Figs in rum syrup

This will be a surprise as we have not tasted these yet and have to wait another 4+ weeks or even wait for Christmas. Car must be taken whilst boiling the syrup so it does not turn into toffee or become brittle.

Foodstuff you will need: 

1kg green or black figs

500g caster sugar

500ml water

75ml white rum plus several tablespooons

Equipment:

Large pan

1 litre jar

Wooden mixing spoon

How to throw it together

Wash and wipe figs

Take top stalk and a slice off the bottom (thicker skin) from each of the figs.

Put sugar in water and dissolve bringing slowly to the boil (sugar should dissolve before it reaches boiling point)

Let syrup bubble for 15 minutes

Take off heat add 75ml of rum and gently add the figs

Swill the pan so that the figs are covered ad cook for 90 minutes with lid on at an angle so liquid does not evaporate too much

Turn the figs from time to time so all are cooked equally

Remove figs to preserving jar

Put liquid back on heat to reduce further for 10 minutes

Remove from heat, add more white rum and pour over figs.

If the liquid does not cover the figs, add more white rum into the jar.

Close lid and keep in cool dark place for 6 weeks but not more than 6 months.

Nectarine, fig, plum and nut crumble

We were very challenged by a glut of green figs from the trees in our garden as we have not cooked with them before. Surprisingly for beginners, we have really enjoyed the results. We searched a while for a good fig crumble recipe but found nothing. In the end we have adapted a plum crumble recipe from Nigella Lawson, changed the fruit and have given it a more nutty topping. This went down a treat with my parents.  It also goes to prove that you can put almost any fruit in a crumble and make the topping as nutty as you like!

Foodstuff you will need: 

Filling:

1 kg fresh green figs

6 plums

2 nectarines

30g unsalted butter

4 tablespoons soft brown sugar

1 tablespoon of plain or cornflour

Crumble topping:

150g cold unsalted butter

250g self raising flour

150g soft brown sugar

200g mixed nuts

Equipment:

Chopping board and sharp knife

Large Buttered pie dish (for this amount of fruit we used a 30cm long dish but use 2 of other sizes if you cannot fit all the fruit in)

Electric food mixer to chop nuts

Large bowl for crumble

Small bowl

How to throw it together

Pre heat the oven to 190C and put in a baking sheet

Take top stalk and a slice off the bottom (thicker skin) from each of the figs.

Half or quarter all the fruit and place in dish cut side up

Dot with butter, sprinkle on the sugar and place in the oven uncovered for about 20 minutes

Make the crumble topping whilst this is cooking

Rub butter into flour with fingers in large bowl

Remove a few of the nuts (the one you want to keep whole) and finely chop all the rest in a food mixer

Add the nuts (chopped and whole nuts) and sugar to the crumble mixture and mix with a fork.

Remove fruit from oven (after 20 mins) and spoon a little of the juices into a small bowl. Add the flour and stir into a paste. Add this mixture back into the fruit and stir well

Add the crumble topping on top of the fruit, and press down lightly at the edges

Put the crumble back into the oven on the baking tray (to capture any overflow)

Cook for 25 minutes or until the crumble is golden brown

Eat with cream or vanilla ice cream

Pasta with aubergines, tomato passata and courgettes

We have taken a classic recipe (Pasta alla Norma) with aubergines and tomatoes but made several variations. This started life as a Jamie Oliver recipe but as we felt the need to eat up a variety of things in our veggie garden we have adapted and expanded it to include Auntie Pat’s tomato passata, courgettes, fresh tagliatelle and flat leafed parsley.

Foodstuff you will need: 

• 2 medium sized aubergines or 4 small ones
• 2 small courgettes
• Olive oil
• Dried oregano
• 4 cloves of garlic (peeled and chopped)
• Fresh basil and fresh parsley (separate stalks and chop; chop leaves separately)
• 1 teaspoon white wine vinegar
• 600ml passata
• Salt and pepper
• 500g fresh pasta
• 200g Parmesan cheese - grated

Equipment:

• Chopping board and sharp knife
• Wooden spoon
• Large Pot to cook pasta and sieve
• Teaspoon
• Large deep frying pan with lid
• Ladle

How to throw it together

Cut up aubergines lengthways. Remove middle (fluffy or seedy bit) and throw this away. Cut remaining aubergines into finger sized pieces.

