Home' Advocate Communications : Fiordland Advocate 16 June 2011 Contents WHAT'S COOKING
Page 12 | 16 June, 2011
For years I have been lamenting
that kiwifruit is given such a bad
rap by most New Zealand chefs.
Why is it that our internationally
famous fruit hardly ever appears
on New Zealand restaurant
menus? Its colour (or colours
-- green and gold) and flavours
complement so many other foods
It's also very healthy. One large
peeled kiwifruit weighing about
100g contains twice as much
vitamin C as the same weight of
orange, it has five times more
dietary fibre than 100 grams
of grapefruit and it has just 61
calories (compared to a banana
with 92). Weight for weight,
kiwifruit also has twice as much
vitamin E as avocado and more
than twice as much potassium as
In France, large tarts and little
tartlets are colourfully topped with
kiwifruit. In Korea it is served in
salads; in Thailand it is combined
with mango as a side dish to
curries; in Germany it marries with
cherries; in Hawaii it's a colada.
Why then in New Zealand, can't
kiwifruit be used as a sauce to
accompany a lamb loin; or as a
salsa with duck or salmon; or
combined with sautéed scallops
in place of lemon?
It doesn't take much imagination
to create an innovative, colourful,
modern dish with kiwifruit
combined with the special
seasonal delights of our country.
In desserts, kiwifruit combines
deliciously with apples in pies
or crumbles; it makes excellent
ice creams and sorbets
to accompany these pies
or crumbles; kiwifruit and
persimmon parfaits are easy to
assemble in wine glasses topped
off with a dollop of mascarpone;
and a decadent warmed
chocolate brownie is improved
with an accompaniment of
kiwifruit soaked in Grand Marnier
and lashings of cream.
In this country of masterchefs we
should be praising, promoting and
prepping the one export product
famously known as the 'kiwi'.
2 green kiwifruit, peeled and thinly
1 cup mixed herbs eg mint,
coriander, basil, flat leaf parsley
1 tablespoon white balsamic vinegar
2 tablespoons extra virgin olive oil
sea salt and freshly ground black
pepper to taste
4 slices smoked salmon
Arrange the kiwifruit slices in a
circle on two serving plates.
Combine the herbs in a bowl.
Whisk the vinegar, oil and
seasonings until well mixed.
Drizzle 1 tablespoon over the
herbs and toss.
Twist the salmon and place in
the centre of the serving plates
together with the herbs.
Drizzle a little of the dressing on
each plate just before serving.
Smoked salmon with
kiwifruit & herb salad
Adapted from my 'New Zealand
Kiwifruit Cookbook' -- 140,000
3-4 tablespoons rice bran oil
500g raw prawns, shelled and
Seasoning: 1 tablespoon grated root
1 teaspoon each: white wine
vinegar, sugar salt to taste
1 tablespoon tomato paste
2 tablespoons water
Greens: 1 cup mung bean sprouts,
4 spring onions, diagonally sliced
3 green kiwifruit, peeled and
Heat 2-3 tablespoons of oil in
a wok on medium-high heat.
Stir-fry the prawns until they are
pink. Combine the seasoning
ingredients. Add to the wok. Stir-fry
for 1 minute, until thick. Remove
to one side and keep warm.
In a clean pan, heat the
remaining oil and stir-fry the
sprouts and spring onions
for about 1 minute. Add the
kiwifruit and stir-fry for 15
seconds. Serve topped with
the prawns. Serves 4.
2 tablespoons custard powder
2 teaspoons sugar
1¾ cups coconut milk
3-4 tablespoons white rum
4-5 kiwifruit, peeled and sliced
½ cup cream,
To make the
a little of
milk in a saucepan, until smooth.
Add the remaining coconut milk
and heat gently, stirring until
thickened. Simmer for 1 minute.
Combine the rum with the custard.
Place some kiwifruit in the base
of a serving dish or individual
dishes. Top with a layer of the
sponge cake and some custard.
Add another layer of cake, then
kiwifruit, then custard.
Top with the whipped cream.
Cover and refrigerate for at least
Garnish with the chocolate, if
Kiwi Colada trifle
2 cups plain flour
1½ teaspoons baking powder
1 teaspoon each: baking soda,
2 tablespoons manuka honey
¾ cup caster sugar
1 cup peeled and diced kiwifruit
2 large eggs, lightly beaten:
Cream Cheese Icing:
150g cream cheese
2 cups icing sugar
2 teaspoons lemon juice
extra kiwifruit for serving
Preheat the oven to 180°C.
Lightly grease a 23cm springform
cake pan and line the base with
Sift the flour, baking powder,
baking soda and cinnamon into a
Combine the butter, honey and
sugar in a large bowl. Beat until
Slowly beat in the eggs and flour
Fold in the kiwifruit.
Spoon into the pan. Bake for
30-40 minutes, until a skewer
inserted in the centre comes out
Stand for 10 minutes before
removing from the pan. Cool.
Beat the cream cheese until
smooth. Beat in the icing sugar
and lemon juice.
Spread over the cake.
Great served with extra slices of
kiwifruit on the side.
Café kiwifruit cake with
cream cheese icing
For extra flavour, soak the kiwifruit in 2 tablespoons of white rum. Or
drizzle the sponge cake with white rum.
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