Serves four
3 onions, cut in half
200g Kikorangi Blue cheese, softened with rind removed
1 orange, zested
1 tbsp cream
1 tbsp brown sugar
1 tbsp American mustard
150ml olive oil
5g salt
8 semi-dried figs (I recommend Ludbrook House)
Tempura batter and oil to deep fry
Preheat the oven to 185C. Drizzle the onions with olive oil, place cut side down, on non-stick baking paper and roast until cooked through. In a bowl, cream the cheese, orange zest and cream. Roll into hazelnut-sized pieces and refrigerate for 45 minutes.
Remove the skin and chop the onion, place in a blender with the brown sugar, mustard and blitz until smooth. With the motor running, add the olive oil then salt.
Pre-heat deepfryer to 180C. Place the cheese balls in the centre of the figs, dip into the tempura batter and cook until golden. Serve on onion puree or with green beans and almonds as an entree.
Stuffed figs with blue cheese and orange
Photo / Ian Jones
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