serves
6
prep
10 minutes
cook
50 minutes
difficulty
Mid
serves
6
people
preparation
10
minutes
cooking
50
minutes
difficulty
Mid
level
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Ingredients
- 330 g pistachios
- 150 g maple syrup
- 200 g hulled tahini
- 100 ml extra-virgin olive oil
- ice-cream, to serve (optional)
Instructions
- Finely chop the pistachios in a food processor until its becomes a powdery texture. Add in the tahini and blitz together with the nuts until completely incorporated. Then add in the olive oil and stir through.
- Place the saucepan on high and using a sugar thermometer heat up the maple syrup to 130ºC. Once it has reached temperature, add in the pistachio mix and stir it through thoroughly. Pour it out into a lined baking tray that fits inside your steamer, making sure to spread it right to the corners.
- Cover the tray completely in alfoil to seal and then place the tin in the steamer to cook for around 45-50 minutes until set.
- Once cooked, cut into squares and serve with ice-cream.
Stefano de Pieri explores all the wonders of the Murray Darling river system in Australia's Food Bowl.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
