Every once in a while it’s good to push your professional self a little and get out of your comfort zone (you can translate that as – terrify the living daylights out of yourself, hopefully glide through the process and then feel on top of the world because you’ve achieved something).
I’m feeling both apprehensive and excited about cooking for my first pop up at The Bertinet Kitchen in Bath tomorrow. It’s odd because I used to do lots of catering but it’s been a while and nowadays I’m more used to teaching and doing demo’s than “cheffing”. I’d be just a little more relaxed if I wasn’t following in the footsteps of the über talented Nathan Outlaw (oh yes, Mr 2 stars) and Monsieur Bertinet himself, who’ve cooked up the pop up feast for the last 2 weeks. I’ll give you an update in a few days time (that’s assuming I don’t cremate the food and totally cock-up and then I’ll obviously go underground)
Anyhow, today I decided I’d get a couple of jobs done, one being these chocolate figs – they really are spectacularly tasty so I thought I’d share the recipe. There’s nothing new about these – they’re an Italian classic. I learned to make them decades ago when I was working in a cookery school in Umbria with Ursula Ferrigno. They follow in the tradition of the Italian biscuits called brutti ma buoni (ugly but good); they’re not much to look at, but you just taste one.
12 soft, dried figs
100 ml brandy
12 whole blanched almonds (ideally plenty so that you can eat the rest with a glass of fino sherry)
100 g dark (at least 70% cocoa solids) chocolate
Zest of 1 orange
Slice the tough little stalk off each dried fig and soak for as long as you have in the brandy, preferably overnight. (A quick zap in the microwave or warming through in a pan will help things along if you’ve forgotten)
Roast the almonds in a hot oven for anything between 5 and ten minutes until they smell nutty and heavenly. Watch them like a hawk, giving them a shake in their roasting tray from time to time.
Melt the chocolate – in a bowl over a pan of hot water or as I do on the very lowest microwave setting.
Now get a production line going.
Take a fig (you can drink the left over brandy later or use it for cookin) -Push an almond into the fig – Dab the fig in the orange zest – Dip the fig in the warm chocolate- Place on a sheet of greaseproof paper to firm up – Sample with a cup of espresso.
And just one tip when cooking for large numbers or performing any repetitive kitchen tasks – it’s time to crank up the music. E.L.O or Earth Wind and Fire make the jobs fly by.