So A. has her quilting class each Wednesday night. It is good for her to get out and do a ‘stitch and bitch’ with the girls and get out of the house. It is good for me because I get spend time with the kids. I cook them their dinners play with them and generally have great time together before putting them to bed. I do this when A. is home but I find it nice to have them to myself they can’t go running to mummy when they get bored with me.
On this occasion I promised A. that I would have some dinner for her. When she got home after 9pm. We had a good crop of black fig off our tree this week and I thought to myself that it was this time last year that I did one of her favourite meals. Being Croatian she loves her figs, cheese, olives and smoked salted pork meat.
So why not combine them as below. This meal looks decadent and I am sure you would pay a decent rate in any restaurant to get them. But the truth is it took less time to prepare these than it would take A. drive through Maccas on her way home. It is good to use the produce that is at hand it tastes at it best having travelled less than 20 meters (that is 0.012 food miles by the way) and being picked today. Sometimes you just need to make it up rather than surrender to the supposedly easy option of packaged and supposedly ‘fast food’
In the end I timed it just right and put them in the oven 20 minutes before A. got home and even I had to admit they were pretty damn good as a late supper.
Figs with Feta and Prosciutto.
- 4 – 5 fresh figs (or as many as you can eat)
- Good Feta or a nice bitey soft sheep’s cheese
- Finely sliced prosciutto
- Good Extra Virgin Olive oil
Halve figs, cut a piece of cheese to cover the cut side of the fig. Drape in prosciutto over both and then drizzle with good olive oil.
Bake in the oven for 10 minutes at 250 degrees then drop it back to 200 degrees and bake for a further 10 -15 minutes until you get a sweet smell off the figs as they caramelise and the prosciutto is nice and crisp.
Simply Server and ENJOY.