BROWN SUGAR MERINGUE
125ml egg white 200g caster sugar 50g light brown sugar cinnamon & cocoa powder to dust
1 Pre heat the oven to 90o C Gas
2 Whisk the egg whites in an electric mixer on a medium speed for a minute, then increase to a high speed. The longer the whisking time the more air and volume you will get and the more stable the meringue.
3 Add both sugars gradually, a few spoonfuls at a time, but only after the whites make soft peaks. The mixture is ready for baking when it will not slide off the spoon.
ROASTED POTATOES WITH A POLENTA CRUST
1kg potatoes Salt & Freshly ground black pepper Polenta flour for dusting
1 Peel the potatoes and cut into 1 inch dice.
Blanch in boiling salted water until just tender.
2 Drain well and put in a deep bowl with a generous dusting of polenta flour, salt & freshly ground black pepper.
3 Cook in hot olive oil or around the beef towards the end of cooking until golden and crispy.
BEETROOT WITH SMOKED BACON
2 or 3 medium beetroot 1 orange, zest & juice 3 thin rashers smoked bacon 2 tbsp raspberry vinegar
1 Peel the raw beetroot and cut into small dice.
2 Fry the bacon in a little olive oil, when crisp remove and put to one side.
3 Add the beetroot to the olive oil and roast in the oven until tender.
4 Add the orange zest and juice and 2 tbsp raspberry vinegar.
5 Toward the end of cooking add the cooked bacon and serve with chopped parsley.
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Splash of dark rum or sloe gin 1 bottle local apple juice
1 litre dry local cider 1 apple studded with cloves then halved
1 orange studded with cloves then halved
4 or 5 cinnamon sticks 5 allspice berries
1 Put everything except the rum or sloe gin in a large pan and bring to a simmer.
2 After 5 minutes simmering add the rum or sloe gin so as not to boil off the alcohol.
3 Serve in thick glasses with a slice if apple. F
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4 Pipe the meringues into rounded peaks onto parchment covered baking trays. Bake for about 1 1
/2 hours until dry to touch.
5 Allow to cool completely before removing from the parchment. Dust with cocoa powder and ground cinnamon. We serve ours on a ball of ice cream to look like mushrooms with a rich chocolate sauce.
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