What’s Cooking? with Trent Watsonhttps://theflyer.co.nz/wp-content/uploads/Pea-and-Kawakawa-Lamington-2.png1200974The Flyer MagazineThe Flyer Magazinehttps://theflyer.co.nz/wp-content/uploads/Pea-and-Kawakawa-Lamington-2.png
with Trent Watson
Pea and Kawakawa Lamington
With the relaunch of No5 Church Lane this month, I thought I would share an old favourite that’s a twist on a Kiwi-classic. My pea and kawakawa lamington. The kawakawa can be substituted for mint with the addition of a little freshed cracked pepper.
8 egg yolks
1/2 cup olive oil
2/3 cup milk
1 cup self raising flour
8 egg whites
2 tbsp corn flour
2 tbsp dry kawakawa tips
1 cup sugar seperated (2 tbsp into egg yolk mixture, the remaining sugar for egg white)
Cream egg yolks and 2 tbsp sugar.
Blend peas, kawakawa, oil and milk.
Add to creamed sugar and eggs mix.
Add cornflour and flour.
Whisk egg whites to soft peaks. Then whisk in sugar.
Fold in egg whites 1/3 at a time. Bake at 180 degrees for 20 – 40 mins.
When cool, portion and dip into truffle oil jelly and dust with finely chopped toasted pinenuts.
10ml truffle oil
1 tbsp unflavoured powdered gelatine
Boil together and cool till just setting.
Use to coat cool lamingtons.
Pinenut and Sea Salt Brittle
1/2 tbsp sea salt
Toast pinenuts and make caramel with everything else then mix together.
Cool and blend.