Alison’s Pavlova Roll

Wondering about what to serve for dessert on Christmas Day? Don’t despair if the traditional pav isn’t your thing - this ‘pavlova roll’ is not only quicker (cooking in about ten minutes) but looks really interesting and impressive.

For about 6 servings:

4 large (size 7) egg whites

1/8 tsp salt

1/2 cup (170g) castor sugar

1/2 tsp vanilla

about 1 cup (250ml) cream

about 2 cups (about 350g) strawberries and/or other berries

Heat oven to 180°C (or 170°C fanbake) with oven rack just below the middle. Line a sponge roll tin (about 33x23cm) with a Teflon liner or with baking paper.

Separate the eggs, putting the whites in the (fat free) bowl of an electric beater. Add the salt, sugar and vanilla and beat everything together at high speed until the mixture is stiff, and the peaks of meringue stand upright when the beater is lifted from them (about 10 minutes). Spread the mixture evenly over the lined sponge roll tin.

Bake for about 10 minutes, or until the surface is a light golden brown, the centre feels firm, and the mixture has puffed up. Take care not to overcook, since overcooked rolls shrink excessively.

Take from the oven, and turn upside down onto a sheet of baking paper or another liner which has been wiped over very lightly with soft butter, then sprinkled with caster sugar. Lift away the paper or liner which was on the bottom of the baking tin.

While the meringue cools, whip the chilled cream. When the meringue is cool, spread most of the upper surface (the inside of the roll) with half the stiffly whipped, cold cream leaving a 5cm strip at one edge uncovered (this will be the join). We usually roll the meringue up, starting from a short side, forming a short, fat roll, but you can make a long thin roll. Cover the cream with sliced strawberries and/or other fruit, then roll up, using the paper/Teflon under the cake to help you.

Place the roll, join down, on a rectangular plate or board. Spread the remaining cream over the top, then decorate with strawberries and/or other fruit. To serve, cut slices with a thin, sharp or serrated knife.

Photography: Lindsay Keats

Korean-style Barbecue Chicken

I heard today that this has been the coldest start to December for over 12 years. Despite this I retain confidence that eventually the weather will improve and we will get something that better resembles the start of summer…In that case, these tasty chicken thighs can be cooked on the barbecue, fortunately however, if you don’t want to wait it also works really well under the grill.

The traditional way to serve them is to make a little parcel, by piling some chicken, rice and grated carrot onto a lettuce leaf and rolling it up to eat with your fingers, or, you can of course serve them on a plate with the rice and vegetables as accompaniments.

For 3-4 servings:

1/4 cup Kikkoman soy sauce

1 Tbsp brown sugar

2 tsp sesame oil

1 Tbsp grated fresh ginger

2 cloves garlic, peeled and chopped

750 g skinless, boneless chicken thighs*

To serve:

lettuce leaves

grated carrot

steamed rice

*if you have the choice, smaller thighs are easier to serve

Measure the soy sauce, brown sugar, sesame oil and ginger into a sturdy plastic bag, or shallow dish that will just hold the chicken thighs spread out in one layer. Add the chopped garlic, then massage the bag or stir to combine.

Add the chicken, then massage the bag again so all of the chicken is coated in the marinade, then squeeze out as much air as possible and seal the bag. OR Tip the chicken into the dish, turn the thighs so they are coated in the marinade, then arrange them in a single layer, then cover with cling film.

Leave to marinate at room temperature for 15 minutes (massage the bag or turn the chicken thighs in the dish once of twice during this period), or refrigerate and marinate for up to 24 hours turning the chicken pieces occasionally, removing them from the fridge and standing at room temperature for 10-15 minutes before cooking.

Cook on a preheated barbecue or place 5-10cm below a preheated grill for 5-6 minutes per side or until the thickest piece is cooked through (test by cutting through the thickest piece, when there is no pink in the middle, it’s cooked). When cooked, transfer to a warmed serving dish.

To serve, pile a little grated carrot then rice on a lettuce leaf, top with a chicken thigh, roll loosely and eat!

Photography: Lindsay Keats

I’m delighted to say that my new book, Simply Delicious One Dish Recipes, is back from the printer and is hitting the shops now…It is also available on our website http://www.holst.co.nz/Shop/Books/Simply-Delicious-One-Dish-Recipes.aspx As a 'promo offer' buy it now and receive a free copy of Everyday Easy Quick Meals too.

Here's the cover recipe - it's great for the warmer weather that I'm sure is coming anytime soon!

