Bravo Apple and macadamia nut porridge, Native Hibiscus crisp, finger lime curd

Bravo Apple and macadamia nut porridge, Native Hibiscus crisp, finger lime curd

Serves two People or one hungry person

Recipe

Porridge
150 gm Rolled oats
400 ml macadamia milk
250ml water
Pinch Murray river sea salt
1 bravo apple peeled and diced
1 tbsp. raw honey
1 tbsp. butter
¼ cup macadamias- roughly chopped keeping 1 whole for garnish.

Melt the butter in a pan and add the chopped macadamia and apple
Sautee lightly for 2-3 minutes then add the honey, water, milk and salt.
Warm the milk mixture through then add the oats and stir with a spurtle.
Stir for approximately 4-6 minutes then place into a bowl.

Garnish liberally with the wafers, dehydrated apple, red veined sorrel, finger lime curd and shaved macadamia

Rosella wafer
1 sheet of brique pastry
1 tbsp olive oil
1 tbsp sugar
Rosella powder (Australian native hibiscus)

Pre heat oven to 160c
Place the brique pastry on a oven tray and scatter with sugar and olive oil
Back for 12 minutes or until lightly golden and crispy
Cool then dust with rosella powder

Finger lime curd
Juice and Zest of 1 lemon
110g butter
80g castor sugar
3 eggs
50 gm finger lime flesh

Combine juice, zest, butter and sugar in a pot and stir over low heat until dissolved. Whisk eggs and second until pale.
Por the lemon mixture onto eggs and cook over a Bain Marie until thick and custard-like, allow to cool before adding finger limes flesh.
Cool before using.


Garnish
• Rosella wafers
• Shaved macadamia nuts
• Red veined sorrel
• Dehydrated Bravo apple rings