Easter can be a very ‘eggciting’ time and once you are finished with the various puns such on the word egg, why not put them to better use in a tasty meringue
4 egg whites
250g caster sugar
2 teaspoon cornflour
1/2 teaspoon vanilla extract
1 teaspoon vinegar
Line a baking tray with non-stick paper
Whisk the egg whites until very stiff
Add the sugar gradually while continuing to beat the egg white
Sprinkle the cornflour, vanilla and vinegar and fold in gently
Spoon the mixture into a piping bag fitted with a star nozzle and pipe into small shapes onto the prepared baking sheet
Place into the oven and turn at 150 oC for 30 minutes until the meringues are firm and crisp but still white
Ease the meringues off the paper and leave to cool on a wire rack
Whip cream and use to sandwich the meringuines together.
Meringues are best made with 2-3 day old eggs. Separate the whites from the yolks carefully, making sure that no trace of yolk gets into the whites, if possible, keep the whites in a covered container in the refrigerator for up to 24 hours before use, this makes them more gelatinous and whisk more quickly to a greater volume. Also a pinch of salt or cream of tartar can be added to help them hold their shape. When cool, store in an airtight container for up to 2-3 weeks.
Fill meringues with fresh cream and a punnet of raspberries cooked in a little water and sugar for a couple of minutes.
Fish for good Friday
Good Friday is a traditional day for fasting and taking fish as your main meal. A nice simple grilled fish with some lemon and capers would be appropriate for this.
Use plaice or any white flat fish for this dish (Plaice is usually very well priced in comparison to turbot or brill)
Allow about 150g per portion and ask your fishmonger to cut the fish into portions for you.
Line your grill tray with some foil and brush a little olive oil onto it and sprinkle with salt and milled pepper
Place the fish on the tray and brush the top surface more olive oil
Grill for about eight minutes depending on the thickness of the fillets, checking that they are cooked through
Place the plaice (pardon the pun) onto plates
Heat a small pan and add some real butter with one lemon peeled and sliced
Add some capers, chopped tomatoes and chopped parsley
Heat until butter starts to foam and pour over the fish
Serve with some steamed broccoli and boiled potatoes