vrdesigners
07/17/15

PAN-SEARED MEDJOOL DATE, WITH CASHEL BLUE CHEESE, ZATAAR AND VEAL BACON BRIOCHE CRUMBS

Recipe by Michael Kitts & Maximilian Rauch of Emirates Academy of Hospitality Management – Dilmah Real High Tea Global Challenge 2015 Gold Medal Winners

Ingredients:

4ea Large Medjool dates, remove stone
50g Cashel blue cheese, creamed until soft
4ea Sage leaves
30g Ghee
2 Slices Brioche loaf, dried and crumbed
2ea Rashers veal bacon, roasted until crisp
5g Fresh Zataar, picked

Method:

With a plain tube(1cm) pipe the cheese onto a sil-pat mate and freeze.
Cut the cheese into 2.5cm pieces.
Place the cheese inside the medjool date.
Wrap with sage, secure with a cocktail stick.
Heat the ghee in a suitable pan.
Sauté the dates for 2-3 minutes.
Combine the brioche crumbs, crushed veal bacon and zataar.

To Serve: Place the hot dates on-top of the crumbs, serve immediately.

Buy Our Teas Online


Latest News

Poland is gearing up for Dilmah Real High Tea Challenge, and with culinary traditions stemming from the Middle-Ages, largely influenced by religion which are still prevalent today, the competition is bubbling with anticipation, with intriguing results brewing in the pipeline. …

21 teams, 14 countries, one trophy. The team that inspired the most innovative revolution in high tea and emerged the ultimate champions of the world’s toughest Global Tea Championship, the Dilmah Real High Tea Challenge 2015, is Team Museum Art …

An inspiring journey that culminated in a thrilling victory clinched by Team Museum Art Hotel from New Zealand! The passionate and evocative presentation by the innovative duo Laurent Loudeac & Camille Furminieux had our judges excited and eager to witness …