My cooking philosophy is all about ingredients, maximum flavour and simplicity – in that order. Looks, super fancy plating, styling are just not my cup of tea – although when it all comes together, no one is more elated than I am.
A lot of the dishes in my Puck Arabia series were usual everyday stuff that I just had to pimp up to make look good; otherwise, I’d normally put everything together and just serve it, because flavour always takes precedence over looks in my book. This Grilled Fig with Burnt Honey, Yoghurt & Pistachio recipe is one of my favourites, and so is the styling (in this pic) – as rustic and as simple as it may seem. And its quite a healthy dessert by a lot of standards, and quick to make. It falls in line with the idea of a ‘savoury dessert’, which loosely translated means that it isn’t overly and cloyingly sweet. The whole idea is to contrast the sweetness of honey by caramelising it a little for the bitter burnt flavour, while also accentuating the sweetness of the fig. The yoghurt is a burst of freshness and texture in the dish with its tangy flavour and creamy texture. And the pistachios add the right amount of crunch! This recipe is a keeper!