Australian Gourmet Traveller - (02)February 2020 (1)

TAYLOR CULLEN, PAPERBARK

Figswithfigcaramel,fig-leafoil,

pomegranateandradishes

SERVES 4 // PREP TIME 25 MINS // COOK 5 MINS (PLUS COOLING)

“Thisis oneofthosedishesyouwon’teventhinkabout
beingvegan– it simplydoesn’tneedanythingelse,”
saysTaylorCullen.“Thisbeautifulsummerdishis acidic,
sweet,crunchyandpacksa punch.Usingcitrusherbs,
you get that kick without the fruit, which I like.”

100 gmdarksugar,suchas
muscovadoorgratedgula
melakapalmsugar
200 gmdriedfigs,cutinto
1cmpieces
100 mlbalsamicvinegar
6 figs,quartered
1 pomegranate,cutinto
half,arilsremoved
1-2 radishes(seenote),thinly
slicedona mandoline
(about 24 slices)
Oxalis(woodsorrel;
seenote)orother
citrus-flavouredherbs
FIG-LEAFOIL
1 freshfigleaf
100 mlextra-virginoliveoil
MACADAMIACREAM
70 gm(½cup)macadamias

1 Forfig-leafoil,blanchfig
leafin boilingsaltedwater
(20seconds).Refreshin iced
water, drainanddryonpaper
towel.Blendwithoilin a blender
untilsmooth(2minutes).Strain
throughcheesecloth.Refrigerate
in a sealedjaruntilneeded.
2 Placesugarina saucepan
overhighheatandshakepan
occasionallyuntilsugarmelts
andstartstosmellslightlyburnt
(2-3minutes).Adddriedfigs
andvinegaranddeglazepan,
scrapingbase(becarefulas
caramelmayspit),thenstir
untilslightlythickened(1-2
minutes).Setasidetocool.
3 Formacadamiacream,
blendmacadamiasand125ml
wateruntilthickandsmooth.
Coverandchilluntilrequired.
4 Spoonmacadamiacream
ontoplatterandtopwithfigs
andfigcaramel.Drizzleover
fig-leafoil,garnishwithherbs
andseasontotaste.
NoteChoosefromvarieties
includingwatermelon,French
breakfastorredradish.Oxalis
canbeorderedatselect
greengrocers. ●