NZ Gardener - Garden Diary 2018 - - Crop Of The Month -

”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.

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