By Stephanie Bulteau
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Extra resources for Panna cotta
This is mine. Ingredients 1 t (5 ml) fresh or dried thyme 2 x 425 g bottles Kalamata olives in brine 1 t (5 ml) fresh or dried origanum or marjoram 1 T (15 ml) coriander seeds 2 small dried chillies or 1 t (5 ml) dried chilli 1 t (5 ml) cumin seeds flakes (optional) 2 t (10 ml) fennel seeds ¼ cup (60 ml) best extra-virgin olive oil 1 t (5 ml) crushed fresh garlic grated peel and juice of 1 lemon Method 1. 2. 3. 4. Drain the olives and place in an attractive serving dish. Discard the brine. Toast the seeds lightly in a dry frying pan until just aromatic and remove from the pan immediately.
3. 4. 5. 6. 7. 8. Preheat the oven to 180 °C and spray a baking tray with non-stick cooking spray. Combine the melted butter with the boiling water and 1 t (5 ml) of the honey. Use to lightly brush each sheet of phyllo and stack the sheets on top of each other. Cut four squares out of the stacked phyllo sheets. Quarter the pear halves and place in the centre of each square. Sprinkle over the chocolate chips and 2 T (30 ml) of the almonds in equal proportions and drizzle over a little honey. Roll the phyllo away from you, folding the edges inwards to make a neat cigar.
About an hour before cooking, remove the chicken from the refrigerator to reach room temperature and soak the satay sticks in hot water to prevent them scorching on the grill. Thread the chicken cubes onto the satay sticks and grill over coals or in the oven until cooked – about 20 minutes. Discard any remaining marinade. Serve with basmati rice, poppadoms, banana sambal (see below) and fresh coriander chutney (see opposite). Serves 4 Banana sambal Ingredients 2 firm ripe bananas, peeled and chopped ½ cup (125 ml) plain yoghurt ¼ cup (60 ml) desiccated coconut Method 1.