Fig tart with fig and mascarpone ice cream

Please note - this is based off Adam Byatt’s recipe for fig tart with mascarpone. I have replaced the
mascarpone with a fig and mascarpone ice cream based on a recipe on wildwildwhisk.com

For the ice cream:

Bring 3 of the dried figs and 2 fresh ones with some lime juice, spices (Cinnamon, vanilla et cetera)
and 30g sugar to the boil then turn down and allow to simmer and reduce
In the bowl of a standard mixer, add 2 egg yolks.
Turn the mixer on low speed and slowly add 50g caster sugar while beating.
Continue beating until the mixture is creamy and light in colour. When you lift the whisk up, it
should fall off the whisk slowly in a thick stream.
Heat 150g cream and 80g milk in a saucepan over medium heat until simmering and temper it into
the egg mixture
Once all of the hot cream and milk has been added to the egg mixture, pour the entire liquid mix-
ture back into the saucepan and heat on medium low heat until the mixture thickens. This will take
approximately 3 – 4 minutes.
Take the custard off the heat. It should coat the back of a spoon, and not run off when you swipe
your finger across the middle.
Add 100g mascarpone to the hot custard mixture.
Add 1 tablespoon of vanilla extract and the fig mixture
Chill, churn, then place in a blast-chiller

For the fig tart:

Roll out 300g pastry (Pre-made rough puff made at home due to chilling times) on a floured sur-
face until it is about 2mm thick. Place the pastry on a baking sheet and chill in the fridge for 20 min-
utes.
Slice 7 figs.
Preheat the oven to 260 degrees Celsius
Remove the pastry from the fridge and prick it all over with a fork – the holes should be about 1cm
apart (this is called ‘docking’). Now crimp the edges with your thumb and forefinger, and chill the
pastry again in the fridge for 20 minutes.
Lay the figs over the pastry in lines, overlapping them slightly so that they completely cover the
pastry. Leave the tart to rest in the fridge for 20 minutes.
Melt 25g butter and brush it generously over the figs, then sift over icing sugar. Bake the tart for 25
minutes or until the edges are crisp.

Remove the tart from the oven, allow a few minutes cooling time, slice, then top with a scoop of ice
cream

This recipe helps calcium deficient people because:

It contains dairy (Cream, butter and milk), which is the best source of calcium.
It contains figs, which are the most calcium-rich fruits or vegetables (Dried figs especially)

Disadvantages:
I will be very tight on time

Soused mackerel, crottin, blood orange, fennel and beetroot salad served on homemade blinis

The following is a recipe of my own invention.

First, filet 2 mackerel (or entrust this task to your fishmonger) then season and place in a dish that
can hold a large amount of liquid
Meanwhile, boil 150ml white wine vinegar, 20g sugar, 50ml white wine, 1 thinly sliced red onion,
50ml olive oil, the juice of one lemon, a pinch of salt and a variety of herbs and spices
Pour the marinade over the mackerel and cover, going well over it if possible
Refrigerate for however long until it’s time to plate up. It could have longer, but this is sufficient
Slice the blood orange and crottin and then use a mandoline to slice the fennel and beetroot
Tip 100g flour, season, add 2 egg yolks and 150ml milk then whisk
Fry in butter by scooping large tablespoons of batter onto frying pan
Flip after 45 seconds
Place the blinis on a plate then assemble the salad of blood orange, crottin, fennel, beetroot and
soused mackerel atop them.
Top with a peeled cucumber ribbon, pickled chilli or sprig of dill

This recipe helps calcium deficient people because:

Oranges contain high levels of calcium
Fennel contains high levels of calcium
Mackerel contains high levels of calcium
Crottin (And indeed all cheese) contains very high levels of calcium

Advantages:
Mackerel is one of the (if not THE) most environmentally friendly and ethical fish to be found in the
UK
This is not so tight for time
Mackerel is an oily fish, making it very healthy