Tips - Courtesy of Mr. Warren Williams, Area Manager - Bakery NSW for Goodman Fielder

Pilot Confectionery Shortening

Hot Tips

  • Pilot confectionery Shortening's high coconut content and strong, white appearance make it a superior product for chocolate extension, cold-set slices and good old chocolate crackles that won't crumble.
  • Melt Pilot Confectionery Shortening over low heat or in a microwave.
  • If coating slices with chocolate, bring the slice back to room temperature before pouring the chocolate on top for a better result.

Pilot Utility Shortening

Hot Tips

  • When making pie bases and cases, use a ratio of 25%-30% of Pilot Utility Shortening to flour weight (eg. 1 kg shortening to 4kg flour).
  • Mix the shortening through the flour before adding the water: This will ensure the flour is coated with shortening and delivers an excellent result.

Recipes - alphabetically sorted

Angel Kisses

Mango, Pecan and Chicken Salad

Vegetable, Pecan Pasta Salad

Angel Kisses

Ingredients:

  • 2 egg whites
  • 1 cup Pecan Nuts, finely chopped
  • 1/4 cup caster sugar
  • Cooking chocolate, for dipping (optional)

Method:

  • In a clean dry mixing bowl, place the egg whites. Using an electric mixer, beat egg whites until stiff and they hold their peaks but not dry. Fold in the sugar and beat for a further 2-3 min.
  • Place teaspoonfuls of the mixture on to a greaseproof paper lined oven tray. Sprinkle liberally with the finely chopped pecan nuts.
  • Bake in a slow oven for 10 min, reduce heat to very slow and bake for a further 11/2-2 hours or until meringues are quite dry (The meringues should remain quite pale in colour).
  • Allow to cool completely in the oven. Makes approximately 18 meringues.
  • If desired, melt a quantity of cooking chocolate and dip in half the cooled meringue. Place on a sheet of waxed paper and allow the chocolate to set. Store in an airtight container.

Mango, Pecan and Chicken Salad

Ingredients:

  • 1/2 mango, sliced
  • 1/2 cup Riverside All Australian Pecans
  • 1 cup sliced cooked chicken
  • 1/2 stick celery, sliced
  • 6 snow peas or green beans
  • 2 spring onions, chopped
  • 1 tablespoon chopped parsley

Light Curry Dressings

  • 1/2 cup extra light sour cream
  • 1/4 teaspoon curry powder
  • pepper

Method

  • Place snow peas or beans in boiling wter for 1-2 minutes, then rinse under cold water (If using green beans, slice into thirds)
  • In a bowl, combine salad ingredients
  • In a small bowl, combine dressing ingredients and refrigerate.
  • Serve Mango, pecan and chicken salad with dollops of Light Curry Dressing.

Vegetable, Pecan Pasta Salad

Ingredients:

  • 80g pasta shapes (shells/bow-ties)
  • 1/4 capsicum, sliced
  • 1 tomato, chopped or 1/2 punnet cherry tomatoes, halved
  • 130g can corn kernels, drained
  • 1/2 cup Riverside All Australian Pecans

Dressings

  • 1 tablespoon balsamic vinegar
  • 2 teaspoons olive oil
  • 2 tablespoons chopped parsley pepper

Method

  • Cook pasta shapes according to directions on packet
  • Drain and rinse under cold water
  • In a bowl, combine salad ingredients
  • Add dressings and toss. Serve chilled