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CARAMEL BANANA BANOFFEE TART Ingredients


• 335 g Plain Flour • 235 g Unsalted Butter • 100 g icing sugar • 3 egg yolks • Filling • 250 g Mascarpone • 250 g crème fraiche • 395 g Tin Condensed milk caramelised • 100g Dark Chocolate (70% cocoa) • Banana sliced and pan fried • Warm Chocolate Sauce • Single cream • Dark Chocolate (70%cocoa)


Method • Prepare the sweet pastry by rubbing the cold butter with the flour and icing sugar until a fine crumb is achieved. Add the egg yolks and bring together. Wrap in cling film and chill for at least two hours.


• Place the tins of condensed milk into a heavy bottomed pot and cover with water and simmer for three hours. Keep covered with water at all times, remove after three hours and allow to cool completely.


• Roll out the pastry and line individual pastry rings leaving the pastry over hanging until the baking is complete. Blind bake until the base is golden brown. Allow to cool, and then trim the edges. Melt chocolate then line the inside of the pastry case with a thin layer of chocolate.


• Combine the crème friache and the mascarpone in a bowl. Then fold through the caramelized condensed milk to create a ripple effect. Deposit it evenly between the tart bases.


• Slice the bananas and gently pan fry in a little butter until golden. Arrange them on top of each tart and drizzle with warm chocolate sauce.


NOTE


Please take extreme caution when boiling the tin of condensed milk as it can be dangerous. You can purchase pre-made caramel as an alternative.


SPANISH STYLE BBQ BUGS WITH FIG & CHORIZO


Ingredients


• 1 large red capsicum, diced • 500 g New Potatoes • 2 Garlic cloves • A Pinch of Saffron • 100 ml Olive Oil • 12 Cherry Tomatoes, Crushed • 175 ml white wine • Salt & Pepper


Skewers


• 8 Moreton Bay Bugs meat out of shell, 2 per skewer • 200 g dried Chorizo Sausages, thinly sliced on a slicer, length wise • 4 Ripe figs • 8 Fresh Bay leaves


Method • Rustic Spanish potatoes • Place all the ingredients in a bowl. Combine well and season. • Place the mixture into a BBQ proof bag and seal. Place on top of the BBQ grill over a medium heat and cook.


• Shake from time to time until the potatoes are tender, the tomatoes have broken down and the peppers are soft. Remove from the heat and allow to cool a little.


• Skewers • Prepare the bugs by removing the meat from the half shells. To do this, remove the head. Then using a pair of scissors cut up either side of the underneath of the tail and then pull out the flesh.


• Thinly slice the chorizo on a meat slicer (or you can ask your local deli to do this).


• Take a metal skewer and firstly thread a Moreton bug tail. Then thread the thinly sliced chorizo, fresh bay leaf and fresh fig (alternately layer this way on the 4 skewers until you have used up the bugs).


• Ideally you will need to be cook the skewers over a charcoal brazier but a regular grill will do.


• Brush the skewers with a little oil and place over a high heat. Cook until the bugs are translucent, the thin chorizo is crisp and the figs are oozy and caramelised. Dress with a squeeze of lemon juice. • Serve with the potatoes and some fresh lemon.


NOTE • You will need 4 metal skewers for this recipe.


53 I INDIAN MIRROR MAY 2018


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