Poached figs with goat's cheese
Photo by Babiche Martens
|1||Soft goat's cheese, such as Kapiti Mt Hector|
|¼ cup||White wine|
|1 tsp||Lemon, zest|
|16 slices||Coppa, dried pork, available at delis or supermarkets, or substitute with proscuitto|
|4 handfuls||Rocket leaves|
|1 drizzle||Extra virgin olive oil|
|4 tsp||Aged balsamic vinegar, choose the best quality you can buy|
- Remove the cheese from the fridge to reach room temperature.
- Slice the figs. Put the sugar, water, wine, vanilla, lemon zest and juice in a saucepan. Heat gently until the sugar has dissolved.
- Add the figs. Simmer very gently for 5 minutes then turn off the heat and leave the figs to cool in the poaching liquid, then remove.
- Arrange four slices of coppa per plate, then top with rocket leaves, figs and slices of cheese. Drizzle with a little olive oil, 1 tsp of balsamic per plate and a grind of pepper.
Buy your figs only 2-3 days before using. They are very perishable - look for plump, soft figs with firm stems that smell mildly sweet. If not using straight away, keep in the fridge.