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.