Name: Tuna pot pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: butter 2 T,onion, diced 1,cans tuna chunks in brine, drained 2 x 170g ,frozen mixed vegetables (peas, corn and carrots) 300 g ,can cream of mushroom soup 1 x 400 g ,Cheddar cheese, grated ½ cup,sheet Woolworths frozen puff pastry 1,free-range eggs, beaten 2,sea salt and freshly ground black pepper, to taste

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Chocolate meringues

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2–3 hours

Ingredients

For the meringues:

5 free-range egg whites
3⁄4 t cream of tartar
150 g caster sugar
70 g icing sugar, sifted
30 g cocoa powder, sifted
50 g dark chocolate, melted, plus extra for coating

For the white chocolate-and-brown butter sauce:

150 g white chocolate
1⁄2 cup pouring cream
50 g brown sugar
100 g butter, browned
1 lemon, zested and juiced
Maldon salt, a pinch

Method

1. Preheat the oven to 120°C and line a tray with baking paper. To make the meringues, whisk the egg whites and cream of tartar in the bowl of a stand mixer until medium-stiff peaks form.

2. Gradually add the caster sugar. Once all the caster sugar is incorporated, whisk for 5 minutes until the meringue is glossy and stiff. Gently fold in the icing sugar and cocoa powder until fully incorporated. Using a tablespoon, scoop dollops of the meringue onto the baking tray, add a teaspoon of melted chocolate to each, swirling it through. Bake for 1 hour or until the meringues are crispy on the outside and gooey in the middle.

3. To make the sauce, place the white chocolate and cream in a heatproof bowl over a pan of simmering water and allow to melt completely. In a small saucepan, melt the brown sugar with the brown butter and simmer for 5 minutes. Add the butter mixture to the white chocolate mixture and stir to combine. Adjust the consistency to make it a pourable sauce with some extra cream. Add the lemon zest and juice and mix. Set aside for serving.

4. Place the meringues on a cooling rack and pour over some melted dark chocolate. Allow to set, then serve each meringue in a pool of the white chocolate brown butter sauce topped with a sprinkle of Maldon salt.

Find more chocolate recipes here

Photographs: Myburgh Du Plessis
Production: Bianca Strydom
Food Assistant: Lerato Motau

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Ingredients

Method