August 20, 2014

Fig, red onion and port jam on spelt pizza with goat’s cheese and arugula

Spelt Pizza

 

I love small town living.  There are many things I’ve learned to love in moving from the cosmopolitan millions of London to this Northern California 90,000 but one of them is the food producing and sharing community.  Picking up my veg box the other week, someone kindly handed me an extra half gallon of delicious raw milk from their goats, a friend brought me two passive bags of persimmons, while she was on vacation another friend told me to go and pick chard and strawberries from her garden. Regularly I go to the gym and there is a box of garden bounty left by another gym member… it’s a dream!  Last week someone said they had a whole fig tree that needed picking, and that is a red rag to this bull.  I took a big bag and went on my way home from a party.  I picked and picked until the sun was down and I couldn’t see the figs any more! Thanks Craig and Cindy, you are so generous.

But now, what to do with hundreds of figs?

Well, the same answer as to hundreds of any kind of fruit: jam. Perfect.

I made some sweet with orange, vanilla and cinnamon and then I made this one with red onions and port… it’s a winner in my opinion.  And then to take it a step further, lather it on a pizza with goats cheese, fire it up and then top it with rocket, a drizzle of balsamic reduction, and some chopped nuts.  Sit it next to a good glass of wine and you have the perfect summer night.

15(ish!)oz fresh figs

1 red onion finely chopped

1/2 cup port

3 tbsp olive oil

Salt and pepper to taste

Cook the red onion in the oil for about 10 mins until its going translucent and it’s nicely soft.  As it’s cooking, finely chop up all the figs, removing the stems.  When the onion is ready, pour in the port and scrape down the pan.  The throw in all the figs and stir it all together. Let it simmer with a lid on for about 15 mins stirring occasionally, then remove the lid and continue cooking until you reach the jam consistency that you want! Now put it on a cracker, on some cheese, or load up a home made pizza crust!

SHARE THIS POST

5 Responses to “Fig, red onion and port jam on spelt pizza with goat’s cheese and arugula”

  1. OMG that would be amazing if someone asked me to “take care” of their excess fig problem. Figs aren’t very popular here but I really got into figs this year. I was really set back when I found they were $2 each fig! I bought a few but hardly enough to satisfy my craving.

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Related Posts

Irish Sweet Potato Bread

Breads, Breakfast ideas, Guest Post, Vegan

Joy and Heather Harrison of Curly Tops Cuisine are an Irish Mother and Daughter blogging duo based in Belfast, Northern Ireland.  They’ve been on their own journeys with food using nutrition to…

Butter-less Butter Chicken

Main dishes, Paleo

    From my first visit to India as an excited 14 year old, I’ve been a huge lover of Indian food.  Both times I went I was vegetarian/vegan and…

Super Clean Chocolate Banana Loaf

Breads, Breakfast ideas, Cakes, Desserts

This one is SO simple.  I whip it up when I feel like a nutritious, no added sweetener treat that I can happily down for breakfast.  It was my sister’s…

Simple Beef Stroganoff – Jared’s Favourite!

Main dishes

Disclaimer: This is an ugly dish! There’s no way to make a pile of brown saucy beef look elegant, which is why the picture above is of yogurt and not…

Broccoli, Basil, and White Bean Soup

Main dishes, Vegan

If there’s one meal that shouldn’t be made strictly to a recipe, I think it’s soup.  You really just have to taste it as you go along.  Every vegetable you use can…

Sweet Potato Soup with Pomegranate Seeds

Main dishes, Paleo, Vegan

Autumn taunted us for a few days last week with lower temperatures and I was instantly ready to dig out the pumpkin pie spice, start Christmas shopping and curl up…