
Browned Butter Panna Cotta - Chef Recipe by David Dellai
"I first tried a similar style panna cotta when I was in New York. It had a warm mouth feel when ...
500 g holloumi, sliced 10mm
500 g Sujuk, sliced 5mm
Marinade:
200 mL Extra Virgin Olive Oil
1 Tbs lemon juice
1 tsp oregano
1/2 tsp chilli flakes (Turkish pul biber)
1/2 tsp fine crushed black pepper
4 bay leaves
Fig Purée:
2 cups water
1/2 cup sugar
1 cinnamon stick
2 cloves
150 g sliced dry fig-soaked in warm water for 30 min
Bath sliced sujuk and halloumi for 1 hour in the marinade.
Bring sugar, water, cinnamon and cloves to boil, add drained figs and cook for 10 minutes.
Let it cool, process in food processor until a smooth paste.
Cook sujuk and halloumi over the grill, until golden.
Spread 1 tablespoon fig purée on the plate.
Arrange grilled sujuk and halloumi over the fig purée, sprinkle with toasted sesame and few pomegranate seeds.
Recipe provided by Olive Thyme
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