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Te Mata Figs - Our Recipes

Making the most of Fresh Figs

Figs are rich in calcium, iron, phosphorus and potassium. Vitamin C and the B group vitamins are present in small quantities. They are also high in fibre. Figs have the highest overall mineral content of all common fruits. A 40 gram (1/4 cup) serving of fresh figs provides 244 mg of potassium (7% of the DV), 53 mg of calcium (6% of the DV) and 1.2 mg of iron (6% of the DV). Figs are fat-free, sodium-free and cholesterol-free.

  • Figs with Proscuitto, Rocket and Goats Cheese
  • Ingredients
    8 ripe green or black figs
    12 paper thin slices of prosciutto
    250gm rocket leaves
    walnut oil for drizzle
    50gm goat’s cheese

    Arrange the slices of prosciutto on a serving plate. Sprinkle with rocket leaves.
    Break goats cheese over prosciutto and rocket.

    Wipe the figs with a damp cloth. Cut them almost into quarters but do not cut all the way through to the base.
    Arrange the figs on top of the prosciutto. Drizzle figs with walnut oil.

    Download Recipe PDF >>

  • Fig, Pear and Bacon Wraps
  • Ingredients
    4 small ripe pears, peeled, halved and cored
    4 ripe figs, halved
    200ml white wine
    Juice of 1/2 lime
    50g sugar
    2 tablespoon Dijon mustard
    8 slices bacon
    2 tablespoons olive oil
    1 tablespoon maple syrup
    1 tablespoon dried rosemary
    Salt and fresh cracked pepper

    Pour the wine, lemon juice and sugar in a large pot. Place the pear halves into the liquid and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until the pears have softened. Remove from heat and allow to cool in the liquid.

    Pre-heat the oven to 200 degrees C. Keep an oven proof dish ready.

    Spread each fig half with a thin layer of mustard, close with a pear half and then wrap each fruit “sandwich” with a bacon slice. Place in the ovenproof dish.
    Drizzle with olive oil and maple syrup, sprinkle with salt, pepper and dried rosemary. Place in the oven and roast for approx. 15 – 20 minutes. Serve warm.

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  • Caramelised Figs with Vanilla Ice-Cream and Aged Balsamic Vinegar
  • Ingredients
    12 firm-ripe fresh figs cut into half lengthwise
    3 tablespoons raw sugar, sieved
    1 litre vanilla ice-cream
    1-2 tablespoons aged balsamic vinegar

    Preheat oven grill. Arrange figs, cut side up, in a large shallow heat-proof oven dish. Sprinkle evenly with sugar and grill 5-8cm from heat until sugar is melted and begins to turn a deep golden colour (approx 3-5 minutes).

    Serve immediately, spooning 3 figs halves over a large scoop of ice-cream for each serving. Drizzle with balsamic vinegar.
    Serves 8

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  • Cinnamon Fig Jam
  • Ingredients
    10-12 ripe fresh figs
    3⁄4 cup sugar
    1⁄2 cup water
    1 cinnamon stick
    1⁄2 lemon juiced
    Lemon zest

    Add water and sugar to a pan and place on a medium heat to dissolve.

    Remove the stems from the figs and cut into quarters. Add to the sugar mixture along with lemon zest, cinnamon stick, and lemon juice. Bring the mix to a light simmer and leave the pan uncovered. Cook for about 1 hour or until the mix thickens.

    Remove from heat and allow to cool. Store in an airtight container in the refrigerator.

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  • Spicy Preserved Figs
  • Ingredients
    12-15 ripe green or purple figs
    400ml cider vinegar
    800ml water
    1 cinnamon stick, broken up
    4 cardamon pods, crushed
    1 hot red chilli, sliced
    2 thumbs fresh ginger, peeled and roughly chopped
    2 cloves garlic, peeled and roughly chopped
    450g caster sugar
    2 teaspoons sea salt

    Place everything except the figs in a saucepan and boil gently uncovered for 5 minutes.

    Meanwhile, rinse out a 2.5 litre heatproof bottling jar with hot water, then drain and dry, and put in the figs. Pack them tightly but be careful not to break the skins.

    Warm the jar by sitting it in a saucepan with enough hot water to come to a third of the way up it. Once the liquid is ready, pour it over the figs, getting in as much as possible and making sure that the figs are covered with the pickling liquid.

    Close the jar and seal it, then leave it to cool. Once it is cold, place in the fridge upside down for a day, then turn it right side up and leave it for between 3 weeks and 3 months before using.

    Download Recipe PDF >>

  • Fig, Date, Almond, Sesame and Chocolate Salad
  • Ingredients
    6 ripe fresh figs
    8 dates
    1 teaspoon runny honey
    3 tablespoons rosewater
    100ml fresh orange juice
    Handful of toasted almond flakes
    100g dark chocolate, chopped
    1 teaspoon toasted sesame seeds
    1 tablespoon almond or hazelnut oil

    Cut each fig into 6 wedges, then place these in a bowl.

    Cut the dates in half lengthways and pull apart. Remove the stone and add to the figs.

    Stir the honey into the rosewater and orange juice until it’s dissolved and pour it over the fruit. Gently mix if all together and place in the fridge for 1-2 hours, mixing once more.

    To serve, divide the mixed fruit and juices between 4 plates, scatter over the almonds, chocolate and sesame seeds, and drizzle with the nut oil.

