Wilder Magazine

Caramelise­d nectarines, rough oatcakes with dulce de leche, blueberry balsamic

-

Ingredient­s:

150g oat flour + extra for dusting

2 tbsp olive oil

1 tsp sea salt

1 tsp ground black pepper Water

2 tbsp dulce de leche

2 large nectarines, halved and stoned.

2 tsp blueberry balsamic

Method: To serve: Equipment

Small bowl Collapsibl­e grill and fire pit Fireproof gloves

Flint and steel

Dry wood

Sharp knife and chopping board Plates, knives and forks

Mix the oat flour, salt, pepper and olive oil in a bowl. Slowly add water until you have a thick dough — it should be stiff enough to form a ball. Dust the chopping board with a little oat flour. Break off a golf ball sized lump of dough, flatten with your hands to a 5mm thick disk and dust again. Repeat until all the dough is used. Cook the oatcakes on the fire, rememberin­g to flip at least once. While the oatcakes are cooking, place the four nectarine halves on the wire grill and cook over the embers until soft and lightly caramelise­d. Finely slice the nectarines.

Place an oatcake on a plate. Spread a little dulce de leche on the cake. Top with sliced nectarines. Add a second layer of oatcake, dulce de leche and nectarine. Drizzle some blueberry balsamic. Serve with some espresso.

 ?? ??
 ?? ??

Newspapers in English

Newspapers from United Kingdom