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maltatoday | SUNDAY • 4 JULY 2021 10 FOOD Fig and brie summer burger Recipe by Tony and Samantha from @ TonysFoods | Approx. 12 balls Thursdays at 6:30pm on TVM Repeats Monday at 2.00pm on TVM2 Friday at 5.30pm on TVM2 gourmettoday.recipes Facebook @gourmetchallenge • 2 tbsp unsalted butter • 6 figs – fresh - halved • 3 large yellow onions – thinly sliced • ¼ cup white wine • 1/3 cup brown sugar • 2 tbsp balsamic vinegar • Pinch of salt FIG JAM FIG JAM METHOD 1. Melt the butter in a large sauté pan and add the onions and a pinch of salt. 2. Sautee for five minutes. 3. Add the figs and cook for another five minutes on medium-low heat. 4. Add the balsamic vinegar and white wine and cook for an additional two minutes. 5. Finally, add the brown sugar and mix. 6. Put on low heat and cook for 30 to 40 minutes, until the mixture thickens. 7. Once the mixture has reached your de- sired consistency, remove from the heat and allow to cool for about 30 minutes. 8. Place in the food processor and blitz until you have a jam-like texture. • 2 tbsp butter • 2 cloves of garlic – finely chopped • 1 onion – finely chopped • 1 tsp nutmeg • 1 tbsp horseradish • 1 cup ketchup • 4 figs – halved • ¼ cup white wine • 1 tbsp balsamic vinegar • 1 tbsp apple cider vinegar • 1/3 cup brown sugar • 1 tbsp mustard powder • Pinch of salt FIG KETCHUP FIG KETCHUP METHOD 1. Melt the butter in a medium-sized saucepan. 2. Add the onions, garlic and figs and a pinch of salt. 3. Cook for five to seven minutes and add the nutmeg, white wine, and the horse- radish. 4. Cook for a further five minutes. 5. Add all the other ingredients and cook on low heat for 30 minutes. 6. Allow to cool slightly before placing in a liquidiser and blending until a creamy sauce is obtained.