Mango Pavlova Roll

MANGO PAVLOVA ROLL

Ingredients.

3 medium size Kensington Pride mangoes, cubed (270 g reserved for the mango butter)

4 extra large eggs, (65 g) separate the egg whites

¾ cup caster sugar

½ cup desiccated coconut, plus 4 tablespoons more (dry toasted)

2 teaspoons white vinegar

1 teaspoon cornflour

2 tablespoons caster sugar

3 tablespoons mango butter

3 tablespoons whipped cream

Method.

Preheat fan-forced oven to 170°C.

Grease a non-stick Swiss roll tin 37 x 26 x 2 cm with oil or melted butter and line the base and sides with baking paper.  Dust with cornflour, shake off excess.  Beat egg whites in a dry clean glass bowl until forming firm peaks.  Gradually add sugar and beat until thick and glossy. Sprinkle with coconut, vinegar and cornflour, and gently fold in.   Place into the tin and level with a spatula.  Cook at 170ºC for about 15 minutes or until set.  While the Pavlova is cooking place another piece of baking paper on a large tea towel and sprinkle with the caster sugar and toasted coconut.  Turn the meringue onto the prepared paper and peel off the original backing paper. Roll up the meringue in the paper from a narrow end, to make it supple, then unroll it again.  Allow a few minutes to cool before spreading with mango butter and cream.  Reroll without the paper and leave in the fridge until needed.   Slice into portions and serve with home made mango ice cream, the mango butter, whipped cream and the rest of the mangos.  Serves 6 – 8 people.

MANGO Butter

270 g Kensington Pride mangoes (cubed)

70 g butter (cubed)

2 extra large egg yolks

1 Darwin lime, juiced

2 tablespoons caster sugar

600 mL cream (whipped)

Puree the mango flesh with lime juice and strain through a fine strainer into a medium size saucepan.  Add the egg yolks and sugar and beat with a wooden spoon.   Cook over medium heat and stir until the sugar has dissolved.   Add the butter stirring constantly until the mixture thickens.  Pour into a small glass bowl and place this bowl into a larger one containing cold water and ice cubes to cool the butter down.   When cold, place in the fridge until needed.

Bushman's Peppered Chicken

                                              BUSHMAN'S PEPPERED CHICKEN

Ingredients

• 12 Chicken thigh cutlets (with skin on)
• 5 tablespoons Bushman’s Pepperpot (Aussie seasoning

Sauce

• 1 medium size red capsicum, chopped
• 2 red bell peppers, chopped (seeds removed)
• 2 yellow skinned chillies, chopped (seeds removed)
• 1 red onion, chopped
• 4 cloves garlic, chopped
• 3 cm long fresh turmeric, chopped
• 3 cm galangal (Thai ginger)
• 5 Kaffir lime leaves (remove the centre vein)
• 2 tablespoons extra virgin olive oil
• 1 Darwin lime (remove pips and hard white fibrous core) chopped
• 60 mL water (3 tablespoons)
• Extra olive oil
• Iodised salt

Method:

Preheat Fan-Forced oven to 170°C

Cut the underside of the chicken pieces with a sharp knife taking care not to cut through the skin. Put the pepper in a bowl and coat the skin side only. Spray a grill fry pan with oil, then brown the skin side of the chicken pieces first before turning them over. Remove chicken pieces as they are done onto a large plate.

Sauce.

Place the ingredient for the sauce in a tall blender, season with salt and puree. Pour into a large rectangular glass dish 40 cm L x 24 cm W x 6 cm H or a baking tin. Place in the oven for 10 minutes. Place the chicken pieces with flesh side down; sauce should not cover the skin.  Cook for 45–60 minutes.

Chocolate Ice Cream with Strawberry Coulis and Orange

Home made chocolate ice cream with fresh strawberry coulis
and powdered orange peel.

This dessert has a delightful array of suprisingly complimentary flavours based around a rich, silky chocolate ice cream sauced with a fruity strawberry coulis sauce and topped by a zesty orange powder.

This would be ideal as a cool summer dessert as it is extremely refreshing.






Ingredients:

Chocolate Ice Cream
100 g Lindt 70% dessert chocolate
600 mL thickened cream
1tablespoon espresso style instant coffee
1tablespoon hot water
2 tablespoons rum
1teaspoon pure vanilla essence
¾ cup raw sugar
1cup Trim milk

Dissolve coffee with hot water and keep aside to cool.
Place chocolate with a small amount of cream and sugar in a bowl over simmering water, stir
with a wooden spoon until the chocolate melts and sugar dissolves. Do not let the bottom of
the bowl touch the water. Add the rest of the ingredients to the chocolate mixture. Chill before
churning.

