Home' Advocate Communications : Fiordland Advocate 27 May 2010 Contents WHAT’S COOKING
Page 12 | 27 May, 2010
Recently I talked with an Indian
journalist who was visiting New
Zealand to check out the joys of
our famous kiwifruit. She was very
impressed with the brown fuzzy
package because it adds zing to so many Indian dishes. Diced kiwifruit
is a refreshing accompaniment for curries; the colour and flavour
combine well with mango and pawpaw; puréed and mixed with yoghurt,
it makes a refreshing drink; and kiwifruit tenderises tough cuts of meat.
It is also packed with nutrients.
Kiwifruit has been our most successful fruit export. Yet I often hear
tourists complain that they never see it on Kiwi menus. I think it should
be compulsory for all restaurants, especially in tourist areas, to serve
kiwifruit creatively. Being versatile, it can be served hot or cold in drinks,
soups, sweet and savoury salads, as salsas or sauces for seafood or
meat, in muffins, as well as in many desserts. And don’t believe the
Masterchef judge who recently claimed kiwifruit and tomato should
never be seen together. Diced and combined with chopped tomato,
chilli, chopped coriander or mint leaves, lime juice, a pinch of sugar and
a little olive oil, a kiwifruit salsa does wonders for grills and barbecues.
Green kiwifruit contains the enzyme, actinidin, which breaks down
protein. Not only does it tenderise meats and squid, but it also breaks
down milk and gelatine desserts. Jellies containing kiwifruit should be
prepared with a vegetable based gel such as agar agar. As the kiwifruit
ripens the effect of the enzyme is less, and when the fruit is heated
actinidin is destroyed. Gold kiwifruit does not appear to contain this
• To tenderise meat or squid, mash green kiwifruit (one fruit per 500g
meat) and spread over the meat. Alternatively, place it in a plastic bag
and move the meat around to coat evenly with the fruit. Stand for 30
minutes. If making a casserole or similar, the pulp can be added to the
dish. Otherwise, remove the meat and pat dry. Beware – if the meat is
left for too long, it will start to go mushy.
Top Kiwi Fruit
Place the ginger, garlic and a 1⁄4
cup of the cider vinegar into a food
processor or blender and mix, until
Heat the oil in a large saucepan.
Add the onion, turmeric, chilli
and cumin powder and fry, until
Add the ginger and garlic paste,
mustard seeds, the remaining
vinegar, kiwifruit, sugar, salt and
Cook over low heat,
until thickened, about
Pour into sterilised
jars to the top. Wipe
the rims. Seal when
cold. A thin layer of
oil can be poured on
top to help keep the
contents airtight prior
Makes 4-5 cups.
8 sheets filo pastry
Coconut Custard: 2 cups light
4 tablespoons custard powder
2 tablespoons sugar
Topping: 3-4 green kiwifruit, peeled
1⁄2 cup blueberries, small
strawberries or peeled and diced
mango or papaya icing sugar
Preheat the oven to 190°C.
Brush a 25-27cm flan dish
lightly with oil.
Brush a sheet of filo with a little
oil and place in the flan. Repeat,
placing each sheet of filo at a 45°
angle to the previous sheet.
Alternatively, prepare individual
tartlets using a half sheet of filo
folded to fit each hole of an 8-hole
tartlet pan. Fold the edges over
Lightly place a sheet or piece of
foil on top of the filo. Bake for
5-10 minutes, remove the foil
and continue baking for about 5
minutes, until the filo is golden.
To make the custard, whisk the
coconut milk, custard powder and
sugar, until smooth. Cook over
low heat, stirring constantly, until
thick. If too thick, add a little hot
water. Remove from the heat, cool
Spoon evenly into the flan.
Arrange the kiwifruit in circles over
the filling. Garnish with the other
fruit. Dust with icing sugar.
Coconut Kiwi Tart
4 egg yolks
3⁄4 cup sugar
grated rind and juice of 1 lime or
4 tablespoons orange-flavoured
1⁄4 cup cream, lightly whipped
5 firm gold kiwifruit
To make the sabayon, place the
egg yolks, sugar, rind and juice
in the top section of a double
boiler. Whisk over hot water until
very thick. This will take about 10
minutes using an electric beater.
Place the saucepan over icy water
and continue beating, until cold.
Fold in 2 tablespoons of the
liqueur and the whipped cream.
Meanwhile, peel and thinly slice
the kiwifruit. Marinate in the
remaining liqueur until ready to
Place slices of the fruit around
the sides of four to six serving
dishes or glasses. Spoon the cold
sabayon on top.
Can be prepared in advance and
refrigerated for 2-3 hours before
serving. Serves 4-6.
Kiwifruit with Sabayon
Batter: 3⁄4 cup chick pea flour
2 teaspoons garam masala
1⁄2 -1 teaspoon chilli powder
salt to taste
3⁄4 cup water
1 tablespoon canola oil
1 egg white
Fish: 500g skinned and
boned white fish fillets
1 tablespoon lime or lemon
canola oil for deep frying
Sambal: 2 large green
kiwifruit, peeled and diced
2 tablespoons chopped mint leaves
1 teaspoon grated root ginger
Combine the flour, garam masala,
chilli powder and salt in a bowl.
Gradually whisk in the water.
Stand for 30 minutes. Beat in the
1 tablespoon of oil.
Whip the egg white and fold into
Meanwhile, rub the fish with salt
and lime juice and stand for 15
Preheat the oil for deep-frying.
Pat the fish dry and cut into
serving-sized pieces. Dip into the
batter. Deep-fry in batches for
about 1 minute, until crisp. Drain
on paper towels
Serve with the combined sambal
ingredients on the side. Serves 4.
Crispy Fish with Kiwifruit Mint Sambal
100g peeled root ginger, chopped
10 cloves garlic, chopped
11⁄4 cups cider vinegar
1⁄2 cup canola oil
1 onion, diced
1 tablespoon each: ground turmeric,
2 tablespoons each: ground cumin,
1 teaspoon salt
1kg green kiwifruit, peeled and diced
11⁄2 cups lightly packed brown sugar
1⁄2 cup sultanas
A yummy Indian-style chutney.
Links Archive Fiordland Advocate 20 May 2010 Fiordland Advocate 3 June 2010 Navigation Previous Page Next Page