Stuffed figs with blue cheese and orange

Ingredients

200 g	Blue cheese, softened with rind removed
3	Onions, skin on (Main)
1	Orange, zested
1 Tbsp	Cream
1 Tbsp	Brown sugar
1 Tbsp	Mild mustard
5 g	Salt
150 ml	Olive oil
8	Figs, semi-dried
1 to fry	Tempura batter
1	Oil, to deep fry

Directions

1. Preheat the oven to 185 degC.
2. Drizzle the onions with olive oil, place cut side down, on non-stick baking paper and roast until cooked through.
3. In a bowl, cream the cheese, orange zest and cream.
4. Roll into hazelnut-sized pieces and refrigerate for 45 minutes.
5. Remove the skin and chop the onion, place in a blender with the brown sugar, mustard and blitz until smooth.
6. With the motor running, add the olive oil then salt.
7. Pre-heat deepfryer to 180 degC. Place the cheese balls in the centre of the figs, dip into the tempura batter and cook until golden.
8. Serve on onion puree or with green beans and almonds as an entree.