Figs
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
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Re: Figs
i love figs. they have some big, ripe, beautiful, juicy, purple ones in lidl at the moment.
they ripen in the south of the uk. a relative who used to live in dorset had a full grown tree that was always laden with big, ripe, luscious fruit in september - and a friend, local to me, has one that produces glorious fruit.
all ripening to their full extent.
i love the green figs in syrup, too, sue - i haven't seen them, down here, for years though - used to buy them from sainsbugs.
they ripen in the south of the uk. a relative who used to live in dorset had a full grown tree that was always laden with big, ripe, luscious fruit in september - and a friend, local to me, has one that produces glorious fruit.
all ripening to their full extent.
i love the green figs in syrup, too, sue - i haven't seen them, down here, for years though - used to buy them from sainsbugs.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Figs
I remember people growing figs on the south coast (shores of the Solent) when I was a child, they didn't ripen every year I don't think, but I had the odd good one, generally they were varieties that remained green when right rather than the dark varieties such as "Brown Turkey"
Re: Figs
ZeroCook wrote:Looks tasty, Sue. Yes, pretty sweet. The South African versions vary from a jammy sort of jam that you can spread, which are just a usual jam sweetness, to crystallised figs which are quite special and occasional - probably because they are so sweet. Fantastic with cheese, especially goat's and are served whole. Beautiful bright green and a a lovely green fig aroma.
Yes, it does look nice but I think I bought it once at the Turkish shop and found it too sweet.
ZeroCook, what a lovely idea with goat's cheese - definitely one for the food pairings dominos!
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Figs
Oooh, I'll have to go to Lidl! I saw some lovely looking figs in an Asian greengrocers next door to the dentist yesterday but forgot when I came out. Hopefully one or the other will have some flavour.
Re: Figs
At last, have found the recipe for HM fig jam. It is hand written on a scrappy piece of paper, but is, apparently, from an elderly French lady. I have made this jam several times, as it is not only delicious, but not too sweet. It does not keep well, but nothing like a slug of Cognac/rum on breakfast toast!!
500g. sugar, dissolved in a glass of water.
1kg. fresh figs.
Cook (simmer) for 2-2.5 hrs.
Add finely chopped walnuts 1/2hr. before the end.
Before putting in jars add 'quelques cuillères de Rhum' ...(some spoonfuls of rum.)
I prefer Cognac, as it is produced locally to me.
Bon Appétit!!
500g. sugar, dissolved in a glass of water.
1kg. fresh figs.
Cook (simmer) for 2-2.5 hrs.
Add finely chopped walnuts 1/2hr. before the end.
Before putting in jars add 'quelques cuillères de Rhum' ...(some spoonfuls of rum.)
I prefer Cognac, as it is produced locally to me.
Bon Appétit!!
- cherrytree
- Posts: 567
- Joined: Thu Apr 26, 2012 3:48 pm
Re: Figs
We planted a fig tree yesterday in our garden down here in Lozere. I’ve great hopes for it.
Re: Figs
This late warm spell is just what our figs needed ... I wasn't expecting this second crop to ripen ... but today they're changing colour almost as I watch them ... there's at least a couple of dozen on our little tree
- slimpersoninside
- Posts: 807
- Joined: Fri Mar 27, 2020 4:46 pm
Re: Figs
Nice looking figs Suffs.
Now for the big reveal......I've never eaten a fig
Now for the big reveal......I've never eaten a fig
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Figs
I was searching for my Fig Chutney recipe, but I think it got marooned on the Wildfood board. Anyway, here it is again for anyone with a surfeit of figs. It works with both ripe and green figs, so it´s a good way to use up what ever´s left. This was one of Joan´s favourites.
KKA´s Fig Chutney
1 kg figs, quartered
375 mls white wine vinegar
10 cloves garlic, minced
2 Tbsps tamarind pulp*
2 tsps coriander powder
1 tsp chile powder
1 tsp black pepper
4 tsps sea salt
1 Tbsp grated ginger
1/2 tsp nutmeg
450 gms sugar
30 mls water
The method is simple. Put all the ingredients into a stainless steel pan and bring gently to a boil, stirring frequently to mix. Once the sugar has melted and the chutney begins to boil, lower the temperature to medium and cook until the chutney is ready, about 30 minutes. Put the chutney into sterilised jars and seal.
* Tamarind pulp: I´m not sure whether you can buy this ready made, but if not, buy a small block of tamarind. Break off a golf-ball sized lump and soak it in just enough water to cover, for about 20-30 minutes. Squeeze the tamarind with your fingers to loosen it up, then strain the pulp/water into a bowl. Discard the seeds/husks. It makes a huge difference to the final flavour, providing a lovely acidic tang to the sweetness.You could also soak the whole block and save the pulp in a jar in the fridge.
KKA´s Fig Chutney
1 kg figs, quartered
375 mls white wine vinegar
10 cloves garlic, minced
2 Tbsps tamarind pulp*
2 tsps coriander powder
1 tsp chile powder
1 tsp black pepper
4 tsps sea salt
1 Tbsp grated ginger
1/2 tsp nutmeg
450 gms sugar
30 mls water
The method is simple. Put all the ingredients into a stainless steel pan and bring gently to a boil, stirring frequently to mix. Once the sugar has melted and the chutney begins to boil, lower the temperature to medium and cook until the chutney is ready, about 30 minutes. Put the chutney into sterilised jars and seal.
* Tamarind pulp: I´m not sure whether you can buy this ready made, but if not, buy a small block of tamarind. Break off a golf-ball sized lump and soak it in just enough water to cover, for about 20-30 minutes. Squeeze the tamarind with your fingers to loosen it up, then strain the pulp/water into a bowl. Discard the seeds/husks. It makes a huge difference to the final flavour, providing a lovely acidic tang to the sweetness.You could also soak the whole block and save the pulp in a jar in the fridge.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Figs
Ta ark day pulp is easy to find in karadekoolaid - in the spice shelf at many supermarkets, or cheaper in the world foods aisle
Can I just query - 30 ml water? That’s just 2 tablespoons?
Can I just query - 30 ml water? That’s just 2 tablespoons?
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Figs
OOPS!
Thank you Sue - that should be 300 mls.
Thank you Sue - that should be 300 mls.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Figs
And oops - why spell checker thinks Ta ark day is a substitute for tamarind I have no idea
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Figs
why spell checker thinks Ta ark day is a substitute for tamarind I have no idea
I´m beginning to resent these spell-checkers, Sue.
The other day, I was recommending a friend who makes ceviche, and I said he was the best "Cevichero" (Ceviche-maker) I knew. spell checker changed "Cevichero" to "Cenicero" - which means ashtray.
- Lusciouslush
- Posts: 1735
- Joined: Thu May 03, 2012 10:35 am
Re: Figs
Pampy wrote:which its own spell-checker thought should be "anuses". Most staff agreed with the spell-checker
I can't be doing with spell-checkers - they make me grind my teeth & I turn them off where I can - it is a lazy practice, I do however, like 'Ta ark day' - a nod to Noah maybe....? Why not......
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