Char-grilled manouri served with honey baked figs
22 Jan 2025
Manóuri sti skára may síka kai méli sto fórno
Manouri is a semi-soft sheep or goats’ milk cheese often made from the whey left over from the production of feta cheese. It is mild, slightly sweet and utterly delicious. It is available from Greek delis. If you’re unable to source some use Italian style ricotta salata, it’s a little saltier, but will still go nicely with the figs and walnuts in this recipe.
Serves 4
Preparation time 20 minutes
Cooking time 20 minutes
Ingredients:
200g piece of manouri
1/3 cup (120g) honey
1 cup (250ml) water
Juice one lemon
½ teaspoon fennel seeds, lightly crushed or chopped
8 large fresh figs
1 cup (100g) walnut pieces, toasted
Method:
- Place manouri on a sheet of kitchen paper on a plate, reserve in the fridge until needed.
- Preheat oven to 180’C. Put the honey, water, lemon juice and fennel in a small saucepan, place the saucepan over a medium heat, stir to combine and slowly bring to the boil. Reduce the heat to low and simmer for 5 minutes.
- Cut each fig into quarters, leaving them joined at the bases. Place figs in a small ovenproof dish, a size that allows the figs to fit snugly. Pour the syrup over figs and bake for 10-15 minutes, or until tender.
- To serve, preheat a small char-grill pan to hot. Brush both side of the manouri with a little oil. Char-grill the manouri on each side for 1-2 minutes. Cut manouri in 4 wedges, place on serving plate, and add warm figs, drizzle with syrup and sprinkle with walnuts.
Lyndey’s Note: If you prefer rather than char-grill the manouri warm it in the oven while the figs bake. Place the manouri on baking tray lined with baking paper, bake for 5 minutes to warm through.
Recipe from Lyndey & Blair’s Taste of Greece
Lyndey Milan OAM aims to inspire, nourish and connect people. A familiar face on television and in print, she has been instrumental in changing the way Australians think about food and wine for four decades via her own nine best-selling cookbooks, nine international TV series and influence as former Food Director of the iconic Australian Women’s Weekly. She is an award-winning multi-media presenter, MC, speaker, food & wine teacher, consultant, debater, judge and regional Australian specialist who makes numerous TV & culinary appearances.
With a profile beyond Australia, she is a popular international tour host and will be returning to Morocco and Puglia in 2025. She also works as an enrichment speaker on cruises.
Lyndey is a key contributor to Selector magazine, writes freelance, has reviewed for the Good Food Guide since 1987. A Councillor of the Royal Agricultural Society of NSW where she was the first female Vice-President. She is Co-Founder and Patron of Tasting Success, a mentoring programme for female chefs, an Ambassador for the Leukaemia Foundation, Cure Cancer and is active with many other charities.
Please visit lyndeymilan.com for more information.