Orange Powder
2 medium size oranges (use only the zest – remove all pith, and Julienne)
1teaspoon sugar

Preheat fan-forced oven to 130ºC. Place Julienned zest in a non-stick baking sheet and
sprinkle with sugar. Place in the oven, turn the heat down to 100ºC and cook for 8 minutes.
Turn off oven and leave for 20 minutes. Make sure that zest is dried out thoroughly. Keep in
an airtight container until needed.
To make orange powder, process zest in a food grinder.

Strawberry Coulis
500 g strawberries (2 punnets)
100 mL water (5 tablespoons water)
2 tablespoons brown sugar
1 Darwin lime, juiced (strained through a fine sieve)

Prepare the strawberries and cut in half. Place them into a medium size saucepan with water
and sugar and bring to the boil. Turn the heat down and stir until sugar is dissolved. Simmer
for 5–8 minutes, until the strawberries are soft. Puree the mixture with a food wand. Pour
through a fine sieve into a tall jug, add the lime juice and stir through. Cool and place in the
fridge.

Serve Ice cream with a generous pouring of the strawberry coulis and finish with a sprinkle of orange powder.

Puka Henry's Sherry Trifle

My own take on a classic, and another one of my son Auki's all time favourites.

Ingredients:
4 extra large eggs
800 mL trim milk
250 mL medium dry sherry
6 tablespoons sugar
Almond essence
Strawberry or raspberry jam
Sponge cake
Flaked almonds (dry roasted in the oven until golden brown)
Glacé red cherries.
Amaretti biscuits
Cream (whipped cream to spread on the trifle)

Method:
Slice the cake in half horizontally, spread with strawberry jam, and sandwich the two halves.  Slice longwise approximately 2 cm wide and then across at apprximately 4 cm. Place the cake pieces in a large glass bowl and pour sherry all over.   Make the custard and pour over the cake pieces.  Insert a fork a few times around the cake so that the custard is distributed evenly.  Cool completely before placing in the fridge.  Spread cream over the trifle.  Decorate with almonds and cherries,   Make the trifle the day before eating.

Puka Henry's Lime Curd

Ingredients:
4 large eggs
2 egg yolks
150 g sugar
150 g margarine or butter.
150 mL Darwin Limes ( 6 large limes).  Grate the zest of 4 limes.
Zest of 2 lemons

Method:
Put water into a saucepan and heat until simmering.   Beat the eggs and yolks in a jug and pour into a glass bowl.   Add margarine, sugar, lime juice and the lime and lemon zest.   Put the bowl onto the saucepan and stir until sugar dissolves and margarine melts.    Cook stirring from time to time; no need to stir continously as the curd thickens.   The curd is ready when it is thick enough to be able to draw a line through it on the back of the wooden spoon.   Pour into sterilized jars and cover with lids.    When cool place in the fridge.

Puka Henry's Chicken in Sherry Sauce

Ingredients:
9 Chicken leg fillets
1 onion, chopped
6 cloves garlic, crushed and finely chopped
2 tablespoons extra light olive oil
3 tablespoons medium dry sherry
freshly ground black pepper to taste

Method:
Remove fat from chicken pieces.   Place chicken in an oblong glass dish.   Sprinkle garlic, onion and pepper over the chicken.   Add oil and sherry  and mix the chicken pieces in the marinade.  Leave over night in the fridge.   Remove chicken and place in a large glass dish.  Cover with foil and bake in the oven until cooked.   Remove foil 10 – 15 minutes before the end of cooking to brown chicken pieces.   Serve with rice and vegetables.

Puka Henry's Pork Meatballs

Ingredients:
650 g pork, minced
3 cloves of garlic, finely chopped
3 tablespoons of Ketjap Manis
3 tablespoons cornfour
1 tablespoon extra virgin olive oil
1 tablespoon Moroccan seasoning
Freshly ground black pepper to taste

Method:
Add all the ingredients to the pork mince.   Mixed by hand and marinade overnight.   Make the balls.    Heat some olive oil in a rectangular non-stick baking tray.    Place the meatballs onto the tray and bake in a fan forced oven at 170ºC for 30 minutes or until cooked.   Turn over the meatball half way through cooking.    Serve as snacks for 7 people before dinner.