Fig and Marsala Trifle with Toasted Meringue
A twist on the traditional trifle, made with layers of egg custard, fresh figs, white chocolate and ...
250 g gigantes beans, soaked overnight
½ brown onion, finely diced
1 carrot, finely chopped
2 sticks celery, finely chopped
10 g dried oregano
10 g thyme, picked
10 g tomato paste
75 ml sherry vinegar
500 g chopped tomato
250 ml water
¼ bunch flat leaf parsley, roughly chopped
8 free range eggs
4 thick slices sourdough bread
1 head garlic, sliced in half horizontally
Extra virgin olive oil
Salt, to taste
Pre heat oven to 180 degrees C.
Drain soaked beans and place in a large pot, cover well with water and bring to the boil.
Reduce to a simmer and cook until tender. Strain and keep aside.
Heat oil in a pot and cook onion for 3 mins.
Add carrots, celery, oregano, thyme and tomato paste. Stir over a low heat for 3 minutes. Deglaze with sherry vinegar.
Add tomatoes and water and bring to the boil. Stir in beans.
Cover with foil and bake for 1 hour at 180 degrees C.
Spoon hot gigantes in 4 dishes. Crack 2 eggs over each dish making sure not to break yolks. Drizzle each with parsley, olive oil and sprinkle with sea salt.
Bake for 8 mins in the oven.
Meanwhile brush sour dough with olive oil and grill until golden. Rub with garlic. Serve immediately.
Credits: George Calombaris for Essential Eggs
Photo Credits: Sam Karanikos