05/07/2022

Saganaki with Brandied Figs and Almonds

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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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