- Red Fox cold case re-opens
- Four dead, two injured in Waikato crash
- Serious crash closes Thames highway
- ATM masquerades as phone box
- Celebrating Hauraki-Coromandel business
- A $178M boost for tourism infrastructure
- Natzke ready to set Europe ablaze
- New structure proposed for IRD
- $60 million more for Pharmac
- Chiefs dominate in home game
- Duck season starts with a bang
- Barbara's hooked on Dr Hook
- Hammerhead shark found on Papamoa Beach
- Big tick for fisheries management
- Chloe conquers her mountain challenge
Tarting up summerfruit on the barbecue
No.1 The Strand Chef
Rustic peach and baked semolina flan
The summer sun brings out the colour and flavour of our favourite summer stone fruits –and often chargrilling brings it out even more taste.
A few seasons ago I discovered roasting peaches slowly in the oven with spices and sugar makes an awesome chutney.
Now with barbecue season upon us, and increasing amounts of stone fruit available, keeping part of the barbecue grill free for grilling your peach or nectarine slices is a good idea.
Just the grilled fruit alone with some mascarpone or ice cream is nice but I thought charred peaches would be great embedded into a semolina custard-filled
Semolina custard has a wonderfully different texture and when baked with thin flaky filo pastry it takes on a very more-ish summery feel.
Part of the reason is it’s loosely based on the Greek custard pie – something I used to devour readily during the warm evenings over there.
It’s easy to utilise a medium-size, heavy frying pan to bake your flan in, which all adds to the rustic appeal. And much like any typical barbecue food, keeping it simple is the key.
10-12 sheet filo pastry sheets
30g melted butter
1 cup fine semolina
2.5 cups milk
2 egg yolks
¾ cup sugar
A few drops real vanilla extract
Cut the peaches from the stone into large chunks. On a clean chargrill with a little oil, turn and char fruit on all sides for a few minutes then set aside.
Warm the milk, sugar and vanilla extract, stir in the semolina and reduce heat, stirring until mixture thickens.
Remove from heat and beat in egg yolks, then set to one side.
Line the pan with a few sheets of filo then butter the odd sheet as you as you lay sheet upon sheet around the pan.
Before the last sheets are used spread some of the semolina onto the base, then top with rest of pastry.
Now spread the rest of the semolina custard over the pastry and squish the charred peaches in before the custard sets.
Bake the whole tart in the oven at 180 degrees Celsius for 20 minutes.
Serve hot or cold with whipped cream or yoghurt. It’s a great choice for one of our long summer evenings.
Post a CommentYou must be logged in to make a comment.
- Rice is a nice autumn snack
- Try a trendy coconut treat
- Salads: ‘A great way to eat raw’
- Wrapping it up
- Cool as a cucumber
- Passionate purple fruit wins hearts
- Get best slice of summer in a blueberry pie
- It's time to salsa with tomatoes
- Tarting up summerfruit on the barbecue
- Relax while grazing summertime salads
- Summer holiday picnic time
- Festive baking this Christmas
- Whip something up with strawberries
- A unique everyday pie
- Disguising vegetables of despise