Figs wrapped in Parma ham
By: James Martin From: James Martin's Favourite Feasts
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Figs wrapped in Parma ham
- Prep time:
- 15 mins
- Cook time:
- 40 mins
- Serves:
- 6-8
James Martin combines fruity British chutney with salty north Italian ham in his make-ahead starter
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Tips and suggestions
- Cooks Tips...
- you can also skip out the frying step by putting the Parma ham wrapped figs straight into a 180C/gas 4 oven for 10-12 minutes.
Any left over chutney can be stored in a sterilised jar in the fridge.
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Ingredients
For the chutney
- 450g brown sugar
- 200g sultanas
- 570ml Malt vinegar
- 15g Ginger, finely chopped
- 4 red chillies, finely chopped
- 2kg ripe Tomatoes, chopped
- 500g Apples, peeled and chopped
- 400g Shallots, roughly chopped
- 1 sprig Rosemary
For the figs
Method
1. For the chutney: heat the sugar, sultanas and half the vinegar in a pan over a high heat until reduced to a thick caramel.2. Add the remaining ingredients and bring back to the boil. Season. Boil for a couple of minutes then reduce the heat and simmer for 10-20 minutes to a thick chutney consistency. Stir from time to time to stop any solids collecting at the bottom. Leave to cool.
3. For the figs: preheat the oven to 180C/gas 4.
4. Wrap a strip of Parma ham around each fig half.
5. In a large frying pan, melt a knob of butter over a gentle heat. Carefully put the figs in the pan, and turn frequently for about a minute, or until the figs begin to caramelise.
6. Transfer the figs to a baking tray and drizzle with a little olive oil. Bake in the preheated oven for 3-4 minutes.
7. Serve the figs on a bed of chutney.
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Latest Comment
Great!