Ingredients
- 200gm dried figs
- 1/2c red wine
- 1pinch cinnamon
- 1pinch allspice
- 1/2c walnuts chopped (Willowbrook Orchard)
- 1/4c walnuts finely chopped (Willowbrook Orchard)
Fig and Walnut Salami
Method
- Chop figs, discarding the hard stems
- Place into a saucepan with the red wine, cinnamon and allspice
- Simmer over low heat for 5 minutes
- Let stand for 1 hour to macerate
- Drain well
- Put the fig mix into a food processor and puree
- Add the chopped walnuts and pulse just enough to mix through
- Form the mix into a sausage shape, then roll in the finely chopped walnuts
- Refrigerate until ready to serve
- Serving suggestion: Whitestone Cheese Selection & Lilly’s Cherry Butter (Porridge Bar)
Comments
Recipe from Andrea Reid-Wilson
