feijoa salsa with prawns & roasted tomatoes

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Amanda Laird, feijoa, mango, prawns, roasted tomatoes

Tastes of the sea, roasted vine-ripened tomatoes and the tangy-fruity blend of chilli and feijoa and mango… another magical blend of flavours from Amanda Laird of the New Zealand Herald… I really can’t wait to see what she is doing with feijoa this season.

FEIJOA SALSA WITH PRAWNS & ROASTED TOMATOES

Serves 4

Ingredients

• 1 large feijoa, diced
• 1 small red onion, diced
• 2 mint leaves, washed and finely slivered
• 1 teaspoon finely diced red chilli
• 2 teaspoons cider vinegar
• 2 teaspoons olive oil, plus 1 tbsp to fry prawns
• 1 peeled mango, stone removed, finely diced
• freshly ground pepper to taste
• 24 large tiger prawns, peeled
• 16 tomatoes on the vine

Method

1. Combine the first eight ingredients in a bowl and leave to rest for two hours.
2. Turn oven to 200°C, roast whole tomatoes for 20 minutes.
3. Heat oil and fry prawns quickly, tossing, for no longer than 3 minutes. Serve with the salsa and tomatoes.

anchovy and garlic lamb with feijoas and pumpkin

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Amanda Laird, anchovy, feijoas, garlic, lamb, pumpkin

An adventurous fusion of autumn flavours from one of my favourite Kiwi food writers, Amanda Laird of the New Zealand Herald.

ANCHOVY & GARLIC LAMB WITH FEIJOAS & PUMPKIN

Serves 4

Ingredients

• 400g pumpkin, peeled and sliced
• olive oil
• salt and black pepper
• 8 feijoas
• 2 fresh bay leaves
• 12 lamb cutlets
• 4 garlic cloves, sliced into 16
• 4 anchovies, sliced into 16

Method

1. Preheat oven to 200°C. Drizzle the pumpkin with olive oil and season. Arrange in a baking dish and cook for 15 minutes.
2. Peel the feijoas and halve. Add to the pumpkin with the bay leaves and continue to cook for a further 15 minutes or until both the pumpkin and the feijoas are soft and caramelised.
3. Turn the oven up to 220°C. Make 4 small but deep incisions into each cutlet with the point of a sharp knife.
4. Insert a piece of garlic with a piece of anchovy into each incision. Season each cutlet well. Brush with olive oil and bake in the oven or grill on the barbecue for 3 minutes on each side – depending on the size of the cutlets.
5. Serve the lamb with the feijoas and the pumpkin.

feijoa strudel

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Amanda Laird, feijoa strudel

When the weather turns cool and the fruit starts to fall from the feijoa trees, it’s time to think of soul soothing desserts. This recipe is from the New Zealand Herald archives, and is created by Amanda Laird. More cream please.

FEIJOA STRUDEL

Serves 4-6

Ingredients

• 1 packet of puff pastry – preferably made with butter
• 8 large feijoas
• ½ tablespoon butter, plus more to melt and brush over the pastry before baking
• 1 teaspoon vanilla extract
• finely grated zest of one lemon
• ½ teaspoon cinnamon
• 2 tablespoons sherry
• ¼ cup brown sugar
• yoghurt or custard to serve

Method

1. Roll the pastry out on a floured board to an oblong shape, approximately 25cm by 35cm.
2. Halve the feijoas and scoop out the flesh. Roughly chop and put into a saucepan with the remaining ingredients. Simmer gently for 15 minutes then let cool. Preheat oven to 200°C.
3. Spread the filling on the pastry to within 3cm of the edges on the side but leave more space at the top. Carefully roll up the pastry from the long side then brush the edge with a little water to seal.
4. Melt 1 tablespoon of butter and brush over the pastry then bake for 20 minutes or until the pastry is golden brown. Slice and serve hot with custard or yoghurt.

feijoa, ginger & almond crumble

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almond, Amanda Laird, crumble, feijoa, ginger, Viva

Well, temperatures have certainly dropped here and the relatives in New Zealand have the fires going already, so it’s crumble weather as far as I am concerned. This recipe really appeals with its combination of sweet feijoa, spicy ginger and crunchy almonds. It is created by my favourite feijoa chef, Amanda Laird, for the the New Zealand Herald’s annual selection of feijoa recipes in its Viva magazine.

