Fig Leaf Recipes
Thursday, August 22, 2024
Fig Leaf Powder
Not in the mood to infuse? Well, let me tell you about fig leaf powder. To make it, simply dry the leaves completely (best to use the oven, low and slow, 50c (120 F) for 2 hours or try 120c (248 F) for 15 minutes, then check every 5 minutes) - you want them to be totally crisp without taking on any colour. The vibrant green may dull a little, but don’t be perturbed.
Once dried, blitz in a food processor or spice grinder until fine dust. If you’re like me, you might end up with a few less-than-dry stems that don’t break down properly. In that case, just sift the powder and remove any large bits.
From here, you have a WORLD at your fingertips. Fig leaf powder can join the ranks of your spice rack and play a part in dry rubs - use it however you might use a dry green herb - to add a toasty, coconut note. Or, as chef, author and caterer Milli Taylor of Milli’s Catering suggested, it can be mixed with salt to create flavoured salt you can use to finish dishes. “I made a beautiful dish for a supper club once, of lamb and apricots with a fig leaf salt,” Milli tells me. “And I still think about it.”
Fig leaf powder is particularly useful to add flavour when there’s no liquid to infuse into (or if you’re just in a rush) - throw it into shortbread or scones along with your dry ingredients for a hit of the good stuff. Marie, my fig leaf spirit guide, has a favourite way to use it: In cheesecake. How much does she use, I wondered? “Last time [I made it], I used 1 tbsp of ground fig leaf powder to 600g cream cheese.”
Fig leaf syrup
This all-purpose syrup uses a 1:2 sugar to water, so it isn’t too sweet. It won’t last as long in the fridge, but I prefer the less sweet flavour. You can play around with the ratio, but this works well in drinks and mixing into other recipes.
Ingredients
500ml water
30g fig leaves, washed
250g sugar
Method
To make the fig leaf syrup, bring the leaves, sugar and water to a boil for 10 minutes then leave to infuse for at least 2 hours. When cool, put into the fridge but taste it before you strain and leave it to infuse for longer if you aren’t happy with the taste.
Recipe ideas:
Peach and fig leaf ice tea recipe
Fig leaf oil
Oils are such a useful way to store flavours. It lasts 2-3 days in the fridge, but you can keep it in the freezer for months. Oils incorporate seamlessly into buttercreams and cake batters but can easily be used as a final drizzle to finish a dessert. The ratio of fig leaf to oil is up to you, but a 1:5 ratio of oil has good flow and flavour. For a more intense oil, you can go as low as 1:3.
Ingredients
30g Fig Leaves
150g Neutral oil like vegetable oil
Method
Heat a saucepan of water until boiling. Throw in leaves and submerge for 10-30 seconds until wilted. Move immediately into a bowl of ice water.
Once cool, squeeze out excess water and put blanched leaves into the bowl of your blender. Add neutral oil.
Blend for 5-10 minutes or until the oil has separated into tiny bits of plant fibre and a deep dark oil.
Pass through a sieve lined with a tea towel or muslin and let gravity do the work; It should pass in about 10 minutes.
Discard the pulp. Move oil into a clean container and keep it in the fridge for three days or freeze it for three months.
Recipe ideas:
1-2 tbsp whisked into Swiss meringue buttercream - use your favourite recipe or check out my classic base here.
Use in the base of an oil-based cake like chiffon. Click here for my fig leaf roll cake.