Kiwi to the rescue

Toss some kiwi in a tart or spruce up a delicious salad and make it much more than just a garnish or a snack. With these quirky kiwi recipes you can now add the fruit to your daily meal and experiment with it all you want.

Kiwifruit shahi tukra Ingredients: Almonds, 10-15 Green unsalted pistachio, 10-15 Slices of bread, 4 Oil to Fry Milk, 500 ml Green cardamom powder, 1 tsp Kiwifruit Pulp, 1 cup Sugar, 5 tbsp Saffron, 1 gm Rose water, 3 tsp Pieces candied ginger (optional), 6-7 Thinly sliced Kiwifruit, 6-7 Cutter (shape of your choice)

Method: Put the almonds in boiling water to blanch them. Remove in 40-45 seconds when the skin wrinkles and rinse under cold water. Peel the almonds and slice them thinly. Repeat with the pistachios. Take a slice of bread and cut pieces using the cutter. Avoid the crust and cut out an even number of pieces. Fry the pieces on low heat by flipping them over constantly. They should be evenly nice inside and brown outside. Remove 15 seconds before they are cooked and let them rest. Pour milk in a pan; add cardamom powder, kiwifruit Pulp sugar and saffron. When the milk simmers, put the bread in gently and add rose water. Remove the bread when it is soft and let the milk simmer. Be gentle with the bread since it breaks easily at this point. Place a few pieces of sliced candied ginger and cut Golden Kiwifruit on one piece of bread. Top that with another bread piece like a sandwich. When the simmering milk has achieved a slightly thick texture, pour it over the bread. Garnish with silver leaf. Serve with a sprinkle of pistachios and almonds.

Kiwifruit chutney tarts Ingredients Kiwifruit, peeled and coarsely chopped, 5-6 Green Kiwifruit coarsely chopped, 3 Olive oil, 1 tsp Tender ginger (grated), 1 tbsp Onion seeds (Kalonji), 1/2 tsp Brown Sugar/ honey, 1/2 cup Dried red chilies, broken into two, 1 Lemon zest, 1 tsp Ground All spice, 1/2 tsp Roasted cumin powder, 1/2 tsp Black salt, 1/2 tsp Salt to taste Chopped coriander, 1 tbsp Lime juice, 1 tbsp Tart shells. 8-10 Method Heat the olive oil in heavy non-stick sauce pan and add olive oil. Add onion seeds and ginger. Sauté on low flame until aromatic. Add chopped Kiwifruit. Stir well (for two minutes on slow flame) Add red chili, cumin powder, lemon zest, brown sugar, all spice, black salt and salt. Mix well. Simmer uncovered on low heat for 2 minutes. When done stir in coriander leaves. To assemble, lay tarts out in a platter, spoon in the chutney, garnish with a slice of Kiwifruit and sprig of coriander and serve immediately.

Recipe courtesy: Chefs of Zespri (R)