200ml Cabernet Sauvignon vinegar
1tbspn rosewater essence
400ml pomegranate molasses
2 cloves garlic grated
75g toasted white sesame seeds
250ml extra virgin olive oil
Stuffed figs with spiced lamb:
1.5kg minced lean lamb shoulder or neck
Ripe figs x2 per person
8 teaspoons ground cumin
4 teaspoons ground all spice
8tbspns Ras el hanout
4 teaspoons smoked paprika
4 peeled red onions finely diced
8 peeled garlic cloves grated
2-3 bunches of oregano finely chopped
250g freshly ground white breadcrumbs
75g black seedless grapes
100ml chicken stock
300g Greek yoghurt
2 small garlic clove grated
2 teaspoons cumin powder
2 tablespoons sumac
Large pinch salt & milled pepper
½ lemon juice
25ml warm water (2 tablespoons)
1 bunch purple basil
1 bunch mint leaves
1 bunch coriander
1 Thinly sliced red onion
1 shaved fennel bulb
50ml salad dressing or extra virgin olive oil
1. Prepare pomegranate dressing by combining all ingredients then lightly fold in extra virgin olive oil
2. Combine all the ingredients with the lamb for the stuffing except figs, grapes & chicken stock. Mix well to form a thick paste. Make a small hamburger shape & lightly cook. Taste mixture to check seasoning & consistency, the stuffing should be a soft texture with delicate but noticeable spicing.
3. Take your figs & cut ½ cm off the bottom, now with a melon baller remove two or three scoops of flesh. Mix the flesh back through the stuffing. Now roll some stuffing in your hands into small ball shapes & insert into each fig. Once they are all stuffed place on a baking dish with a little chicken stock or water. Add a little butter to the stock & bake in a pre-heated oven 220° for 10mins, basting occasionally.
4. To remove pomegranate seeds cut 1 inch off the top of the pomegranates. Make 4 incisions across the top in a criss cross, tear each quarter apart over a bowl to catch the seeds, using a teaspoon scoop the seeds out carefully.
5. For the cumin yoghurt simply combine all ingredients, adjust the consistency with water if too thick, chill until required.
6. Combine pomegranate seeds with grapes. Add a sufficient amount to your dressing, about one tablespoon per person.
7. Toss the remaining salad ingredients together. Arrange warm cooked figs in your serving bowl, arrange the salad alongside & spoon a little cumin yoghurt next to the figs. Now lastly dress with the sumac dressing rich with the grapes & pomegranate seeds over & around the figs.
These are also great served as a canapé by cutting the figs in half & scooping out the centre then replacing with a ball of stuffing, grill & serve on rice spoons with a drizzle of pomegranate dressing.
Ingredients and Methods
Chef Paul Wilson
Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)
here to view all of Chef Paul Wilson's recipes.