Feijoa muffins

Beat 50grams melted butter and 1 egg together. Add to 1 cup of flour, 1/2 cup sugar, 1 teaspoon Baking Powder, pinch of salt and 1 cup of combined Feijoa & Grated Apple. Bake for 15mins at 180 degrees.

 

Feijoa chutney

1.5 kg feijoas, 1 kg onions (chopped), 300gr sultanas, 300gr dates (chopped), 450 gr brown sugar, 4tbsp salt, 1 tbsp or curry powder and ground ginger, 1tsp ground cloves and cayenne pepper, 1 litre vinegar,

Put all ingredients into a saucepan bring to the boil, simmer for approx 1.5 hours. Stirring often then pour into sterilised jars.

 

Feijoas poached in rose wine

Bring two cups rose wine and a half cup of sugar to boil, simmer 3-4 mins. Add a dozen or so peeled and halved feijoas and poach for about 10 mins until tender. Serve with lashings of whipped cream! Yum!

 

Feijoa jam

For every 1.5kg of peeled feijoas you need 1.25kg sugar and the juice of two lemons. Peel, weigh and chop the fruit, dropping pieces into water acidulated by a jot of cider vinegar.

Put prepared fruit in saucepan with lemon juice and cook gently until feijoas are tender. Add sugar and stir to dissolve, then boil until setting is reached. Decant into warm sterilised jars, cover to seal while hot.

  

Feijoa smoothie

1 feijoa

2/3 cup milk

1/3 cup yoghurt

2 tsp honey

Dash of cinnamon (optional)


Cut the feijoa in half and scoop flesh into blender.

Whizz for a few seconds then add other ingredients and blend about 30 seconds until frothy.

Tip: pre-chill the glass.

 

 Feijoa salsa on white fish or salmon steaks


250gm feijoas (2 large or 4 small) peeled and finely diced

1 small red onion peeled and finely diced

1 Tbsp each of raw sugar, sweet chilli sauce, chopped fresh coriander, chopped fresh mint

2 Tbsp lemon juice

Freshly ground black pepper

- Mix all ingredients together.  Serve over grilled or fried fish 

  

Feijoas with pork

- Rub pork chops with olive oil and fry in a heavy-based pan for 5 minutes either side.

- Set the meat aside to rest.

- Add thick, peeled feijoa slices to the pan juices and fry 3 minutes, turning once.

- Arrange feijoas over the chops, serve with green beans or salad.

Optional sauce: add cup green ginger wine or ginger beer to the pan with the feijoa slices and stir in cup fresh or sour cream. 

  

Poached feijoas with French toast and crispy bacon

A great way to enjoy feijoas for brunch or dessert

500gm feijoas (4 large or 8 small)

a cup each red wine, apple juice, green ginger wine

1 cinnamon stick

1 vanilla pod

6 whole cloves

6 julienned strips of lemon peel

Cup brown sugar


- Peel feijoas leaving flower end intact.

- Cut across bottom so fruit sits upright in pot.

-Mix all remaining ingredients together and pour over the fruit.

- Bring to boil and simmer gently for 10 minutes or until fruit softens.

- Remove fruit and set aside with half of the poaching syrup.

- Continue to simmer the remaining syrup until is has reduced by half and thickened.

- Serve the poached feijoas alongside French toast and crispy bacon (for brunch dish) with a small dish of the reduced syrup.

For desert, serve solo with cream or yoghurt. 



Feijoa sorbet

1 cups water

Cup sugar

2 Tbsp lemon juice

3/4c pulped/blended feijoa


- Boil the water and sugar together for 5 minutes.

- Cool.

- Add the lemon juice and pulped feijoas.

- Pour into a tray suitable for freezing and freeze until firm.

- Turn into chilled bowl and beat until light, working quickly to avoid melting.

- Return to freezer without stirring and leave until very firm.

- Serve in chilled individual dishes.