Mexican Meatballs

Mexican Meatballs

Mexican Meatballs

Ingredients

• 225g beef
• 225g ground turkey breast
• 2 egg whites
• 3/4 cup baked tortilla chips (finely crushed)
• 1/2 cup onion (minced)
• 1tsp chilli powder
• 1/2 tsp cumin powder
• Salt and coarsely ground black pepper, to taste
• 3tbsp pickled, sliced jalapenos, drained
• Fresh coriander leaves, chopped, for garnishing

Method

1. In a large mixing bowl, combine beef, turkey, egg whites, tortilla chips, onion. chilli powder, cumin, salt, pepper and jalapenos.
2. Blend well and then shape into 1 1/2 inch meatballs.
3. Spray 18-inch by 13-inch jelly roll pan with non-stick vegetable spray.
4. Place meatballs on the jelly roll pan and bake in a preheated over at 218 degrees Centigrade for 10 minutes until meatballs are done and cooked.
5. Garnish with chopped coriander leaves and serve.

Baked Onion Rings

Baked Onion Rings

Baked Onion Rings

Ingredients

• 1 1/2 Cups Cornflakes
• 1/2 Cup Plain Breadcrumbs ( dried)
• 1 Egg
• 1/2 Cup Low Fat Buttermilk
• 1 Medium Onion ( Vidalia, Spanish)  Sliced and broken into rings
• 2 Tbsp. Olive Oil
• 1/4 Cup All Purpose Flour
• 1/8 Tsp. Cayenne Pepper
• Coarse Salt and Pepper

Method

1. Preheat oven to 450 Degrees.
2. In a food processor, pulse breadcrumbs and cornflakes until fine crumbs form, then transfer to a medium bowl.
3. In another medium bowl, whisk together egg, buttermilk, flour, cayenne, and pepper
4. Dip onion rings into egg mixture ( letting excess drop off ) and dredge into cornflake mixture; place on a large platter.
5. Pour oil into rimmed baking sheet and heat in oven for 2 minutes
6. Remove sheet from oven and tilt to coat evenly.
7. Arrange rings onto sheet.  Bake for about 15 minutes turning once or until rings are golden brown.
8. Season with salt.

Pavlova

Pavlova

Pavlova

Ingredients

• 4 large egg whites at room temperature
• 1 cup of Castor sugar, also known as "Berry sugar"
• 1 tsp of white vinegar
• 1/2 Tbsp of cornstarch
• 1/2 tsp of pure vanilla extract
• 1/2 cups of whipping cream
• Fresh fruit such as strawberries, raspberries, kiwi fruit, passionfruit, bananas, blueberries
• 1 Tbsp fresh lemon juice

Method

1. Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.
2. In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
3. Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
4. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
5. Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
6. Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
7. Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
8. Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
9. Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.
10. Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.