8 each Fresh Figs
200 g Cashel Blue Cheese
8 each Slices of Parma Ham
300 g Micro Leaf Salad (or Rocket)
20 g Honey
20 g Grain Mustard
20 ml Vinegar
200 ml Olive Oil
1 each Mango
2 tsp Caster Sugar
50 ml Water

Black Mission Figs with Cashel Blue Cheese

Black Mission Figs with Cashel Blue Cheese

Stuffed with Cashel Blue cheese and encased in Parma Ham before roasting

Finished with micro leaves dressed in honey mustard and Hellenic Olive Oil.



For the Figs

Begin with the figs, take a small slice off the bottom of the fig so it stands up straight. Cut a cross into the top of the fig cutting about ¾ way down through the fig. Gently squeeze the fig between your fingers from the bottom so that it opens up much like a baked potato. Divide the blue cheese into 8 equal parts and roll each into a small ball. Place a small ball of the cheese into the centre of each fig. Now wrap each fig with one slice of Parma ham around the outside of the fig leaving the top and bottom open. The figs are now ready to go into the oven. Preheat the oven to 180 degrees before roasting the figs for 5-6 minutes, enough to heat the fig through and melt the cheese. You can roast them just before you serve them to ensure they are hot.

For the Mango Puree

Simply place the peeled and diced mango into a jug blender along with the sugar and water and blend until smooth. Taste the puree before serving to see if it requires a little extra sugar but it should be a little sharp to help cut through the cheese.

For the Salad

In a bowl combine the honey, mustard, vinegar and olive oil with a whisk to make the dressing for the leaves. Drizzle a little of the dressing over the leaves before placing along the centre of the plate. Now drizzle a rub a little of the mango puree across each plate before placing the hot figs alongside.