We haven't been to Greece for several years, but nosotros all the same regularly yell back the excellence of their saganaki alongside peppered figs. Saganaki is pretty groovy whatever time, as well as pairing its salty creaminess alongside sugariness dried fruit as well as a kicking of peppery oestrus was a revelation. Haalo had a recipe published on Cook Almost Anything inside months as well as we're entirely but at nowadays trying it for ourselves vi years later.
There's a chip to a greater extent than going on hither than but pepper as well as figs - Haalo has us simmering the dried figs inwards dearest as well as balsamic vinegar, bay, vanilla as well as cloves. I adapted on the wing (honey => maple syrup, cinnamon stick => put down cinnamon) as well as tended it all for a venture hr on the stove. If anything I was also lite on the pepper.
The saganaki was a piffling less unproblematic than I anticipated too. The dusting of flour was fine, but dissimilar its cousin haloumi, these saganaki triangles bubbled as well as melted as well as glooped all over the pan! They're clearly at their best alongside a fast as well as dry out fry.
They're lessons learned for side past times side time, as well as they barely lessened our enjoyment this time. This salty, sugariness as well as spicy goodness went downwardly a process alongside a huge, tangy light-green salad.
Saganaki alongside peppered figs
(slightly adapted from a recipe at Cook Almost Anything)
peppered figs
250g dried figs
two tablespoons maple syrup
two tablespoons balsamic vinegar
1 tablespoon dark pepper
1/2 teaspoon cinnamon
1 bay leaf
1 vanilla pod
10 cloves
water
saganaki
400g saganaki
flour, for dusting
olive oil. for frying
Slice each of the figs inwards one-half as well as house them all inwards a medium-sized saucepan. Add inwards the maple syrup, balsamic vinegar, pepper, cinnamon, as well as bay leaf. Slice the vanilla pod lengthways, scrape the seeds into the saucepan as well as drib the vanilla pod inwards too. Add inwards the cloves. Pour over plenty H2O to encompass all the ingredients as well as simmer them until the figs are soft as well as the liquid is reduced to a syrup, close an hour. Remove the bay leafage as well as cloves. Keep the figs as well as syrup warm.
Slice the saganaki lengthways into 5mm-thick pieces, as well as lightly dust each while alongside flour. Heat but a piffling petroleum inwards a frypan over medium-high heat. Place the saganaki slices inwards the pan as well as nipper them until but golden on each side (this could accept less than a minute!). Serve the saganaki similar a shot alongside the figs as well as syrup spooned over the top.
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