Caramelised Fig, Fennel & Orange Salad
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Caramelised Fig, Fennel & Orange Salad

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$0.00
Serves:
4
Cooking Time:
25 minutes
Special Diets:
Gluten free, Vegan
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      • 80g caster sugar
      • 16 fresh figs, cut in half lengthways (500 grams) 
      • 4 medium oranges, peeled and 1cm thick slices (750 grams) 
      • 1½ tbsp. lemon juice
      • 1 tsp Aniseed lightly toasted and crushed
      • 1 small Fennel bulb, thinly sliced
      • 1 garlic clove, crushed
      • 50ml olive oil
      • ¾ tbsp dry oregano herb
      • Fennel fronds to garnish
      • Coarse sea salt and Stoneground Cracked Black Pepper

 

 

  1. Place a large frying pan on a medium heat and add half the amount of sugar. Let it turn golden caramel. It should take only 2-3 minutes. Add the figs with cut side down in a single layer. Cook for 2 minutes until it just starts to soften. Turn it to cook for a further minute and remove from the pan.
  2. Add the remaining sugar to the pan, return to the heat and let it caramelise before adding the oranges. Leave it for 1 minute on each side. Remove the oranges and add to the plate of figs.
  3. Take the caramel off the heat and whisk in the lemon juice, Aniseeds, garlic, ¾ teaspoon of salt and Stoneground Cracked Black Pepper. Once combined whisk in the olive oil and set aside.
  4. Arrange the oranges, figs and sliced fennel on a large platter. Drizzle over the dressing and any leftover juices on the fruit plate. Sprinkle oregano and fennel fronds and serve.

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      • 80g caster sugar
      • 16 fresh figs, cut in half lengthways (500 grams) 
      • 4 medium oranges, peeled and 1cm thick slices (750 grams) 
      • 1½ tbsp. lemon juice
      • 1 tsp Aniseed lightly toasted and crushed
      • 1 small Fennel bulb, thinly sliced
      • 1 garlic clove, crushed
      • 50ml olive oil
      • ¾ tbsp dry oregano herb
      • Fennel fronds to garnish
      • Coarse sea salt and Stoneground Cracked Black Pepper

 

 

  1. Place a large frying pan on a medium heat and add half the amount of sugar. Let it turn golden caramel. It should take only 2-3 minutes. Add the figs with cut side down in a single layer. Cook for 2 minutes until it just starts to soften. Turn it to cook for a further minute and remove from the pan.
  2. Add the remaining sugar to the pan, return to the heat and let it caramelise before adding the oranges. Leave it for 1 minute on each side. Remove the oranges and add to the plate of figs.
  3. Take the caramel off the heat and whisk in the lemon juice, Aniseeds, garlic, ¾ teaspoon of salt and Stoneground Cracked Black Pepper. Once combined whisk in the olive oil and set aside.
  4. Arrange the oranges, figs and sliced fennel on a large platter. Drizzle over the dressing and any leftover juices on the fruit plate. Sprinkle oregano and fennel fronds and serve.
Mail me to send Recipes: info@spicezen.com.au

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