(as prepared by George Calombaris on MasterChef Australia)
200g shelled and roasted pistachios
200g unsalted roasted peanuts
200g dark chocolate (70% cocoa solids)
1 tbsp honey
15 sheets filo pastry
125g clarified butter (Ghee) – see below
Icing sugar for dusting
Place nuts into TM bowl and chop briefly for 3 seconds on speed 7. Set aside.
Place chocolate into TM bowl and mill for 8 seconds on speed 8. Add honey and melt for 3-4 minutes at 37ºC on speed 1. Scrape down side of bowl and add nuts.
Mix through for 4 seconds on Reverse + speed 3.
Pre heat oven to 180ºC and line baking tray with paper.
Prepare filo by laying on clean bench top; cover with dry tea towel and then wet tea towel to prevent pastry from drying.
Brush 1 filo sheet with clarified butter then top with second sheet. Repeat process so you have three sheets. Cut pastry in half crossways, turn so that the longer edge is facing you.
Spoon 2 tablespoons of chocolate filling along the edge leaving approx 3cm on either end. Brush exposed pastry with butter and roll over the filling. Fold in edges and brush with more butter, rolling over again to secure filling. Repeat to make 10 cigars.
Place on baking tray and bake 8-10 minutes or until golden. Dust with icing sugar.
1 whole nutmeg
5 egg yolks
100g caster sugar
2-3 tbsp fresh orange juice
1 tsp vanilla bean paste
2 tbsp dark rum
Place nutmeg into TM bowl and mill for 10 seconds on speed 9. Remove from bowl.
Place 1 tsp ground nutmeg with egg yolks and all remaining ingredients into TM bowl and cook for 8 minutes at 80ºC on speed 4. (You may insert the Butterfly before cooking if desired.)
Serve immediately with Chocolate Cigars.
Ghee (Clarified Butter)
1x batch TM31 Butter (Everyday Cookbook)
1 Curry Leaf
Make your own butter in the TM then cook for 7-10 minutes at 60ºC on speed 1. The butter should boil and become a clear golden liquid. Add a curry leaf in the last minute of cooking. Leave to cool, then sieve it, and throw away the solids.
• Does not need refrigeration
• Ghee is lactose free
• Often used in Indian cooking
Obviously you will leave the curry leaf out for the Chocolate Cigars! PLEASE do not forget this important step! (Leaf it out!!)