Home' Advocate Communications : Fiordland Advocate 2 May 2013 Contents WHAT’S COOKING
Page8 | 2May,2013
Two weeks ago I opened the front
door to be greeted by a favourite
fragrance. On the doorstep was a
surprise gift from a friend — a carton
of fresh feijoas. Their aroma set my
taste buds tingling. Unlike me, my feijoa bushes did not appreciate the
hot, dry summer — they’re laden with fruit which resemble little bullets
and they are not going to swell and ripen before Jack Frost arrives.
Feijoas are addictive. Their perfume should be encapsulated in a bottle
as a cosmetic scent. However, it’s their flesh — either raw or cooked
— that is the true delight. Feijoas complement many other fruits, in
particular strawberries, blueberries and bananas. They are excellent in
savoury salads; feijoas can be added to muffins and cakes; they make
moreish chutneys and jams; I love them in salsas; feijoas add interest
to hot desserts such as crumbles and pies; they make mean smoothies
and ice creams; and my latest fad is feijoas on crostini with labneh or
As with many of our more unusual fruits, feijoas are native to South
America. Introduced into this country from Australia just after the
turn of the 20th century, the feijoa was not highly regarded until the
1960s. New Zealand is the only country that grows this popular fruit
in significant commercial quantities. In Australia and the United States
they are commonly known as pineapple-guavas.
Because feijoa skin is tart it is not usually eaten although the unpeeled
fruit is great in jams or pickles. Feijoas are ready to eat when slightly
soft. The centre section of the freshly cut fruit should be clear and
jelly-like. If the centre is hard and white it is unripe — if it is brown and
translucent it is past its prime. Store at room temperature to ripen, then
100g (3⁄4 cup) walnut meal or finely
3 egg whites
3⁄4 cup caster sugar
1⁄2 cup lemon or lime curd eg
300ml cream, whipped until stiff
4-5 feijoas, peeled and sliced
Preheat the oven to 160°C.
Place the walnuts in a roasting
pan. Bake for about 15 minutes,
until lightly toasted. Stir 2-3
times during baking. Reserve 3
tablespoons for garnishing the top.
To make the meringue layers,
beat the egg whites, until stiff.
Add 1⁄2 the caster sugar and beat,
until smooth. Carefully fold in the
remaining sugar and the walnuts.
Cover a baking tray with baking
paper and make three even circles
of meringue mixture about 18cm
in diameter. Use two oven trays, if
Bake for about 1 hour, until dry
and crisp. Cool on a cake rack.
The layers may be stored in an
airtight container for 2-3 days.
To assemble, place one meringue
layer on a serving plate, top-side
down. Spread with 1⁄4 of a cup
of the lemon curd. Top with 1⁄3 of
the whipped cream then slices
of feijoa. Top with another layer
of meringue. Spread with the
remaining lemon curd, another 1⁄3
of the cream and more feijoa.
Place the top layer on and cover
with the remaining cream and
fruit. Garnish with the reserved
Best served while crisp but also
excellent the next day when the
meringue has softened.
Feijoa and walnut meringue cake
2 cups pitted dates
1 cup orange juice
1⁄2 cup sugar
1 cup peeled and diced
2 eggs, lightly beaten
2 cups self-raising flour
Preheat the oven to 180°C.
Lightly grease an 8-hole mini loaf
Place the dates, orange juice,
sugar and butter into a saucepan.
Bring to the boil.
Add the feijoas and simmer for
2-3 minutes. Cool.
Whisk in the eggs then mix in the
flour. Spoon into the prepared loaf
Bake for about 25 minutes until
a skewer inserted in the centre
comes out clean. Remove from
the pan and cool on a wired rack.
Date and feijoa mini loaves
1 French baguette, cut into
1⁄2 cup extra virgin olive oil
flaky sea salt to taste
6 feijoas, peeled and diced
2 tablespoons lemon juice
215g jar lemon labneh
cheese, drained, or
200g soft goat’s cheese
coriander leaves to garnish
Preheat the oven to 180oC.
Brush each slice of the bread with
Season with salt.
Place on a baking tray and toast
for about 8 minutes until golden
Cool. These can be stored in an
airtight container for up to 2 days.
Combine the feijoas and lime
Spread the crostini with the
cheese then top with the feijoa
salsa and coriander leaves.
Feijoa and cheese crostini
2 teaspoons canola oil
1 small red onion, diced
3cm piece ginger, peeled and finely
1 red chilli, diced
1 teaspoon mustard seeds
4 large feijoas, peeled and diced
2 tablespoons lemon juice
salt and pepper to taste
Heat the oil in a frying-pan. Cook
the onion, until soft.
Add the ginger, chilli and mustard
seeds and cook until the seeds
begin to pop.
Stir in the feijoas and cook for a
minute more. Add the lemon juice
and season. Store covered in the
refrigerator for 3-4 days.
Great served with pork.
Serves about 6.
Fresh feijoa relish
Feijoas and cream marry well with gewürztraminer.
Lime or lemon juice help prevent peeled feijoas from discolouring.
Mini loaf pans are available as a joined set, similar to muffin pans. This mixture could also be made into
A winner is drawn every week!
Drop in to Te Anau Subway to
register your birthday and be
entered into the draw when
your birthday arrives.
Don’t miss out !
HOW DO I ENTER ??
come and have
lunch on us!!
6” Sub & Drink
& your choice of either
2 cookies, 1 bag of chips or
1 bag of apples
Use your outdoor living
areas all year round
P 03 234 8378 M 0273 150 980 | www.archgola.co.nz
Warm & dry in winter
UV protection for summer
Stylish & permanent
5 year warranty
Normal lending criteria apply
Links Archive Fiordland Advocate 24 April 2013 Fiordland Advocate 9 May 2013 Navigation Previous Page Next Page