Monthly Archives: November 2016

Lemon-poppy seed mini pavlovas

Makes 12, serves 4-6

  1. 6 eggs, 3 whole and 3 separated
  2. 300g sugar
  3. Zest and juice of 3 lemons
  4. 1/4tsp salt
  5. 8tb butter, cut into 16 pieces
  6. 1tsp poppy seeds
  • In a double-boiler, whisk eggs, yolks, 200g sugar and 3-4 over med-low heat for 10-12 minutes. Let cool for 5 minutes and whisk in butter one piece at a time. Cover and chill overnight.
  • Meanwhile, beat egg whites on low speed until foamy. Increase speed to high, gradually stream in sugar and beat to stiff peaks. Pour 12 3in circles on a baking sheet, gently form indentations in the middles, place in the bottom of a 325 degree oven and immediately turn off heat. Leave in oven overnight.
  • Divide lemon curd into pavlovas and sprinkle with poppy seeds.

 

Double chocolate tart

Serves 8

  1. 155g flour
  2. 25g cocoa powder
  3. 4tb sugar
  4. 3/8tsp salt
  5. 10tb butter
  6. 3/4 cup cream
  7. 1/3 cup milk
  8. 130g 70% chocolate
  9. 1 egg
  10. 1tsp vanilla extract
  • Mix 1-2 with 2tb sugar and 1/4tsp salt. Mix in butter, form disk and chill for 30 minutes.
  • Using plastic wrap, press dough into a 9-1/2in tart pan. Chill for 30 minutes.
  • Bake crust at 400 degrees for 15 minutes. Allow to cool.
  • Meanwhile, bring 6-7 and remaining salt and sugar to a simmer. Pour over chocolate and whisk until smooth. Temper 9-10, whisk until homogeneous and pour into crust.
  • Bake at 325 degrees for 25 minutes. Allow to cool and chill for at least 1 hour.

Pork, tofu and chive potstickers with sweet dipping sauce

Makes about 100

  1. 1 onion
  2. 5 cloves garlic
  3. 2tb ginger
  4. 85g chives
  5. 2lb ground pork
  6. 250g soft tofu
  7. 1/3 cup hoisin
  8. 1/2tsp salt
  9. 1/4tsp pepper
  10. 2 14oz packages thin gyoza wrappers
  11. 1 star anise
  12. 4tb soy sauce
  13. 4tb rice vinegar
  14. 4tb brown sugar
  • Cook onion for 10 minutes. Add 2-4 for 1 minute. Combine with 5-9 and fill wrappers with 1tb filling. Freeze if desired.
  • Bring 11-14 to a simmer. Turn off heat and allow to cool. Discard star anise.
  • Meanwhile, cook potstickers on one side until brown. Flip, add 1/4in water if fresh or 1/3in water if frozen, cover and cook until water evaporates. Continue cooking until other side is browned. Serve with sauce.