Pavlova for a crowd

Australian Women’s Weekly NZ - - CLEVER SHORT­CUTS -

Char siu glazed smoked ham

1 Pre­heat oven to 180°C (160°C fan-forced). If you have a shank end half ham, us­ing a sharp knife, score the rind about 10cm from the end of the leg then re­move rind by run­ning your thumb un­der the skin then care­fully pull away the rind, leav­ing the fat in­tact. Score the fat at 3cm in­ter­vals just through the sur­face of the top fat. 2 Place the ham on a rack in a large roast­ing pan lined with bak­ing pa­per. 3 Com­bine ¼ cup of char siu sauce, 2 ta­ble­spoons of sweet chilli sauce and 1 ta­ble­spoon of grated fresh gin­ger in a small bowl. Brush the ham with half the glaze and cook for 30 min­utes; brush with re­main­ing glaze and cook for a fur­ther 25 min­utes or until browned. 4 Serve with Fresh Pineap­ple Salsa.

Fresh pineap­ple salsa

MAKES ABOUT 2 CUPS PREP TIME 15 MIN­UTES ½ medium (600g) fresh pineap­ple, chopped finely 2 fresh small red chillies, seeded, sliced finely ½ small (50g) red onion, chopped ¼ cup each lightly packed small co­rian­der and mint leaves 1 tea­spoon finely grated lime rind 2 ta­ble­spoons lime juice 1 Com­bine all in­gre­di­ents in a bowl. Not suit­able to freeze or mi­crowave.

Grilled corn salad with mint

SERVES 8 PREP AND COOK TIME 20 MIN­UTES 4 cobs corn, husks in­tact 2 ta­ble­spoons ex­tra vir­gin olive oil ¼ cup (20g) finely grated pecorino cheese ¼ cup loosely packed small mint leaves 1 Add corn to a large pan of boil­ing wa­ter and boil for 5 min­utes. Drain, then run un­der cold wa­ter. When cool enough to han­dle, peel away husks and silks. 2 Brush corn with oil; grill corn on a pre­heated bar­be­cue or grid­dle pan over high heat, turn­ing oc­ca­sion­ally, until lightly charred. Re­move from pan and cool. 3 Re­move ker­nels from cobs and place onto a serv­ing plat­ter. Sprin­kle with sea salt flakes and freshly ground pep­per. 4 Just be­fore serv­ing, sprin­kle with cheese and mint leaves. Not suit­able to freeze or mi­crowave.

Creamy cauliflower bake

SERVES 8 PREP AND COOK TIME 45 MIN­UTES 1 small to medium (1.2kg) cauliflower, sliced 1½ cups (375ml) cream 3 sprigs fresh thyme 1 clove gar­lic, sliced thinly 1 cup (125g) finely grated gruyère cheese ½ cup (40g) finely grated parme­san 1 egg yolk ½ cup (35g) coarse fresh bread­crumbs 30g but­ter, melted 1 Pre­heat oven to 220°C (200°C fan­forced). Grease an 8-cup/2-litre oven­proof dish. Lay cauliflower slices slightly over­lap­ping in dish. 2 Place cream, thyme and gar­lic into a small saucepan. Heat until just be­low boil­ing; re­move from heat and stir in two-thirds of the cheeses and egg yolk.

Pour evenly over cauliflower. 3 Com­bine bread­crumbs and melted but­ter in a medium bowl, toss to coat. Sprin­kle over cauliflower and top with re­main­ing cheese. Bake for 30 min­utes. Not suit­able to freeze or mi­crowave.


1 cup (220g) white sugar 1 tea­spoon ground cin­na­mon 1 egg white 100g pret­zels 900ml cream 3 tea­spoons vanilla bean paste 1kg pavlova 1 cup (320g) le­mon curd 125g red­cur­rants, if avail­able (or use blue­ber­ries) 500g cher­ries, halved 1 Pre­heat oven to 170°C (150°C fan-forced). 2 Com­bine sugar and cin­na­mon in a large bowl. 3 Place egg white in a large bowl and beat until frothy. Toss the pret­zels in egg white to coat then toss in sugar mix­ture. Brush lightly to re­move ex­cess sugar. 4 Place pret­zels on oven trays lined with bak­ing pa­per. Bake for 20 min­utes or until dry and crisp. Cool on trays. 5 Place cream and vanilla in a large bowl and beat until soft peaks form. 6 Top pavlova with whipped cream mix­ture and dol­lops of le­mon curd. Top with red­cur­rants, cher­ries and some of the sugar-coated pret­zels. Not suit­able to freeze or mi­crowave.


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