Cut up the courgettes lengthways into finger sized pieces. Remove the seedy centres and throw away.

Add oil to the frying pan and use a high heat. Add the aubergines and courgettes and fry until brown on all sides. You may need to do this in one or 2 batches.

Add a good dash of dried oregano when all are brown and some salt and stir well to ensure all are coated

Turn down the pan to medium heat and add the garlic and parsley and basil stalks, stirring well to cook evenly

Add a teaspoon of white wine vinegar and the tomato passata and simmer gently for 10-15 minutes with the lid on (but tilted to let out a little steam)

Season with salt and pepper.

Add half the chopped basil and parsley leaves and add to the sauce and toss around.

Cook the fresh pasta in salted boiling water as per instructions (see packet or until pasta is al dente)

Drain the pasta, and serve on warm dishes.

Spoon sauce over the pasta with a ladle and sprinkle remaining chopped herbs and Parmesan over the top.

Serve immediately.

Our favourite bread recipe

Sarah has used all sorts of recipes to make bread but this one is the most reliable and our current favourite. It originates from Jamie Oliver and varies dependent on the type of flour used (whole meal, plain or seeded) and whether or not we have any beer to add in. 

 Foodstuff you will need:

 

• 30g fresh yeast/ 21g dried.
• 30g honey (I even use honey with dried yeast although it is apparently not necessary).
• 625ml tepid water or warm beer
• 500g strong flour
• 500g other flour - semolina, plain etc.
• 30g salt
• Extra flour/ semolina for dusting.
• Make sure all ingredients and the kitchen are warm.

Equipment:

• Bowl to dissolve yeast
• Big bowl for dough
• Baking tray (s)
• Large worksurface
• Loaf tins (s)
• Wire rack

 How to throw it together

1. Dissolve yeast, honey and half the warm water. Leave for 10 mins to ferment.

2. Make a pile of both flours and salt on a workbench or in a big bowl. Mix them together and make a well in the centre.

3. Pour all the yeast mixture into the well and with 4 fingers of one hand make circular movements from the centre working outwards - gradually mixing all the wet and dry ingredients together.

Pour the remains of the tepid water into the mixture and gradually incorporate. Some flours need more water to make a moist dough.

4. Knead - roll, push, fold over and over for at least 8 mins.

5. Flour both your hands and lightly flour the top of the dough. Make it into a roundish shape and place in a bowl or on a baking tray. Score (i.e. 2 slashes across the top - 1cm deep) the dough with a knife as this allows it to relax and prove more quickly.

6. Leave the bread to prove for 1.5 to 2 hours. The place you leave it must be warm, moist, draught-free. I usually put a tea towel over the top to protect the dough further (but not resting on the dough).

7. Wait for it to double in size. Knead and punch the dough. Knock all the air out of it for a few minutes..

8. Shape the dough - I often make 3 loaves out of the amounts provided in this recipe. So i cut the dough into 3 and then shape each chunk. Place the shaped dough (each loaf) on a baking tray or in a loaf tin - and leave to prove a second time. Again loaf should double in size but this time it should be quicker (may be an hour). Switch the oven on.

9. Now cook your loaf - put the oven as high as poss (250 degrees C for most ovens). When the temperature is reached, I place a tray of water in the bottom of the oven. Then I put the loaves in and I squirt water on their tops, to make them crusty. This all has to be done quickly otherwise the temperature of the oven will drop. Turn the oven down to 225 degrees C. Bake for 20-25 minutes. Check the bread is cooked by tapping its bottom. It should sound hollow.

10. Place the bread on a rack to cool. It should smell divine, but leave to cool for at least 45 minutes.

Variations 

Beer bread 

Substitute tepid water for warm beer. Makes the bread malty and even more delicious.

Foccacia 

Roughly chop 1 clove of garlic and a good handful of basil and immerse in olive oil. Add a squeeze of lemon, some salt and pepper.

At stage 8, just before leaving the dough to prove for the second time divide into quarters/ halves and roll or push it into an oval shape. 

Smear the basil mix on the top and stick your fingers deep into the dough many times.  

This should only need 15 mins in the oven and when you take it out pour olive oil over the top plus sprinkle with salt. 

Can be eaten as soon as it has cooled.