Author: Claire

Recipes for Summer
From Georgina’s collection

Green ‘N’ Gold Pavlova
Preparation Time: 30 minutes
Cooking Time: 1 ½ to 2 hours
Serves: 8, 594 kJ per serve
3 egg whites
¾ cup caster sugar
½ teaspoon cornflour
½ teaspoon white vinegar
½ teaspoon vanilla flavouring essence
6 ripe kiwi fruit
2 large ripe mangoes
4 teaspoons icing sugar for sifting
Preheat oven to 120oC. Line a baking tray with non-stick baking and cooking paper. Draw a circle on paper, around an 18-cm cake tin placed in the middle of the tray.
Place egg whites in a spotlessly clean bowl. Whisk with a mixer at top speed until stiff. Add caster sugar, a tablespoon at a time, beating at top speed all the time.
Stop beating immediately after all sugar has been added. Add cornflour, vinegar and vanilla; fold in gently, using a plastic spatula.
Spread mixture over circle on baking tray; shape into a cake.
Place in oven for 1 ½ to 2 hours, until crisp and dry. Turn oven off; leave to cool with oven door open. Loosen pavlova carefully and place on a flat plate.
Peel kiwi fruit and mangoes. Cut 2 kiwi fruit and 1 mango into slices; set aside. In separate bowls, mix remaining mango and kiwi fruit to a puree; strain.
Sift icing sugar thickly over the top of pavlova; decorate with sliced fruit. Pour kiwi fruit puree around half of pavlova; pour mango puree around remaining half. Serve immediately.

Tandoori Chicken
Preparation Time:10 minutes plus marinating
Cooking Time: 45 minutes
Serves: 4
1 kg mixed chicken pieces
For the marinade
½ cup tandoori paste
8 teaspoons fresh lime juice
2 cloves of garlic, crushed
½ cup low-fat natural yogurt
4 teaspoons shredded mint, optional
Lime or lemon wedges for serving, mint sprigs for garnish
Remove any visible fat and wing tips from chicken pieces, Skin chicken where possible. Prick chicken flesh well with a fork.
To make the marinade, place tandoori paste, lime juice, garlic, yoghurt and mint in a mixing bowl; mix well
Add chicken to marinade, stir well until all pieces are coated. Cover and marinate in refrigerator for 6 hours or overnight for best results
Preheat oven to 190oC. Brush a roasting rack in a roasting pan lightly with vegetable oil.
Arrange chicken pieces on rack; brush with marinade. Bake for 45 minutes, turning every 15 minutes and brushing with marinade, until cooked. Test with a skewer. Any juices which run out should be clear.
Serve immediately, garnished with lime or lemon wedges and mint sprigs.

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