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Entree
2 servings
40 minutes
20 minutes
Chef Chris Faulkner
1 Banana Squash
2 tablespoons olive oil
1 small organic yellow onion, finely chopped
2 cloves organic garlic, roasted and crushed
2 leeks
1 sage leaf
150 grams Gorgonzola cheese
Seasoning
1 organic tomato for garnish
2 mini brioche buns
1 Burro Banana
3 tablespoons dark Muscovado
Sugar
4 tablespoons dark rum
1/4 pint double cream already in a bowl
1 egg, beaten
Icing sugar to dust
Preheat the oven to 400 degrees F (200 degrees C or Gas 6).
Halve the banana squash and remove the seeds. Cut out the flesh, leaving about 1/4 inch all around the shell of one half.
Brush with olive oil, pop in a microwave and bake for 3 minutes until it starts to soften.
Chop the reserved flesh into 1/4 in cubes.
Heat the remaining oil in a frying pan and cook the onion, garlic and leeks for a minute until they begin to soften.
Stir the banana squash flesh into the pan with the sage and cook for 3 minutes until browned.
Crumble the cheese. Remove the banana squash half from the microwave and pop into a dish. Pile the mixture from the pan into the shell.
Sprinkle over the gorgonzola cheese and bake for 8 minutes until the cheese is melted and bubbling and the vegetables are tender.
Preheat the grill.
Slice the brioche and banana into thin rounds.
Place 3 rounds of brioche into the base of a gratin dish and arrange slices of banana on top.
Sprinkle over the muscovado sugar and the rum and continue to layer until all the ingredients are used up, ending with a layer of brioche rounds.
Mix together the cream and egg in a pan and heat lightly and the pour over the top.
Place under the grill for 2 minutes until golden and bubbling.
Remove the squash from the oven and place on a serving plate. Garnish with tomato. Serve with the brioche pudding.
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