RECIPES

Delicious Recipes

FEIJOA ICE CREAM

Ingredients:

• 300 sieved feijoa puree

• 1 tablespoon lemon juice

• 300ml cream

• 2 egg whites

• 200g caster sugar

Method:

• Stir the lemon juice into the feijoa puree

• Whip the cream to soft peaks only and fold through the puree

• Beat the egg whites, gradually adding the sugar as you dissolve

• Using a large balloon whisk, carefully combine the 2 mixtures

• Spoon into a container and freeze

• Remove from freezer and allow to soften in the refrigerator for at least 20 minutes before serving

• Serve with berries, fruits, chocolate dust for presentation

Src: The Feijoa Recipe Book

FEIJOA AND BLUEBERRY BUTTERMILK CAKE

Ingredients:

• Topping

• ¾ cup brown sugar

• ¼ cup flour

• 75g butter, cut into cubes

• Cake mixture

• 120g butter

• 1 cup sugar

• 1 tsp vanilla

• 3 eggs

• 2 cups flour

• 2 tsp baking powder

• 1 cup buttermilk

• 6 Feijoas, peeled and sliced

• ½ cup blueberries

Methods:

• Set oven to 160C. Line a 22cm cake tin with baking paper.

• In a small bowl combine the brown sugar and flour. Rub the butter into the mix to create rough-looking crumbs. Set aside.

• Cream the butter and sugar until pale. Add the vanilla then eggs one at a time. Stir the flour, baking powder and buttermilk through until well combined. Pour the cake mixture into the lined tin. Cover the top of the cake with feijoa slices and sprinkle over the blueberries.

• Cover the top of the cake with the crumble mixture, patting down slightly. Bake in the oven for 50 minutes, until a skewer comes out clean. If the top browns too quickly cover with tinfoil. Remove from the oven and cool in the tin.

• Serve with a dollop of greek yoghurt or cream.

Src:http://www.viva.co.nz

FEIJOA, HONEY AND PISTACHIO STRUDEL

Ingredients:

• 6 large feijoa’s

• 1 tsp ground cardamom

• 2 tsp honey

• ½ tsp vanilla extract

• 1 Tablespoon of water

• 5 sheets filo pastry

• 50 g butter, melted

• ½ cup pistachio nuts, coarsely chopped, plus 1 Tablespoon extra

• ½ cup icing sugar

• 1 lemon, juiced + add to shopping list

Method:

• Peel and chop the feijoas. Put into a saucepan with the cardamon, honey, vanilla and water. Cook gently for 10 minutes or until soft and pulpy. Spoon into a sieve and let cool.

• Preheat oven to 200C. Lay the pastry out. Filo dries out quickly so cover with a sheet of foil and then a damp tea towel while preparing.

• Take one sheet, brush lightly with butter and sprinkle with pistachios. Cover with a second sheet and repeat until you reach the final sheet.

• Spoon the feijoa along the end of the pastry, keeping an inch free on either side. Fold the edge over the feijoa mixture, then roll up.

• Brush the edge with butter before sealing. Brush the top of the pastry with butter then place on a baking tray and cook for 25 minutes or until golden and crispy.

• Stir the icing sugar together with the lemon juice and drizzle over the cooled strudel before sprinkling over the rest of the pistachios. Serve with cream or Greek style yoghurt.

Src:http://www.viva.co.nz

BACON-WRAPPED YAMS WITH THYME

Serves 4-6 as a side dish

Preparation time: 15 minutes

Cooking time: 20-25 minutes

What could be more appealing than tender yams wrapped in little bacon blankets? Any leftover yams can be reheated the next day (though you will find they are even good eaten cold from the fridge).

Ingredients:

• 2 cups chicken stock

• 12 yams

• A few sprigs fresh thyme

• 6 rashers streaky bacon, cut in half widthways to make 12 skinny strips

• 1 tablespoon extra virgin olive oil

Method:

Heat the oven to 200 degrees Celsius and line an oven tray with baking paper. Set aside.

Put the chicken stock in a large pot and bring to the boil. Add the yams – add a little water to make sure they are just covered with liquid – then cover and cook for about 15 minutes, until they are just cooked through. Drain (the liquid can be reused in soup, such as the recipe below) and set aside until cool enough to handle.

Place a sprig of thyme on top of each yam, then wrap with a strip of streaky bacon and place on the prepared oven tray. Repeat until all the yams are wrapped. Drizzle over the olive oil, sprinkle generously with salt and pepper and bake for 15-20 minutes, until the bacon is crisp. Transfer to a warmed waiting plate to serve.

Salty Sweet Pickled Feijoas

Serves 4-6 as a side dish

Preparation time: 15 minutes

Total time: 15 minutes + 7 days

Ingredients:

2 cups unseasoned rice vinegar

1 cup distilled white vinegar

2 cups packed brown sugar

1/4 cup pickling salt

2 (3-inch) cinnamon sticks, broken in half

10 cloves

2 teaspoons fennel seeds

2 teaspoons black peppercorns

2 1/4 pounds feijoas, trimmed and quartered

Method:

1. In a small saucepan over medium-high heat, combine the rice vinegar, white vinegar, sugar, and salt and bring to a simmer.

2. Stir until the grains are dissolved, then remove the brine from heat.

3. Divide the cinnamon, cloves, fennel seeds, and peppercorns evenly between two jars.

4. Tightly pack the feijoas into the jars and ladle the hot brine over them, leaving about 1/2-inch headspace.

5. Tap the jars to remove any trapped air bubbles and adjust the brine as needed.

6. Wipe the rims clean with a towel, seal with lids, and let cool to room temperature.

7. Transfer the jars to the fridge and pickle for at least one week to develop the flavour. The pickles will keep in the fridge for about one month.

SRC: www.gardenbetty.com/salty-sweet-pickled-feijoas/