A Little Bit of Everything (and dangly bull bits) part II

 

It's like it came with its very own ray of light.

In Jamaica they have a soup that’s brilliantly named “Mannish Water”.

There’s a good reason for this, in that it’s essentially the brains, cock and balls of a bull boiled up good and proper with jerk spice. Seriously.  No wonder Ursain Bolt runs so fucking fast – he’s just trying to get away from someone trying to feed him boiled bull-penis.

And so, if that’s not Mannish Water I seriously don’t know what is (although my bath after a good post-gym soak probably comes close).

So, you know what’s the opposite of Mannish Water? Salad. That’s what. Except there is a clever and subtle way to make a salad more testosterony (not a failed brand of polony), and that’s by adding alcohol and meat. Yes sirree. That’ll man that green thing right up, but still have the sophisticated appeal of leafy stuff in a bowl that the fairer sex love so much (and by extension the men who make them…just saying guys).

This was a product of seeing the first batch of fresh figs at my local greengrocers, and wanting to do something with them.  Because who can leave fresh figs on the shelf and just walk on by? Okay well, a lot of people, but I can’t – it’s compulsive that way (figs figs figs figs). I also had some of the chorizo left over from the other salad, so that got thrown in the mix as well, and what came out was this.

Salad of Figs Poached in Red Wine

Ingredients (for 4-6)

The key to this is the lovely combination of sweet figs, wine, peppery rocket and radishes and the creamy/salty quality of the Danish feta.

Winner.

1 pack of watercress

1 pack of rocket

1 pack of Danish feta

1 pack of prosciutto/smoked bacon or half a chorizo sausage (sliced fine)

a handful of radishes

12 figs

red wine

sugar

olive oil

balsamic vinegar

What to do

Pre-heat your oven to 200 degrees Celsius (I had to write this out because the insert function seems to have gone on holiday). Remove the stems from the figs, and then slice the fruit lengthways into quarters. Brush a shallow roasting-tray with a bit of olive oil, and then place the figs on the tray. Pack them quite close together, then with a table spoon, start drizzling red wine over them. You want to give them all a good lick of the wine so that they all get a coating, and so that they’re also sitting in what should become a small puddle of the liquid. Then sprinkle a tablespoon of sugar over the figs, and pop the tray in the oven for about 20 minutes. When you take them out, the wine should have bubbled into a jammy syrupy goodness, and the figs should have darkened and roasted nicely.

In the mean-time, if you’re using bacon or chorizo, fry it up in a pan and then set aside on some paper towel to drain the oil (you’ll need to cut the bacon up after cooking). If you’re using prosciutto this isn’t necessary, you can just shred it with your hands and add it to the salad fresh.

Wash and thinly slice up your radishes, add them to the mixed leaves, crumble the feta over the top add your bacon/prosciutto/chorizo and then add the figs hot from the oven (with as much of the juice that will want to part from the pan). Splash a lick of olive oil and balsamic over it all and you’re good to go.

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