Going shares

Soft Swiss meringue with berries and almond anglaise

Soft Swiss meringue with berries and almond anglaise

Sharing Plates by Luke Mangan; Photos by Nikki To. Published by Murdoch Books. RRP: $45

While traditional dining will always have its place, the shared plate is casual and intimate, friendly and laid-back, encouraging conversation and interaction around the table — and a more relaxed cook. Whether it’s a lazy weekend brunch, casual supper for friends at the kitchen table, special-occasion lunch, or drinks with nibbles, Luke Mangan has all your options covered for the most delicious sharing plates. A little taste of everything, for just about everyone, for just about any occasion.

Over 100 recipes take inspiration from around the world — Spain and Italy, Scandinavia, the Middle East and Asia — with a chapter of Luke’s famously divine desserts to complete the feast. His book shows us how to think about balancing flavours and textures, how much time you have for preparation and what elements of the menu can be made well in advance, to leave you free to enjoy some leisure grazing and feasting.

He shows us how to keep menu planning easy, it’s often simplest to stick to a general style of cuisine, for example Asian, Spanish or Mediterranean — but also don’t be afraid to shake it up a bit as well.

• Luke Mangan is a leading Australian restaurateur and chef, whose influence on the food industry can been found across five countries in 19 different restaurants, as well as in the air on Virgin Australia Business Class and at sea, on board five P&O cruise ships.

Internationally regarded as a leading example of Australia’s culinary culture, Mangan’s restaurants range from casual to fine dining establishments and share a consistent philosophy of showcasing the relationship between Australia’s finest ingredients in a clean and contemporary manner.

Mangan is also the co-founder of Australia’s largest hospitality awards programme, the Appetite for Excellence program, enabling the development of young chefs, waiters and restaurateurs in Australia.

Sharing Plates
by Luke Mangan; Photos by Nikki To
Published by Murdoch Books. RRP: $45

Soft Swiss meringue with berries and almond anglaise

Instead of slicing the meringue, you can serve this marvellous dinner party dessert in the middle of the table for guests to help themselves to, with the raspberry coulis and almond anglaise in separate jugs for a theatrical drizzle.

Serves 6-8

Raspberry coulis

65ml plain sugar syrup (see below)
300g raspberry purée (see below)

Meringue

4 free-range egg whites
220g caster (superfine) sugar, plus extra for dusting

Raspberry filling

400ml (14 fl oz) thick (double) cream
100g (3½ oz) raspberries, crushed

Almond anglaise

250ml milk
250ml pouring (single) cream
75g caster (superfine) sugar
4 free-range egg yolks
Frangelico or almond liqueur, to taste

To garnish

150g strawberries, halved
150g blackberries
150g raspberries
70g flaked almonds, toasted
icing sugar, for dusting

For the raspberry coulis

Place the sugar syrup and raspberry purée in a saucepan over medium heat and bring to a simmer. Remove from the heat and cool in the fridge.

For the meringue

  • Preheat the oven to 180ºC (350ºF). Line a 23 x 33cm (9 x 13 inch) Swiss roll (jelly roll) tin with baking paper.
  • Place the egg whites in a clean mixer bowl and whisk with electric beaters until medium peaks form. Gradually add the sugar, a tablespoon at a time, whisking until very stiff and glossy.
  • Spoon the mixture into the lined roll tin and smooth the surface. Bake for 8 minutes, or until golden brown.
  • Reduce the oven temperature to 160ºC (315ºF) and bake for a further 15 minutes, or until the meringue is crispy.
  • Sprinkle a sheet of baking paper with extra caster sugar. Turn the meringue out onto the baking paper, and peel off the baking paper from the base of the meringue. Leave to cool.

For the raspberry filling

Place the cream and raspberries in a bowl and lightly mix together.

For the almond anglaise

  • Place the milk, cream and half the sugar in a saucepan and bring to boiling point.
  • In a metal bowl, mix the egg yolks and remaining sugar. Whisk in half the milk mixture, then add the remaining liquid and whisk until well combined.
  • Pour into a clean saucepan and heat gently, stirring constantly until the mixture reaches 84ºC (183ºF) and coats the back of a spoon, taking care not to overcook the custard or the egg will scramble. Set aside to cool, then add the almond liqueur to taste.

To serve

Spread the raspberry filling evenly over the meringue. Top with three-quarters of the strawberries, blackberries and raspberries. Starting at the long end, roll up the meringue, using the baking paper to help you.

Cut into slices and place in serving bowls. Drizzle with the raspberry coulis. Top with the remaining fresh berries and scatter the flaked almonds over. Dust with icing sugar and serve the almond anglaise alongside.

Sugar syrup (plain)

Makes 400ml
250g caster (superfine) sugar

Put the sugar in a saucepan with 250ml water. Place over medium heat and bring to the boil, stirring to dissolve the sugar. Remove from the heat and leave to cool. Store in a clean airtight jar in the fridge.

NB: Sugar syrups will keep in the fridge in a sterilised jar for up to 3 months.

Raspberry puree

150g frozen raspberries
40g caster (superfine) sugar
2 teaspoons lemon juice
⅓ teaspoon finely grated lemon zest

For the raspberry puree

  • Place all the ingredients in a small saucepan over medium heat and bring to a simmer. Remove from the heat to cool for 10 minutes.
  • Place in a food processor and blend until smooth. Strain through a fine sieve, pressing down with a spoon to push the fruit and juices through. Discard the raspberry seeds.
  • Transfer the purée to an airtight container and refrigerate until ready to serve. The purée will keep for several days.

