Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Short Black's lemon and coconut slice
Ingredients
1 cup plain flour
⅓ cup coconut
¼ cup sugar
80g butter (softened)
zest and juice of 1 lemon
200g condensed milk
1 egg, lightly beaten
2 eggs
1 cup sugar
1 tsp vanilla essence
2 cups coconut
Method
Place flour, first measure of coconut, first measure of sugar and zest of the lemon in a bowl and rub in softened butter. Press into a lined 27cm x 18cm baking tray. Bake at 180degC until just cooked, approximately 12 minutes.
In another bowl mix the juice of the lemon, condensed milk and one egg until combined. Pour over the cooked base.
Using a mixer with a whisk attachment or a hand whisk, whisk two eggs and sugar until thick and pale yellow. Add vanilla essence and coconut, stir gently until combined, spoon over the slice and bake at 180degC until lightly browned, approximately 25 minutes.
Leave to cool and then refrigerate. Cut into 12 pieces.
Requested by Jill Barron of Auckland.
This recipe comes from Craig French, chef at Short Black in Oamaru.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
