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