Tuesday, 3 February 2015

Want to join me in the Kitchen?

What are you doing for Waitangi Day (6 Feb for those outside New Zealand)? I’m doing something a little different and am heading to Sydney to do a live cooking show, “In the Kitchen with Simon Holst” on TVSN (that’s Freeview Channel 20 or Channel 24 on Sky), I am very excited!

In New Zealand the show will be at 2:30pm (or 12:30pm AEDT if you’re in Australia). If you can’t catch it live you can also view it ‘on demand’ at https://www.tvsn.co.nz/nzitvsn/video-on-demand/index.php . Recipes from the show will go up on Facebook at TVSNLIVE, but as a little taster, here’s one of the recipes I’ll be preparing…

Star Attractions

Star shapes make these look extra special (just cut by hand around a cardboard template if you don’t have a star cutter big enough) but if you’re in a rush rounds, rectangles, or any other shape for that matter, are just as delicious. (Rectangles are a good ‘economical’ shape - you can get six servings from a single pastry sheet.)

For 4 servings:

1-2 sheets (about 150-300g) pre-rolled frozen flaky pastry, thawed
2 cups berries, single variety or mixed strawberries, raspberries or blueberries
1-2 tablespoons caster sugar
2 tablespoons orange juice
250-300ml cream
1-2 tablespoons caster sugar
finely grated rind ½ an orange
2-3 drops vanilla essence
Icing sugar to dust

Turn the oven on to 200°C. While the oven heats, cut the pastry shapes (see introduction). Arrange the pastry on a baking sheet and chill until the oven is ready, then bake for 5-6 minutes until puffed and golden brown. Remove from the oven and cool on a wire rack. (You can do this well in advance if you like.)

Hull and halve or quarter any large strawberries, then place the fruit in a medium sized bowl. Sprinkle in the sugar (start with the smaller amount and add more if required) and orange juice, then stir gently to combine.

Pour the cream into large bowl, add sugar to taste, the orange rind and vanilla, then beat or whisk until softly whipped (will just hold it shape but does not look dry).

Assemble just before serving by carefully splitting the pastry shapes into two layers. Place the bottom layer on a flattish plate or bowl and cover with a generous spoonful of the berries. Top the berries with a blob of cream, then carefully place on the pastry cap. Dust with icing sugar (put a little in a fine sieve and tap or shake gently) and serve.

Photography: Lindsay Keats

No comments:

Post a Comment