Israeli Couscous Salad

Israeli couscous might not be something that everyone has in their pantry, but it is now available at most larger supermarkets and I think it’s worth trying. Cooked ‘’ it on its own it can be served as a side like pasta or rice, but I think it works really well in this delicious salad that is little bit different. Serve as the main part of a light meal, or is a great accompaniment for a barbecue.

For 4–6 servings:
1 Tbsp olive oil
1 small onion, diced
1 1/2 cups (about 200g) Israeli couscous
2 cups vegetable stock (or 2 cups water and 1 tsp stock powder)
1/2 tsp salt
1 punnet (250g) cherry tomatoes
2 roasted red peppers*
1/4 cup each chopped mint and parsley
100g feta, crumbled
2 cups baby spinach leaves

Dressing:
1/4 cup olive oil
2 Tbsp white wine vinegar
1 tsp sugar
1 tsp smoked paprika
1/2 tsp salt and pepper

*You can chargrill and peel the peppers yourself or used bottled ones

Heat the oil in a large saucepan or frying pan with a close-fitting lid. Add the onion and cook, stirring frequently until the onion softens, then stir in the couscous. Continue to cook, stirring every minute or so, for about 5 minutes until the couscous has lightly browned.

Add the stock (or water and stock powder) and salt. Bring the mixture to the boil then reduce the heat to a gentle simmer. Cover the pan with the lid and cook for 8–10 minutes until the water has been absorbed and the couscous is tender (add a little extra water if required). Set the couscous aside to cool.

Prepare the dressing by whisking all the ingredients together (or measure everything into a screw-top jar and shake to combine).

Halve the tomatoes and add them to a bowl. Cut the roasted peppers into 5mm strips and add these to the tomatoes along with the herbs. Add the couscous and stir to combine.

Crumble about two-thirds of the feta into the bowl, then add the spinach leaves and the dressing. Stir gently to combine, then garnish with the remaining feta.
Serve immediately or cover and refrigerate until required.

Photography: Lindsay Keats

Christmas Mince Pies

The other day I received an email from someone, now living overseas and without her (or her mother's) old cookbooks, who was looking for Alison's recipes for Christmas Mince Pies. At first I was a little startled, but then it dawned on me that Christmas actually isn't that far away anymore....

If you want to 'get a jump' on your preparations, making your fruit mince now is a great place to start. Once you've made the fruit mince, put it in an airtight jar and store it in the fridge - the flavours will only improve over the next 6-8 weeks.

Christmas Mince Pies

To some people, Christmas just wouldn’t be Christmas without a mince pie! While there are some good bought ones out there, they’re seldom as good as your own homemade version.

We think the difference is usually in the filling. This recipe has been handed down the through our family for at least three generations, and if you have a food processor it’s really very easy as well as delicious.

Margaret’s Easy Mincemeat

For 3-4 cups:
rind of 1 lemon
rind of 1 orange
1/2 cup sugar
1/2 cup brown sugar
2 large Granny Smith apples
juice of 1 lemon
2 cups sultanas
2 cups mixed fruit
1 tsp cinnamon
1 tsp mixed spice
1 tsp grated nutmeg
1 tsp salt
1/2 tsp ground cloves
1/4 cup orange juice

Peel the coloured rind from the lemon and orange with a potato peeler. Place it in a food processor fitted with the metal chopping blade, add the white sugar and process until the rind is very finely chopped. Add the brown sugar, the unpeeled apples cut into chunks, lemon juice, half the sultanas and half the mixed fruit. Process until the apple is finely chopped. Add the remaining fruit and the flavourings, and process briefly.

You can use this immediately or transfer it to clean airtight containers and refrigerate until required (2-3 weeks). Freeze for longer storage.

Mince Pies

Alison still likes to make her own sweet short pastry, while if feeling virtuous having made fruit mince, Simon is happy to bought frozen pastry. Either way, roll the pastry until it’s about 3mm thick. Mini-muffin pans make lovely little pies, for these you’ll need to cut 6cm rounds (use a fluted cutter, a round cutter or a glass) and press them gently into non-stick sprayed mini muffin tins. Drop a heaped teaspoon of fruit mince into each one, then finish by placing a star, or other shape, of pastry on top (ball up and roll out the trimmings for these) before baking at 180°C for 10-12 minutes or until the pastry begins to brown. If you want to make slightly larger pies in patty pans, you’ll need an 8-9cm cutter, but the rest of the process is the same.

And if you want a pastry recipe:

Sweet Short Pastry

This pastry is easy to work with, although it takes some time to shape. If you are organised and are working in advance, it makes pies that freeze (and reheat) well.

