6 x pieces of beef eye-fillet steak
12 x button mushrooms, thinly sliced
1/2 x finely grated orange rind
1 tbls fresh orange juice
1 x zucchini, sliced
4 x squash, cut into quarters
2 tspn garlic (chopped)
1 x small red chilli, chopped (optional)
1 tbls red wine vinegar
1 tbls tomato sauce
2 tbls tomato sauce
20 g butter
4 Tbls rice bran oil or cooking oil
1/2 cup micro herbs (optional)
1. Tie kitchen strings around the steak to keep them in a round shape. Season the meat with salt and pepper both sides.
2. Preheat a barbecue or char-grill pan on medium. Cook steaks 3-4 minutes each side for medium or until cooked to your liking. Transfer to a warm plate and set aside in a warm place to rest. Remove and discard the kitchen strings.
3. Meanwhile, place 2 tbs. of oil in a non-stick frying pan on medium-high heat. Add butter. Sauté 1 tsp. of garlic for 1 minute. Add the mushrooms and cook for 2-3 minutes or until soft. Season with salt. Transfer to a bowl and keep warm.
4. Using the same pan, heat the rest of the oil and fry the zucchini and squash for 3-5 minutes or until soft.
5.Combine hoisin sauce, tomato sauce, chilli, orange rind, orange juice, red wine vinegar and the rest of the garlic in a small saucepan. Cook on medium heat until heated through.
6. To serve, divide zucchinis and squash on serving plates. Place 2 steaks on top of the zucchini and top the steak with mushrooms. Drizzle with orange hoisin sauce. Garnish with micro herbs.
6 x egg whites, at room temperature
1 cup caster sugar
1 Tbls cornflour
2 tspn white vinegar
300 ml thickened cream
2 tspn icing sugar, sifted
1/2 tspn vanilla bean paste
150g cherries, for decoration
1/3 cup pomegranate seeds, for decoration
1.Preheat oven to 150 degrees Celsius. Place egg whites in a bowl of an electric mixer and whisk on medium speed until soft peaks form. Gradually add sugar, whisking on medium speed (beating at this speed will make sure that the meringue won’t split and will dissolve the sugar properly). Once all the sugar has been added, continue to whisk on high speed until stiff and glossy and sugar is completely dissolved. Test by rubbing your fingers together with the mixture. If it’s still gritty, continue to whisk. Fold through the cornflour and the vinegar and whisk until just combined.
2. Line a baking tray with non-stick baking paper and shape the meringue into an 18cm round. (you can draw a circle on the back of the baking paper as a guide)
3.Reduce the oven temperature to 120 degrees Celsius and bake for about 1 hour 20 minutes. (the pavlova should be dry to the touch) Turn the oven off and allow the Pavlova to cool completely in the oven.
4.To make the Chantilly cream, beat the cream, vanilla and sugar until soft peaks form.
5.Transfer Pavlova onto a serving plate, top with Chantilly cream and decorate with pomegranate seeds and cherries. Serve immediately.