dried figs

Roast Turkey Breast With Fig-Olive Tapenade

figs,

kalamata olives

lemon juice

garlic cloves,

anchovy fillets

extra virgin olive oil

turkey

coarse kosher salt

black pepper

Mayonnaise,

Place the figs in a bowl and cover with boiling water. Let sit for 5 minutes, then drain and coarsely chop. In a food processor, combine the figs, olives, lemon juice, garlic and anchovies. With the motor running, slowly drizzle in the oil, and process until the mixture becomes a paste.

If the breast is tied up, untie it and pat dry; season with salt and pepper. If your turkey breast has not already been pounded, pound it until 3/4-inch-thick to increase the surface area. Coat it with half the paste (reserve the remaining paste for serving). Roll up the turkey and secure it with kitchen twine. Let it rest for at least 30 minutes at room temperature or up to 24 hours, covered, in the refrigerator.

When you are ready to cook, heat the oven to 375 degrees. Place on a foil-lined baking sheet. Roast, turning once halfway through, until an instant-read thermometer inserted in the center of the turkey reads 160 degrees, 45 minutes to 1 hour (it will continue to cook as it cools). Let stand 10 minutes before untying and slicing. Serve with remaining tapenade and mayonnaise on the side.

Adding chopped dried figs to tapenade lends a fruity note that contrasts with the briny Kalamata olives in this thick, garlic-spiked spread. Here, it’s served alongside silky slices of prosciutto and juicy persimmon to echo and round out those sweet-salty flavors. If you’re starting with soft, plump dried figs, you don’t need to soak them first. Just chop them up and add to the food processor with the olives. Leftover tapenade will keep for at least a week or two in the fridge, and makes a terrific condiment for sandwiches, or serve it with roasted chicken or meats.

Fig-Olive Tapenade With Prosciutto And Persimmon

Kalamata olives

lemon

garlic clove,

rosemary

extra-virgin olive oil, more if needed

Prosciutto,

Persimmon wedges,

Toasted country bread, crackers

Fig-Olive Tapenade With Prosciutto and Persimmon

Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.

In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.

Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.

Warm up with this vegetarian chickpea tagine with figs.

Chickpea tagine with figs

olive oil

onion, chopped

garlic cloves, finely chopped

Moroccan spice mix (see note)

can chopped tomatoes

(500 milliliters) low-salt vegetable stock

zucchini, chopped

green beans, trimmed, halved

(100 grams) chopped dried figs

(400 grams) couscous

coriander leaves

harissa (optional) (see note)

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tsp Moroccan spice mix (see note)

(500 milliliters) Massel vegetable liquid stock

tbsp chopped coriander leaves

Surprise your guests with a new take on the Christmas favourite - a filling of crunchy roasted hazelnuts and flavoursome dried figs.

Lemon roast turkey with hazelnut and fig stuffing

6kg (size 60) fresh turkey turkey

lemon,

butter, melted

butter

brown onion, coarsely chopped

(4 cups) fresh breadcrumbs (made

(1/3 cup) coarsely chopped dried figs

continental parsley

(1/4 cup) coarsely chopped dry-roasted hazelnuts

tbsp lemon rind

Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.

Lamb, fig and almond tagine

(1/2 cup) blanched almonds

ghee oil

brown onions,

garlic cloves, crushed

tbsp finely grated fresh ginger

cinnamon

tbsp cumin

tsp ground paprika

saffron

2kg butterfly lamb leg, excess fat trimmed, cut into 3cm pieces

water

pkt dried figs

tbsp honey

coriander

A crispy pork with Marsala-soaked figs is a winter feast - in portions to satisfy the most finicky of guests.

Tuscan pork with warm fig & marsala sauce

tbsp finely chopped rosemary

tbsp fennel seeds, crushed

tsp dried chilli flakes

pork

plain flour

Massel chicken style liquid stock

baby dried figs, halved

dry Marsala

tbsp finely chopped parsley

As nights get nippy, take comfort in a hearty dinner, perfect for warming up your midweek, without breaking a sweat!

Spiced lamb with dried fig couscous

(70 grams) Greek Style Yoghurt

cardamom

tsp cumin

lamb backstraps

(180 grams) couscous

figs

mint leaves

(75 grams) pistachios, toasted, halved

garlic clove, crushed

Fig Compote With Honey and Thyme

honey

sugar

thyme

Place the water, honey, sugar and thyme in a large saucepan and bring to a boil. Reduce heat to a simmer and add the figs. Cook until figs are softened, about 10 minutes. Remove the figs to a bowl with a slotted spoon. Increase the heat and reduce the liquid to 1 cup. Let cool slightly and pour the liquid over the figs. Serve at room temperature.

Create a gourmet-style main with this delicious goat's cheese and fig-stuffed chicken served with a fresh rocket, blueberries and pumpkin salad.

Goat’s cheese and fig-stuffed chicken with rocket, blueberry and pumpkin salad

kent pumpkin,

36.40 gm extra virgin olive oil

fennel seeds

goat’s cheese

lemon rind

40.00 ml finely chopped fresh flat-leaf parsley

chicken breast

butter, chopped

baby rocket

blueberries

37.95 gm walnuts, toasted

avocado, quartered

Step 1

Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.

Step 2

Place pumpkin on prepared tray. Drizzle with 1 tablespoon oil. Sprinkle with half of the fennel seeds. Season. Bake for 15 minutes.

Step 3

Meanwhile, combine goat’s cheese, fig, lemon rind, parsley and remaining fennel seeds in a small bowl. Place 1 chicken fillet between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound until 1cm thick. Repeat with remaining chicken. Place chicken, smooth-side down, on a work surface. Divide goat’s cheese mixture among chicken. Season. Roll up each fillet to enclose stuffing. Tie up with kitchen string at 3cm intervals to secure.

Step 4

Heat remaining oil in a large frying pan over medium-high heat. Cook chicken, turning, for 6 minutes or until browned all over. Transfer to tray with pumpkin. Bake for a further 10 minutes or until chicken is cooked through and pumpkin is tender. Rest chicken for 5 minutes. Discard kitchen string. Slice chicken thickly.

Step 5

Meanwhile, add butter to frying pan over medium heat. Cook for 5 minutes or until butter starts to brown. Add lemon juice. Cook for 1 minute. Season.

Step 6

Divide rocket, pumpkin, blueberries walnuts and avocado among serving plates. Top with chicken. Serve drizzled with lemon butter.

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Top Tags

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Chickpea tagine with figs

Chickpea tagine with figs

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Tuscan pork with warm fig & marsala...

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The most viewed dried figs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine