Tuesday, 9 September 2014

Tapenade de Figo e amêndoa -cem por cent Portugues

Figs have a long and illustrious history (legend has it they were Cleopatra's favourite delicacy).This striking and bewitching fruit with its fleckled green or dark bluish red skin and succulent luscious deep pink flesh is plentiful in the market right now.Dont panic Mr Mannering, their season is long (from now until late October).Eaten sensually out of hand, figs are delicious; but using them in recipes, sweet or savoury, can turn them into a delicacy.I have made sauces,preserves,tarts and I haven´t tried it. but I believe they make a great pizza topping with goats cheese.But is there something we haven´t thought of?
Figs have a naturally high sugar content, making them a perfect complement for equally intense ingredients, such as salty prosciutto and soft cheeses.Last year I made a twist on tapenade with sweet smoky pequillo peppers and salty almonds.I decided to apply the same principal, but this time my thinking was perhaps a little more radical. A Franco/Italian fusion made with 100% Portuguese seasonal ingredients.I would Lusophonise the classic tapenade and then honour it by making Italian style tramezzini.First and foremost, forget about dried figs. If you've ever had fresh figs, you know there's a world of difference. Sweet and honeyed, fresh figs are something to be savoured. (After all, they were thought to be the food of the gods.)The figs you buy may not always look perfect, and that's okay. A bit of crackly skin is fine, but stay away from figs that are overly soft or oozy. A sign of a perfectly ripe fig is when you see a bit of bend in the stem and feel the skin is supple. Those should be eaten straight away, or used in the recipe below.

Tramezzini de figo e amêndoa
Thinly sliced soft white sandwich bread,crusts removed
(2 slices makes four triangular tramezzini )

FOR THE FILLING
1/4 cup black olives
1 fillet anchovy
1/2 tablespoon capers
1/8 teaspoon black pepper
1/2 garlic clove
1 teaspoon lemon juice
1 teaspoon brandy
2 FRESH figs
1 soup spoon almonds
2 tablespoons extra virgin olive oil

Blitz all the ingredients except the olive oil in a food processor.Add the olive oil and process again until you have an almost  smooth texture.Calculate how many tramezzini you require, then cut enough slices of bread.Spread the filling over two slices of bread and join together.Cut on the diagonal into quarters.Trim the sandwiches again to prevent any overhang.

Tramezzini are much like tea sandwiches, but more often like the revered tremoços, served with with aperitifs,a glass of cold beer or cocktails early evening.The combinations of fillings are infinite and,inevitably,wine worthy.Here are a few suggestions......

Tapenade and mozzarella ( I have to say my all time favourite for both taste and aesthetics)
Egg salad with anchovies and capers
smoked salmon and horseradish
Egg and avocado purée
Prosciutto with mustard and mascarpone
Chopped shrimp and lemon mayonnaise or aioli with watercress or rocket
green olive tapenade  tomatoes
Tuna pate
Chicken liver pate
Bresaola or Cecina with soft goat cheese or queijo fresco



Or if you want to eat it the simple French way, just smear your baguette with it.   - See more at: http://www.apronandsneakers.com/2013/01/mini-ham-sandwiches-with-olive-fig-and.html#sthash.IP0vCZYo.dpuf
Mini Ham Sandwiches With Olive, Fig and Almond Tapenade

Olive, Fig and Almond Tapenade

Ingredients:
Makes 1/2 cup
  • 1/4 cup black olives like Taggiasche (not the green olives in the pictures)
  • 1 fillet of anchovies
  • 1/2 tablespoon capers
  • 1/8 teaspoon black pepper
  • 1/4 garlic clove (or 1/2 - 1 whole if you like it more garlicky)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon brandy
  • 2 dried figs
  • 1 teaspoon almonds
  • 2 tablespoons extra virgin olive oil of good quality
Directions:
  1. Soak the capers in water for 10 minutes then drain.  Squeeze out the excess liquid.  
  2. Mix all the ingredients except extra virgin olive oil in a blender.  
  3. While blending, pour the extra virgin olive oil slowly.  
  4. Keep refrigerated in a jar. 

To Compose the Mini Sandwiches:

Ingredients:
Makes 8 mini sandwiches
  • olive, fig and almond tapenade
  • 6 slices of cooked ham (depending on the size of your bread)
  • 6 slices of sandwich bread
  • mayonnaise
  • 8 pitted whole olives (optional)
Directions:
  1. Layer the following:  bread, tapenade, bread, mayonnaise, ham (double the ham if it's too thin), bread.  
  2. Slice away and discard the brown sides of the bread then slice to four parts.
  3. Top with olives if desired.
- See more at: http://www.apronandsneakers.com/2013/01/mini-ham-sandwiches-with-olive-fig-and.html#sthash.yVmISncI.dpuf
Mini Ham Sandwiches With Olive, Fig and Almond Tapenade

Olive, Fig and Almond Tapenade

Ingredients:
Makes 1/2 cup
  • 1/4 cup black olives like Taggiasche (not the green olives in the pictures)
  • 1 fillet of anchovies
  • 1/2 tablespoon capers
  • 1/8 teaspoon black pepper
  • 1/4 garlic clove (or 1/2 - 1 whole if you like it more garlicky)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon brandy
  • 2 dried figs
  • 1 teaspoon almonds
  • 2 tablespoons extra virgin olive oil of good quality
Directions:
  1. Soak the capers in water for 10 minutes then drain.  Squeeze out the excess liquid.  
  2. Mix all the ingredients except extra virgin olive oil in a blender.  
  3. While blending, pour the extra virgin olive oil slowly.  
  4. Keep refrigerated in a jar. 

To Compose the Mini Sandwiches:

Ingredients:
Makes 8 mini sandwiches
  • olive, fig and almond tapenade
  • 6 slices of cooked ham (depending on the size of your bread)
  • 6 slices of sandwich bread
  • mayonnaise
  • 8 pitted whole olives (optional)
Directions:
  1. Layer the following:  bread, tapenade, bread, mayonnaise, ham (double the ham if it's too thin), bread.  
  2. Slice away and discard the brown sides of the bread then slice to four parts.
  3. Top with olives if desired.
- See more at: http://www.apronandsneakers.com/2013/01/mini-ham-sandwiches-with-olive-fig-and.html#sthash.yVmISncI.dpuf

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