Sunday Kitchen: Fool’s gold

RHUBARB FOOL

Ingredients (serves 6): ■ 3 tbsp caster sugar ■ 5 rhubarb sticks, chopped ■ 1 tsp orange marmalade ■ 1 orange, juice ■ 3 egg whites ■ 180g caster sugar ■ ½ tsp cornflour

■ ½ tsp white wine vinegar ■ 450ml cream ■ A few mint leaves (optional) ■ A few edible flowers (optional)

Method: 

1. Place the rhubarb, caster sugar, marmalade and orange juice in a saucepan over medium heat. Simmer for 5 minutes until the rhubarb softens fully. Remove from the heat. 2. Stir the rhubarb mixture a few times with a whisk to break the fibres if necessary, or pulse once or twice in a blender. Set aside to cool. 3. Next, prepare the pavlova. Preheat the oven to 120C and line a tray with baking paper. Using a pencil, draw the approximate pavlova size you want on the baking paper for guidance. 4. Place the egg whites into a spotlessly clean food mixer bowl, and beat on full speed until stiff peaks form. Reduce the speed and slowly add the sugar, a little at a time. 5. Once all the sugar has been incorporated, add the cornflour and white wine vinegar, and whisk on high speed one last time until glossy and very stiff. 6. Transfer the meringue mixture into a piping bag, then pipe onto the prepared baking tray. Bake for 1 hour until the meringue is very firm to the touch but still soft in the middle. I usually allow mine to cool in the oven with the door ajar for a few minutes. 7. Remove the pavlova from the oven and set aside until fully cooled. 8. In the meantime, whip the cream in a large bowl until soft peaks form. Gently fold in most of the rhubarb compote to create a rhubarb fool. 9. Finally, spoon the rhubarb fool over the pavlova, drizzle with some extra compote and decorate with a few edible flowers and some mint leaves, if desired.

NYC STYLE CHOPPED CHEESE BURGER

Ingredients (serves 4): ■ 4 beef burger patties ■ 1 tbsp sunflower oil ■ 1 onion, sliced thinly ■ 4 cheese slices ■ 4 brioche buns ■ 4 tbsp Marie Rose sauce ■ 50g salad leaves ■ 1 tomato, sliced ■ 4 jalapenos, sliced (optional) ■ Salt and pepper

Method: 1. Preheat the barbecue, using the plancha section if it has one, or a griddle pan over medium heat. 2. Flatten the burgers so they cook more rapidly, and season well. 3. Once the barbecue is smoking hot, drizzle with some oil and add the burgers. Cook for 2 minutes on each side until nearly cooked through. 4. Add the onion and sizzle for a further 30 seconds or so. Then, using a metal spatula, chop the burger and mix roughly with the onion. 5. Place the cheese slices on top, cover with a lid and continue to cook for a further minute or so, until the burger is cooked to your liking and the cheese melted. 6. Next, assemble the burgers. Lightly toast the brioche buns and spoon some Marie Rose sauce on each side. 7.  Add a few salad leaves and tomato slices to the base of each bun, then pile on some chopped cheese burger. 8. Top with jalapenos, if desired, add the top of the bun, and enjoy immediately

TOP TIP: MY HOMEMADE MARIE ROSE SAUCE IS KING FOR ANY BURGER

I’M often asked my favourite sauce for burgers — and a classic homemade Marie Rose is always the winner. The zingy flavour will enhance any type of burger from a veggie to today’s chopped cheese burger (below right). Simply combine 3 tbsp mayonnaise, 2 tbsp ketchup, 1 tsp Worcestershire sauce, 1 tsp cognac, ½ tsp horseradish sauce, and 2-3 drops Tabasco. Add a dash of lemon juice and season. Set aside until needed.