Rehydrate your figs in boiling water and let it sit covered once cooled overnight
2. Next day, dice up your figs & set aside
3. Sauté the onion with a drizzle of oil until soft, then add in your vinegar, stir till evaporated
4. Add in your chopped figs, fig liquid, spices, sugar, additional water (about ½ cup), soy sauce and fish sauce. Let it simmer and cook down slowly, stirring every so often
5. Cook until the liquids have all evaporated and becomes a dark rich colour with a jammy consistency
6. Enjoy with your favourite cheese, I like mine with tripple cream Brie on toasted ciabatta 😋
Spices can be adjusted to taste, if you’re not a fan of any of the listed ones, you can reduce or skip altogether.
Yep, fish sauce, you heard that right 😂 amongst my efforts on reacreating a favourite relish of mine, I felt it had worstashire sauce but had none on hand, so I tried adding soy and fish sauce to imitate the umami flavours of worstashire, with some pepper. It actually did the job of not better! So don’t be scared, give it a shot and let me know what you think 😆
I find I’m always most creative or experimental when I’m put in a spot to have to create something with what I have or using what I have to imitate that I don’t have. It’s always a fun challenge that constantly surprises me and hope to continue doing so 😊
Meet our beautiful chef, Amy Edstein! Amy is the recipe and content creator from Feeding the Edstein's. Amy is a Sydney-based mum who loves to cook what she craves and share her love for food. You’ll find her sharing her daily cooking adventures on social media, with plenty of tips and tricks along the way to get you inspired. If she’s not cooking up a 3-course meal that’ll make your mouth water, you’ll definitely find her dining out at the best local food spots. Be sure to check out her stories and give her follow on Instagram @feedingtheedsteins. Don’t be afraid to drop her a DM or just say hi.