Figs are best served simply – they are much too good to fiddle with. Try them in this sharing plate created by executive chef Des Harris at Pilkingtons restaurant in Auckland city.
Directions
- Pool a good dollop of Zany Zeus sour cream, mixed with lemon juice and salt to taste, on the base of a serving plate.
- Slice fresh figs (leave the skin on) and randomly place on top of the sour cream.
- Top with honeycomb and candied walnuts (see below).
- Finish with a sprinkling of borage micro herbs and a generous drizzle of lemon olive oil.
- Season the dish with kombu salt. To make the kombu salt, buy strips of shio kombu, also known as bull kelp, from Japanese grocers. Dry in an 80C oven and blitz to a powder. Pass through a fine sieve and store in an airtight container.
To make the candied walnuts
- Simmer together 250ml water, 220g sugar and 100g lightly toasted and skinned walnuts for 5 minutes then drain really well.
- Add a pinch of sea salt and bake at 150C until golden and crispy. Store in an airtight container.
