Recipe by Michael Kitts & Maximilian Rauch of Emirates Academy of Hospitality Management – Dilmah Real High Tea Global Challenge 2015 Gold Medal Winners
4ea Large Medjool dates, remove stone
50g Cashel blue cheese, creamed until soft
4ea Sage leaves
2 Slices Brioche loaf, dried and crumbed
2ea Rashers veal bacon, roasted until crisp
5g Fresh Zataar, picked
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.