INGREDIENTS

METHOD

· Place figs into a small bowl with red wine and leave to soak at least eight hours or overnight.

· Place a small frypan onto a low heat. Add ground almonds and cook, stirring until they are a very light golden.

· Drain figs thoroughly and discard liquid.

· Place figs into a food processor fitted with a metal blade and process until finely chopped and mixture begins to come together as a ball.

· Add almonds and fennel seeds and process until combined.

· Scrape fig mixture onto baking paper and shape into a salami-shape about 12cm long and 4cm diameter.

· Lay out grape or nasturtium leaves and place Fig Salami onto leaves. Wrap salami with leaves.

· Wrap in plastic wrap and refrigerate overnight. Store in refrigerator for up to three weeks.

· To serve slice salami thinly to include leaf wrapping and serve with hard sheep milk cheese, Roasted Almonds and choice of cracker or bread.

Roasted Almonds with Aromatic Salt

(serves 10-12)

Excellent with cheese but a tasty nibble to serve with a drink.

INGREDIENTS

METHOD

· Preheat oven to 180°C.

· Place almonds onto a low-sided baking tray. Add oil and toss together.

· Bake for 12-15 minutes or until they begin to smell nutty. Remove from oven and while still hot add Aromatic Salt and toss together.

· Serve warm or cold. When cold store in an airtight container in pantry for up to one month.

Aromatic Salt

(yields 3/4 cup / 120g)

INGREDIENTS

METHOD

• Place all ingredients into a mortar and finely grind with a pestle. Alternatively place all ingredients, except whole allspice, into a food processor fitted with a metal blade, and pulse to an even texture. Place allspice in mortar and using pestle and pound till roughly broken or crush allspice on a board using a meat hammer. Add to the salt mix and pulse a few times to combine.
• Store in screw-top jar.