HOW TO SURVIVE A GLUT OF… FEIJOAS
”Over the years I have had to reduce my feijoa consumption but cannot resist this FEIJOA & GINGER SALSA.” Jill Wallis, Gisborne
INGREDIENTS • 10 feijoas • 1 teaspoon freshly grated ginger or ¼ teaspoon dry ginger • 1 small chilli pepper or ¼ teaspoon chilli powder • 1 small onion • 2 tablespoons sultanas • 1 tablespoon lime or lemon juice • 1 teaspoon brown sugar • ½ teaspoon salt • 1 tablespoon green ginger wine or red wine vinegar METHOD Finely chop the onion and combine all ingredients except the feijoas. Cut the feijoas in half and scoop out the flesh. Finely chop that flesh and add to the rest of the ingredients. Mix well and put in the fridge for at least an hour, preferably overnight to allow the flavours to mingle.
Jill Wallis’ FEIJOA & LIQUEUR JELLY is great for serving on hot scones or pikelets. It’s also suitable for serving with meats such as lamb or game and is perfect with cheese, says Jill. ”This sounds a lot of work but it makes a lovely pink jelly which is delicious. Don’t be put off by the colour of the fruit because it turns pink when you add the sugar.” Makes 2 cups.
INGREDIENTS • 1kg feijoas • 4 cups water • sugar • ¼ cup mandarin or orange flavoured liqueur METHOD Wash the feijoas and cut them into quarters without removing the skins. Place them in a saucepan and add the water. Bring quickly to the boil. Boil for 45 minutes or until very soft. Mash the feijoas with a potato masher to break up all the fruit. Pass through a jelly bag, leaving to strain overnight if possible. Do not squeeze the bag. The next day, measure the juice, and add ¾ cup of sugar for every 1 cup of juice. Place the juice, sugar and liqueur in a large saucepan. Bring to the boil, and boil quickly until the jelly meets the setting test. Pour into hot, dry, sterilised jars. Seal when cold. Or try Ray Mcvinne’s ROASTED FEIJOA & ALMOND SHORTCAKE. INGREDIENTS • 24 feijoas, halved, flesh scooped out with a teaspoon • ½ cup brown sugar • 125g butter • 125g caster sugar • finely grated zest of 1 lemon • 1 egg • 1 teaspoon baking powder • 250g flour • 140g ground almonds • icing sugar and whipped cream to serve
METHOD Preheat the oven to 200°C. Put the feijoas in an ovenproof tray just big enough to hold them in a single layer and sprinkle evenly with the brown sugar. Bake for 15 minutes or until bubbling and browned. Set aside to cool.
Put the butter, caster sugar and lemon zest in a food processor then process until creamy and pale. Add the egg and process well to combine. Add the baking powder, flour and almonds and process until well mixed.
Knead the dough very briefly on a floured surface then wrap in cling film and refrigerate for 30 minutes.
Preheat the oven to 190°C. Remove the dough from the fridge and stand for 5 minutes or until it is soft enough to roll out. Divide in half then roll one half out on a floured surface to line a 35cm x 10cm rectangular tin (the pastry will be quite crumbly so just patch it together, making sure not to leave any gaps).
Drain the feijoas well, reserving the syrup. Spread the feijoas evenly over the dough in the tart tin. Roll out the remaining dough to make a rectangle to cover the feijoas then crimp the edges together to seal.
Bake for 30 minutes or until well cooked. Serve warm with whipped cream, drizzled with the reserved syrup and dusted with icing sugar.