“You can swap farro for spelt or pearl bar­ley”

Sunday Herald Sun - Stellar - - On Sunday -


2 large or­anges 4 tbs tahini 60g shelled pis­ta­chios, roasted, Pre­heat oven to 170°C. Put the farro into a medium pan with 150g sugar, milk, cream, lemon zest, vanilla pod and seeds, but­ter and 1 tsp salt. Mix well and place on a medium-high heat. Bring to the boil – this should take about 5 min­utes – then trans­fer to a medium bak­ing dish, about 20x24cm. Cover with foil and bake for 40 min­utes, stir­ring once half­way through, un­til the con­sis­tency is that of a runny rice pud­ding. Spoon into in­di­vid­ual ramekins. They need an­other 15 min­utes in the oven, un­til the farro is soft and swollen but still re­tains a bite, so you can ei­ther set them aside at this point (if mak­ing them in ad­vance) or trans­fer them to the oven at this stage, un­cov­ered, Now make the caramelised orange. Finely zest half of one of the or­anges, set the zest aside, then use a small sharp knife to slice off the top and bot­tom of both or­anges. Cut down the side of each orange, fol­low­ing its nat­u­ral curve, to re­move the skin and white pith. Over a small bowl, cut in be­tween the mem­branes to re­move the in­di­vid­ual seg­ments, col­lect­ing all the juice along the way and squeez­ing the re­main­ing mem­branes: you should get about 60ml juice and 200g orange seg­ments. Keep the juice and orange seg­ments sep­a­rate. Spread 100g sugar out in a small pan and place on a medium heat. Cook for about 8-10 min­utes, re­sist­ing the urge to stir un­til the sugar has melted and turned to a rich caramel. Off the heat, pour in the orange juice, stir­ring vig­or­ously as you pour. Re­turn to the heat and keep stir­ring un­til any lumps have dis­solved. Re­move from heat and add the orange seg­ments and zest. Care­fully mix through – you don’t want the seg­ments to break up – and set aside. To serve, driz­zle each por­tion of hot pud­ding with the tahini and spoon the orange seg­ments on top. Mix the pis­ta­chios with the lemon juice and orange blos­som wa­ter, spoon over the pud­dings and serve. NUTRI­TION • 12G PRO­TEIN • 11G SAT FAT • 66G CARB • 42G SU­GARS • 55MG SODIUM • 440 CAL (1850KJ)

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