05/07/2022
Saganaki with Brandied Figs and Almonds
Panfried cheese is a delicious starter when served with brandied figs and a sprinkling of almonds.
Serves:
4
Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
- 150g dried figs, thinly sliced
- 1/4 cup brandy
- 3/4 cup fresh orange juice
- 2 tablespoons honey
- 4 cloves
- 1/4 teaspoon salt
- rosemary sprigs
- 200g saganaki cheese*
- plain flour, for coating
- oil, for frying
- 1 tablespoon toasted slivered or flaked almonds
- freshly ground black pepper
- toasted pita bread, for serving
Method
Combine figs, brandy, orange juice, honey, cloves, salt and a few sprigs of rosemary in a saucepan and simmer for 10 minutes until soft. This can be made in advance and will keep refrigerated for a week.
Just before serving, if cheese is not already thin, cut into thin, wide slices. Moisten cheese slices with a little cold water and coat in flour. Heat an oiled pan until very hot and pan sear saganaki until golden brown on both sides. Serve immediately with a spoonful of Brandied Figs, sprinkle with almonds, rosemary sprigs and pepper, and serve with pita bread.
Tips
*Saganaki cheese is usually the semi-hard and salty Greek style cheeses – kefalograviera, kefalotyri or graviera. You can also use haloumi, but the texture is different as that is a Cypriot-style salty, stretched curd cheese.
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