While traditional dining will always have its place, the shared plate is casual and intimate, friendly and laid-back, encouraging conversation and interaction around the table — and a more relaxed cook. Whether it’s a lazy weekend brunch, casual supper for friends at the kitchen table, special-occasion lunch, or drinks with nibbles, Luke Mangan has all your options covered for the most delicious sharing plates. A little taste of everything, for just about everyone, for just about any occasion.

Over 100 recipes take inspiration from around the world — Spain and Italy, Scandinavia, the Middle East and Asia — with a chapter of Luke’s famously divine desserts to complete the feast. His book shows us how to think about balancing flavours and textures, how much time you have for preparation and what elements of the menu can be made well in advance, to leave you free to enjoy some leisure grazing and feasting.

He shows us how to keep menu planning easy, it’s often simplest to stick to a general style of cuisine, for example Asian, Spanish or Mediterranean — but also don’t be afraid to shake it up a bit as well.

• Luke Mangan is a leading Australian restaurateur and chef, whose influence on the food industry can been found across five countries in 19 different restaurants, as well as in the air on Virgin Australia Business Class and at sea, on board five P&O cruise ships.

Internationally regarded as a leading example of Australia’s culinary culture, Mangan’s restaurants range from casual to fine dining establishments and share a consistent philosophy of showcasing the relationship between Australia’s finest ingredients in a clean and contemporary manner.

Mangan is also the co-founder of Australia’s largest hospitality awards programme, the Appetite for Excellence program, enabling the development of young chefs, waiters and restaurateurs in Australia.

Sharing Plates
by Luke Mangan; Photos by Nikki To
Published by Murdoch Books. RRP: $45

Soft Swiss meringue with berries and almond anglaise

Instead of slicing the meringue, you can serve this marvellous dinner party dessert in the middle of the table for guests to help themselves to, with the raspberry coulis and almond anglaise in separate jugs for a theatrical drizzle.

Serves 6-8

Raspberry coulis

65ml plain sugar syrup (see below)
300g raspberry purée (see below)

Meringue

4 free-range egg whites
220g caster (superfine) sugar, plus extra for dusting

Raspberry filling

400ml (14 fl oz) thick (double) cream
100g (3½ oz) raspberries, crushed

Almond anglaise

250ml milk
250ml pouring (single) cream
75g caster (superfine) sugar
4 free-range egg yolks
Frangelico or almond liqueur, to taste

To garnish

150g strawberries, halved
150g blackberries
150g raspberries
70g flaked almonds, toasted
icing sugar, for dusting

For the raspberry coulis

Place the sugar syrup and raspberry purée in a saucepan over medium heat and bring to a simmer. Remove from the heat and cool in the fridge.

For the meringue

  • Preheat the oven to 180ºC (350ºF). Line a 23 x 33cm (9 x 13 inch) Swiss roll (jelly roll) tin with baking paper.
  • Place the egg whites in a clean mixer bowl and whisk with electric beaters until medium peaks form. Gradually add the sugar, a tablespoon at a time, whisking until very stiff and glossy.
  • Spoon the mixture into the lined roll tin and smooth the surface. Bake for 8 minutes, or until golden brown.
  • Reduce the oven temperature to 160ºC (315ºF) and bake for a further 15 minutes, or until the meringue is crispy.
  • Sprinkle a sheet of baking paper with extra caster sugar. Turn the meringue out onto the baking paper, and peel off the baking paper from the base of the meringue. Leave to cool.

For the raspberry filling

Place the cream and raspberries in a bowl and lightly mix together.

For the almond anglaise

  • Place the milk, cream and half the sugar in a saucepan and bring to boiling point.
  • In a metal bowl, mix the egg yolks and remaining sugar. Whisk in half the milk mixture, then add the remaining liquid and whisk until well combined.
  • Pour into a clean saucepan and heat gently, stirring constantly until the mixture reaches 84ºC (183ºF) and coats the back of a spoon, taking care not to overcook the custard or the egg will scramble. Set aside to cool, then add the almond liqueur to taste.

To serve

Spread the raspberry filling evenly over the meringue. Top with three-quarters of the strawberries, blackberries and raspberries. Starting at the long end, roll up the meringue, using the baking paper to help you.

Cut into slices and place in serving bowls. Drizzle with the raspberry coulis. Top with the remaining fresh berries and scatter the flaked almonds over. Dust with icing sugar and serve the almond anglaise alongside.

Sugar syrup (plain)

Makes 400ml
250g caster (superfine) sugar

Put the sugar in a saucepan with 250ml water. Place over medium heat and bring to the boil, stirring to dissolve the sugar. Remove from the heat and leave to cool. Store in a clean airtight jar in the fridge.

NB: Sugar syrups will keep in the fridge in a sterilised jar for up to 3 months.

Raspberry puree

150g frozen raspberries
40g caster (superfine) sugar
2 teaspoons lemon juice
⅓ teaspoon finely grated lemon zest

For the raspberry puree

  • Place all the ingredients in a small saucepan over medium heat and bring to a simmer. Remove from the heat to cool for 10 minutes.
  • Place in a food processor and blend until smooth. Strain through a fine sieve, pressing down with a spoon to push the fruit and juices through. Discard the raspberry seeds.
  • Transfer the purée to an airtight container and refrigerate until ready to serve. The purée will keep for several days.
Your email address will not be published. Comments will display after being approved by a staff member. Comments may be edited for clarity.

Poll

  • Voting please wait...
    Your vote has been cast. Reloading page...
    Do you agree with the council's decision to defer plans for a wetland, as part of city wastewater treatment?