Classic Pavlova

 

Prep: 20 mins Cook: 75 mins Cool: 60 mins Total: 2 hrs 35 mins

Servings: 4 to 6 servings

“Pavlova looks like a dessert that would be complicated to make but is far from it. It requires just a few simple ingredients and some time, most of which is hands off. After the meringue is baked, just add some whipped cream and fresh fruit and you’ll have a beautiful and memorable dessert.

Ingredients

For Meringue Shell:

4 large egg whites, room temperature

1 cup caster sugar (also known as castor sugar, berry sugar, or superfine sugar)

1/2 tablespoon cornstarch

1 teaspoon white vinegar

1 teaspoon pure vanilla extract

For the Whipped Cream

1/2 cup whipping cream

1/2 teaspoon pure vanilla extract

1/2 cup confectioners' sugar (also known as icing sugar)

For the Fruit Garnish:

2 cups whole berries, or sliced fresh fruit of choice such as strawberries, kiwi fruit, passion fruit, and bananas

1 tablespoon freshly squeezed lemon juice, optional

Fresh mint sprigs, optional

Directions

Make the Meringue Shell

Gather the ingredients. Position a rack in the center of the oven and heat to 275 F/140 C.

Line a baking sheet with foil. Using a bowl as a guide, draw a 7-inch circle on the foil with the blunt edge of a knife without tearing the foil. Set aside.

In a clean, medium metal bowl or in a clean stand mixer fitted with a clean whisk attachment, beat 4 large egg whites (at room temperature) on medium speed until the whites form soft peaks.

Gently sprinkle 1 cup caster sugar into the egg whites, 1 teaspoon at a time, beating continuously until the whites form stiff, glossy peaks.

Sprinkle 1/2 tablespoon cornstarch and 1 teaspoon white vinegar on the meringue and fold in gently with a plastic spatula.

Gently fold 1 teaspoon pure vanilla extract into the mixture.

Spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher than the center, so you have a shallow well in the middle.

Bake the meringue until it turns a very pale, pinkish eggshell color, about 1 hour and 15 minutes.

Turn off the oven and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.

Just before serving, take the meringue out of the oven and gently transfer it from the foil to a plate.

 

Make the Whipped Cream

Gather the ingredients. In a bowl, whip 1/2 cup whipping cream with 1/2 teaspoon vanilla and 1/2 cup confectioners' sugar until it forms medium peaks. Set aside.

 

Prepare the Fruit

Wash and slice (if necessary) the fruit.

If using bananas, toss with 1 tablespoon freshly squeezed lemon juice to prevent browning.

 

Assemble the Pavlova

Gently spread the whipped cream over the top of the cooled meringue with a spatula.

Arrange the fruit on top. Garnish with fresh mint sprigs, if desired. Serve immediately and enjoy.

Honey and Rosemary Kūmara

 

Ingredients:

1.5 kgs gold kūmara (or any variety), peeled and diced into 2cm chunks

3 Tbsp olive oil

3 cloves garlic, unpeeled and squashed flat

1 Tbsp fresh rosemary, finely chopped (or 1 tsp dried)

2 Tbsp butter

2 tsp honey

Salt and black pepper to taste

 Instructions:

Preheat oven to 200°C (fan 190°C).

Parboil the kūmara chunks in a pot of salted boiling water for 10 minutes, then drain well.

Roast the kūmara by placing the chunks on a roasting tray. Drizzle with olive oil, season with salt, and add the squashed garlic cloves. Roast for 15-20 minutes, or until lightly golden.

Finish by removing the tray from the oven. Discard the garlic cloves. Stir through the butter and chopped rosemary until the butter melts and coats the kūmara. Season with pepper and drizzle with honey just before serving.

New Zealand Whitebait Fritters

 

Ingredients 

250 g NZ whitebait drained and gently washed

½ cup self raising flour

2 eggs lightly beaten

1 tablespoon water

1 spring onion slice very thinly

1 juice of one lemon or lemon pepper seasoning if you have no fresh lemons

salt and freshly ground pepper

1 tablespoon butter

a handful parsley chives, cress and rocket for garnish

 Instructions

Drain your whitebait in a colander. Set aside.

In another bowl, sieve the flour. Make a well and add the beaten eggs with a dash of water, then mix into a smooth, thick batter.

Now gently fold in the whitebait, sliced spring onions and lemon juice (or lemon pepper). Season the mixture with salt and pepper.

Melt butter in a good quality, heavy pan and place a large spoonful of the fritter mixture in the pan. Shape into round fritters and cook until the egg is set or until golden on one side (use egg-flip to peek under). You do not need to wait for the fish to go white. Then gently flip over as you would an omelette and cook the other side for 20 seconds.

Notes

This recipe makes 2 big fritters or about 6 medium fritters. Serve the fritters with freshly ground salt and pepper, more freshly squeezed lemon, aioli or tartare sauce plus a garnish of green goodness as you feel.

For a typical kiwi whitebait meal on the go, serve between two thick buttered slices of fresh white bread.

Tip: Use shallot instead of spring onion if you like.