Recently, I picked up some fresh figs at the supermarket, and while I adore figs, I can never seem to get them all eaten before they start to spoil. In order to preserve them for a bit longer than the two days they're usually good for, I made a quick batch of pickles, based on the pickled cherry recipe mentioned here last week.
They turned out great, and worked really well as a sweet element to round out the flavors of a chicken salad sandwich. Granted, the sandwich was a little on the exotic side.
3 tablespoons brown sugar
4 tablespoons fig or apple cider vinegar
1 branch fresh rosemary
six fresh figs, cut into halves
Bring brown sugar, vinegar, and rosemary to a boil. Add figs and cook about 5 minutes, using a spoon to baste figs with liquid. Remove from heat and pour figs and liquid into a glass container with a lid. Refrigerate until ready to serve. Eat within one week.
Chicken Salad Banh Mi
2 - 3 tablespoons mayonnaise
1/2 teaspoon Sriracha
1 teaspoon lemongrass paste
1 tablespoon finely minced cilantro
2 cups cooked chicken, cut or torn into chunks
2 scallions, white and some green part finely chopped
salt and pepper
Thai basil leaves
1 tomato, sliced
1 baguette, cut into 6" - 8" lengths
Arrange 2-3 tomato slices on a baguette. Top with chicken salad and figckles. Serves 2-3.
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Posted on Minxeats.com.