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Food

Lyndey Milan's Stuffed Figs wrapped in bastourma

Preparation time
10 minutes
Cooking time
Serves
12

INGREDIENTS

  • 6 figs, halved
  • 100g feta cheese, crumbled
  • 6 sprigs thyme, leaves removed
  • 6 slices bastourma or bresaola (or substitute with prosciutto)
  • Olive oil, for brushing
  • Ground black pepper, for serving

METHOD

  1. Lay the figs on the bench, cut side up. Top each fig with crumbled feta and a 
    sprinkle of thyme leaves.
  2. Cut each slice of bastourma in half lengthwise. Wrap a piece of bastourma securely 
    around each half stuffed fig.
  3. Pre-heat the grill or a cast iron griddle pan over medium heat. Brush the wrapped figs 
    with olive oil and cook, turning frequently, until the bastourma is crisp (you can also oven bake). 
    Serve immediately, sprinkled with ground black pepper.
Food
Preparation time
10 minutes
Cooking time
Serves
12

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Dave Mavor is a huge fan of Miguel Maestre, which is why his Calasparra rice-crusted sardines recipe is one of his tapas go-tos. And his favourite wine match? A light and aromatic white. As he explains, “Offset the salty flavours in this dish with a wine match of a light and aromatic white. Go for Sauvignon Blanc and blends, Riesling or Pinot G , or for an alternative taste, Vermentino is perfect.” Medium weight and textural whites
Nicole Gow likes to keep her tapas spreads simple, yet full of flavour and Lyndey Milan’s stuffed figs wrapped in bastourma are a perfect choice. “Brimming with mouth-watering textures, this simple dish pairs well with medium weight and textural whites,” Nicole explains. “Try favourites like Chardonnay and Verdelho or for something different, Arneis or Fiano .”  Light to medium weight and savoury reds
Trent Mannell is another Miguel Maestre fan and he finds his Manchego cheese sticks with tomato jam are always first to disappear when he’s entertaining friends. When it comes to choosing the perfect wine, he says, “Match the light, delicate flavours of this dish with light to medium weight and savoury reds such as Pinot Noir or Merlot , or for something different, Grenache and GSM blends or Nero d’Avola .” Richer and fuller bodied reds
One of the heartier tapas choices that Adam Walls loves serving his mates is chorizo mushrooms , as they’re fans of big, bold reds. “Naturally, Tempranillo and Sangiovese are ideal matches for this dish, but you can try other rich and full-bodied reds such as Shiraz and blends and Cabernet and blends.”
Two Blues Sauvignon Blanc 2014
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