Gnudi with Asparagus and Lemon - Recipe by Alec Morris
Gnudi are what happen when you pipe out your leftover ravioli filling and leave it to dry up for ...
12 tsp twelve acre wood cradle country gold honey
200 g ground oatmeal fine-medium
1/4 tsp bicarbonate of soda
Pinch of salt
3 tsp bacon fat or butter
150 ml water
1 Tbs ground oatmeal for dusting
100 g raw sugar
8 fresh figs
180 g blue cheese
Preheat oven to 170C.
Place oatmeal, bicarbonate of soda and salt into a bowl.
In a saucepan, heat the water, adding the bacon fat or butter, heat until melted.
Make a well in the dry mixture and add the liquid, making a soft dough to 1.5 cm thick.
Cut out biscuits with a 15 cm circle cutter and bake in the oven for approximately 20 minutes turning every 5 minutes or so until golden, light and crisp. Leave to cool on a wire rack.
Place the figs that have been cut in half on a baking tray, sprinkle with a little raw sugar and grill until golden. Place a 15 cm slice of blue cheese on each biscuit, top with the grilled fig and honey quenelle.
Photo Credits: Recipes from the book Tasmania’s Cradle Coast Pantry by Philip Kuruvita and John T. Bailey, published by Philip Kuruvita Photography.