Weber Australia/New Zealand
By Jamie Oliver
20 mins
Not Too Tricky
serves 4
About the recipe
Rattle out a delicious barbecue pud in no time at all with these cute little swirls! The combo of warm berries and cold ice cream creates a really exciting contrast – absolute heaven.
Recipe From
Ingredients
100g pistachios
plain flour, for dusting
1 x 320g sheet of ready-rolled puff pastry
25g icing sugar
1 pinch of ground cinnamon
1 orange
640g mixed berries, such as strawberries, blackberries, blueberries, raspberries
vanilla ice cream, to serve
orange blossom honey, to serve
optional: a few sprigs of fresh mint, to serve
BARBECUE KIT
Weber barbecue tongs
Weber barbecue spatula
Method
- Preheat the griddle to a medium heat.
- Place the pistachios in a pestle and mortar and bash until fairly fine.
- Dust a clean surface with flour and unroll the sheet of pastry. Sift over the icing sugar and cinnamon, finely grate over the orange zest and sprinkle over half the ground pistachios.
- Carefully roll up the pastry from the short side into a sausage shape, then slice it crosswise into 12 rounds. Roll out each round using a rolling pin, or press it down with your hand, until 5mm thick.
- Wash the berries, hulling the strawberries, tip them onto one side of the griddle and cook for about 4 minutes, or until lovely and jammy, then remove to a bowl.
- Meanwhile, place the puff pastry swirls on the other side of the Slate, pressing down lightly, and cook for 4 minutes, or until golden and crispy, turning halfway.
- To serve, place 3 pastry swirls on each plate, top with the jammy berries and a scoop of ice cream, grate over the remaining orange zest and sprinkle over the remaining pistachios, drizzle over a little orange blossom honey and finish with a few mint leaves, if you like.
Recipe tested on a Weber Slate Griddle Barbecue
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