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DATE & TAHINI BROWNIE, MAPLE ROASTED KASHA & MARINATED BABY FIGS

DATE & TAHINI BROWNIE, MAPLE ROASTED KASHA & MARINATED BABY FIGS
Prep: 10 minutes
Cook: 35 minutes
Medium
Serves 4
I chose this recipe firstly because I love chocolate and secondly because of all the textures in the dish. The base is a bitter, water-based mousse topped with a rich, gooey brownie that has been sweetened with fruity date molasses as well as chopped dates and then the peanut butter-like richness of tahini. The maple-roasted kasha adds crunch, and the marinated figs add another fruity depth of flavour. I decided to plate this up on a platter once again with the idea that it is to be shared with friends and that each mouthful of the pudding would have a different balance of textures and flavours.
35
10
Medium
4
Dessert

Q & A with the chef - Ian Human

How did you learn to cook?

My mum taught me the basics of cooking when I was growing up in Cape Town, but I started to learn with my first full-time job, and I’m still learning!

 

What's your favourite dish to cook?

My favourite dish to cook would be anything over hot coals, definitely lots of marinaded meats but also plenty of vegetables - Brassicas are a favourite and then dressed last minute with some good quality olive oil, crushed chilli and a splash of apple vinegar.  

 

What is your favourite type of food?

My favourite type of food would be Persian because it is vibrant, tasty and full of bold flavours, and it’s the best food for sharing when you have friends over.

 

What would be your last meal on earth?

Last meal on earth would be a roast dinner, dry-aged rib of beef, roast potatoes in duck fat, Yorkshire puddings, horseradish sauce and plenty of seasonal veg.

 

What is the first Belazu product you ever tried?

 The first Belazu ingredient I ever tried was Rose Harissa!

Ingredients

  • For the Brownie:

    250g Butter
  • 350g Dark Chocolate
  • 150g Belazu Date Molasses
  • 4 Eggs, whisked
  • 200g Dark brown soft sugar
  • 1 Vanilla pod
  • 100g Plain flour
  • 9g Baking powder (1 heaped teaspoon)
  • Pinch of salt
  • 200g Chopped dates

  • For the Mousse:

    200g Valrhona Manjari chocolate (or any good quality dark chocolate)
  • 220ml Water

  • For the Kasha:

    100g Belazu Kasha
  • 20ml Maple Syrup
  • 10ml Belazu Verdemanda Olive Oil
  • A pinch of salt

  • For Marinated Figs:

    150g Belazu Marinated Figs, cut in half
Method
  • Step 0: For the Brownie: Melt the chocolate and butter over a double boiler.
  • Step 1: Whisk the eggs and sugar until thick and pale.
  • Step 2: Combine the two mixes along with the date molasses, chopped dates and then the sifted dry ingredients.
  • Step 3: Pour into a 21cm x 31cm baking tray lined with parchment paper and spread out into an even layer. Use a spoon to insert the tahini into the brownie mix in about 12 places, then use the back of a clean spoon to swirl it a little through the mix – not too much, as you want it uneven.
  • Step 4: Cook at 180c for approximately 20 minutes or until just set, allow to cool and then break into pieces.
  • Step 5: For the Mousse: Warm the water to just below boiling point.
  • Step 6: Pour the water over the chocolate and emulsify with a hand blender.
  • Step 7: Whisk mixture in a bowl set over ice until it has the texture of softly whipped cream.
  • Step 8: For the Kasha: Mix everything together and bake at 140 degrees for 12 minutes until golden.

To serve: Spread the chocolate mousse on a platter, scatter with the pieces of brownie, then the figs and finally the kasha.

Optional: drizzle some Greek yoghurt over the dish

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DATE & TAHINI BROWNIE, MAPLE ROASTED KASHA & MARINATED BABY FIGS
<p>I chose this recipe firstly because I love chocolate and secondly because of all the textures in the dish. The base is a bitter, water-based mousse topped with a rich gooey brownie that has been sweetened with fruity date molasses as well as chopped dates and then the peanut butter like richness of tahini. The maple roasted kasha adds crunch and then the marinated figs add another fruity depth of flavour. I decided to plate this up on a platter once again with the idea that it is to be shared with friends and that each mouthful of the pudding would have a different balance of textures and flavours.</p>
https://cdn11.bigcommerce.com/s-69wqbg7uzs/images/stencil/original/uploaded_images/square-brownie.jpg?t=1678888856
2023-04-26

I chose this recipe firstly because I love chocolate and secondly because of all the textures in the dish. The base is a bitter, water-based mousse topped with a rich gooey brownie that has been sweetened with fruity date molasses as well as chopped dates and then the peanut butter like richness of tahini. The maple roasted kasha adds crunch and then the marinated figs add another fruity depth of flavour. I decided to plate this up on a platter once again with the idea that it is to be shared with friends and that each mouthful of the pudding would have a different balance of textures and flavours.

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