Home' Advocate Communications : Fiordland Advocate 21 August 2014 Contents WHAT’S COOKING
Page 18 | 21 August, 2014
We all know that kiwifruit packs
a punch – crammed with
antioxidants, vitamins C, E and
folate as well as being a great aid
for digestion. But kiwifruit has been particularly good to me.
Back in the 80’s the microwave heralded a new approach to cooking
and I attended two culinary schools in California to hone my skills.
Students asked what we did with kiwifruit in New Zealand and on my
return home I realised there was a need for a cookbook to spread
the word on the fruit’s versatility. My imagination ran wild creating
innovative recipes based on international cuisines. But, not being able
to persuade anyone to publish the book, I gritted my teeth and self-
published the New Zealand Kiwifruit Cookbook.
The book sold 10,000 copies in one month and was republished twice
within the year. There have been four editions. This led to being asked
to promote kiwifruit with top food TV and radio personalities in the
USA, Canada, Australia and Asia. Kiwifruit was combined with local
foods or cooking techniques of the places visited. In Calgary the annual
Stampede festivities had just started so Kiwifruit Stampede (kiwifruit
and strawberries flambéed in brandy) was devised and cooked on air at
a radio station.
In Atlanta the famous local peaches were combined with kiwifruit in
summer salads. In Toronto they were served on pancakes with maple
syrup. In Bangkok, limes, mint and coriander were added to diced
kiwifruit to make a relish. It certainly proved that kiwifruit is versatile.
Some of my favourite local combos are:
• Thinly sliced roast lamb, diced avocado and kiwifruit served in a pita
pocket with plain yoghurt combined with chopped mint.
• Crostini topped with sliced kiwifruit and smoked salmon.
• Smoked mussels, diced celery and kiwifruit dressed with a well-
• Ripe rock melon and kiwifruit drizzled with passionfruit pulp.
Following are a selection of new international ideas. Enjoy!
1 kaffir lime leaf, finely julienned
finely grated rind 1 kaffir lime
1 tablespoon kaffir lime juice or
common lime juice
1 long red chilli, cut into rings
2 tablespoons coarsely chopped
coriander leaves and stems
3-4 each: common mint leaves,
Vietnamese mint leaves
3 large firm green kiwifruit, peeled
Combine the ingredients in a bowl.
Great served with poached prawns
tossed with chilli sauce and fresh
herbs, or with grills or curries.
Makes about 11⁄4 cups.
Vietnamese Kiwifruit Relish
Base: 125g unsalted butter
2 tablespoon bourbon
1 cup plain flour
1 tablespoon baking powder
1⁄2 cup sugar
1⁄4 cup milk
Topping: 2 firm but ripe green
11⁄2 cups peeled and sliced
peaches, well drained
1⁄4 cup brown sugar
1 teaspoon ground cinnamon
Preheat the oven to 180°C
Place the butter in a 20cm heavy
frying pan suitable for the hob and
oven. Melt on medium heat until
nutty brown, about 5 minutes.
Stir in the bourbon.
Meanwhile, combine the flour,
baking powder and sugar in a
bowl. Stir in the milk. Crumble
over the butter mixture.
Peel the kiwifruit and halve
Cut each half in quarters
lengthwise. Arrange the fruit
attractively over the crumble
mixture. Sprinkle with the
combined brown sugar and
Bake for about 40 minutes, until
lightly browned and set in the
Excellent served with ice cream.
Kiwifruit and Peach Cobbler
2 tablespoons rice bran oil
12 large raw prawns, shelled
1⁄2 cup ginger wine
1 tablespoon each: soy sauce,
finely grated root ginger
2 green kiwifruit, peeled and sliced
Heat the oil in a wok.
Stir-fry the prawns until pink and
Remove to a warm bowl.
Add the ginger wine to the wok
then the soy sauce and ginger.
Simmer for 2 minutes. Add the
kiwifruit and warm through. Pour
over the prawns.
Great served on crisp noodles.
Serves 2 as a starter or light meal.
Stir-fried Prawns with Ginger
Pastry: 1⁄4 cup plain flour
140g ground almonds
3⁄4 cup desiccated coconut
1⁄4 cup sugar
Filling: 1⁄4 cup caster sugar
3 tablespoons flour
2 tablespoons cornflour
13⁄4 cups milk
2 drops almond essence
1⁄2 teaspoon vanilla essence
Topping: 3-4 kiwifruit
4 tablespoons sieved apricot jam
1 teaspoon lemon juice
1 tablespoon water
Preheat the oven to 180°C.
Lightly grease a 20-23cm flan
To make the pastry, combine the
dry ingredients in a bowl. Rub in
Press into the prepared flan dish.
Bake for 15 minutes until golden.
To make the filling, cream the
caster sugar, egg and egg yolk,
Add the flours and a little milk to
moisten. Mix well.
Scald the remainder of the milk
and slowly whisk into the egg
mixture. Heat gently, stirring
constantly, until boiling. Cool then
stir in the essences. When cold
pour into the flan.
To make the topping, peel and
thinly slice the kiwifruit. Arrange
in circles over the filling. Heat the
jam, lemon juice and water and
brush over the fruit. Chill.
French Almond Flan
Choose kiwifruit that is firm but ripe. Best made just before serving.
Use fresh peaches if possible. Alternatively use well-drained, canned sliced peaches. A 425g can
provides 11⁄2 cups of sliced peaches.
03 249 7999
Travel Broker Chris Elston
Your Travel Professional Te Anau
Call or email me today to arrange all your travel needs!
Links Archive Fiordland Advocate 28 August 2014 Fiordland Advocate 14 August 2014 Navigation Previous Page Next Page