Fig, date and walnut salami

• 100g shelled walnuts 
• 250g dried figs, hard stems removed 
• 250g dried dates, pitted (Medjool are best) 
• 75g candied lemon peel, 
• diced 60g candied orange peel, 
• diced half tablespoon ground black pepper 
• 1 vanilla pod, split and seeds scraped out, or a few drops of vanilla essence

You'll also need rice paper, foil and greaseproof paper.

Halve the walnuts. Chop the figs into small pieces, then blend them in a food processor until they become a sticky paste. Do the same with the dates, then transfer the figs and dates to a bowl. Add the walnut halves, lemon and orange peels, pepper and vanilla seeds (scraped). Mix together well, to a sticky paste studded with walnuts.

Place on some foil, and carefully shape into a large sausage about 30cm long and 6cm diameter. Lay a sheet of rice paper on the work surface, and transfer the sausage out of the foil on to it, rolling it up tightly (paper will stick to the mixture ­ that¹s ok). Then cover the sausage in a sheet of greaseproof paper, rolling up tightly once again. Tie with string, then store in a cool, dry place for about a month before eating.

Slice and enjoy with coffee, a good dessert wine or cheese.

Why Australian Walnuts are better:

  Free from Pesticides

  Free from chemical treatments

  100%  sold in the year of harvest

  They taste better

Australian Walnut Industry Association: Working to benefit both industry and consumers

Australian Walnut Industry Association, PO Box 312, Tatura VIC 3616

Site by DeadHorseCreek.com