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Abigail Donnelly

Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Classic Pink Lady tarte tatin

Apple recipes

Classic Pink Lady tarte tatin

1 hour

Thai sour orange curry

Asian recipes

Thai sour orange curry

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Chinese-poached chicken in aromatics

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Warm buttered pear, apple and Gorgonzola salad

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Warm buttered pear, apple and Gorgonzola salad

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Duck ramen with tea-stained eggs

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Duck ramen with tea-stained eggs

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Gnocchi with sage butter and chilli

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Gnocchi with sage butter and chilli

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Pad thai

Asian recipes

Pad thai

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Chicken tray bake with roast apples and thyme

Apple recipes

Chicken tray bake with roast apples and thyme

50 minutes

Chinese beef stir-fry

Asian recipes

Chinese beef stir-fry

15 minutes

Coconut-dressed cauli-rice winter salad

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Coconut-dressed cauli-rice winter salad

5 minutes

Indian lamb on the bone with pineapple-and-coriander raita

Curry recipes

Indian lamb on the bone with pineapple-and-coriander raita

1½ hours

Winter pavlova with toffee Clemengolds

Citrus recipes

Winter pavlova with toffee Clemengolds

3 hours

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Winter pavlova with toffee Clemengolds

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 3 hours

Ingredients

12 free-range eggs, separated
660 g caster sugar

For the topping:

12 ClemenGold Mandarins
100 g sugar
Cream, for serving
Woolworths lemon curd, for serving

Method

Preheat the oven to 120°C. Place the egg whites into a very clean bowl. Beat until frothy, then gradually add the sugar. Beat until the meringue is thick, white and a glorious mass. Using a large spoon, dollop onto a large baking tray lined with a silicone baking mat (I use a Silpat) or greased baking paper. Spread out into a circle and make peaks up the sides. Bake for 3 hours.
For the topping, gently fry whole peeled clementines in 100 g sugar until caramelised. Serve with lemon curd and cream.
Alternatively, top with poached peaches: Cut a cross in the bottom of 12 peaches. Place them, with 400g caster sugar, 3 cups verjuice, 1 halved vanilla pod and 4 bay leaves in a deep saucepan. Cover with a piece of greaseproof paper and tuck it in around the peaches. Simmer for 20 minutes, or until soft but still whole. Remove the peaches using a slotted spoon and simmer the liquid until reduced. Slip the skins off the peaches and put them back into the liquid. If you like, add a dash of rose-water, to taste. Set aside to cool slightly.
Serve the meringue topped with the peaches and dolloped with yoghurt.

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