2019-09-01_Fairlady

100 Fairlady/September 2019

the heat up to the highest setting

(230-260°C). Salt the dried-out

skin, rubbing the salt into the

scored lines.

3. Place the salted layer of skin
   in the preheated oven and roast
   for 30-45 minutes (depending on
   thickness) on a setting above the
   middle rack, until bubbling up
   and very crispy and golden (don’t
   let it get too dark).


4. Remove and let it cool. Cut into
   shards and serve with the roast.
   (Can be prepared an hour or two in
   advance.)

PAVLOVA WITH LEMON

CURD & PASSION FRUIT

SERVES 8

I cannot count the number of

pavlovas I’ve made in my life, but

it must be close to 100. It’s such

a stunning way to end a festive

lunch or dinner, and the toppings

can be changed seasonally. The

easiest way to serve it is with

seasonal fruit and whipped cream.

Butsinceyou’reusingsixeggwhites

forthemeringue,youmightas well

makea silkylemoncurdwiththe

yolks.Withaddedfreshpassion

fruit,thisis thestuffsummer

dreamsaremadeof.

• 6 extra-largeeggwhites(savethe
  yolksandmakelemoncurd– see
  recipe,right)


• 400gcastersugar


• 10ml(2 tsp)whitevinegaror
  lemonjuice


• 15ml(1 tbsp)cornflour


• 5ml(1 tsp)vanillaextract(or
  scrapedseedsof1 vanillapod)


• 250ml (1 cup) fresh cream,
  whipped


• about 250ml (1 cup) lemon curd,
  for topping


• pulp of about 4 fresh passion fruit
  (granadillas)

1. Preheat the oven to 150°C.


2. Whisk the egg whites in a large
   bowl (with an electric whisk or
   stand mixer with whisk
   attachment) until soft peaks form.
   Gradually add the caster sugar to
   the egg whites, small amounts at
   a time, whisking constantly until
   the mixture is stiff and glossy.
   Add the vinegar or lemon juice,
   cornflour and vanilla and mix well.


3. Dot a large roasting tray with
   some of the mixture, then place
   a sheet of baking paper on top (so
   that it sticks like glue). Pour the
   pavlova mixture onto the tray and
   shape with a spoon or spatula into
   a circle with a diameter of about
   23cm (draw a circle on the back of
   the baking paper, if necessary). The
   mixture will rise a bit around the
   sides, so leave enough space. Place
   in the oven and immediately turn
   down the temperature to 120°C.
   Bake for 1¼ hours, then switch the
   oven off and leave to cool in the
   oven for about 2½ hours without
   opening the oven door.

To serve: Carefully remove the

baking paper from the bottom

of the pavlova and transfer to

a serving dish (it will have a few

cracks, but that’s perfectly okay).

Top with whipped cream and

lemon curd, swirling the cream

and curd together gently. Top with

lashings of passion fruit pulp and

serve at once, sliced.

LEMON CURD

MAKES 500ML (2 CUPS)

Once opened, the curd will last

for at least a week in the

refrigerator.

• peeled rind and juice of
  3 medium-sizelemons


• 250ml(1 cup)white sugar


• 180gsoftbutter


• 6 extra-largeeggyolks


• pinch of salt

1. Place the peeled rind and sugar
   in a food processor and process
   until you get a very fine, yellow,
   grainy mixture. Add the butter
   and process until light and creamy.
   Add the eggs and salt and mix
   well, scraping the sides of the bowl.
   Add the lemon juice and mix
   until smooth.


2. Transfer to a small saucepan over
   very low heat. Stir continuously
   while it heats up (take care, it
   burns easily). The mixture will
   become runnier as the butter starts
   to melt, but will thicken as the
   eggs form a glossy custard. Never
   let it reach boiling point – if at
   any stage it looks like its burning,
   remove from the heat at once and
   strain to remove any brown bits.


3. Remove from the heat and
   transfer to a glass jar with a lid.
   Cool and refrigerate until ready to
   use. For an extra silky result, strain
   the hot mixture before cooling. ✤ PHOTOGRAPHS: TASHA SECCOMBE;

CAPE MEDITERRANEAN BY ILSE VAN DER MERWE

, PUBLISHED BY STRUIK LIFESTYLE,

AN IMPRINT OF PENGUIN RANDOM HOUSE SOUTH AFRICA. AVAILABLE AT LEADING BOOKSTORES, R350