As served by our innovation chef-in-residence at his Catalan pop-up supper club in September 2016. For his starter, Ross Gibbens took two quite humble ingredients and transformed them into this beautiful dish. 

Green figs were served with poached sweet onions, pistachios picked from a tree that day, a cucumber leaf, and a fig leaf and onion broth.

 

 

Ingredients

For the Fig Broth 

500ml Water

600g Sliced white onions

15g Salt

30g Sugar

10g Fig leaves

5g Bonito flakes

10g Lemon juice

10g Chardonnay vinegar

For the Lemon dressing

130g lemon juice

40g Chardonnay Vinegar

40ml water

8g salt

8g sugar

400g Taggiasca Extra Virgin Olive Oil

To assemble

2 White skin onions (mild)

15g salt

30g sugar

5 Green slightly un-ripe figs,  each cut into 6 pieces

100g Fresh pistachios peeled and skinned

100ml Verdemanda Extra Virgin Olive Oil

6 cucumber flowers.

Ingredients

For the Fig Broth 

500ml Water

600g Sliced white onions

15g Salt

30g Sugar

10g Fig leaves

5g Bonito flakes

10g Lemon juice

10g Chardonnay vinegar

For the Lemon dressing

130g lemon juice

40g Chardonnay Vinegar

40ml water

8g salt

8g sugar

400g Taggiasca Extra Virgin Olive Oil

To assemble

2 White skin onions (mild)

15g salt

30g sugar

5 Green slightly un-ripe figs,  each cut into 6 pieces

100g Fresh pistachios peeled and skinned

100ml Verdemanda Extra Virgin Olive Oil

6 cucumber flowers.

1

For the broth, place the water, onions, salt, and sugar in vacuum bag and cook in simmering water for about 40 mins until the onions are completely soft.

2

Once cooked, empty into a plastic container whilst still warm, add the fig leaves, bonito flakes, lemon juice and Chardonnay vinegar. Cling film over to infuse.

3

Once at room temperature, chill overnight. In the morning, pass through a colander then through a fine chinois. Serve chilled from the fridge.

4

For the lemon dressing,  mix together lemon juice, Chardonnay vinegar, water, salt, and sugar.

5

Blend with Taggisasca extra virgin olive oil, slowly until emulsified.

6

To assemble, peel and cut the onions into 12 wedges.

7

Blanch the onions in 1 litre of simmering water seasoned with 15g salt and 30g sugar for approx. 4 mins, until the onion is cooked and lost its acidic centre. Take out, drain, then dress liberally with the lemon dressing. Store in a plastic container until time to serve.

8

Place 4 wedges of onion, 4 pieces of fig, 6 pistachios, 10ml of green olive oil and a cucumber flower in a chilled bowl. When it’s time to serve, pour in around 100ml of your chilled broth.

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