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http://www.lifestylefood.com.au/recipes/1614/berry-compote-with-charred-panettone-baby-mixed-grill-with-bbq-fig-and-crepe-suzette

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Berry Compote with Charred Panettone, Baby Mixed Grill with BBQ Fig, and Crepe Suzette.

Ingredients

  • BERRY COMPOTE, MAPLE YOGHURT AND CHARRED PANETTONE

  • 1 handful blueberry crushed

  • 1 handful cranberry crushed

  • 1 handful strawberry crushed

  • 1 handful raspberry crushed

  • 1 handful white sugar

  • 1 freshly squeezed orange

  • 1 lemon freshly squeezed

  • zest of one lime

  • 1 vanilla bean scraped

  • 100 ml yoghurt

  • 50 ml maple syrup

  • BABY MIXED GRILL WITH BARBECUED LATE SEASON FIG

  • sea salt to taste

  • cracked pepper to taste

  • 3 chipolatas

  • 2 rashers bacon rind on

  • 1 fresh fig

  • 2 slices smoked ham

  • 3 spears fresh asparagus

  • 1 spring onion

  • extra virgin olive oil to drizzle

  • .05 tomato

  • baby or micro herbs for decoration

  • BARBECUED CREPES SUZETTE

  • 1 cup flour

  • .33 cup sugar

  • 60 g melted butter

  • 3 eggs

  • 250 ml milk

  • 4 oranges segmented and juiced

  • 1 handful sugar

  • 1 vanilla bean scraped

Method

  • BERRY COMPOTE, MAPLE YOGHURT AND CHARRED PANETTONE:

  • 1.

    Portion panettone and then set aside.

  • 2.

    Place medium sized saucepan on flat grill and preheat.

  • 3.

    Meanwhile zest lime and squeeze citrus, set aside.

  • 4.

    Hand crush berries into saucepan, add sugar, citrus and vanilla bean seeds-reduce over medium heat, stirring constantly.

  • 5.

    To make maple yoghurt, simply spoon maple syrup into yoghurt and mix roughly to leave streaks.

  • 6.

    When compote nearly ready (sticky and yummy) carefully char the panettone, approx 20 seconds on each side.

  • 7.

    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:

  • 1.

    Ensure barbecue is pre-heated and ready to cook.

  • 2.

    Season meat and char grill until cooked.

  • 3.

    When preparing asparagus, trim the woody point from the stem, roll asparagus in extra virgin olive oil and season.

  • 4.

    Carefully place asparagus on char grill over low-medium heat.

  • 5.

    When cooked arrange on serving plate and serve with cooked charcuterie and tomato.

  • 6.

    Drizzle a little extra virgin over the grillade prior to serving and garnish with the micro-herbs.

  • 7.

    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:

  • 1.

    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.

  • 2.

    When getting ready to cook preheat fry-pan until just hot-use spray lubricate.

  • 3.

    Gently pour batter into centre of pan and turn pan using your wrist to produce the desired circle shape.

  • 4.

    Cook underside of crepe until colour development begins (Don’t forget about the crepe however, as I did) Gently flip, roll and set aside.

  • 5.

    Repeat this process until all the batter is used up.

  • 6.

    Add OJ segments, zest, sugar, vanilla and juice to saucepan and reduce over medium to high heat.

  • 7.

    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.

  • 8.

    Continue stirring and reducing until orange sauce begins to thicken, when desired consistency is reached pour over crepes, garnish and enjoy.

  • 9.

    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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