Unlike all of those locally-made chorizo's we've been eating in this country, this one is entirely Spanish and has an intense flavour that is rich in smoke and a texture quite a bit drier than the Aussie stuff.

Two of the foods that I absolutely adore are figs and chorizo sausage. I effectively grew up eating figs thanks to having a tree in the backyard during my childhood, not the most abundant tree, but fruitful nonetheless. Chorizo is something I probably started eating during my teenage years and these days I have them on hand in the fridge or freezer for that quick midweek dinner. It's great in stews, pasta's, even risotto. I recently got my hands on some Manolete Chorizo, imported from Spain. Unlike all of those locally-made chorizo's we've been eating in this country, this one is entirely Spanish and has an intense flavour that is rich in smoke and a texture quite a bit drier than the Aussie stuff.

I've made a couple of things with it so far, beginning with a simple and supremely tasty (if I do say so myself) starter for your next dinner party or easy light lunch. Stay posted for another recipe using these tasty little sausages.

grilled figs with chorizo & almond crumble

  • 6 figs
  • ½ cup almond meal
  • ¼ teaspoon ground pimento (allspice)
  • 1 ½ tbsp extra virgin olive oil
  • pinch of salt
  • freshly ground black pepper
  • 1 ½ tbsp grated parmesan
  • ½ cup finely chopped chorizo

Preheat your grill to high heat.

Cut a cross into the top of each fig almost all the way to the bottom. Arrange the figs on a baking tray and set aside.

Combine the remaining ingredients and mix well. Divide the crumble mix into each of the cuts on the figs, packing gently.

Grill the figs for 5 minutes or until the crumble is lightly golden. Serve with a light drizzle of ex virg olive oil and salad leaves.