Fig Jam

As discussed in an earlier post it's Fig season, and what better way to celebrate that than to make some Fig Jam.

I'd heard many good things about my husbands Zia's Fig Jam, unfortunately she passed before I got the opportunity to meet her, but the care of the Fig Jam is now in the safe hands of Zio Enrico.

It's not complicated there are no secret ingredients just a simple Jam made from a sweet delicious fruit.

:: Zia Leda's Fig Jam ::

300gms sugar to 1kg figs

Wash and take stalks off and peel figs if the skin is tough (optional)

Put figs in a thick pan with the sugar and cook gently - aprox. 15 to 20 mins.

Stir frequently to stop jam sticking.

After 15 mins put a teaspoon of jam on a cold plate, push the jam with a spoon, if it  wrinkles up it is ready, if not continue is a matter of trial and error.

Zio Enrico suggests making a small batch to try out.

Sterilize by filling jars with boiling water then dry off in oven.

Fill the jars to the top, cover but do not seal until cool. 

I made half measures of the quantities above and came out to 3 little jars of Jam. Just right for a first trial, just have to wait to taste now.

BBQ

As summer begins to wind down and everyones lives seem to get busier once again, we decided to have a BBQ on Sunday with a gathering of friends before we all become unavailable in the Autumn months. The weather cooled a little for us and we welcomed a late afternoon breeze...with the excitement of a possible good nights sleep.
It was a pot luck affair, with plenty of food and wine...

:: Watermelon, feta & mint salad ::

Small watermelon cut pieces

handful chopped mint

black olives

1 red onion chopped

(marinated in apple vinegar & olive oil)

crumbled feta

toasted pumpkin seeds

Place all the ingredients in a salad bowl & serve

thailand part 1

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It's a little late in the posting stakes but here are some photos from my trip to Thailand with Kim B. It was just the trip & treat I needed having had a a couple of stressful weeks at work. Time to escape.

It was relaxing, theraputic and a little indulgent.

My first time to Thailand but the smells, sights and sense felt a familiar and welcoming taste sensation. 

The first 4 days were spent relaxing on the island of Koh Samui, and relax we did...spa treatments, fresh food, sleep and a little exercise.

Taking great advantage of our hotels spa treatments, sampling as many as we could the Indian head massage was fantastic, if I could have one of those everyday I'd been a seriously chilled out individual, and the Thai massage hit just the right spots.

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Flights delays hampereed both our attempts at Bangkok, but we had a fab couple of days exploring the temples, markets and canals of this vibrant city. 

Fajita night

Usually the last 5-10mins of my working day I start to think about what we might fancy for our dinner,

well this week I had the un-denying urge for Chicken Fajitas, how could I deny my taste buds this delight on a Wednesday evening...and it's dead easy & quick and creates feast, homemade chicken fajitas, I cheated with the tortillas, homemade gaucamole and get this a homemade version of sour cream...(almost impossible to find in Italy...I've heard rumors...but as of this moment I am yet to see it with my own eyes) We also treated ourselves to one of our 8 bottles of Magnums pear cider...we're rationing it due to the rarity.

I have no idea how I managed to even turn the stove on with the heat we're experiencing at the moment, but it was worth it and enjoyed a lovely evening with my husband...if a little warm.

It's pretty healthy too if you ignore the tortillas, cheese & sour cream...

:: Simple Chicken Fajitas ::

2 tbsp oil

1 red onion chopped

1 red pepper sliced

couple chicken breasts

1/4 cup coriander

zest & juice from 1 lime

pinch S&P

1/2 tbsp ground cumin

cayenne peper ( I substituted for a powerful hungarian paprika)

In a large skillet, heat the oil over a med. heat.

Add onions & peppers,cook through for a couple of mins.

Add the remaining ingredients(except the coriander)

Cook until the chicken is cooked through.

Add the coriander and cook for 1 min.

Serve with your toppings

(cheese, sour cream, salsa, guacamole, salad, tortillas)

M.I.A

My yeomanssmock.com blog has gone missing, so I've gone back to my original address yeomanssmock.blogspot...who knows where it's gone...but it's gone. This also explains my lack of posts in the last couple of weeks...not forgetting my week in Thailand which I will be posting about shortly...

Here is a quick up date of what we've been up too...

We've finally bought 2 bikes it's a little sad, as they're matching his and hers...but the excuse is we got a good discount and if not I would still be in the shop trying to decide what sort I wanted, my husband made a good executive decision...which with me can be tough!

We're  now desperate for the 40° heat to cool off so we can get out and about...it's too hot!

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We had my partner in craft come stay with us for a week...the wonderful Emma K, who brightens our hearts and bought smiles and extra warmth to our home,  a real treat for a both of us, but especially for me to have her for a whole week. I've been spoilt this summer for having the vacation time to spend with my lovelies and for my wonderful husband not feeling left out xx

Late afternoon aperitivo in Bassano

We did up wonderful hike around the Falzerago Pass to Rifugio Lagazuoi, the last stretch up to the rifugio was tough but knowing that there was a beer & goulash waiting for me at the top, it was the perfect way to spend Fiere Agosto especially with Em.

We spent a lovely day in Venice although the temperatures were rising from the minute we arrived, we headed straight to one our favorite restaurants, a relaxing lunch and a nice cold glass of vino...this is how I love Venice on a hot, tourist filled day...

Fig Season

It's Fig season, meaning it's one of my favorite times of the year in the food calender...we love figs in our household, we love fig jam, fig salads, fig candles and my favorite scent is fig...what is a girl to do except find some new fig recipes...

:: Chicken salad with spiced figs and buffalo mozzarella ::

4 x 200gr chicken breast fillets (skin on)

1 tbs olive oil 

2 buffalo mozzarella balls or 6 bocconcini

torn into bite sized pieces

4 prosciutto slices, torn

2 cups rocket leaves

Spiced figs:

1 cup (220gr)caster sugar

1 1/2 cups (375ml) dry red wine

1/2 cup (125ml) balsamic vinegar

1 cinnamon quill

6 cardamon pods

6 peppercorns

2 star anise 

2cm piece ginger, thinly sliced

4 lemon slices

8 fresh figs 

For the figs, place all ingredients (except figs) in a saucepan over medium-high heat.

Simmer for 10mins then add the figs and simmer for a further 3 mins or until figs soften slightly.

Remove figs with a slotted spoon and set aside.Return pan to heat and simmer liquid for 4-5 mins until reduced to 1 cup.

Remove from heat, return figs to pan, then allow to cool.(The figs can be made up to 2 days in advance

Cook your chicken on a griddle pan till cooked and golden

Remove figs from syrup and halve.

Slice the chicken into strips.

Arranged chicken, figs, mozzarella, prosciutto and rocket on a serving platter.

Drizzle with some of the fig syrup then season and serve. 

Next up Fig Marmalade...

August Pick-Me-Ups

We've been obsessed and incredibly proud of the 2012 London Olympics in our household over the last 2 weeks, it's come to an end and I can only hope that the UK can somehow maintain the sense of pride and positivity we have all felt in those 2 weeks...the downside for me is I become very homesick and nostalgic for home and all the things I love about our little space on this earth...these our some of my very British pick me ups.

1. Ercol
2. Luscombe
3. Clarks Originals
4. British Vogue
5. Margaret Howell
6. Tunnicks Teacakes