My easy Pavlova:
• 6 (59g) eggs, separated
• 1 1/4 cups (270g) caster sugar
• 2 teaspoons cornflour
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla extract
• 300ml thickened cream
• 2 tablespoons icing sugar mixture, sifted
• Finely shredded rind and juice of 2 limes
• 2 Lady finger bananas, thinly sliced diagonally
• 3 golden kiwifruit, peeled, thinly sliced
• 2 starfruit, thinly sliced
• Pulp of 2-3 passionfruit
Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil.
Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still “gritty” with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 11/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.
Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Pour lime juice into a ceramic or glass bowl. Add banana slices and toss to coat with juice. Drain. Decorate pavlova with banana, kiwifruit, starfruit, passionfruit and lime rind.
Prawns to be wild by Richard Hirsch
Serves 4 as a light meal, or starter
- 1 clove garlic, chopped
- 60 ml chopped flat-leafed parsley
- 30 ml extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 20 medium sized prawns, shelled
- 200 g penne pasta (500 ml)
- 15 ml extra-virgin olive oil
- 5 ml butter
- 1 small onion, finely chopped 250 ml frozen peas, thawed 250 ml dry white wine (optional)
- Place garlic, parsley, and 30 ml olive oil in a large bowl.
- Add the prawns; sprinkle with salt and pepper, and toss to coat well. Cover with plastic wrap, and refrigerate for at least 30 minutes.
- Bring a saucepan of water to the boil; add salt, to taste.
- Add the pasta, and cook according to the directions on the bag (usually 10 – 12 minutes).
- Heat the olive oil and butter in a heavy-based frying pan; sauté the onion over medium heat, until translucent. Add the prawns, with the marinade and peas; stir for 30 seconds.
- Turn up the heat; cook until prawns turn pink, and moisture is reduced by about half. Check the seasoning.
- Add cooked pasta to the pan.
- Stir gently; serve immediately in either heated bowls, or on large-rimmed plates.
Chicken Tray Bake by Allan Hirsch:
Everyone needs a really simple recipe to entertain a crowd. To fit the criterion, it should also be really tasty. It is best to prepare ahead of time, so that it may be popped into the oven when everyone arrives…
This recipe is IT!
12 – 14 new potatoes
2 red peppers, cut into large pieces
1 yellow pepper, cut into large pieces (optional)
200 g mushrooms, cut in halves
350 g fresh green beans, trimmed
1.5 kg chicken portions (thighs and drumsticks are good) 1 – 2 medium red onions, peeled and cut into wedges Herbs such as parsley, thyme, mixed herbs, oregano
5 ml chili flakes, or more if you like a hotter dish
Salt and freshly ground black pepper, to taste
250 ml hot chicken stock or red wine
Olive oil for drizzling
- Parboil the new potatoes in boiling water for 8 – 10 minutes; cut in halves.
- Using a large roasting dish, grease the base lightly with olive oil.
- Arrange the red and yellow peppers, mushrooms and beans on the base.
- Place the uncooked chicken portions on top.
- Arrange the cut potatoes around the edges of the dish.
- Tuck the onion wedges around the potatoes.
- Season with herbs, chilli, and salt and pepper.
- Pour chicken stock over.
- Cover with aluminum foil.
- Preheat oven to 180oC/160oC fan/Gas mark 4 and bake for 45 minutes.
- Remove foil and bake a further 20 – 30 minutes, uncovered.
- Thicken sauce if necessary, with a little cornflour mixed with water.
- Serve with rice or crusty bread to mop up the juices.
Air Fried Chips in the Philips Air Fryer with freshly made hummus by Luci Hirsch:
- Puree the first seven ingredients in a food processor until smooth. Tahini, cold water, olive oil, cumin, salt, garlic and lemon.
- Add in the chickpeas. One can, rinsed in warm water and drained.
- Puree for 3-4 minutes, or until smooth. …
- Taste and season. …
- Garnish and serve.
Sent with Love