Orange Fig And Pine Nut Relish Recipes

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FIGS WITH PINE NUTS & GOAT'S CURD



Figs with pine nuts & goat's curd image

Provided by Georgie Socratous

Categories     Starters     Jamie Magazine     Aussie Christmas     Christmas

Time 10m

Yield 4 to 6

Number Of Ingredients 5

2 tablespoons runny honey
a few sprigs of fresh thyme
6 figs
2 tablespoons pine nuts
125 g soft goat's curd or cheese

Steps:

  • Gently warm the honey and thyme in a small saucepan over medium heat for a few minutes, then set aside to infuse.
  • Heat a griddle pan over a high heat. Halve and place the figs on the griddle, cut-side down, and cook until charred.
  • Toast the pine nuts in a dry frying pan over a medium heat.
  • Season well with sea salt and black pepper. Top each fig half with a spoonful of goat's curd, then drizzle with the infused honey and scatter over the pine nuts.

Nutrition Facts : Calories 157 calories, Fat 8.3 g fat, SaturatedFat 4 g saturated fat, Protein 5.7 g protein, Carbohydrate 13.8 g carbohydrate, Sugar 13.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre

ORANGE, FIG, AND PINE NUT RELISH



Orange, Fig, and Pine Nut Relish image

Categories     Condiment/Spread     Marinate     Low Sodium     Orange     Fig     Pine Nut     Fall     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

1 cup dried figs (about 6 ounces), stemmed and cut into 1/3-inch pieces
1 tablespoon freshly grated orange zest
1/2 cup water
2 navel oranges, the peel cut away with a serrated knife and the sections chopped (about 1 cup)
1 tablespoon honey
2 teaspoons minced shallot
1 teaspoon minced fresh rosemary leaves or 1/4 teaspoon dried, crumbled, or to taste
1/2 teaspoon fresh lemon juice, or to taste
1/4 cup pine nuts, toasted lightly

Steps:

  • In a small saucepan simmer the figs and the zest in the water, covered partially, for 5 to 7 minutes, or until the figs are tender and most of the water is evaporated. Transfer the fig mixture to a bowl and let it cool. Stir in the orange, the honey, the shallot, the rosemary, and the lemon juice, let the mixture stand for at least 30 minutes and up to 2 days, and stir in the pine nuts. Serve the relish with duck, chicken, or pork.

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