Black Mission Figs, Holy Goat fromage frais, pomegranate, toasted quinoa

Masons of Bendigo, Serves 2

Ingredients

Sonia from Masons has provided the recipe in a conversational format with ingredients and method combined - please see 'method' section for full recipe!

Method

This dish is a perfect example of a few beautiful ingredients coming together to create an amazing burst of flavour.  Our figs are grown, chemical free, by McIvor Farm Foods in Tooborac.  The pomegranates have been purchased from a local with an abundance of fruit on their home grown tree. Nasturtium leaves from B&B Basil, Bendigo and  EVOO and Quinoa from Mt Zero of course!

6         Black Mission Figs, cut into quarters and slices
100g   Holy Goat Fromage Frais
¼        Cup pomegranate seeds
¼        Cup quinoa
Nasturtium & baby basil leaves
Parmesan crisps
Pinch sumac spice
1 tbsp Extra Virgin Olive Oil

QUINOA - cook the quinoa as per cooking instructions on the packet. Drain super well and gently fry in a pot with butter until golden brown and crunchy - use ½ quantity of butter to quinoa

PARMESAN CRISPS – using a microplane, finely grate parmesan onto an oven tray. Bake in a low oven – 160 degrees, until melted and golden brown. Remove from oven and allow to cool completely before breaking into pieces.

TO PLATE:

·         Cut and arrange figs onto a serving plate.
·         Spoon fromage frais in even sizes around the plate
·         Sprinkle on the pomegranate seeds, sumac and                   quinoa.
·         Place parmesan crisps sitting up in the fromage frais           and place basil and nasturtium leaves evenly on top
·         Finish with a crack of freshly ground pepper and                   drizzling of Mt Zero Extra Virgin Olive Oil
·         Serve immediately

Serves 2 as one of 3-4 share plates

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Seasonal and sensational - the Masons of Bendigo way!

Recipe Ingredients from the Mount Zero Range

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