This is one of my favourites shows. It started back tonight *woohoo* on the ABC at 6.30pm. I love the cook - Maggie, and the chef - Simon, together. They are a really great team and I so enjoy the bantering that goes on between them. Neither of them are pretentious either.This was my pick of the recipes from tonight's show.
Pavlova, Macadamia
Ingredients - Makes 1 large, 6 servings
Meringue:
4 egg whites, at room temp
180 g caster sugar
½ cup macadamia nuts roasted & roughly chopped
1 pinch cream of tartar
To assemble the pavlova:
3 ripe bananas sliced
¾ cup crème fraiche
¾ cup whipped cream
Pulp of 6 passionfruit
Method
Beat the egg whites in the bowl of an electric mixer until soft peaks form, add cream of tartar. Add the castor sugar slowly in 3 additions beating well after each addition. Make a 20 cm circle then begin adding the nuts. Continue to process until glossy. Line a large baking tray with baking paper, spoon the meringue into the centre of the paper and gently spread out into a rough circle. Place in an oven (not fan forced) previously heated to 180C and immediately turn the heat down to 140C. Cook for approx. one hour and a quarter. Turn the oven off leaving the door slightly ajar and allow the pavlova to cool.
To Assemble:
Mix the crème fraiche through the whipped cream. Divide this mixture between the pavlova bases or all onto the top of the large base, top with the sliced banana and then with the passionfruit pulp.
The Cook and the Chef
