In April the weather in dear old London town was so warm, people were talking heat waves. By the time we got to May, the news was talking of the annual hose-pipe ban. Now we're firmly in June and and the weather seems to think its April with intermittent showers. Heavy enough to make one look as though you entered a wet t-shirt contest just before entering the office but not frequent or lasting long enough to make me remember my umbrella.
I don't care - I've given up trying to work out what you cook in this weather (certainly not macaroons, the humidity is all wrong). At this time of year my body craves salads and vegetables. This is a great salad to round off the day, as the sun goes down and the rain beats the windows. There are warm components but I wouldn't call it a warm salad as such.
Fig salad with spiced honey dressing
Serves 1
Ingredients
For the salad
3 figs
25g rocket
A few rashers of Prosciutto ham
1 egg
Handful of fresh basil leaves
The dressing
1/4 tsp saffron
1/4 tsp cinnamon
Pinch of nutmeg
Ground coriander
Cumin
6 tbsp olive oil
2 tbsp honey
2 tbsp lemon juice
1/2 tsp ribena's chili jelly (be careful here, this stuff kicks)- if you can't get this then a mix of cayenne pepper and Thai sweet chilli dipping sauce makes an acceptable substitute.
Start by ripping up the rocket and basil leaves before tossing them together. Place on the plate to create to make a bed for the other ingredients. Cut the figs in a crisscross, almost to the bottom, then squeeze the base of the fig to encourage more of the flesh to expose itself. Doing this will allow more of the dressing to soak into the fruit. Arrange onto the plate.
Weave the ham rashers in-between and around the figs and start poaching your egg. Whisk together your dressing, tasting as you go- adjusting the amounts as required. (There is no salt in the dressing as the ham is quite salty so only add salt if needed once the dressing has been added to the salad.) When ready, place your poached egg in the centre of the salad and drizzle the dressing extensively around the salad, making sure to get copious quantities inside the cuts of the figs.
I don't care - I've given up trying to work out what you cook in this weather (certainly not macaroons, the humidity is all wrong). At this time of year my body craves salads and vegetables. This is a great salad to round off the day, as the sun goes down and the rain beats the windows. There are warm components but I wouldn't call it a warm salad as such.
Fig salad with spiced honey dressing
Serves 1
Ingredients
For the salad
3 figs
25g rocket
A few rashers of Prosciutto ham
1 egg
Handful of fresh basil leaves
The dressing
1/4 tsp saffron
1/4 tsp cinnamon
Pinch of nutmeg
Ground coriander
Cumin
6 tbsp olive oil
2 tbsp honey
2 tbsp lemon juice
1/2 tsp ribena's chili jelly (be careful here, this stuff kicks)- if you can't get this then a mix of cayenne pepper and Thai sweet chilli dipping sauce makes an acceptable substitute.
Start by ripping up the rocket and basil leaves before tossing them together. Place on the plate to create to make a bed for the other ingredients. Cut the figs in a crisscross, almost to the bottom, then squeeze the base of the fig to encourage more of the flesh to expose itself. Doing this will allow more of the dressing to soak into the fruit. Arrange onto the plate.
Weave the ham rashers in-between and around the figs and start poaching your egg. Whisk together your dressing, tasting as you go- adjusting the amounts as required. (There is no salt in the dressing as the ham is quite salty so only add salt if needed once the dressing has been added to the salad.) When ready, place your poached egg in the centre of the salad and drizzle the dressing extensively around the salad, making sure to get copious quantities inside the cuts of the figs.
1 comment:
Good to see you blogging again! This looks nice - I will definitely have to try it soon!
You fancy doing something with sunflower chokes (known as Jerusalem artichokes over there) soon - I bought a load recently and could use some inspiration?
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