Thursday, August 21, 2008

The Name of the Game

This next dish has been cobbled together by me - almost a fusion food apart from the countries not being that far apart from each other - the Pavlova recipe coming from Australia, and the Kiwi fruit from New Zealand and for the time being will call it Anzova but there must be a prettier name - perhaps you can think of one (oh, deary me - 'ans over the ocean' has now come into my mind. No wonder I am not let out.
This is another good way to use up those eggs whites. While I think of it, the normal recommended amount of sugar is 2 oz (50g) with each egg white, and a medium white at that, so if using larger eggs, allow just a little bit extra sugar. A little less if using bantam eggs.
Anzova Delight: serves 8
4 egg whites
8 oz (225g) caster sugar
1 tblsp cornflour
2 tsp white vinegar
4 oz (100g) toasted hazelnuts, ground down
3 tblsp kirsch
10 fl oz (300ml) double cream
1 small can pineapple pieces
4 kiwi fruit, sliced
Whisk the egg whites until stiff, then whisk in the sugar, a tblsp at a time until the meringue is very stiff, then whisk in the cornflour and vinegar. Gently fold in the hazelnuts.
Cover a baking sheet with baking parchment and pile the meringue in the centre then spread this into an 8" (20cm) circle, making the centre slightly thinner than around the edges (a bit like a pizza base). Bake for one hour at 150C, 350F, gas 2. Turn off heat, leave in the oven for half an hour, leave to cool then peel off the backing paper and place on a serving plate.
Meanwhile, drain the canned pineapple, put the pieces into a bowl with 2 tsp of the juice and all the kirsch, stir and leave to stand for an hour, then drain away the liquid and put this liquid into a bowl with the cream and whip together until stiff. Spread the cream over the meringue base and overlap some of the kiwi slices around the edge, then - working inwards from the kiwi fruit- spread some drained pineapple in a ring over the top, followed by more kiwi until the centre has been reached.
variation: instead of pineapple, use canned sliced peaches or mandarin oranges, or even fresh orange segments (removed from their membrane).

Final recipe today when first discovered seemed exceedingly rich, but then considering the relatively small amounts of 'richness' used, and that it is said to feed TEN - it has to be a certain winner when it comes to cost. When on a diet, there is a certain satisfaction serving food like this to others, knowing that with some it may end up on their hips. We keep out lips zipped shut and just stand back and watch it happen.
Lemon Trifle: serves 10
1 pkt trifle sponges
grated zest and juice from 3 lemons
3 eggs, separated
1 x 397g can condensed milk
5 fl. oz (150ml) whipping cream
1 oz (25g) flaked almonds, toasted
Break up the cakes into one large glass trifle dish. Beat the egg yolks with the condensed milk, half the lemon zest and all the lemon juice until thick. Spoon 8 tblsp of this over the cakes and allow them to soak for a few minutes. Meanwhile whip the egg whites until stiff and fold into the remaining lemon mixture. Pour this over the top of the soaked sponge and level the surface. Whip the cream and carefully pipe this on top of the lemon mixture either around the edges, or criss-cross fashion, and decorate with the toasted almonds. Chill well before serving.