100g butter
1/2 cup sugar
1 egg
1 cup plain flour
1 cup self-raising flour

Turn the oven to 170-180°C. Soften but do not melt the butter; beat in the sugar and egg until well combined. Stir in the unsifted flours and mix well to form a dough. If too dry, add a little milk. If too soft to work with, refrigerate rather than adding more flour.

Roll the pastry out on a lightly floured board. Using a glass, round lid, or fluted cutter, cut out circles for the bottom of the pies (the size will depend on the tart or muffin pans in which the pies will be baked.) Cut circles for the tops with a smaller cutter, or small biscuit cutters that form hearts, stars, diamonds, etc.

Asparagus with Poached Eggs & Orange Hollandaise Sauce

 

It easy to subconsciously classify eggs as “breakfast food” (or perhaps brunch), but there’s no need to pigeon hole them in this way. While this makes a delicious (if slightly decadent) breakfast or brunch perfect to try this weekend, who could refuse a meal of poached eggs on top of steaming fresh asparagus, drizzled with Hollandaise sauce at any time of the day?

Making Hollandaise sauce gets some ‘bad press’ – made traditionally it can be a little bit tricky, but armed with some modern technology (a microwave and food processor), it is much simpler. That said, if you do need to heat the sauce to thicken it (or want to make it in advance and reheat), the trick is heat it gently in short bursts (Medium (50%) power for 15 seconds at a time) and whisk it inbetween.

For 3–4 servings:

Easy Orange Hollandaise

2 egg yolks (preferably room temperature)

1 tablespoon each lemon and orange juice

1–2 teaspoons finely grated orange rind

100g butter, cubed

pinch salt (optional)

500–600g asparagus

1–2 tablespoons butter

3–4 eggs

3–4 slices thick toast

Place the egg yolks, lemon juice, orange juice and rind in a food processor (fitted with a metal chopping blade) or blender.

Put the butter in a microwave safe container, cover to prevent spattering (a saucer works well if your container doesn’t have a lid) and microwave on high for 2–3 minutes until bubbling vigorously.

Turn the processor on and add the very hot butter in thin stream while the motor is running. Season with salt to taste.

The hot butter should thicken the mixture, but if you think the sauce is too runny, transfer back to the microwave container and heat on Medium (50%) power for 15 seconds then whisk briefly. Repeat if necessary. Warm the same way just before serving.

To cook the asparagus, bring 5–10mm water to a rapid boil in a large (lidded) frypan. Add the asparagus and cook covered for 3–4 minutes, shaking it occasionally. When tender, drain off the water, return it to the hot pan, add the butter and toss to coat evenly. Cover and set aside while you poach the eggs.

Heat about 5cm water in a large pan until it just boils. Add a tablespoon of white wine or cider vinegar and about 1/2 teaspoon salt and stir. Break the eggs gently into the water. Cook, just at boiling point or slightly below, for about 4–5 minutes or until the yolks are as set as you like.

Place a piece of toast on each plate, divide the asparagus between the plates, arranging it on top of the toast then, using a fish slice or perforated spoon, gently lift an egg onto each pile of asparagus. Pour a little of the warmed sauce over each, serve immediately and enjoy!

Photography: Lindsay Keats

Vietnamese Spring Rolls

These delicious, fresh spring rolls are effectively a salad in a roll. They make an interesting change. The rice paper wrappers (which come in different sizes, smaller ones being ideal for finger food and larger ones for main-sized rolls) can be found in larger supermarkets or in stores specializing in Asian foods.

For 2–3 servings:

200g cooked chicken breast, shredded
50g rice vermicelli (optional)
2 Tbsp sweet chilli sauce
2 Tbsp fish sauce
2 Tbsp lime juice
1 medium carrot, julienned
1/2–1 cup julienned cucumber
1–2 cups small lettuce leaves
1 red pepper, finely sliced
1/4–1/2 cup mint leaves
1/4–1/2 cup chopped coriander leaves
8–12 rice paper wrappers

Peanut Dipping Sauce:
1/4 cup peanut butter
2 Tbsp hoisin sauce
1 clove garlic, peeled and chopped
1/4 cup boiling water
minced red chilli to taste

Shred the chicken and place it in a bowl. If using, put the rice vermicelli in another bowl and cover it with boiling water. Leave to soak for 5 minutes, then drain well.

Measure the sweet chilli sauce, fish sauce and lime juice into a small bowl and stir to combine. Pour half the sauce over the shredded chicken and half over the drained vermicelli. Stir both to combine.

