Fig Salami??? No meat products in sight!!

Walnut, Prune and Ginger Fig and Walnut

Thought you all might like to share a recipe for a change. For the last couple of years I have been whipping up these little nuggets for gifts and in some cases I have been known to have made a small cottage industry out of selling them in great numbers! Don't be fooled into thinking they are actually salami, its just a play on words LOL! I weight them out at about 150 to 200grams and each batch makes about 4 to 5 logs. Word of warning though, if you are serving them on a lovely cheese platter, cut them into thin slices and arrange them creatively as they could look a little like doggies do do if you don't!

The Recipes:

PRUNE & GINGER SALAMI
440g pitted prunes
100g pitted dates
40g crystallized ginger
1-teaspoon vanilla extract
1 teaspoon mixed spice
2 tablespoons Port
Icing sugar

Blend prunes and dates together. Add ginger, vanilla, mixed spice and port. Mix together.
Divide mixture into 4. Sift icing sugar onto some cling wrap. Place one piece of mixture onto cling wrap and roll mixture until approx. 12cm x 5cm. Wrap in foil and leave in a cool place.Serve on a cheese platter with a strong cheese such as pecorino.


FIG & WALNUT SALAMI
500g moist dried figs
100g pitted dates
40g crystallized ginger (optional)
chopped walnuts
1 teaspoon vanilla extract
1 teaspoon mixed spice
2 tablespoons port
Icing sugar

Blend figs, ginger and dates together. Add walnuts, vanilla, mixed spice and port. Mix together.
Divide mixture into 4. Sift icing sugar onto some cling wrap. Place one piece of mixture onto cling wrap and roll mixture until approx. 12cm x 5cm. Wrap in foil and leave in a cool place.Serve on a cheese platter with a strong cheese such as pecorino.