I have to admit that this recipe, whilst clever and easy, is not mine and full credit and a big thank you must go to my cousin the chef, Crispy Raykels of Rotarua in New Zealand. What is mine is the BBQ twist and the Rum Caramel Sauce. If you like crispy pastry, (pun intended Crispy) and you like sweet banana, gooey caramel, a few nuts and a lot of easy, then this definitely rates a mention on your BBQ this summer! Make ahead by a day and keep in fridge until ready to cook. Unfortuneately the photos are average as I was in ‘point and shoot’ mode due to the fact I was mid class at the time. Food Stylist required!!! But you get the idea yes?
NEED:
2 sheets of thawed filo pastry per serving
melted butter for brushing pastry (approx 300 grams for 8 servings)
1/2 banana per serving
1 mini or 1/2 normal sized mars bar
SAUCE:
125 grams unsalted butter
3/4 cup dark brown sugar
3/4 cup whipping cream
dash of rum
1 disposable foil BBQ tray
DO:
Brush melted butter on and between first 2 sheets of filo.
Keep other filo damp by covering with a moistened clean tea towel.
Cut a peeled banana in half and make a ‘hot dog’ (see above pic) with the mars bar and banana posing as bread bun and hot dog!
Wrap in filo and brush with more butter as needed.
Place in foil tray.
Repeat until all servings have been made.
Place tray on top basket of turned off Cross Fire BBQ.
Close lid and leave until browned and ‘crispy’!
SAUCE:
On Induction 4 in heavy based pan, heat butter and sugar until sugar has dissolved and it starts to resemble a sauce.
Turn heat up to 6, add cream.
Bring to boil on 10.
Add rum to taste.
Serve immediately over Crispy Bananas and add whipped cream or ice-cream to taste.