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• Olive oil, for drizzling
• 16 sheets filo pastry
• 185g butter, melted
• 750g fresh ricotta, crumbled
• ½ tsp fennel seeds
• ½ tsp dried oregano
• Greek-style yoghurt and pesto, to serve
Eggplant caponata
• 2 tbs olive oil
• 1 brown onion, finely chopped
1. For the eggplant caponata, heat the oil in a large frying pan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the eggplant and season with salt and pepper. Reduce heat to low and cook, stirring occasionally, for 6 – 8 minutes or until eggplant is golden. Stir in the garlic and cook for 1 minute or until fragrant. Stir in the tomato. Cook, stirring occasionally, for 15 minutes or until saucy. Stir in the capers, olives and vinegar. Cook for 5 minutes or until thickened. Remove from the heat. Stir in basil and pine nuts. Season to taste. Set aside
to cool completely.
2. Preheat the oven to
200 º C( 180 º C fan-forced). Grease a large baking tray
generously with olive oil.
3. Place 1 sheet of filo
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• 350g eggplant, diced
• 3 garlic cloves, minced
• 2 large tomatoes, finely chopped
• 2 tbs capers, drained and chopped
• ¾ cup marinated pitted olives, drained and roughly chopped
• 1 tbs red wine vinegar
• ¼ cup fresh basil, roughly chopped, plus extra to serve
• 2 tbs pine nuts, toasted
pastry on a flat surface. Generously brush with butter. Top with another sheet of pastry, brushing with more butter. Spoon one-eighth of the ricotta along one long side of pastry, leaving a 2cm border. Top with one-eighth of the caponata. Roll the pastry from the long side to enclose filling, being careful not to roll too tightly. Brush the log with butter. Working from one end, gently roll the log to form a spiral. Place on the prepared tray. Repeat with remaining pastry, butter, ricotta and caponata, arranging spirals on tray. Brush with butter and sprinkle with fennel,
oregano, salt and pepper.
4. Bake for 30 – 35 minutes
or until crisp. Stand for 10 minutes. Swirl pesto through yoghurt. Sprinkle scrolls with basil and serve with pesto yoghurt.
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• 1 cup caramel syrup
• ¼ cup( 60ml) Malibu rum
• 6 eggs, separated
• 1½ cups caster sugar
• 2 cups( 500ml) thickened cream
• ²/ ³ cup( 160ml) coconut cream
• Thinly sliced pineapple, shaved coconut and fresh mint leaves, to serve
1. For the pineapple curd, peel and roughly chop the pineapple then blend or whizz in a food processor until smooth. Strain the mixture, reserving the juice and discarding the solids. Skim any foam from the top of the juice( you’ ll need about 1¼ cups juice). Mix the sugar and cornflour together in a medium saucepan. Gradually whisk in the egg yolks and pineapple and lime juices. Stir in the butter. Place mixture over medium-low heat. Cook, stirring constantly, for 10 – 12 minutes or until the mixture thickens and coats the back of a spoon. Pour mixture into a heatproof bowl and cover with plastic wrap. Cool for 20 minutes. Refrigerate
overnight or until curd has set.
2. Combine the caramel syrup
and rum in a small heavy-based saucepan over medium heat. Bring to a simmer. Reduce heat to low. Simmer for 15 minutes or until the syrup has thickened slightly. Set aside to cool completely. Transfer to an airtight container and refrigerate overnight to thicken.
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Pineapple curd
• 1kg pineapple
• ²/ ³ cup caster sugar
• 2 tbs cornflour
• 5 egg yolks
• 2 tbs lime juice
• 150g butter, chilled, finely chopped
3. Preheat the oven to 110 º C( 90 º C fan-forced). Line a baking tray with baking paper. Using an electric mixer, beat the egg whites until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, waiting until sugar is dissolved after each addition. The mixture should be thick and glossy. Spoon meringue onto the prepared tray, shaping it to form a 20cm dome. Bake for 1½ hours, or until crisp and dry. Turn off the oven and allow to cool completely
with the door closed.
4. Just before serving,
beat the thickened cream and coconut cream together until
firm peaks form.
5. Carefully transfer the pavlova
to a serving plate. Spoon about ¾ cup of the pineapple curd and the whipped coconut cream on top of the pavlova, alternating spoonfuls. Decorate with pineapple slices, shaved coconut and mint. Drizzle with some of the caramel syrup. Serve pavlova with extra curd and remaining syrup.
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