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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Austin de Croze. The longer this refrigerates, the better the flavour. This can be covered and kept in the fridge for about 5 days. Serve with crusty bread or crudite. Ingredients:
3 dried figs |
1 red pepper, roasted and skin removed |
100 g anchovies packed in oil |
2 garlic cloves |
12 blanched almonds |
flat leaf parsley, a handful |
1 teaspoon fennel seed |
black pepper, to taste |
1/2 lemon, juice of |
5 ounces extra virgin olive oil (150ml) |
2 teaspoons orange flower water |
Directions:
1. Soak the figs in hot water for about 15 minutes, then drain.
2. Put everything, except the oil and orange flower water, into a food processor.
3. Pureee while adding the oil in a steady stream. Taste and add orange flower water 1 teaspoon at a time in case you find it too perfumed.
4. Cover and chill until ready to serve. Best to make at least a day ahead.
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