4 egg whites
1 1/4 cup caster (granulated) sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence (extract)
1 tablespoon cornflour (cornstarch)
1/2 liter cream
2 kiwi fruit
4 passion fruit
Preheat oven to 180C. Using an electric mixer, beat egg whites and sugar
for 10 minutes or until thick and glossy. Mix vinegar, vanilla and
cornflour together. Add to meringue. Beat on high speed for a further 5
minutes. Line an oven tray with baking paper (Don't grease). Draw a 22 cm
circle on the baking paper. Spread the pavlova mixture to within 2 cm of
the edge of the circle, keeping the shape as round and even as possible.
Smooth top surface over. Place pavlova in oven then turn oven temperature
down to 100C. Bake pavlova for 1 hour. Turn oven off. Open oven door
slightly and leave pavlova in oven until cold. Carefully lift pavlova onto
a serving plate. Decorate with whipped cream, sliced kiwi-fruit and the
pulp of fresh passionfruits.
Source: The Edmonds Cookbook
New York Steak Au Poivre
4 12-oz new york strip sirloins
1/2 cup black peppercorns; freshly cracked
1/4 cup butter; softened
1 olive oil for cooking
1 oz brandy
1 large shallot clove; chopped fine
1/4 cup parsley
1 cup heavy whipping cream
1 cup beef stock
Place saute pan over heat; coat bottom of pan with olive oil and allow it
to heat to medium-hot temperature. While pan is heating, season steak with
salt; lightly coat each one on both sides with cracked peppercorns
thoroughlt. Place each steak in pan and sear each side will. Note: No not
overcook, or peppercorns will burn. Remove steaks; place in oven to
complete cooking to desired doneness. Drain pan and add 2 teaspoons soft
butter, chopped shallots, additional cracked black pepper. Caramelize
shallots and add brandy carefully. Flame brandy and cook a minute, add beef
stock and heavy cream. Cook until thickened; add remaining butter and
whisk; sauce should be smooth Place steaks on warmed dinner plane, nap with
sauce; serve. The whole process should take no more that 6 to 8 minutes.
Makes 4 generous servings
Source: Okeechobee Steak House -- Chef Keith Scagg
Mandarin Chicken Roll-Ups
4 skinless, boneless chicken breasts
salt and pepper to taste
4 (10 inch) flour tortillas
1 (8 ounce) package Neufchatel cheese
1 (8 ounce) can mandarin oranges, drained
1 (8 ounce) can pineapple tidbits, drained
2 green onions, chopped
1/2 cup diced red bell pepper
1/2 cup salted cashews, chopped
1 Spray a skillet with vegetable spray. Salt and pepper chicken. Heat skillet over medium heat. Brown chicken breasts well on both sides, about 4 minutes per side, or until cooked through.
Remove from skillet and set aside.
2 Spread tortillas evenly with cream cheese. (this will be the "glue" to hold everything together.) Cut chicken into small pieces and divide between the tortillas, leaving about 1 1/2 inches
of tortilla uncovered on one side. Top chicken with Mandarin oranges, pineapple, green onions, bell peppers and cashews. Roll up tightly. Wrap tightly in plastic wrap and refrigerate for
about 30 minutes before serving.
Asian-Style Pork Chop Bake
1/2 cup teriyaki sauce
1/2 cup orange juice
1/4 cup dry sherry
2 teaspoons minced fresh ginger root
2 cloves garlic, minced
ground black pepper to taste
1 dash ground allspice
6 (3/4 inch) thick pork chops
1 To Make Marinade: In a porous glass dish combine the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Mix together. Add pork chops to dish, cover and marinate
in refrigerator for 6 hours, turning as needed.
2 Preheat oven to 400° F (200° C).
3 Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 160° F (70° C).
Makes 6 Servings