Very Versatile Feijoas

Very Versatile Feijoas

It’s feijoa time again. And not only are they good for your health – packed with vitamin C and antioxidants – they’re incredibly versatile. Through autumn and winter they are great for breakfast, lunch, dinner and anytime in between. Of course you can enjoy them fresh just scooped right out of their skin or you could try a number of delicious treats with feijoas cooked, chopped, sliced or blended in many combinations.

Feijoa Autumn Salad

Ingredients
• 250g feijoas (~ 2 large or 4 small)
• 2 Tablespoons each of liquid honey, orange juice and red wine vinegar
• ¼ cup extra virgin olive oil
• 4 cups of mixed Salad greens, sprouts, nasturtium flowers and mint leaves
• 70g prosciutto, torn into strips
• 1/2cup pecan halves, roasted
• 50g feta

Method
1. Peel and dice feijoas.
2. Mix together the honey, orange juice and vinegar.
3. Drizzle in the oil using a whisk.
4. Pour over the feijoas and leave to marinate.
5. On a platter, toss together the salad ingredients, prosciutto and nuts.
6. Crumble over the feta.
7. Pour over the marinated feijoas and dressing.

Char-grilled feijoa slices with blue cheese

Ideal on a Blue Cheese Platter, served with cold meats or ice-cream

Ingredients
• 500g feijoas, sliced across, ½ cm thick
• 1 Tablespoon Coconut oil or butter
• 2 Tablespoons liquid honey, maple syrup or palm sugar syrup

Method
1. Heat a griddle pan/plate, add the oil or butter and heat until sizzling hot.
2. Place on the slices and cook through until just browned on one side.
3. Drizzle over the sweetening syrup, turn and brown other side then remove to plate before too soft to handle.
4. Alternatively place the slices on baking paper under a hot grill and grill both sides, topping second side with honey, palm or maple syrup after turning.

Serving Ideas
• On platter with blue cheese, cracker biscuits and honey roasted walnuts
• Place a slice of blue cheese on a cracker and top with a feijoa slice and honeyed walnut
• Toss salad greens with roasted almonds, crumbled feta cheese and prosciutto, dress with char grilled feijoas and a vinaigrette.

Poached feijoas with french toast and crispy bacon

Great for brunch or lunch and the poached feijoas make a great dessert too!

Serves 4

Ingredients
• 500g feijoas -~8 small or 4 large
• ½ cup ea red wine, apple juice, green ginger wine
• 1ea cinnamon stick, vanilla pod
• 6 whole cloves
• 6 julienned strips of lemon peel
• ¼ cup brown sugar

Method
1. Peel the feijoas, leaving flower end intact.
2. Cut across bottom so that the fruits sit upright in saucepan.
3. Mix all remaining ingredients together and pour over the fruit.
4. Bring to the boil and simmer gently for 10 minutes until fruit softened.
5. Remove fruit and set aside with half of the poaching syrup.
6. Continue to simmer the remaining syrup until it has reduced by half and thickened.

Serve the poached feijoas alongside French Toast and crispy bacon with a small dish of the reduced syrup

French Toast

Ingredients
•4 eggs
•pinch salt
•1 cup milk
•8 slices white bread
•butter

Method
1. Break eggs into a wide shallow bowl, add salt and milk and whisk together.
2. Heat a flat fry pan over medium heat and coat with butter.
3. Place the bread slices in the egg mixture and allow to soak both sides.
4. Place in fry pan and cook on each side until golden brown.

Crispy Bacon

Simply cut 8 rashers of streaky bacon in half and grill or fry until crispy

Feijoa Salsa

Perfect on grilled or fried fillets of white fish or salmon steaks
Ingredients
• 250g feijoas ~ 2 large or 4 small, peeled and finely diced
• 1 red onion, small, peeled and finely diced
• 1 Tablespoon ea. raw sugar, sweet chilli sauce, chopped fresh coriander, chopped fresh mint
• Freshly ground black pepper
• 2 Tablespoons lemon juice

Method
1. Simply mix all ingredients together
2. Serve over grilled or fried fish

Feijoa date cake
100g of butter, softened
1 cup chopped dates
¾ cup sugar
¾ cup mashed feijoas
1 egg
2 tbs milk
1 ½ cups flour
1 tsp baking powder
1 tsp baking soda

Lemon icing to ice
Lemon zest to garnish

Pre-heat over to 180 deg C. Grease an 18cm square tin. Line the base with baking paper.Beat together butter and sugar until light and creamy. Beat in egg. Sift together flour, baking powder and baking soda. Fold into creamed mixture.

Stir in dates, feijoas and milk. Spoon mixture into prepared tin. Bake for 45 minutes or until a skewer insterted in the centre of the cake comes out clean. Leave cake in tin for 10 minutes before turning onto a wire rack to cool. When cool ice with lemon icing and garnish with lemon zest.

ENDS

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