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Cooking with Spirits

Cooking with Spirits
Smokey Figs with Parma Ham, Goat Cheese & Rocket
Glaze ingredients: (serves 4)
- 1/8 cup blended Scotch whisky
- 1 cinnamon stick
- 1/2 cup Cinzano Blanco
- 1/4 tsp toasted fennel seeds
- 2 tbsp honey
- 2 tsp orange marmalade
- 1 mild red chili, thinly sliced

Combine all of the ingredients in a saucepan and place over medium heat. Bring the sauce to a boil and reduce the heat to a simmer. Cook the sauce until it is reduced to 1/4 cup. Remove from the heat and allow to cool to room temperature. Refrigerate until needed.

To serve:
- 8 slices of Parma ham, ripped into 2 inch strips
- 1 bunch rocket, washed
- 1/2 pound soft goat
- 6 figs, cut in half
- extra virgin olive oil
- fresh ground pepper

On four serving plates, scatter the rocket and the Parma ham slices evenly. Sprinkle the goat cheese over each plate. Place three fig halves on each plate and drizzle the plates with martini glaze, olive oil and finish with a few turns of pepper.


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More Side Dish Recipes :
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  • Smokey Figs with Parma Ham, Goat Cheese & Rocket
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  • Avocado Kiwi Salsa
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