Asian Ceviche

Serves 4

1 fillet salmon, cubed and skin removed.
1 fillet white snapper, cubed and skin removed
2 large tomatoes, cubed
1 Thai honey mango, cubed
1/2 a medium bulb red onion, finely chopped
1 small clove garlic, grated
6 stalks spring onions, sliced
1 handful coriander, chopped
2 red chili padi, very finely chopped with seeds
6-8 calamansi, juiced
sliced avocado to garnish (optional)
2 pinches salt
fresh ground black pepper
Optional: flour tortillas for the basket.

1. Mix ingredients (except fish skin) together and leave in fridge for 10 mins.

2. Optional: Drizzle olive oil, salt and pepper on the skins on both sides and leave on the grill to let the fat drain about 10 -15 minutes snapper skin takes slightly longer.

3. Optional tortilla bowl: Preheat oven to 190 celsius. Invert your muffin tin and nestle one tortilla in between four cups. Bake for about 15 minutes until golden brown. Remove and cool. Spoon ceviche in the bowls and serve.

Lemon Meringue Pie

Serves 4 - 8

Base:
150g digestive biscuits
50g butter, melted
Tiny pinch of salt

Curd:
2 large lemons
2 large eggs
150g castor sugar
100g cold butter, cubed
1 heap teaspoon cornflour

Meringue:
3 egg whites
120g castor sugar

Base:
1. Crush the biscuits in a bowl, or use a food processor. Drizzle in the melted butter and add pinch of salt.

2. Turn it out onto a base of 20cm baking tin. Preferably the detachable ones. Place in fridge or freezer.

Curd:
3. Zest both lemons, and then squeeze out the juice. Add both into a saucepan and whisk in the two eggs.

4. Add the butter and sugar and then heat it to medium heat before gently whisking in the cornflour.

5. Lower the heat when the mixture thickens and simmer for a minute. Take it off the heat.

6. Take the baking tin out of the fridge/freezer and pour in the curd. Put it in the fridge to set.

Meringue:
7. Separate the egg whites from the yolks. Whisk the whites in a super clean bowl till it has firm stiff peaks. (By hand, it will probably take 20-30 minutes.)

8. Add in the sugar and whisk again till the meringue is thick, smooth and glossy. When the bowl is over turned, the meringue should not fall out. (By hand, it is another 20-30 minutes)

9. Spoon the meringue into a piping bag with a star nozzle. (I don't have one so I just used a zip lock bag and cut off 1cm off the corner.

10. Pipe it onto the top of the lemon curd however you like.

11. To caramalise the top, you can use a blow torch. I don't have one so just heat the oven grill to as hot as you can. Place the pie as close to the grill as possible. Watch it carefully as it burns quickly.

* I got this really great and easy recipe from Sortedfood. Check out their YouTube videos. Totally amazing!