There’s nothing better than relishing the juicy and delicious seasonal summer fruits around Christmas time. CW food writer Fiona Williams shares the perfect festive eats the whole family will love!
Banana pavlova trifle
Recipe courtesy of Australian Bananas | www.australianbananas.com.au
Prep: 40 mins
Cook: 75 mins
- 2 cups (500ml) mango nectar
- 1/2 cup caster sugar
- 4 tsp gelatine powder
- 12 passionfruit, halved
- 8 Lady Finger bananas
- 250g mascarpone
- 1/4 cup icing sugar
- 1 cup (250g) thick vanilla custard
- 300ml thickened cream, whipped
- 4 egg whites
- 1 cup caster sugar
To make the little pavlovas, preheat oven to 100°C fan forced. Line two baking trays with baking paper. Draw 6x10cm circles on one piece of paper. Turn the paper over so pencil mark facing down.
Using an electric mixer, beat egg whites on high speed until soft peaks form. Reduce speed to medium. Add sugar 1 spoon at a time, beating constantly until meringue is thick and glossy.
Spoon or pipe 24 little meringue onto the second tray. Spoon the remaining meringue onto the rounds to fill the circles. Bake both trays for 60-75 mins or until they feel crisp and dry on the surface. Turn the oven off and leave the oven door ajar for 2 hours.
Meanwhile, whisk mango nectar, sugar and gelatine together in a medium saucepan to combine. Place over medium heat, heat for 4 minutes until hot, not boiling. Set aside for 10 minutes.
Remove the pulp from the passionfruit. Spoon 2 tablespoons into a bowl, cover and refrigerate. Strain the remaining passionfruit, pressing down on the seeds to remove as much juice as possible, you should have 150ml. Discard the seeds. Stir the passionfruit juice into the mango mixture. Pour into 7 cup capacity trifle bowl. Cover and refrigerate 4 hours or until set.
Peel 6 bananas and slice into rounds. Arrange over jelly. Break the pavlovas into large pieces, arrange over the banana. Gently stir the mascarpone and icing sugar together. Fold through the custard and cream. Spoon over the pavlova. Refrigerate until ready to serve. Just before serving, peel and slice remaining bananas. Arrange the little meringues and banana slices over the trifle. Drizzle with reserved passionfruit. Serve.
Mango & macadamia glazed ham
Recipe courtesy of Calypso Mango | www.calypsomango.com.au
Prep: 30 mins
Cook: 2 hours 10 mins
- 4 Calypso mangoes, chopped
- 6 green shallots, chopped
- 1 cup white sugar
- 100ml raspberry or red wine vinegar
- 1 Tbsp chipotle in adobo sauce, chopped
- 1/2 tsp sea salt flakes, crushed
- 7-8kg ham on the bone
- 1/4 cup Dijon mustard
- 1/2 cup raw macadamia nuts, chopped
- Sliced Calypso mangoes and watercress to garnish
Combine the mango, shallots, sugar and vinegar in a non-stick frying pan. Bring to the boil, stirring often over medium-high heat until the sugar dissolves. Boil gently for 10 minutes until reduced and thickened. Stir in the chipotle and salt. Set aside to cool. Mash a little with a potato masher to break down some of the mango (makes 2¾ cups).
Move the oven shelf to the lowest position, removing all other shelves. Preheat to 150°C fan forced. Line a large roasting pan with baking paper. Remove the rind from the ham. Score the ham crossways at 1cm intervals, making sure you cut no deeper than 5mm. Place the ham into the roasting pan.
Combine 1½ cups of mango chutney and mustard. Stir in the macadamia nuts. Spoon the mixture over the surface of the ham. Bake for 1½ hours, spooning the glaze and pan juices over the ham every 30 minutes. Increase the oven temperature to 200°C fan forced and bake for a further 15-20 minutes until golden. Serve hot or at room temperature with remaining mango chutney.