serves
20
prep
20 minutes
difficulty
Easy
serves
20
people
preparation
20
minutes
difficulty
Easy
level
Ingredients
- 500 g (2½ cups) dried figs, stems removed
- 100 g (1 cup) walnuts, lightly toasted, finely chopped
- ¼ tsp ground cloves
- 2 tbsp fennel seeds
- 1 tsp ground cinnamon
- ¼ tsp white pepper
- 1 tbsp honey
- 1 tbsp brandy
- rice flour, to dust
Drying time 3 days
Instructions
Using a large knife, chop figs until they form a chunky paste. (Just keep slicing through the increasingly sticky mass and you’ll eventually get there).
Place figs in a large bowl with walnuts, spices, honey and brandy. Knead mixture for 4 minutes or until it starts to come together, adding extra brandy if mixture is too dry.
Lightly dust a work surface with rice flour. Shape dough into a 20 cm-long log, then roll in rice flour, to coat.
Wrap log in baking paper and twist ends to seal. Place in a large container with a plate on top, weighed down with a tin. Set aside in a cool, dry place for 3 days to dry out before slicing to serve. Fig roulade will keep in an airtight container for up to 3 weeks.
Photography Alan Benson
As seen in Feast magazine, Dec/Jan 2013, Issue 27.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
