- 6 egg whites, at room temperature
- pinch of salt
- 375 g caster sugar
- 2 tsp cornflour
- 1 tsp vinegar
- 4 tbsp unsweetened desiccated coconut
- 600 ml double cream
- 4 tbsp white rum
For the topping:
- 1 papaya, peeled, seeded and chopped
- 2 small mango, peeled and chopped
- 1 baby pineapples, peeled and chopped
- 2 passion fruit, halved
1. Preheat the oven to 180ºC/gas 1.
2. First make the meringue. Place the egg whites in a large clean bowl with a pinch of salt and whisk.
3. Sprinkle in the sugar a tablespoon at a time, whisking well. Once all the sugar has been incorporated, whisk in the corn flour, the vinegar and the coconut until you have a very stiff and glossy mixture.
4. Line two baking sheets with baking parchment. Spread the meringue out into two 20cm rounds and smooth the top.
5. Place in the oven for 5 minutes then turn the heat down to 130ºC/gas 1 and cook for about an hour, until they are lightly toasted and crisp on the outside but marshmallowy in the centre. Allow them to cool.
6. Whip the cream until it holds its shape then whisk in the rum.
7. Assemble the pavlova by placing one meringue on a serving platter. Top with half the cream and half the fruit, except the passion fruit.
8. Place the other meringue on top, then finish with another layer of cream, and remaining fruit, ending with the passion fruit pulp dribbled over the top. Serve.
1l Champagne (or Sparkling white wine)
1 1/2Tbsp powdered gelatine
1 cup sugar
4 strips lemon zest
4 strips orange zest
250g small strawberries
Fresh cream and mint leaves for decoration (optional)
Pour 500ml Champagne (or Sparkling white wine) into a bowl and let the bubbles subside. Sprinkle 1 1/2Tbsp powdered gelatine over the Champagne in an even layer and leave, without stirring, until the gelatine is spongy. Place another 500ml Champagne in a large saucepan with 1C sugar, 4 strips lemon zest & 4 strips orange zest, and heat gently, stirring constantly for 3-4 minutes, or until the sugar has dissolved.
Remove the pan from the heat, add the gelatine mixture and stir until dissolved. Leave to cool completely, then remove the lemon and orange zest. Divide 250g small strawberries, hulled and halved & 250g blueberries among eight 125ml stemmed wine glasses and gently pour the jelly over the top. Refigerate for 6 hours or overnight, or until the jelly has fully set. Remove from the refrigerator 15 minutes before serving.
For a true Christmas look add on top a layer of fresh cream and mint leaves just before serving.Read More
Photo copyright © Michael Jensen
(Makes 8 servings)
1 pork loin center rib roast (2 kg), backbone loosened
1⁄8 teaspoon each salt and black pepper
For the stuffing:
1 cup pitted prunes
2⁄3 cup water
3 tablespoons butter or margarine
1 small yellow onion, chopped
2 tablespoons firmly packed light brown sugar
1 teaspoon grated lemon rind
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground cardamom
6 cups dried bread cubes
1 large tart apple, chopped
1⁄2 cup apple juice
1. Preheat the oven to 180°C. Place the roast rib side down. Cut pockets in the roast, cutting from the meaty side (tip, opposite). Sprinkle the roast with the salt and pepper.
2. To prepare the stuffing, in a small saucepan, combine the prunes and the water. Bring to a boil. Lower the heat and simmer, covered, for 10 minutes or until prunes are tender. Drain. Coarsely chop prunes; set aside.
3. In the same saucepan, melt the butter over moderate heat. Add the onion and cook for 3 minutes or until tender. Remove from heat. Stir in the brown sugar, lemon rind, cinnamon, and cardamom.
4. Place the bread cubes in a large bowl. Stir in the onion mixture, prunes, and apple. Drizzle with the apple juice, tossing lightly until moistened. Spoon about 3 tablespoons of the stuffing into each pocket of roast (tip, below). Spoon the remaining stuffing into a 11⁄2-quart casserole; cover and refrigerate.
* Stuffing a Roast:
I. Using a sharp knife, cut deep slits between the rib bones of the roast. Cut through the thickest portion of the meat about halfway to the backbone and within 1⁄2 inch of the edges to make each pocket.
II. Holding a pocket open with one hand, use a small spoon to place stuffing in the slit. Lightly pack the stuffing down and keep adding stuffing until you’ve used about 3 tablespoons.
5. Place the roast, rib side down, in a roasting pan. Roast for 13⁄4 to 21⁄4 hours or until an instant-read thermometer inserted in the center of roast (not stuffing) registers 70°c. (Cover the roast loosely with foil after 1 hour so the stuffing doesn’t overbrown.) Bake the covered casserole of stuffing alongside the roast during the last 30 to 40 minutes of roasting.
6. Let the roast stand for 15 minutes before carving. Serve the stuffing in the casserole with the roast.
Note: This apple-and-prune-stuffed roast is traditionally served at Christmas in Danish-American families. However, it makes a wonderful company dish any time of year.Read More