A delicious dessert recipe from chef Nico Reynolds for you to try this week.
Nico Reynolds, known for his Caribbean cooking and pop-up Lil Portie, is an expert when it comes to cooking over fire - his Instagram page is a jam-packed with delicious barbecued dishes. Now Nico is set to release his own television show on RTÉ One next month focused on delicious dishes cooked over the grill that reflect his Irish-Jamaican heritage.
We will have a gorgeous sneak peek at some of Nico's recipes in the June issue of Food&Wine Magazine but for our newsletter subscribers, we have an even earlier taste at what's in store with his delicious chocolate brownie with grilled strawberries recipe below. Try it out and let us know what you think - and don't forget to tune into All Fired Up on RTÉ One on June 14 at 7pm.
Chocolate brownie with grilled strawberries
For the brownie
- 175g butter, plus extra for greasing
- 50g dried mango and pineapple - or any dried fruit - chopped into smaller pieces
- 3 eggs
- 100ml milk
- 100g coconut flour
- 100g cocoa powder
- Pinch of sea salt
- 100g brown sugar
For the strawberries
- 8-10 strawberries (4-5 per person)
- Caster sugar
- Black pepper
- Heat your grill or barbecue to medium.
- To make the brownie, melt the butter, then add the dried fruits to rehydrate.
- Add the sugar to the butter and fruit mix, before whisking in the eggs and adding the milk. Sieve in the flour and cocoa powder, then fold to combine.
- Lightly butter the bottom of a small cast-iron skillet or oven-proof pan. Pour the ingredients into the pan and shake to flatten down.
- Cook over with a lid and place over the barbecue or grill for about 35 minutes, or until you can poke the brownie with a toothpick and it comes out clean,
- Next, cover the strawberries in caster sugar and sprinkle with black pepper. Thread the berries onto skewers and cook over indirect heat, turning frequently until slightly charred - this should take around ten minutes.
- Serve the brownies topped with a strawberry skewer.
Recipe by Nico Reynolds
Photo by Federico Rea