Fig salami
250g soft dried figs, roughly chopped
40g glace cherries (I used glace Morello cherries)
50 nibbed almonds (or hazelnuts, walnuts etc)
50mls balsamic vinegar, though you could use 50mls brandy instead (hic!)
Soak figs in the liquid overnight, then tip all the ingredients into your food processor and pulse them into a coarse 'paste'. You still want to taste each ingredient and have the texture, too.
Now the fun part: tip it onto a clean chopping board and roll into 'sausages' - you will be slicing it before serving, so roll it firmly! Wrap in muslin if you can, or clingfilm and pop in your fridge for a couple of weeks (longer if possible, as it's easier to slice if it's dried out a bit)
The whole batch, using almonds and balsamic vinegar, is 1050 cals, according to my fitness pal, but even at 20 portions, it works out around 50 cals per slice. It's great with a cheeseboard or some slinky dark chocolates.
250g soft dried figs, roughly chopped
40g glace cherries (I used glace Morello cherries)
50 nibbed almonds (or hazelnuts, walnuts etc)
50mls balsamic vinegar, though you could use 50mls brandy instead (hic!)
Soak figs in the liquid overnight, then tip all the ingredients into your food processor and pulse them into a coarse 'paste'. You still want to taste each ingredient and have the texture, too.
Now the fun part: tip it onto a clean chopping board and roll into 'sausages' - you will be slicing it before serving, so roll it firmly! Wrap in muslin if you can, or clingfilm and pop in your fridge for a couple of weeks (longer if possible, as it's easier to slice if it's dried out a bit)
The whole batch, using almonds and balsamic vinegar, is 1050 cals, according to my fitness pal, but even at 20 portions, it works out around 50 cals per slice. It's great with a cheeseboard or some slinky dark chocolates.
Are these the same as what we call in the US slivered almonds? Basically look like little almond sticks or slivers.
