Recipes

Kaffir Lime Crumbed Fish

Ingredients

6 to 8 fillets of Fish
4 Bread Crusts
½ Teaspoon Kaffir Lime Zest
1 Tablespoon Lime Juice
2 whole Chillies, finely chopped (seeds included)
½ Teaspoon Fennel Seeds, ground
2 Tablespoons Parmesan Cheese, grated
Extra Virgin Olive Oil, approx 1 to 2 Tablespoons
Dijonaise Mustard

The aromas and flavour from the zest of the Kaffir Lime combined with the other ingredients is a great addition to fish.

Download printable version » (124 KB PDF file)

Method

Place Bread crusts, Kaffir Lime zest, Lime juice, finely chopped Chillies, ground Fennel Seeds and Parmesan Cheese in food processor and blend together. Slowly add Olive Oil until mixture starts to form lumps. Spread Dijonaise Mustard over fish fillets. Spread crumb mixture over Dijonaise Mustard. Bake at 180°C, until fish is almost cooked. Grill until crumb mixture is golden and crispy.


Pork Spare Ribs

Ingredients

2kg Pork Spare Ribs

Marinade
6 Tablespoons Feijoa Chutney or other Fruit Chutney
6 Tablespoons Tomato Sauce
6 Tablespoons White Vinegar
4 Tablespoons Soy Sauce
2 Tablepoons Chilli Sauce
4 Teaspoons Garlic Puree
2 Teaspoons Paprika
400g Can Chopped Tomatoes
100g Soft Brown Sugar
Salt & Pepper

Try substituting the Pork Spare Ribs with Pork Slices.

Works just as well.

Download printable version » (700 KB PDF file)

Method

Combine the marinade ingredients in a non-metallic bowl. Add the ribs and coat well with the marinade. Cover, chill and marinate for at least 30 minutes. Preheat oven to 180°C. Place ribs in a single layer in a roasting dish. Pour over the marinade. Bake, covered with foil for 1 hour. Baste, then bake uncovered for 30 minutes, or until tender. Baste again, then serve.


Autumn Fruits Crumble

Ingredients

6 stalks Rhubarb, chopped into 1cm slices
4 Feijoas, peeled and chopped into slices
2 Apples, peeled, cored and chopped into slices
2 Tablespoons Sugar

Crumble Topping
¾ Cup Flour
¾ Cup Rolled Oats
¾ Cup Coconut
¾ Cup Brown Sugar
½ Teaspoon Cinnamon
½ Teaspoon Nutmeg
½ Teaspoon Allspice
150g Butter, melted

Autumn, a lovely time of year for this produce, try combining them into this hearty crumble. Serve with cream or Greek style yoghurt.

Download printable version » (700 KB PDF file)

Method

Put Rhubarb, Feijoas, and Apples into a 1.5 litre capacity microwave proof bowl. Add Sugar and stir to coat. Microwave for 3 minutes, stir then microwave for another 3 minutes. Combine Flour, Rolled Oats, Coconut, Brown Sugar, Cinnamon, Nutmeg and Allspice in a bowl. Add melted Butter to combine. Spread crumble topping evenly over mixture. Microwave for another 3 minutes. Grill in oven until crumb mixture is crispy.


Feijoa Loaf or Muffins

Ingredients

1 Cup Feijoas, peeled and chopped
1 Cup Water, boiling
1 Cup Sugar
50g Butter
1 Egg
2 Cups Flour
4 Teaspoons Baking Powder
1 Teaspoon Baking Soda

If you have an abundance of Feijoas, use them in this loaf recipe. This mixture also can be used to make muffins.

Download printable version » (120 KB PDF file)

Method

Put Feijoas, Water, Sugar and Butter into a fairly large saucepan and bring to the boil, then simmer for about 5 minutes. Let mixture cool down until it is warm. Beat in Egg, Flour, Baking Powder and Baking Soda. Pour into a loaf tin or muffin pans. Bake at 180°C for 40 to 50 minutes for the loaf or 15 to 20 minutes for the muffins.


Chocolate Pumpkin Cake

Ingredients

3 Cups Plain Flour
2 Teaspoons Baking Soda
1 Cup Cocoa
½ Teaspoon Salt
1 ¾ Cups Brown Sugar
1 Cup Vegetable Oil, i.e. Canola (add an extra 2 Tablespoons of Oil if you want a moist cake)
½ Cup Milk
4 Eggs
2½ Cups cooked, mashed Pumpkin

Try this alternative on a traditional Chocolate Cake by adding mashed Pumpkin for a healthy Chocolate Cake.

Download printable version » (95 KB PDF file)

Method

Heat oven to 160°C and line or grease either a 20cm round cake tin or 24 muffin pans or cupcake papers. Sift Flour, Baking Soda, Cocoa and Salt into a large bowl, add Brown Sugar and combine. In another bowl beat together the Oil, Milk, Eggs and mashed Pumpkin. Pour into the dry mixture and fold until just combined. Pour into cake tin or muffin pans or cup cake papers. Bake for 1½ hours for the cake or until a skewer or knife inserted comes out dry. Bake for 20-30 minutes for the muffins or cupcakes. Ice with Chocolate Icing or a Chocolate Ganash, (tastes good also without icing).


Please feel free to try these recipes. All of these include ingredients that we produce.