes until tender. Leave for a few minutes before serving.

Place in your favourite dish and top with your choice of nuts. This is best served with some good quality double cream!

Roasted Root Vegetables with Honey and Parsley

Serves: 8-10

 

Roasted Root Vegetables
Roasted Root Vegetables

3 tbsp olive oil
1.5kg carrots de sable, cleaned and halved lengthways
1.5 kg parsnips, trimmed, quartered and cored
3 tbsp honey
1 tsp sesame seeds
3 tbsp chopped fresh parsley
salt and pepper

 

Preheat the oven to 180C/Gas 4

Place the oil in a large roasting tin and add the carrots and parsnips, tossing until well coated. Season generously.

Roast for 30 minutes, then drizzle over the honey and toss to coat evenly. Roast for another 10 minutes or until the vegetables are completely tender and lightly charred. Sprinkle over the sesame seeds and parsley and toss gently until evenly coated.Tip the roasted vegetable into a serving dish and place straight on the table!

Aubergine Strips with Oil and Vinegar

 

 

Aubergines
Aubergines

For 5kg aubergine, use 1ltr of vinegar
extra virgin olive oil

oregano
chillies
garlic
salt and pepper

 

Wash and dry the aubergines, then cut them lengthways into thin strips of about 3cm.

Layer them in a bowl, sprinkling with salt and some vinegar as you go. When you’ve used up all the aubergines, pour over the rest of the vinegar. Now cover with a plate and a heavy object on top. Leave to rest for 24 hours.

Prepare the seasoning by thinly slicing some garlic and mixing it with crushed chillies, pepper and oregano. Dress with plenty of olive oil and leave to rest for a couple of hours.

Drain the aubergines by squeezing them with your hands, and finally dress them with the herb mixture, adding more oil if necessary.

You can also add a squeeze of lemon juice for a lovely citrus kick.

You can serve these straight away or preserve them in glass jar, topping up with more olive oil.

COMMENTS:

29/10/2011 - v.qiglos said :

Apparently this is what the esteemed Willis was tlaikn' 'bout.

27/09/2011 - boucettayasmina said :

I love the figs' recipe, sounds yummy!

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