Honey and Mustard Fruits

I don’t very often make my own preserves and pickles. However once in a blue moon, I don’t mind. Amusement more than anything is usually the reason, as opposed to abundance of an ingredient, which was the motivation for making such concoctions in past times.
This one is based on Italy’s famous “mustard fruits” and I found the recipe in Stephanie Alexander’s multi-coloured striped cookery bible: "The Cook's Companion".
The flavour and texture are different to the commercially available product. It’s a pleasant balance of sweet, sour and pungent components.
I know it is probably the wrong time of year to be posting this recipe (late winter here in Australia). I had actually made this a few months ago, and I had forgotten all about it. Readers in the northern hemisphere may find it of use though. Better late than never.
This bizarre condiment goes well with roasted game meats, pork, and sausages. It is also a good accompaniment to a simple and lovely boiled dinner.

Components
130g dried apricots
130g dried figs
1 cup honey
250ml mild white wine vinegar
1 tbsp yellow mustard seeds
1 tsp mustard powder
½ tsp salt

Process
Cover both fruits with boiling water. Allow to soften and cool for 1 hour. Strain the water from the fruits and keep 60ml. Discard the remaining liquid.
Place the honey, vinegar, mustard, salt and reserved liquid into a saucepan. Simmer gently for 5 minutes.
Add the fruits, cover and simmer until the fruits are soft, about 15 minutes.
Ladle into a hot sterilized jar and store in a cool and dark cupboard.
Leave it for a few weeks for the flavours to infuse and develop. Refrigerate after opening.

White Figs, Manchego + Mozzarella with Raspberry Vinegar

It doesn’t bother me to spend hours and money preparing food for myself. In fact I love it. I cannot think of another activity that is more self-nurturing.
Cooking for one allows you to cater to your own personal whims and tastes, without the worries that come when you cook for others. You can eat exactly what you want, when you want and as much as you want.
A friend of mine who happens to be single told me he couldn’t be bothered cooking for himself. What is the point cooking for only one person? It saddens me to hear such a statement. Its as if he doesn’t feel worthy of a decent meal because he is alone. Life without a partner is hard enough, let alone living a life denying yourself the pleasures of good food. Personally, I could not imagine anything worse.
Even when I was single, I went to the trouble of preparing lavish dishes for myself and I ate ceremoniously at the dinning table every night. My pantry and fridge were always full with delicious foods waiting to be eaten at any given opportunity. Food gave me a sense of comfort, reassurance and security. It still does. Through cooking I discovered about myself and became a confident person. I guess in a way, cooking kept me busy, and kept my mind of my loveless life.
As much as I enjoy cooking for my partner, I think I get more pleasure cooking for myself. When he disappeared for a well deserved vacation to northern Australia last week I saw it as an opportunity to create without restriction. The following recipe is one I whizzed up then. It doesn’t require any cooking and is ready in minutes. This is a good example how easy it is to prepare a dish for yourself, minus the fuss. I am dedicating this recipe to my friend Greg, and wish to thank him for his kind words and support. A plate of high quality fruit and cheeses is definitely better than a life spent eating bland microwave meals and unhealthy junk.

Ingredients
15ml raspberry vinegar
15g sticky brown sugar
1 buffalo or cow mozzarella (about 250g)
Manchego cheese (or mild pecorino)
4 white figs
Tiny basil leaves
A handful lightly toasted pinenuts
Sea salt
Fresh black pepper
Extra virgin olive oil (peppery)

Method
Mix together the vinegar and brown sugar. Slice the mozzarella into thin slices. Use the mozzarella slices to cover the entire surface of a large plate. Using a vegetable peeler, shave slivers of manchego all over the mozzarella.
Halve the figs and place over the two cheeses in an attractive fashion. Scatter over basil leaves and pinenuts. Season lightly with salt and pepper. Finally, drizzle over with the raspberry vinegar and olive oil.
Serve with rocket leaves tossed with a fruity extra virgin olive oil, to contrast with the delicate nature of the mozzarella and figs.
Serves 1 lonely but brave hearted soul.
Note- Manchego is a Spanish cheese made from sheep’s milk.

Figs, Balsamic, and Parmesan Oil

As today is Valentines Day, I thought a recipe starring figs would be appropriate. Perhaps I have a naughty mind, but I can’t help to think of Adam and Eve, frolicking in the Garden of Eden, wearing nothing but fig leaves.
Biblical banter aside, there is something definitely erotic about figs (in the culinary sense, please!) I love how the soft flesh and sticky seeds combines with fragrant and sweet “Aceto Balsamico”. Serve this simple dish with a plate of fresh goats cheese, thin slices of prosciutto, and crusty bread. A bottle of Pinot noir will complete this gastronomic love affair.
For anyone out there who has found themselves dateless tonight, do yourself a favour- prepare yourself this meal and all feelings of desperation will vanish. The flavours are so divine, you will forget all about your broken heart. I promise. And if that doesn’t satisfy you, then drink the wine until you pass out….

Ingredients
Black figs
Aged Balsamic vinegar (see note below)
Parmesan oil (see note below)
Fresh black pepper

Method
Choose figs which are soft, but not mushy.
Slice them in half and arrange attractively on a plate.
Drizzle over with parmesan oil. Spoon over balsamic vinegar, making sure you get some of the fragrant vinegar in the centre of each fig.
Grind over some pepper and serve immediately. Accompany with a fresh goats cheese and a plate of prosciutto

Note- True Aceto Balsamico is expensive and by Italian law must carry a stamp of approval from the “consorzio”. Prices can fetch up to almost $500 for a bottle aged 100 years. I have tasted such vinegars and the complex flavours bear little resemblance to those vinegars which are sold in supermarkets. I use the authentic product for uncooked dishes and the fake version for cooking. I realize most people would not be able to afford such a luxury condiment, so here is a little trick I learned a few years ago. Dissolve equal amounts of supermarket balsamic with sticky brown sugar. The sugar will add complexity and viscosity to what would otherwise be a flat and lacklustre vinegar.
To make Parmesan oil, steep the rinds of Parmagiano Reggiano in extra virgin olive oil(I cannot bear to throw out any part of this cheese, it is too expensive!) The cheese will scent the oil delicately and it is wonderful to drizzle over finished dishes. If you cannot be bothered with this step, substitute with plain extra virgin olive oil.