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Deconstructed: Tigernut Crumble with Mango Cream & Candied Zobo Flowers

by on March 21, 2016

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I love to repurpose things in the kitchen – whether its turning zobo flowers into sauce after making an infusion or making a crumble with leftover tigernut chaff from making kunnu aya, the milk.

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It works. Rather beautifully too.

Here’s what you have to do. Take your favourite crumble recipe and switch it up a bit – halve the flour and make up the rest with tigernut chaff. 

This recipe was inspired by Georgia – a contestant on Masterchef Australia who made a deconstructed crumble with meringues, etc. I like the idea of serving up various elements in a way that results in a stunning dish and that anyone can make.

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[yumprint-recipe id=’69’]