Figs 6 ways

This is a no photo blog, because I was so busy presenting it at the office in makeshift kitchen conditions, I didn't even think of taking photos.  We have an office lunch for everyone's birthday, normally take-away from one of the many restaurants in Crows Nest.  This was a 60th and I wanted to cook for it instead.  Richard chose the main course, which was a barbequed quail in a fig bath dish from a Maggie Beer cookbook resident in the office.  I took this on board to present a menu based on fig over 3 courses.  It was enhanced by a lovely tablecloth, table settings, and some freshly picked sage as the greenery.  The menu?

A tasting platter with:

• black figs wrapped in prosciutto
• sauteed prawns with a hint of garlic (they were delish)
• pan fried asparagus with slivered almonds
• slow cooked roma tomatoes
• balsamic figs topped with goats cheese
• pizza slices with leeks caramelized in burnt fig jam with gorgonzola cheese (these were adventurous and amazing)
• Labna with fig & fennel paste served in filo cases (surprisingly good)

Mains
Barbequed quail in a fig bath, with freekah salada with preserved lemon, fig paste and mint

Dessert
spiced figs and almonds topped with vanilla marscarpone


Not sure I would do it all again, but with figs in season, it was a lovely lunch.  Happy 60th Richard, and no leftovers - it was all gone by the end of lunch!