BERRY COMPOTE, MAPLE YOGHURT AND CHARRED PANETTONE:
Portion panettone and then set aside.
Place medium sized saucepan on flat grill and preheat.
Meanwhile zest lime and squeeze citrus, set aside.
Hand crush berries into saucepan, add sugar, citrus and vanilla bean seeds-reduce over medium heat, stirring constantly.
To make maple yoghurt, simply spoon maple syrup into yoghurt and mix roughly to leave streaks.
When compote nearly ready (sticky and yummy) carefully char the panettone, approx 20 seconds on each side.
Place panettone onto serving plate, spoon compote over and drizzle with the maple syrup; ( which I forgot to do in the challenge) Garnish with mint and serve.
BABY MIXED GRILL WITH BARBECUED LATE SEASON FIG:
Ensure barbecue is pre-heated and ready to cook.
Season meat and char grill until cooked.
When preparing asparagus, trim the woody point from the stem, roll asparagus in extra virgin olive oil and season.
Carefully place asparagus on char grill over low-medium heat.
When cooked arrange on serving plate and serve with cooked charcuterie and tomato.
Drizzle a little extra virgin over the grillade prior to serving and garnish with the micro-herbs.
PS-I don’t recommend you poach you egg as I did, it was a disaster, but you’ll have a good laugh nonetheless.
BARBECUED CREPES SUZETTE:
Prepare crepe batter first (just a thin Pancake), strain batter and set aside to rest-this allows the batter to produce a far better product when cooked.
When getting ready to cook preheat fry-pan until just hot-use spray lubricate.
Gently pour batter into centre of pan and turn pan using your wrist to produce the desired circle shape.
Cook underside of crepe until colour development begins (Don’t forget about the crepe however, as I did) Gently flip, roll and set aside.
Repeat this process until all the batter is used up.
Add OJ segments, zest, sugar, vanilla and juice to saucepan and reduce over medium to high heat.
Allow caramels to develop around rim of saucepan and swish sauce around to capture the caramels and return them to the body of the sauce.
Continue stirring and reducing until orange sauce begins to thicken, when desired consistency is reached pour over crepes, garnish and enjoy.
Now I know you will be tempted to indulge straight away, however the sugar content of the OJ sauce makes it very very hot, please let cool down slightly before enjoying.
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