Experience what the world has to offer with a recipe from acclaimed Chef Morgan McGlone. As part of our Taste Dining at Home series, in partnership with Taste Festivals, we’ve invited globally renowned chefs to create recipes to help you make the most out of every day at home.
To follow along with Chef Morgan as he makes the full recipe, watch the video below. And to find Chef Trisha’s Brick Chicken recipe also featured in this video, click here.
By Chef Morgan McGlone
What You’ll Need (Serves 2)
1 kg of mixed frozen berries (blueberries, raspberries and strawberries)
5 lemons: zest of 4, juice of 5
1 vanilla bean
2 cups of castor sugar
1 pinch of salt
1 small tub of crème fraîche
Icing sugar for dusting
For the Batter Mix:
6 tbsp of butter
1 cup of plain flour
1 cup of castor sugar
2 tbsp of baking powder
¼ tsp of salt
¾ cup of whole milk
½ tsp of mixed spice
How to Prepare It
Preheat oven to 350° F.
To make lemon syrup garnish, add ¾ of lemon juice and zest to 1 cup of sugar and ¼ cup of water. Bring to a boil and reduce by half. Allow to cool.
Slice butter into pieces and add to baking dish. Place pan in the oven to melt butter.
Mix berries, sugar, salt and lemon together in a medium bowl.
In a separate bowl, mix batter ingredients together. Do not overwork this batter.
Pour berries over melted butter and then drizzle batter over the berries.
Bake at 350° F for 35-40 minutes.
Dust well with icing sugar and serve with crème fraîche and lemon syrup.