3 (4 ounce) tablespoons olive oil
1 clove garlic, minced
1 onion, chopped
1/2 cup chopped green onions
1 tablespoon sugar
1 1/2 teaspoons dried sage
1 1/2 teaspoons salt
1/8 teaspoon dried basil
1 dried marjoram, crushed
4 oyster mushrooms, sliced
6 slices figs
4 boneless roast beef
12 kitchen towels
Place olive oil in a medium saucepan, and heat over medium heat, stirring occasionally, until just warm (150° F [80° C]. Pour the olive oil into a large saucepan with fresh lemon juice. Mix olive and garlic into the pan along with green onions and sugar. Cook, stirring occasionally, until the sugar dissolves.
Stir sage, salt, basil, cherry tomatoes, figs, roast beef, oysters, mushrooms, and marjors into the pan.
Simmer and stir over low heat, stirring occasionally, for approximately 30 minutes or until sauce has a thick consistency. Remove from heat by stirring in olive oil. Return to heat while continuing to simmer.
Place the coated foil plate on top of the pan, and place the lid of the pan on the foil. Fold the strip of foil into the pan, then tightly seal the edges together with a toothpick until you have heat completely removed from the pan.
Place the wood-tiled platters on a plate, and seal inside edges to form a seal. Place the foil and pans facing toward each other.
Pour the olive oil and garlic sauce over the platter and top with oysters, mushrooms, figs, marjors, and roast beef. Stir gently to keep the chicken meat covered.
Top platter with oysters, and sprinkle with crushed marjoram. Sprinkle with dried sage. Roll the edges of the foil and dampen the bottom of the pan with a dark towel. Place the platter in the