Warm Chia Porridge with Hot Vanilla Poached ClemenGolds
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
- Category: 30-Minutes; Breakfast; Cook Time; easy; Meals and Courses; Seasonal; Winter
Description
Chia seeds are a healthy superfood revelation. In this recipe they make for a decadent breakfast treat – full of citrusy ClemenGold zing, this dish is the perfect way to start any day.
Ingredients
Chia Porridge
1 ⅔ C (400 ml) coconut milk
pinch of salt
50 g chia seeds
1 vanilla bean, split in half and seeds scraped
Hot Poached Clemongold Slices
½ C (125 ml) ClemenGold juice
1 C (250 ml) water
3 Tbsp (45 ml) castor sugar
1 vanilla bean, split in half and seeds scraped
2 ClemenGolds, peeled and divided into segments
ClemenGold Cream
⅔C (160 ml) ClemenGold juice + zest of 1 ClemenGold
3 large eggs
1 large egg yolk
165 g castor sugar
pinch salt
170 g butter
Caramelised Macadamia Nuts
50 g macadamia nuts
50 g castor sugar
Instructions
Chia Seed Porridge
Place the coconut milk, salt, chia seeds and vanilla bean seeds in a jar, stir well and refrigerate overnight.
Hot Poached ClemenGold Slices
Place the ClemenGold juice, water, castor sugar and vanilla bean into a saucepan and simmer for 10 minutes.
Add the ClemenGold segments and cook for a further 10 minutes.
ClemenGold Cream
Combine the ClemenGold juice, zest, whole eggs, yolk, castor sugar, salt and 1 tablespoon (15 ml) of the butter in the top of a double boiler over a low heat.
Whisk continuously until the mixture the starts to thicken; the curd should coat the back of a wooden spoon. Remove from the heat and set aside.
Cut the remaining butter into roughly 1 tablespoon-sized pieces.
Place the curd into a blender; with it running, add butter 1 tablespoon at a time, blending after each addition and ensuring that it is incorporated before adding the next piece of butter.
Caramelised Macadamia Nuts
Preheat the oven to 180 °C.
Spread the macadamia nuts out onto a roasting tray and roast for for 5-7 minutes.
Melt the sugar in a saucepan, stirring all the time until the sugar has caramelised.
Add the nuts and stir in quickly to coat.
Pour onto a sheet of baking paper and allow to cool and set.
Chop into pieces when cool and set.
To Assemble
Warm the chia seed mixture in a saucepan and divide into 4 bowls.
Top with the hot poached ClemenGold segments, a dollop of the ClemenGold cream and sprinkle with chopped caramelised macadamia nuts.
