I cannot take credit for the invention of this recipe as I actually got it in the post in the Arcadia Supermarket newsletter. I decided to give it a try the first time with guests already sitting at my table – not something I’d suggest to anyone really. Nevertheless, it turned out well and so delicious that I’ll definitely be trying it out with different meats. This time we were making it to go along with the Kangaroo steak in our previous recipe.
You will need:
- 1/4 leek sliced
- 6 dried figs, quartered
- 1 tablespoon Worchester sauce
- 1 cup Port wine
- 1 cup Shiraz (or other good red wine)
- 1 cup tomato passata
- 1 tablespoon chili paste
- Extra virgin olive oil
- Pinch of Sugar
Soak the quartered figs in some boiling water for a few minutes
Heat up a nonstick pan, pour in some olive oil and saute the leeks until they’re soft.
Transfer the drained figs to the pan and add the Worchester sauce.
Keep the pan on high heat and pour in the Port wine. When the liquid starts to boil add the Shiraz wine. Keep stirring gently.
Add the chili paste according to taste. In my opinion a tablespoon is not too hot but it also depends on which chili paste you use and on how hot you would like the sauce to be.
Once the sauce starts to thicken add the tomato passata and a pinch of sugar. Cook for a few more minutes and check the taste to see if you need to add any more sugar, chili or perhaps pepper.
Serve with your favourite meat.