Recipe by Ellacure restaurant

Ingredients:

Stuffed Figs

• 2 ripe figs
• 4 thin slices of prosciutto
• 40g blue cheese

Balsamic Reduction

• 500ml Balsamic vinegar
• 500g castor sugar
• 1tbsp honey

Salad Dressing – Raspberry Vinaigrette

• 100g fresh raspberries
• 100ml olive oil
• 1tsp castor sugar
• 50ml red wine vinegar
• Salt

Salad

• Small handful of rocket
• 1 avocado, diced
• 1 small Spanish onion, diced.

Methods:

Stuffed Figs
– Preheat oven to 180°C.
– Trim off top of figs, Make a cut from the top of your fig going about halfway down. Make another cut the same way to form a cross when looking at it from the top.
– Take a small chunk of blue cheese and gently insert it into the centre of the fig.
– Take 2 slices of prosciutto and wrap them around the side of the figs.
– Place figs on an oven proof tray lined with grease proof paper and place in the oven for 5 minutes, or until the cheese starts to run.


Balsamic Reduction
– Place balsamic vinegar and sugar into a pot and bring to boil, stirring until sugar is dissolved.
– Reduce heat and simmer until mixture has been reduced by half.
– Take off the heat and stir in honey
– Allow to cool before serving.


Salad Dressing – Raspberry Vinaigrette
– Blend raspberries with a stick blender until smooth.
– Pass through a sieve to remove any unwanted material.
– In a bowl, whisk the raspberry, sugar and vinegar together until sugar is dissolved.
– While whisking the raspberry mix, slowly drizzle olive oil into the mix until emulsified.


Building your plate
– Place a 50cent piece worth size of balsamic reduction in the bottom of a serving bowl
– Mix some roquette, Spanish onion and avocado in a small bowl and drizzle over raspberry vinaigrette.
– Place the salad into the serving bowl on top of your balsamic reduction
– Place the figs on top of the salad to serve.