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Method. 1  Heat oven to 150C/130C fan/gas 2. Using a pencil, mark out the circumference of a dinner plate on baking parchment. 2  Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. 3  Whisk in the vinegar, cornflour and vanilla. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven. 2  When the meringue is cool, chop 100g of the strawberries. 3  Mix them with half the redcurrants and 2 tbsp icing sugar. 4  Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
1 While your chicken souvlaki is cooking, prepare the pita breads. 2  Preheat the oven to 250C. 3  Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. 4  Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray.5  Bake for 2 minutes. To prepare this chicken souvlaki recipe, start by preparing the marinade. 2  Cut the chicken breasts into 2 cm pieces and place them in a large bowl, along with all the marinade ingredients. 3  Use your hands to mix really well, cover with plastic wrap and put in the fridge for 30-60 minutes.