Kiwi Recipes

3 egg whites

3/4 cup caster sugar

2 tsp corn flour

1/2 tsp white vinegar

1 cup creme fraiche

1 1/5 tbs limoncello

1 tbs icing sugar mixture

2 passion fruit, halved, pulp removed

1 kiwifruit, peeled, halved lengthways, thinly sliced crossways

4 strawberries, hulled, thinly sliced

Shaved fresh coconut, to serve
 

Preheat oven to 250°. Line a baking tray with non-stick baking paper. Use an electric beater to whisk egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar and whisk until dissolved. Add corn flour and vinegar and whisk until thick and glossy. Spoon onto tray to form four 4 inch diameter meringues. Bake on lowest shelf of oven for 45 minutes or until crisp. Turn oven off. Leave pavlovas in oven, with door ajar, for 30 minutes to dry. Meanwhile, use a whisk to whisk together the creme fraiche, limoncello and icing sugar until soft peaks form. Place pavlovas on plates. Top with creme fraiche, passion fruit, kiwifruit, strawberries and coconut to serve.

Cooking spray

4 fish fillets (4 ounces each) – tilapia, flounder, or sole

2 Tbsp chili powder

2 tsp garlic powder

2 tsp cumin

2 tsp paprika

½ tsp salt

In a small bowl, mix dry ingredients.  Generously coat fish with seasoning mixture on one side.  Spray skillet with cooking spray, and heat over high heat.  Place fish in pan, seasoning side down, and cook for 3 minutes.  While cooking, generously coat the other side with seasoning mixture.  Flip fish, and cook for 3 more minutes.  Serve with Strawberry Kiwi Salsa (recipe below).

Strawberry Kiwi Salsa

1 ½ cups diced strawberries

1 medium kiwi, peeled and diced

½ medium cucumber, peeled and diced

2 Tbsp chopped fresh cilantro

2 tsp lemon juice

¼ cup red onion, thinly sliced (optional)

¼ medium jalapeno, seeded and minced (optional)

Place all ingredients in a medium bowl, and toss.  Chill for 1-2 hours to allow the juices and flavors to blend.  Serve salsa over fish.

Custard Cream:

2 ½ cups milk

½ cup sugar

3 Tbsp cornstarch

5 egg yolks

1 Tbsp vanilla

2 cups heavy cream

¼ cup confectioners’ sugar

Trifle:

1 ½ lbs vanilla or lemon pound cake, sliced ½-inch thick

1 cup raspberry jam

4 oz dry sherry

10 kiwifruit, peeled and cut into 1/8-inch slices, reserving several slices for decoration

24-oz container pineapple or mango, drained and cut in chunks

Two 10-oz containers frozen strawberries with their juices, thawed

¼ cup sliced almonds, toasted, for decoration

Make the custard:  Heat the milk in a small saucepan over medium-high heat until barely simmering. Separately, mix the granulated sugar, cornstarch and egg yolks with a pinch of salt in a heavy-bottomed medium saucepan, and heat over medium heat. Whisk in the hot milk slowly, about ½ cup at a time, until all the milk is incorporated into the egg mixture.  Stir constantly with a wooden spoon and cook for 12-16 minutes, or until lumps of custard begin to form.  Lower the heat and whisk until smooth. Remove from heat and mix in the vanilla. Transfer the custard to a large bowl.  Cover the bowl with plastic wrap, poke a few holes in the plastic, and cool. Place the heavy cream and confectioners’ sugar in a medium mixing bowl.  Whip on medium speed for 4-5 minutes, or until stiff peaks form, and refrigerate.  Reserve 2 Tbsp of whipped cream for decoration. Once the custard has cooled, mix in one-third of the whipped cream with the custard using a rubber spatula to lighten.  Gently fold in the remaining whipped cream and refrigerate.

Make the trifle:  Preheat the oven to 350 degrees.  Lay the pound cake on baking sheets and bake about 10 minutes, or until partially dried.  Remove from the oven and cool.  Spread each slice with a thin layer of raspberry jam. Place a layer of pound cake slices, breaking them to fit evenly, into an 8-inch-deep trifle bowl, or 3-qt glass bowl.  Drizzle one-third of the sherry onto the pound cake. Line the edge of the bowl with the kiwifruit, leaving a slight gap between each slice.  Fill in the gaps with chunks of pineapple.  Spoon on one-third of the strawberries with their juices, making some visible through the kiwifruit. Add additional kiwifruit, pineapple and strawberries to level out the layer.  Add in and spread evenly one-third of the custard cream.  Repeat this layering process twice, ending with a layer of custard cream on top.  Decorate with the reserved whipped cream, kiwifruit, strawberry, and the toasted almonds. For individual portions, layer the glasses proportionately and decorate each serving.

9-inch pastry for pie crust

1 tsp vanilla

1 ½ cups whipping cream

2 cups whole, fresh strawberries

½ cup sugar

3 egg yolks

1 kiwi, peeled and sliced

¼ cup apricot jam

Roll out pastry to 1/8-inch thick.  Fit into 9-inch springform pan.  Cover crust with foil and fill center with uncooked rice (weight to keep crust flat while baking).  Bake at 425 degrees for 12 minutes.  Remove and discard rice and foil. Combine cream, sugar, egg yolks, and vanilla.  Pour into cooled shell.  Bake at 325 degrees for 12 minutes.  Cool. Arrange berries and kiwi.  Heat and spread jam over the fruit.