    Download Recipe PDF >>

  • Fig and Radicchio Salad
  • Ingredients
    4 ripe green or black figs
    2 heads radicchio, trimmed
    1 fennel bulb, trimmed
    20 mint leaves
    8 thin slices prosciutto
    15gm fresh ricotta or goat cheese

    2 tablespoons extra virgin olive oil
    1 tablespoon balsamic vinegar
    1 teaspoon cold water
    Sea salt
    Freshly ground black pepper

    Separate the radicchio leaves, then tear roughly. Finely slice the fennel bulb crosswise. Quarter the figs.

    In a large bowl, whisk the dressing ingredients together. Lightly toss the radicchio, fennel and mint leaves in the dressing and arrange on a large platter.

    Arrange the figs on top, and tuck in the slices of prosciutto. Roughly pinch the cheese sections and scatter over the top. Drizzle any remaining dressing over the top and serve.

    Download Recipe PDF >>

  • Baked Figs with Mozzarella
  • Ingredients
    6 fresh figs
    Fresh Buffalo Mozzarella or fresh Bocconcini Balls
    A drizzle of extra virgin olive oil
    A good “splash” of balsamic
    Salt and pepper to taste

    Cut a cross shape on each fig. Gently stuff each fig with a piece of mozzarella or bocconcini.

    Drizzle a little amount of good quality extra virgin olive oil and a good “splash” of balsamic. Season with a little salt and pepper.

    Bake in a 200 deg C preheated oven for 10 minutes. Serve warm and enjoy this soft, sensual dish.

    Download Recipe PDF >>

  • Fresh Fig, Ricotta, and Honey Breakfast Crostini
  • Ingredients
    1 large loaf crusty bread (cut into 10-12 slices)
    250gm ricotta
    8-12 medium fresh figs, stemmed and sliced
    1/2 cup dry roasted, unsalted pistachios
    Zest of 1 large lemon
    1 small bottle quality honey

    Preheat oven grill. Place bread slices in a single layer on a large baking sheet.

    Grill for 3 minutes, or until lightly toasted and golden brown.

    Spread 1-2 tablespoons ricotta cheese on a toasted bread slice.

    Top with 6-7 fresh fig slices, a few pistachios and some lemon zest.

    Drizzle with desired amount of honey. Repeat with remaining slices.
    Serve immediately.

    Download Recipe PDF >>

  • Fig Balsamic Sauce
  • Ingredients
    1 cup ripe fig pulp
    1 cup balsamic vinegar
    1 teaspoon vanilla

    Scoop out fig pulp.

    In saucepan, add vinegar, fig pulp and simmer on low heat until mixture reduces down to about half. Stir occasionally (every 5-8 minutes). This will take about 30-45 minutes.

    Allow fig/balsamic reduction to cool. Place mixture in blender or food processor. Blend thoroughly until mixture combines and becomes smooth. This step will also help release the seeds from any pulp that has not cooked down. In separate bowl, strain out fig seeds. Depending on your strainer, you might need to strain it at least two times to remove most of seeds.

    Add 1 teaspoon vanilla, combine well to fig balsamic reduction.

    The reduction is very concentrated. Use about 1 teaspoon at a time (or to taste) to your favourite marinades, sauces, dressing and drizzles.

    Download Recipe PDF >>

  • Figs in Honey Syrup
  • Ingredients
    12 ripe fresh figs
    100g blanched whole almonds
    125g (heaped 1/2 cup) sugar
    115g (1/3 cup) honey
    2 tablespoons lemon juice
    6cm sliver of lemon zest
    1 cinnamon stick
    250g (1 cup) Greek style natural yoghurt
    750ml water

    Preheat oven to 180°C. Put almonds in baking tray and bake for 5 minutes, or until light golden. Leave to cool. Cut the stems off the figs and make a small crossways incision 5mm deep on top of each. Push a blanched almond into the base of each fig. Roughly chop and reserve the remaining almonds.

    Put 750ml water in a large saucepan, add the sugar and stir over medium heat until the sugar dissolves. Increase the heat and bring to the boil. Stir in the honey, lemon juice, lemon zest and cinnamon stick. Reduce the heat to medium, add the figs to the pan and simmer gently for 30 minutes. Remove with a slotted spoon and put on a large serving dish.

    Boil the liquid over high heat for about 15-20 minutes, or until thick and syrupy. Remove the cinnamon and lemon zest. Cool the syrup slightly and pour over the figs. Sprinkle with the reserved almonds and serve warm or cold with yoghurt.

    Download Recipe PDF >>

  • Fig Jam Sandwich
  • Ingredients
    4 eggs
    120g caster sugar
    1 tsp vanilla extract
    120g sifted flour
    250g Te Mata Fig Jam
    300ml cream, whipped
    icing sugar, for dusting

    Serves 6

    Beat eggs, sugar and vanilla for at least 5 minutes until very thick, pale and creamy. Fold in flour and pour into the tin. Place in the oven and bake 10-15 minutes or until a skewer inserted into the middle of the sponge comes out clean. Remove from the oven and cool.

    Cut in half and trim the edges so you have two rectangles of sponge the same size. Spread half of the sponge with jam and top with a layer of whipped cream. Place the other half of the sponge on top. Press down gently with your hand to make it stick.

    Dust the top with icing sugar and reserve 30 minutes before serving in slices.