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Recipe of the week:
Moroccan Stuffed Figs with a Dried Fig and Sherry Reduction
4 fresh figs
4 slices of double smoked bacon
250gram goats cheese
2 sprigs of fresh thyme
3 tab honey
Fresh cracked pepper
1 package of dried figs
6 0z of sherry wine
1oz of butter
Take your melon baller and at the bottom of your fig remove some of the fig to hollow it out. Take goats cheese and add in your honey and cracked pepper and 35% cream mix till smooth. Place mixture in a piping bag and and insert in to the fig. Wrap bacon around the fig and place on baking sheet. Bake at 350 till warm. Take butter and melt in saute pan add your figs and sherry and begin to reduce till you get a nice thick sauce.
Place your fig on the middle of your plate and put any extra goats cheese on the side. Drizzle your sauce on the other side of the fig.
Liaison College Hamilton
Lloyd D.Jackson Square
Unit 260, Upper Level,
2 King St. W.
(905) 308-9333 Phone
(905) 308-8402 Fax
email@example.comAdmissions contact Daniel Slat, firstname.lastname@example.org, or 905-308-9333