Stewed rhubarb with ginger wine syllabub
1 lemon, zest only
100g ginger wine
250g pouring (whipping) cream
Stewed rhubarb ingredients
200g rhubarb, cut into 5cm pieces
Crystallised ginger, to garnish
Place zest and sugar into mixing bowl and mill 10 sec/speed 9.
Add ginger wine and mix 5 sec/speed 3, then immediately strain through a fine-meshed sieve and set aside.
Insert butterfly. Place cream into a clean, dry mixing bowl and whip 30 – 60 sec/speed 3.5, or until just thickened. Do not over whip.
Add reserved ginger wine mix and whip 20 – 30 sec /speed 3.5. Do not over whip. Syllabub should attain soft peaks. Transfer to a bowl and refrigerate for at least one hour.
Stewed rhubarb method
Place all stewed rhubarb ingredients into mixing bowl and cook
5 min/100°C/Reverse/speed soft. Allow to cool slightly before dividing into four individual glasses, then refrigerate until ready to serve.
Carefully spoon chilled syllabub on top of rhubarb and garnish with crystallised ginger.
6 eggs (about 240g total)
70g Parmesan, grated
sea salt, to taste
150g smoked salmon
1 tsp capers, adjust to taste
fresh dill, leaves only, to taste
50g butter, softened
2 tbsp mayonnaise
sea salt, to taste
freshly ground black pepper, to taste
lettuce or spinach leaves, to serve
Place a piece of wet, well-wrung baking paper onto Varoma tray.
Place eggs, grated parmesan and salt, to taste into mixing bowl and combine
10 sec/speed 5. Pour egg mix onto the baking paper. If there is any mix remaining, place baking paper into the Varoma tray and pour mix into there.
Place 800g water into mixing bowl, place Varoma into position and steam
20 min/Varoma/speed 1-2. Once cooked, set omelette aside to cool on the baking paper.
Place salmon, capers and dill into a clean, dray mixing bowl and chop 5 sec/speed 5.
Add butter, ricotta, mayonnaise, salt and pepper and mix 10 sec/speed 7.
Spread mixture evenly onto omelette and roll, using the baking paper to assist. Once rolled, wrap the entire omelette in baking paper and then in aluminium foil and place in the refrigerator for about two hours.
Half an hour before serving, cut into thin slices and assemble on a bed of lettuce or spinach on a serving plate or platter.
General tip Any of the dips from the Everyday Cookbook could also be used as filling in this omelette.