PLUM PAVLOVA

Plum Compote:
500 g plums
100 g sugar
1-2 oranges juice

Cream:
250 g Fresh cream
1 tbsp sugar
vanilla

Meringue:
5 egg whites
250 g caster sugar
1 tbsp corn flour
2 tbsp lemon juice

Heat the oven 180 C.
To make the meringue,whisk the egg whites until soft peaks form,then add sugar a bit at a time,whisking until glossy & thick.Whisk in the lemon juice & corn flour.
Use a dinner plate to trace a circle on a piece of baking paper then fill with meringue & use a large palette knife to draw up the edges.Turn the oven down to 120 C. bake for 90 min. & leave to cool completely.
To make the plum compote halve the plums,place them on to the frying pan cut side down.scatter sugar all over.Cook on high heat until plums start to caramelize, turn over & squeeze orange juice over.cook for few min.Take off the heat.Cool.
To serve,pile the cream on top of the pavlova,top with plums & drizzle of syrup.Scatter some toasted almonds or pistachio nuts all over.Serve immediately.

Pork Stroganoff

200 g trimmed Pork fillet, cut into strips
1-2 Bay leaves
30 g Butter
1 Onion, thinly sliced
100 g button mushrooms, sliced
1/2  tsp smoked Paprika
100 ml Soured cream
1 Lemon, juice only
1 tbsp chopped Parsley
sea salt & freshly ground black pepper

Season the meat & place in the pan, along with butter.
Fry quickly, stirring  until lightly browned.
Add half the onion & soften  on a low heat - about 3-4 minutes.
Add the mushrooms & paprika & fry for a further 2 minutes, until softened.
Spoon the soured cream into the frying pan & bring the mixture to a simmer for 10-15 minutes, until creamy.
Stir in the lemon juice & parsley,season to taste.
Serve with boiled potatoes,rice or pasta..