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Welcome everyone to season 2 of the #Cookwithus contest. I hope you all had a good rest although I must admit that I’ve been eagerly reading some of your posts over the break. I’ve been trying to keep myself busy and been contemplating whether or not to join other contest on Steemit. At the moment I think I’ll remain fully committed to CwU and hopefully we come up with some amazing recipes to share around.
Before I dwell more into this week’s theme I just want to extend a warm though belated Independence Day to all my American friends on Steemit. I really hope you had an amazing time with all your friends and family and reflect on how you can make your American Dream become reality. This week’s theme was really interesting for a number of reasons. It somehow touches on one core element of what one’s country mean to them. For many it’s about patriotism for others it’s about pride in their accomplishments some would argue that their generosity is what make them a better countryman/woman.
In Australia we try to embrace all those values and excel at them. And when we aren’t good enough at some of those things we tend to claim others as Australian. Remember Russel Crowe, Mel Gibson, Keith Urban, and the Gibb brothers (The Bee Gees) to name a few? Well we do the same with food too. Anything good that comes from across the ditch, aka New Zealand, we claim it as being Australian. One of the most famous dish we’ve claimed as ours is the Pavlova! Just for information pavlova was invented named after the Russian ballerina Anna Pavlova, who visited both Australia and New Zealand in the 1920s. The dessert is traditionally a meringue with fruit and cream.
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Every opportunity is a good opportunity to bake Pavlova. But generally we will have it in summer times when fruits are in abundance and are particularly fresh. The Pavlova season reaches its peak around Christmas time when you will have it in all shapes and forms. They are so popular that it is cheaper to buy it ready made from the baker or supermarkets than trying to do it yourself. So up to now I’ve never bake one at home. This was a great opportunity to try it.
I therefore thought I would bake my first Pavlova for this week’s contest. I thought I would use this opportunity to bring the Aussies and the Kiwis together again as one proud nation by showcasing a Lemon Curd Pistachio Pavlova from famous British food writer (talking about irony) Mary Berry. The recipe is simple, though time consuming, and luscious. For a brief instant I thought summer was back. And as a side note I must admit that I took great pleasure in preparing the props and display zone for this particular photo shoot.

For the meringue

5 free-range egg whites
280g caster sugar
50g shelled pistachio nuts, finely chopped
Icing sugar, for dusting

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For the lemon curd

100g butter, softened
225g caster sugar
5 free-range egg yolks
3 large lemons, juice and finely grated zest
300ml double cream, lightly whipped

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Method

Preheat the oven to 200C/180C. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.
Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.

Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes.
To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd.

Reserve 100g (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilised jar. Seal and label it. It will keep in the fridge for 2 weeks.
To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue tightly, using the paper to help you. Sit it on a plate with the join underneath.

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I hope you enjoy it!

Bon appétit!

cycling-goldfish