One hot hot hot day I found myself dining alfresco at a Greek restaurant in a busy neighborhood outside of Perth . M and I were sipping on some daytime cocktails and ordering from the Mezze menu, which are little dishes similar to tapas, when my eye spotted “Saganaki with Pickled Figs”. I immediately thought – Hot cheese! Figs! Pickled stuff! I ordered it and loved it.
A couple weeks later in my own kitchen, I pickled the figs overnight in a simple brine. They plumped up and took on the lightly salted, astringent liquid which tempered the fruit’s natural sweetness. The next day I seared the cheese and presented 4 beautiful plates of contrasting flavors. It made for a divine Mediterranean start to the meal.
Saganaki in Greek cuisine refers to the frying pan the cheese is cooked in, not the cheese itself, which I just discovered about 10 seconds ago after I googled it. There are several cheeses that can be used here – kasseri or haloumi are probably the most common. These cheeses hold their shape when cooked and have a mild, salty quality to them.
I used the leftover pickled figs in a salad with lots of red leaf lettuce, some walnuts, a sprinkling of chevre and some sliced leftover steak. It was tasty! I can also see them chopped up, stirred into some couscous and topped with a handful of chopped fresh herbs.
For 4 servings:
A couple weeks later in my own kitchen, I pickled the figs overnight in a simple brine. They plumped up and took on the lightly salted, astringent liquid which tempered the fruit’s natural sweetness. The next day I seared the cheese and presented 4 beautiful plates of contrasting flavors. It made for a divine Mediterranean start to the meal.
Saganaki in Greek cuisine refers to the frying pan the cheese is cooked in, not the cheese itself, which I just discovered about 10 seconds ago after I googled it. There are several cheeses that can be used here – kasseri or haloumi are probably the most common. These cheeses hold their shape when cooked and have a mild, salty quality to them.
I used the leftover pickled figs in a salad with lots of red leaf lettuce, some walnuts, a sprinkling of chevre and some sliced leftover steak. It was tasty! I can also see them chopped up, stirred into some couscous and topped with a handful of chopped fresh herbs.
For 4 servings:
- 2 teaspoons olive oil
- 6 ounces (180 grams) haloumi or kasseri cheese
- *Pickled figs, drained
- 2 cups baby rocket (arugula)
- Lemon wedges
- Freshly ground black pepper
Cut the haloumi into 4 rectangular pieces about a ½ inch (1.25 cm) thick.
Heat the olive oil over medium-high heat in a skillet. When it’s hot, add the haloumi and cook, searing on one side until golden brown, about 1-2 minutes. Flip and repeat on the other side. Keep the haloumi warm while the other ingredients are being plated.
Divide the rocket amongst 4 plates. Add 4 fig halves to each along with a wedge of lemon. Put a piece of warm, seared haloumi in the center, grind a little pepper over the top and serve at once.
*Pickled Figs
Heat the olive oil over medium-high heat in a skillet. When it’s hot, add the haloumi and cook, searing on one side until golden brown, about 1-2 minutes. Flip and repeat on the other side. Keep the haloumi warm while the other ingredients are being plated.
Divide the rocket amongst 4 plates. Add 4 fig halves to each along with a wedge of lemon. Put a piece of warm, seared haloumi in the center, grind a little pepper over the top and serve at once.
*Pickled Figs
- 1/2 teaspoon salt
- 1/3 cup sugar
- 2/3 cup water
- 2/3 cup white vinegar
- 1 bay leaf
- 1 cup dried figs, cut in half from stem to end
Your blog has really great mouth watering recipes and pictures.. Can't wait to try some out.
ReplyDeleteI love to craft and bake.. :)
Hani
http://craftionary.blogspot.com/