Johnston Teo, the executive chef at Sorrel, shares his recipe for a summer-worthy snack
Dried figs might be available all year round, but the delicate fruit is best enjoyed fresh. Given its naturally high sugar content, oven roasting or torching the fruit serves to accentuate its natural sweetness. You can enjoy your figs by simply pairing it with some goats' cheese. However, those with a little more time to spare in the kitchen should give the following recipe a go.
Here's what you'll need
For the macadamia nuts
100g macadamia nuts 2g salt 20g brown sugar 1g black pepper powder
1. Pre-heat oven to 180 degrees Celcius. Toast macadamia nuts till dark brown, about 15 mins. While the nuts are still hot, blend it together with salt, brown sugar, and black pepper powder until you achieve your desired size. Set aside.
2. To prepare the balsamic caramel sauce, caramelise the sugar at about 180 degrees Celcius before deglazing with balsamic vinegar. Leave the liquid to cool before blending in the fig puree. Strain the mixture and set aside.
3. To prepare the lavender honey, bring honey to a boil in a saucepan and add in the flowers from the dried lavender springs. Using an immersion blender, blitz the mixture and leave to infuse at room temperature for 24 hours. Strain and set aside.
4. To prepare the figs, pre-heat oven to 250 degrees Celcius. Cut the figs in half, lightly dust with caster sugar and blowtorch till caramelised. Drizzle some lavender honey over the figs, transfer to a baking tray lined with parchment paper, and bake figs for about 6 to 8 mins. While the figs are still hot, transfer them to a serving plate and drizzle balsamic caramel sauce over them. Scatter macadamia nuts around the dish and serve.
For last week's #SaturdaySessions, click here. Visit Sorrel for a taste of Executive Chef Johnston Teo's cooking.