Karyn shares her love language: family dinner

CURRO Hillcrest’s functions co-ordinator and chef extraordinaire, Karyn Smith, shares her top treats for a fantastic dinner party.

Pavlova
Ingredients:
4 egg whites
1¼ cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint heavy cream
Seasonal fruit for topping

Method:
Preheat oven to 300 degrees.
In a large bowl, beat egg whites until stiff. Gradually add in the sugar, about one tablespoon at a time, beating well after each. Beat until thick and glossy. Fold in vanilla extract, lemon juice and cornstarch.
Spoon mixture inside the circle drawn on the parchment paper. Working from the middle, spread mixture toward the outside edge, building up the edge slightly.
Bake for an hour and cool on a wired rack.
Once cooked and ready to serve, top with whipped cream and fresh fruit.

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Zucchini bread:
Ingredients:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 tablespoon lemon zest
1 teaspoon salt
2 large eggs
1 cup granulated sugar
1/3 cup melted, unsalted butter
2 tablespoons vegetable/canola oil
1 teaspoon vanilla extract
2 cups fresh zucchini, grated

Method:

Preheat your oven to 350°F. Grease a loaf ton with non-stick baking spray and set aside.
In a bowl, whisk together the flour, baking powder, baking soda, lemon zest and salt. Set aside.
In a large bowl, add the eggs, sugar, melted butter, oil, vanilla extract and grated zucchini. Stir until smooth and sugar dissolves.
Add the dry ingredients into the wet ingredients and stir until fully combined. Do not over mix.
Pour batter into a prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the tin from the oven and set aside to cool for about 10 to 15 minutes. Carefully remove the bread from the pan. Let the bread cool before slicing.

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Adobe pork belly skewers
Ingredients:
1 kg pork belly (whole)
2/3 cup soy sauce
5 cloves garlic, peeled and smashed
1/4 cup sugar
1/2 teaspoon black peppercorns
1/4 cup canola oil
1 large yellow onion, finely diced
2 bay leaves
1/4 cup white
vinegar

Method:
Mix all marinade ingredients together and place in a deep pot and place pork belly into pot and cook on a low heat for an hour.
Take belly out and cool.
Cut pork into equal size squares.
Heat 3 cups sunflower oil in a heavy based pan and shallow fry your pork squares until golden and crispy.
Place four/five squares onto each skewer and enjoy with a vibrant salad.

Caxton Local Media Covid-19 reporting