Prepare the remaining ingredients. Soak the wrappers in warm water, one at a time, until they are soft and flexible (about 20–40 seconds depending on the wrappers), then drain and place on a flat surface. Spread 2–3 tablespoons of the chicken across the middle of the wrapper. Add a little of the carrot, cucumber, and sliced red pepper. Add a lettuce leaf or two and some of the herbs, then some of the vermicelli.

Fold the bottom edge of the wrapper over the filling. Fold in the sides, so it’s like an envelope, then roll up. Repeat with the other wrappers. Arrange completed rolls on a plate or platter, covering with plastic wrap or a clean damp cloth if preparing in advance.

To make the dipping sauce, place all ingredients in a small bowl and stir to combine.

Serve the spring rolls with the peanut dipping sauce or sweet chilli sauce.

Photography: Lindsay Keats Photography

Easy Chocolate Cake

Here's another recipe from my upcoming new book "Simply Delicious One Dish Recipes", it's at the binders now and I hope to see the first copy next week. Exciting times!

This is the latest chapter in my search for the perfect chocolate cake. In fact, the deeper I delve into this quest for a chocolaty ‘El Dorado’ the more apparent it is that there is no one perfect solution, rather a number of different cakes for different situations. But if you’re looking for an easy-to-mix, delicious, moist chocolate cake, this one is hard to beat! For an everyday or snacking cake, sandwich the two tiers together with raspberry jam and dust with icing sugar, or ice with your favourite chocolate icing. If you want something a little more luxurious and decadent, try it with my version of chocolate ganache.

For a 2-tier 23cm round cake (12–16 servings):
2 cups flour
2 cups sugar
1/2 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 large eggs
1 cup milk
1/2 cup canola oil
2 tsp vanilla essence
1 cup boiling water

Easy Ganache:
125–150g dark chocolate
1/4 cup sour cream

Preheat the oven to 180°C. Spray two 23cm round cake tins with non-stick spray and line the bases with baking paper.

Sift the dry ingredients into a large bowl and stir to combine.

Whisk the eggs, milk, canola oil and vanilla together in a small bowl. Pour the egg mixture into the dry ingredients, then add the boiling water and whisk the mix until smooth and evenly combined.

Divide the mixture equally between the two prepared tins. Place them on a rack just below the middle of the oven and bake at for 25–30 minutes, or until a skewer inserted into the centre comes out clean.

Remove the cakes from the oven, allow them to cool in the tins for about 5 minutes, then turn on to a rack to cool completely.

Once cool, sandwich the two tiers together with raspberry jam or the icing of your choice. Dust with icing sugar or ice with your favourite chocolate icing or chocolate ganache. Serve as is or with yoghurt or lightly whipped cream.
To make the ganache, gently heat the chocolate in the sour cream until just melted, then stir until smooth and glossy. Leave to cool a little until spreadable, then spread it over the cooled cake. Leave to stand until the icing has firmed a little (ganache will never set completely).

Photography: Lindsay Keats Photography

‘You’d-never-know-it’ Cookies

Yes, it is an unusual name, but you would never know by their taste or appearance that these biscuits contain relatively little oil and are high in fibre from rolled oats and wholemeal flour.

While cookies (and most other sweet snacks) certainly aren’t essential, they do make school (or workplace) lunches that little bit more interesting. It’s certainly nice to think that when you add the little extra ‘somethings’ (or even sit down yourself with a cup of tea or coffee), they might have at least something to add from a nutritional point of view.

For 30-36 cookies:

1 cup rolled oats

1 cup wholemeal flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chocolate chips

1/2 cup sultanas

1/2 cup chopped walnuts

1/2 cup canola oil

1 large (size 7) egg

1/2 cup brown sugar

1/2 cup white sugar

1 teaspoon vanilla

Preheat the oven to 190°C (or 180°C if using fan bake).

Measure the oats into a food processor fitted with the chopping blade and process until they resemble coarse flour. Transfer the processed oats to a large bowl and add the next six ingredients (make sure there are no lumps in the baking soda) and stir to combine.

Put the oil, egg and the sugars in the food processor and process until pale and creamy looking. Add the vanilla and process again to mix.

Pour the liquid mixture into the dry ingredients and stir until thoroughly combined.

Using two spoons drop small walnut sized pile of the mixture onto Teflon or baking paper lined oven sheets, leaving 4-5cm between each to allow spreading as they cook.

Place, one tray at a time, in the middle of the oven and bake for 10-12 minutes until golden brown. Cool on racks before transferring to airtight container for storage.

Photography: Lindsay Keats