Ingredient 11 - Fresh Figs

Figs are the edible fruits picked off the Common Fig or Ficus carica tree, a large deciduous shrub, which is native to southwest Asia, and parts of Mediterranean.

These fruit are very nutritious, with one of the highest plant sources of calcium, potassium and fibre. Fresh figs are deliciously sweet with a fleshy chewy centre and smooth edible skin. They can also be purchased in a dried form.

Strange, but I had never honestly cooked with figs prior to this despite being on my list of favourite foods!

These make the perfect little treat for everyone at work to ease the Monday morning blues.

Fresh Fig and Gorgonzola tarts with Candied Pecans

Makes 24

3 sheets of puff pastry

4 figs

2 tbsp balsamic vinegar

1 tbsp brown sugar

½ cup chopped pecans

¾ cup pouring cream

3 large eggs

100g Gorgonzola cheese

• Preheat oven to 150°. Grease a 12-muffin tray with butter.
• Heat a small frypan over low heat. Whisk together balsamic vinegar and sugar in a small bowl until sugar is dissolved. Pour the mixture over the pecans in the frypan and let it gently bubble around the pecans, stirring occasionally, for 15min or until liquid is absorbed. Cool for 5min.
• Wash and dry the figs. Cut them in half lengthways and then thinly slice them horizontally.
• Lightly beat the eggs and cream in a mixing bowl.
• Cut the puff pastry pieces into 9 squares (ie. 3x3). Place a piece in each of the muffin holes. Crumble a good tbsp of cheese on top of each base, add 1 tbsp of egg mixture, and then gently place 2 slices of fig and candied pecans on each.
• Cook the tarts in the oven for 25-30min or until pastry is golden.
• Repeat the process for the second batch. You may want to keep the remaining pastry in the freezer until just prior to use so it doesn’t turn into a soggy sticky mess.

Ingredient 10 - Smoked Trout

Smoked trout quite simply in my repertoire has always been pushed aside by its sibling the smoked salmon.

Yet here it proves to be just as delectable, and serves up perfectly for the palate as a breakfast or lazy dinner.

The most difficult part of this recipe is probably poaching the eggs, something that I never had to master until now where I can no longer rely on my gorgeous old housemates!

Enjoy!

The smoked trout special

Serves 2

4 pieces wholegrain bread

350g smoked trout

4 eggs

• Bring half a large shallow saucepan of water to boil. Crack each egg into a cup and then pour them gently into the water. Turn off the heat and them sit for until cooked, roughly 4-5 minutes for soft poached eggs. You may have to use a spoon to nudge the white parts closer to the yolk as they cook.
• Remove the eggs with a slotted spoon and place them on absorbent paper on a plate to drain.
• Meanwhile toast the bread and spread generously with smashed peas and avocado mix. Place smoked trout on top, followed by the egg, drizzle with some dressing and top with chopped chives.
• Serve with lemon wedges, extra smashed pea mix and plenty of cracked pepper.

Smashed peas and avocado

1 cup frozen peas

2 cups boiling water

½ ripe avocado

2 tbsp cottage cheese

• Place frozen peas and boiling water in a bowl. Let it stand for 10 minutes and drain well.
• Mash the peas, avocado, cottage cheese and lemon juice roughly together. Ideally it should be a lumpy ‘whole’ consistency. 

Dressing

1 tsp Dijon mustard

1 tsp light olive oil

2 tsp lemon juice

• Whisk together the ingredients in a small bowl, or alternately shake in a jar.

Ingredient 9 - Puy lentils

Puy lentils, or ‘lentilles du Puy’ as some would say, were originally grown in the volcanic soil of Le Puy in southern mountainous France.

Compared to the other varieties these lentils are quite petite and have a very interesting speckled green and blue appearance. However despite their size they are very flavorsome!

Puy lentils are a fabulous addition to salads, as they tend to retain their shape and bite after cooking, instead of the mushy consistency of brown or red lentils in for instance dhal.

This salad can be served up with lamb for a quick dinner!

Puy lentil and roasted vegetable salad with goat’s cheese

Serves 4

1½ cup Puy lentils

8 cups water

500g pumpkin

1 punnet cherry tomatoes

2 tbsp brown sugar

2 tbsp olive oil

200g goats cheese

fresh basil

• Preheat oven to 150°C.
• Chop pumpkin into small cubes (approx. 1 x 1cm) and halve the cherry tomatoes. Lay them at separate ends on a tray lined with baking paper. Sprinkle the vegetables with brown sugar and olive oil and roast them in a slow oven for 20min. You may need to remove the cherry tomatoes earlier from the oven if ready.
• Bring to boil the water and lentils in a saucepan. Reduce the heat and simmer for a further 25min or until the lentils are tender. Drain well.
• Combine the lentils, roasted pumpkin and tomatoes in a salad bowl. Crumble the cheese and scatter with basil.
• Pour over the dressing and toss well. 

Dressing

3 tbsp red wine vinegar

2 tbsp olive oil

juice of 1 lemon

¼ tsp minced garlic

• Whisk ingredients together well.

Ingredient 8 - Shiitake Mushroom

Shiitake mushrooms originate from East Asia. As well as being edible these mushrooms are considered to ‘boost qi’ or life energy.

These mushrooms are not traditionally used in Italian dishes and I am quite certain the old Italian Nonna next door would shake her head in shame here at me, however this recipe is a great twist on the traditional risotto.

Serve it up with a bowl of steamed bok choy and sesame seeds.

Shiitake Mushroom and Red Curry Risotto

Serves 4

1 ½ cup dried shiitake mushrooms

2 tbsp olive oil

1 brown onion

½ tsp minced garlic

½ tsp ginger

2 tbsp red curry paste (3 tbsp if you like spice)

2 cups Arborio rice

1 cup coconut milk

5 cups chicken stock

coriander and chilli to serve

• Soak the mushrooms in boiling water for 30 minutes until soft and drain well.
• Bring the chicken stock to a gentle simmer in a small saucepan.
• Finely slice the onion and ginger. Heat the olive oil in a medium sized saucepan. add the garlic, ginger and onion and sauté until the onion is soft and golden.
• Mix in the red curry paste, stirring until fragrant.  Add the rice and continuously stir until the rice granules become translucent and you can hear a ‘sucking noise’.
• Pour in the coconut milk, again stirring continuously until the liquid is absorbed. Repeat this process with the chicken stock, adding 1 cup of stock at time and including the shiitake mushrooms with the 3^rd cup. This whole process will take around 20 minutes.
• Try the rice once the 4^th cup of stock has added – you want the rice to have a slight bite to it and not be soggy. If still undercooked and chewy then finish the remaining stock. If al dente then remove from heat and stir the parmesan cheese through the risotto.
• Serve with chopped coriander and fresh chilli.