Last night we caught up with friends Melissa and Steve and enjoyed a lovely butterflied Lamb done on the barbecue. We met their new friends a couple out from Ireland, called David and Laura. We all brought a dish to compliment the lamb, but the hero of the meal was a Banoffee Pie – a classic English dish that features banana and cream. It was the perfect accompaniment for a protein rich meal . Although I am not a big fan of eating Banana’s I did love this dish.Give it a try.
Here is a good recipe for Banoffee Pie
http://www.theguardian.com/lifeandstyle/wordofmouth/2013/jun/26/how-to-make-perfect-banoffee-pie
The version I enjoyed was made using digestive biscuits crushed and I think this works quite well as long as you don’t make the base too thick !!
My tips for making this pie are
1. Ensure the biscuit crumb is patted in evenly and is not too thick – better to treat like you are lining the dish as if it were a piece of pastry.
2. Taste the caramel – you dont want it too be excessively sweet – this will overpower the total flavour.
3. Look for Banana’s that are ripe but not too ripe nor brown. Lady fingers are ideal for this.
4. A combination of cream, caramel and bananas – can’t go wrong !!
Glorious Food 