FEIJOA, GINGER & ALMOND CRUMBLE

Serves 4

Ingredients

• 8 -10 large feijoas
• 1 tablespoon butter plus 60g extra for the topping
• 1 tablespoon honey
• 100ml dessert wine
• 1/3 cup brown sugar
• 1 teaspoon baking powder
• 40g ground almonds
• 2 tablespoons finely chopped crystallised ginger
• 60g plain flour
• cream or vanilla ice cream to serve

Method

1. Preheat oven to 200ºC. Peel and slice the feijoas. Butter a baking dish with the tablespoon of butter. Place the feijoas in the dish and drizzle with honey then pour over the dessert wine.
2. Make the crumble topping by mixing the brown sugar, baking powder, ground almonds and ginger. Rub the butter into the flour with your fingertips until crumbly with visible small pieces of butter.
3. Combine the butter mixture with the sugar and almond mixture then spoon over the feijoas. Bake for approximately 30 minutes or until golden and bubbling. Serve hot with cream or vanilla icecream.

feijoa tarte tatin

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Amanda Laird, tarte tatin

This luscious upside down tart is a French classic, with a feijoa twist. It’s another fabulicious feijoa recipe from Amanda Laird of the New Zealand Herald. And so easy to make.

FEIJOA TARTE TATIN

Serves 4

Ingredients

• 250g puff pastry
• 75g butter
• 1/3 cup caster sugar
• 4 large feijoas, peeled and halved lengthwise
• vanilla ice cream or whipped cream to serve

Method

1. Roll out the pastry on a lightly floured surface, to a 24cm disc. The size of the pastry disc needs to be slightly bigger than the pan being used, in this instance a 20cm ovenproof tarte tatin dish or cast iron frying pan. Refrigerate for 20 minutes.
2. Melt the butter and sugar in the pan then top with the feijoas, cut side down. Cook for 15 minutes.
3. Remove the pan and cover the fruit with the pastry, tucking in down around the edges. Prick the pastry, then transfer to the oven and bake for approximately 20 minutes or until golden and crisp.
4. Remove from the oven and let rest for 5 minutes before running a knife around the edges, placing a serving plate over the pan and inverting. Serve warm with icecream or softly whipped cream.

feijoa, honey and pistachio strudel

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Amanda Laird, strudel

Here’s another delicioso recipe from Amanda Laird of the New Zealand Herald.

FEIJOA, HONEY AND PISTACHIO STRUDEL

Serves 4

Ingredients

• 6 large feijoas
• 1 teaspoon ground cardamom
• 2 teaspoons honey
• 1/2 teaspoon vanilla extract
• 1 tablespoon water
• 5 sheets of filo pastry
• 50g butter, melted
• 1/2 cup pistachio nuts coarsely chopped, plus 1 tablespoon extra
• 1/2 cup of icing sugar
• juice of a lemon

Method

1. Peel and chop the feijoas. Put into a saucepan with the cardamom, honey, vanilla and water. Cook gently for 10 minutes or until soft and pulpy. Spoon into a sieve and let cool.
2. Preheat oven to 200°C. Lay the pastry out. Filo dries out quickly so cover with a sheet of foil and then a damp tea towel while preparing. Take one sheet, brush lightly with butter and sprinkle with pistachios. Cover with a second sheet and repeat until you reach the final sheet.
3. Spoon the feijoa along the end of the pastry, keeping an inch free on either side. Fold the edges over the feijoa mixture then roll up. Brush the edge with butter before sealing. Brush the top of the pastry with butter then place on a baking tray and cook for 25 minutes or until golden and crispy.
4. Stir the icing sugar together with the lemon juice and drizzle over the cooled strudel before sprinkling over the rest of the pistachios.

Serve with cream or Greek style yoghurt.

roasted feijoa and chicken salad

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Amanda Laird, chicken salad

Autumn is in full swing here on the Central Coast and it is even feeling a tad wintery in our gully, but I am always up for a chicken salad. The thought of roasting feijoas with these warming spices and drizzling it all with creme fraiche sounds like just the ticket for a light lunch.

This recipe comes from Amanda Laird, who writes regularly for the New Zealand Herald. She gets quite excited about feijoa season and has a number of other scrumptious sounding recipes on the New Zealand Herald site.

ROASTED FEIJOA AND CHICKEN SALAD

Serves 4

Ingredients

• 8 feijoas
• 1 1/2 tablespoons grapeseed oil
• 1 teaspoon cumin seeds
• 1/2 tablespoon sweet chilli sauce
• 4 free-range chicken thighs, boneless or use breasts
• 4 teaspoon garam masala
• salt
• 12 fresh dates
• 4 handfuls of small spinach leaves
• creme fraiche to serve

1. Preheat oven to 200°C. Peel and slice the feijoas. Pour over a tablespoon of oil then using your hands, mix with the cumin seeds and sweet chilli sauce. Bake for 15-20 minutes or until sticky and golden.
2. Rub the chicken with 1 tablespoon of oil and the garam masala. Season and roast for 15-20 minutes: the breasts will take a little longer than the thighs.
3. Break up the dates and remove the stones. Slice the chicken and plate with the leaves, feijoas and creme fraiche.