Stilton-stuffed roast figs with Parma ham and balsamic reduction

Feb 1 2008 by Bill Oldfield, The Journal

(serves 4)

THIS is an unusual starter, light lunch or supper dish that can be prepared in advance and cooked at the last moment.

The Stilton acts as a complement to the sweetness of the figs and the crisp Parma ham provides a depth of flavour and contrasting texture.

It’s important that the figs are ripe. When buying, feel them to check they have “some give” and are not too hard.

INGREDIENTS

Four ripe figs

Four rounded teaspoons of Stilton

Four slices of Parma ham

A few strong-tasting mixed salad leaves such as rocket and watercress

Balsamic reduction

A little sunflower oil for sealing

METHOD

Take a small slice off the bottom (the flat end) of each fig to enable it to stand up. Then cut a cross into the top of each fig to about halfway down, and pinch and squeeze to open it out to receive the Stilton later.

Put two figs side-by-side and wrap them together using two pieces of Parma ham and, if possible, secure them with a skewer. Do the same with the other two figs. This can all be done well in advance.

When you’re ready to cook, pre-heat the oven 220°C (gas mark 7).

Heat the sunflower oil in a frying pan or a roasting tin which can be used in the oven and seal the Parma ham parcels for a couple of minutes each side. Stand the parcels upright in a roasting tin or on a baking tray, place one of the teaspoons of Stilton into each fig and bake them for around 10 minutes or until the cheese melts and the ham is quite crisp.

Place the mixed leaves on serving plates and drizzle over a little balsamic reduction. Place the fig parcels on top and drizzle over and around with a little more balsamic reduction.

Recipes are taken from Oldfields Restaurants cookbook, Passion for Real Food, out now and available in good bookshops. For discounted copies contact us on (0191) 370-9595 or go to www.oldfieldsrestaurants.com