Dame Edna's Christmas Leftovers
You are cordially invited to join housewife gigastar Dame Edna Everage as she throws open her portals to the Radio 2 audience for a very special at home for Boxing Day -Dame Edna's Christmas Leftovers.
It's the day after the big day before and taking time off from her farewell tour of the nation - the great Dame Edna will be offering help and advice on how to cope with the ordeal of... Boxing Day. She's come a long way from the antipodean Christmases she spent with her late husband Norm and children - Bruce, Kenny and Valmai at Moonee Ponds in Melbourne. Little did Mrs Everage know that in years to come she would count Queens, Kings, Presidents, Pop Stars and Prime Ministers on her Christmas Card list. A simple housewife, journalist, talk show host, swami, spin doctor, megastar and icon she is surely along with Olivia Newton-John, Kylie Minogue and Nicole Kidman one of a remarkable succession of female stars to emerge from Australia.
So if your spruce is droopy and your berries have shrivelled Dame Edna is on hand of offer help and advice plus culinary tips for a few Christmas bites. She'll be joined by visiting guests Gino D'Acampo, Frank Ilfield, Shane Warne and Laurence Llewellyn Bowen. Plus there will be the Dame's personal selection of festive music - from the likes of Perry Como, Gracie Fields and Lady Gaga.
So Possums just don't sit at home staring at a dead old turkey carcass or nut roast join the Dame chez Edna for the ideal Boxing Day Brunch .
Gino D'Acampo's Tribute to Dame Edna
Peach Edna Recipe
A splash of Amaretto
The whites from 3 eggs
1/2 tsp of pure vanilla extract
2 ripe peaches, skins removed and sliced
100 grams of caster sugar
1 Cut the top off the Panettone, place top down on a plate and pour the Amaretto on top of it.
2 Place sliced peaches in a pile on top of the Panettone slice
3 In a clean, medium-sized metal bowl, mix the egg whites with a clean electric mixer on medium speed. Whip until the whites form soft peaks.
4 Gently sprinkle the sugar into the egg whites, one tablespoon at a time. Don't just lump the sugar in the bowl and never stop whipping until you finish the sugar. Your egg whites should now be glossy stiff peaks.
5 Add the vanilla extract and blend into the mixture.
6 Spoon the meringue over the Panettone and peaches and then using a fork draw up the mixture to form a volcano shape with a peak at the top.
7 If you have a chef's blow torch gently heat the dessert until it goes a light shade of brown, alternatively put under the grill until browned.
Serve and enjoy!