Fig Salami, illustrated by Luke Brown

Posted on
in Cookbook, Dips & Pieces

Fig Salami, illustrated by Luke Brown

Posted on
in Cookbook, Dips & Pieces

This blend of nuts, dried fruit, brandy and cinnamon has a rich, sweet and delightfully musty flavour. A welcome addition to any cheese plate!

Artwork by Luke Brown

Fig Salami

  • 200 g (7 oz) dried figs
  • 200 g (7 oz) pitted dates
  • 125 g (41/2 oz/1 cup) roughly chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon brandy
  • 2 teaspoons finely grated lemon zest
  • 2 teaspoons finely grated orange zest
  • 1 teaspoon natural vanilla extract or scrape the seeds from 1/2 vanilla bean

Put the figs and dates in a blender or food processor and blend or process until finely chopped. Transfer to a large bowl and combine with all of the
remaining ingredients, mixing well. Turn the mixture out onto a clean work surface and divide into two equal portions. Shape each portion into a 20 cm (8
inch) log.

Wrap each log separately in baking paper and twist the ends to seal and tie up using kitchen string. Allow to set in the refrigerator for 2 days before
serving.

Serve with cheese and lots of wine!