After giving a recent presentation about New Zealand to two middle school classes as part of International Week (during which I attempted to divert attention and gain favor with the miniature candy bars my Mum sent over to share)
I was inspired to share a little of my home country cuisine with friends we had invited for dinner.
HONEY LEMON RACK OF LAMB
1 rack of lamb
4 cloves garlic, halved
1/3 cup honey
1/4 cup packed light brown sugar
1/4 cup fresh lemon juice
1/8 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon lemon zest
1 tablespoon chopped fresh mint
1/4 cup finely chopped walnuts
Heat oven to 350F.
Cut 1-inch deep slits in lamb, insert garlic. Place lamb in shallow roasting pan, set aside.
In a small saucepan, combine honey, brown sugar, lemon juice, garlic powder and salt, cook over low heat until bubbly, stirring until sugar dissolves. Remove from heat, stir in lemon zest, mint and walnuts. Spoon glaze over lamb, bake for 25 to 35 minutes or until internal temperature registers 135 degrees, baste occasionally. Remove from oven, let stand 5 to 10 minutes or until internal temperature is 145 degrees. Slice and serve.
Recipe adapted from The Northwest Arkansas Democrat Gazette, April 2015
4 egg whites, at room temperature
pinch of salt
2 cups sugar
1 teaspoon vanilla essence
1 teaspoon vinegar
1 tablespoon cornflour
3 tablespoons boiling water
Heat oven to 150C.
Beat all ingredients together in an electric mixer for 15 minutes until the mixture forms firm, glossy peaks.
Spoon the mixture onto greased baking paper in 8 small circles. Bake for 30 minutes, then turn the oven off and leave the pavlova inside for at least another hour. Do not open the oven during this time.
To serve, place onto plates and garnish with whipped cream and fresh fruit.
Recipe adapted from Good Food New Zealand Style, Chanel Publishers, 2001