Poached Kalamata Figs With Oregano Recipes
POACHED KALAMATA FIGS WITH OREGANO
I came across this perfect Mediterranean Diet snack and wonderful way to prepare dried figs years ago in a small village outside Kalamata. It as during the olive harvest, when dried figs are an important source of energy. But these were a treat I had never imagined, poached in salted water then sprinkled with oregano and roasted in embers. This is simpler. All you need is an oven!
Provided by Diane Kochilas
Categories meze
Number Of Ingredients 4
Steps:
- Preheat the oven to 350F/170C.
- Fill a medium-large sauce pan with 2 quarts of water and bring to a boil. Add the salt. When the water comes to a rolling boil, add the dried figs to the pot and poach for five minutes. Remove and drain.
- Place the hot figs on a large sheet of parchment paper. Sprinkle with dried oregano and pepper. Wrap in the parchment, then in aluminum foil to form a tightly closed parcel. Bake the figs for 20 minutes. Serve warm.
KALAMATA AND FIG TAPENADE
Tapenade is a Provencal olive paste that we like to refer to as one of our "gold of the fridge" items because it can add depth and interest to any number of dishes. Just a few spoonfuls can change everyday mashed potatoes, vinaigrettes, or omelets into something really special. This recipe is a great introduction of tapenade, because it doesn't contain the traditional anchovies, and the figs add a sweetness that mellows the strong briny flavor of the olives. Adapted from the "Big Book of Appetizers" cookbook.
Provided by TxGriffLover
Categories Spreads
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Place the olives, figs, lemon zest and juice, garlic, capers, red pepper flakes, thyme, pepper, and parsley in the work bowl of a food processor. Pulse a few times to blend, but do not puree. Add the oil and pulse a few more times to form a cohesive but still coarse paste. Add the walnuts and pulse until they are chopped but small pieces are still visible.
- Make ahead: Tapenade can be made up to 1 week ahead and kept, covered, in the refrigerator.
Nutrition Facts : Calories 694, Fat 62.5, SaturatedFat 7.5, Sodium 962.5, Carbohydrate 35.7, Fiber 9.7, Sugar 17.4, Protein 8.6
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