Tag Archives: figs

Sweet pickled figs with chili and cinnamon (will be translated upon request)

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Figs and cinnamon is a familiar mix, which I think comes beautifully displayed in interaction with a little port wine and chilli to give a little twist. Figensylt kan bruges som del af en dessert, estimates on ice; equally in the classic blue cheese combination. It also works super on a steak. I totally frivolous with the combination of figs and mushrooms to steak or increased – mums. On a piece of meat or cold in an egg sandwich decorates the flavor also tremendously. The soy sauce gives a slight edge salt, which plays beautifully with the caramelized notes. It tastes almost as if it is flavored with licorice.

Ingredients:

1 kg tørrede figner

7½ dl portvin (1 flaske)

4 dl soya, i.e.. Kikkoman or one of the thicker from the Asian shops

1 kg rå rørsukker

25 gr hel kanel

chili to taste – fresh or dried

maybe some. Sodium benzoate

How to:

The stem is removed from the figs and cut in half or kvartes or cut into even smaller pieces, depending on what you think is appropriate. Do you older figs, så skær dem i ca 1 x 1 eller 1,5 x 1,5 cm stykker.

Getting the figs in a bowl with port wine and soy sauce – toss well around – and style dish covered and cool until the next day.

On the second day jabbed cinnamon into pieces in the mortar and then crushed to powder in spice grinder. Aim the.

Fig mass is poured into a pot and sugar added with chili and cinnamon. Heat mass and let it simmer about. 2 – 15 minutter indtil konsistensen er som sirup – it is very different how long it takes depending on the type of fig and soy type that is used. Season to taste along the way – is there enough of chili in it? cinnamon? – Otherwise season with a little more.

Remove from the heat and let stand a few minutes before adding Atamon if you use it.

Immediately pour into clean, scalded and optionally. Atamonskyllede glass as close immediately and just turned a walk upside down and back again.

Portionen her giver små 2 liter.

Tips:

I have ex. brugt 2 Fatalii choco og 3 små Habanero Choco.

Add it from the spice shelf as you like – there is much that clothes figs – especially the so-called Christmas spices like cloves, star anise, cardamom (Moreover, also the brown), muskat, licorice powder, etc..

One can use the small Spanish figs coated with flour – but because. flour syrup can be no 'long’ in it and it can be difficult to control – try using some without flour.

Figensylt - finger i kvarter Figensylt - med mærkat

 

The chili from another day:

Figensylt - udvalgte chilier

Pear mostarda with chili (will be translated upon request)

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A delicious way to use his lights on, which soon will begin to be both here and among the recipients when I have given them away. It is important that the bulbs used is a little fast for it if they are to remain in chunks after cooking.

Hvis du anvender faste pærer giver portionen her meget tæt på 4 liter.

Ingredients:

About . 3 kg modne, standard bulbs
Dried figs – ca 500 – 750 gr. works fine I think
500 gr muscovado sukker
650 gr rå rørsukker

1 dl olie

3 top spsk salt

1 – 2½ dl water (start med 1 dl)

350 gr gule sennepsfrø

3 top spsk gul sennepspulver

chili to taste, chopped (fruity chillies are ideal for this – but do like plenty of them)

maybe some. Sodium benzoate

 

How to:

Peel and core the pears. Cut them into small pieces – ca 1 x 1 cm.

Cut the figs into little pieces smaller than bulbs.

Pour all of the ingredients – except powdered mustard, mustard and chili – in a pot and mix it well. Læg låg på og lad det stå i stuetemperatur og trække 2 – 4 timer. Turn the like around it along the way – the juice will begin to pull out of the bulbs.

Bring massen langsomt i kog.

Småkoger uden låg i ca 30 minutter til pærerne er møre og saften kogt passende ind. The consistency should be not too thick syrup towards the end of cooking time. It thickens further when mustard comes in.

If there is no liquid on the way, then add a little more water – det kommer meget an på hvor faste pærerne er.

Stir occasionally and especially at the end – Do not burn on the bottom.

A large – like deep – pot is a good idea. It splutter slightly.
Is it too thin, so let it boil a little longer.

Absorption of heat and sow mustard powder, mustard and chili.

Smag til med lidt mere salt og måske mere chili.

Remove from the heat and add Atamon as directed on the bottle if you want. Alternatively mostardaen henkoges.

Put into clean, scalded, atamonskyllede glass (unless you preserve al) as close immediately.

 

Tips:

If you like it, then add chopped dried apricots instead of figs and / or light raisins.

Eat items. til ost, spicy sausage, meats, boiled eggs, i sandwich osv. Fatastisk to strong blue cheese and really old cheese.

 

Note:

Mostarda made traditionally also used a different method where the juice first pulled out of the fruit over several days. The juice made into syrup as the fruit then cooked tender in. The above method does work very well when there are berries in mostardaen.