Northern Outlook : April 9th 2014
38 NORTHERN OUTLOOK, APRIL 9, 2014 can be sure that in a garden near you there is a wealth of purple passionfruit hanging from the vine. Passionfruit love a subtropical climate, but they still flourish in a warm, sheltered spot in Canterbury. Fresh passionfruit pulp is a standout Passionfruit ready to pluck A By SARAH TURPITT s the days get shorter and the season slides from its summer shades to golden autumn tones, you with your fingertips. Add the egg and combine well. Add the flour and work until the dough just comes together. Knead lightly on a flour-dusted surface, then shape into a flat disc and chill for 30 minutes. Roll generous teaspoonsful of the cold when it comes to the kitchen. It is fragrant and tart, but sweet all at the same time. The vibrant yellow and black polka-dot flesh is a great addition to many baking favourites. While you can substitute for the real deal with the store-bought bottled variety, it tends to pale in comparison, although it still makes for a sunny blast in the midst of a misty winter. Little passionfruit meringue pies It is worth taking the time to master the art of making little sweet tart cases. Once you have a handle on it, you will be able to rattle them out in no time. While I avoid making meringue pies at any expense, as they create more washing up than any dish I know, once you have made a batch of passionfruit curd and pre-baked the pastry cases, these are a doddle. Makes 24 mini tarts. ❚ Sweet Pastry ❚ 125g butter ❚ 90g sugar ❚ 1 egg ❚ 250g plain flour Preheat the oven to 180C and grease a 24-hole mini muffin tray. Cream together the butter and sugar pastry into balls and place them into the muffin tray. Using a floured cork, the end of rolling pin, or any similarly shaped object, gently press each ball into each cavity to create a pastry shell. Blind bake for 10 minutes, then remove the weights and continue to bake until the cases are cooked through and just starting to colour – around seven minutes. Allow to cool before removing them from the tray Passionfruit curd This is really the only recipe you need to know to make the very most of your passionfruit. As well as filling these little tarts with it, you can pipe it into eclairs or mix it with whipped cream for a luscious, light mousse. ❚ 4 eggs ❚ 2 egg yolks ❚ 1 ❚ 3 ⁄4 ⁄4 cup sugar cup passionfruit pulp – or use lemon juice and passionfruit pulp ❚ 125g butter, cold, diced Sterilise 2 x 250ml jars by heating them in the oven or boiling them for a couple of minutes. Combine the eggs, yolks and sugar in a large microwave-proof bowl, and whisk until smooth. Mix in the passionfruit pulp and butter, and microwave on 50 per cent power, whisking every minute, until the curd has thickened. How long this takes will depend on your microwave – it takes about 10 minutes in mine. Pour into the sterilised jars and seal, before storing in the fridge. The curd will keep for up to eight weeks, but must be used within a week of opening. Meringue A stiff and glossy meringue is essential for these delightful tarts. There are a few tips to achieving this: ensure all your equipment is clean, dry, and free from grease; allow the egg whites to reach soft peaks before adding the sugar SLOWLY; add a pinch of salt to strengthen the meringue; and beat, beat, beat! ❚ 4 egg whites ❚ Pinch salt ❚ 3 ⁄4 cup castor sugar ❚ 1 tsp vanilla essence Using an electric beater, beat the egg whites and salt until they have reached the soft peak stage. Add the sugar one tablespoon at a time, continuously beating until it has dissolved, and the meringue is stiff and glossy. Lastly, add the vanilla essence and spoon the meringue into a piping bag with a plain nozzle – you could get away with a plastic ziplock bag with the corner cut off. For the passionfruit meringue pies: Preheat the oven to 200C. Place the tart cases on a baking tray. Place a heaped teaspoonful of passionfruit curd into each case. Pipe a generous amount of meringue on top – I just squeeze and then lift the bag to achieve the look shown here. Place the tray into the oven for 2-3 minutes, until the meringue starts to colour. Remove from the oven and allow to cool before serving. Waikatofood.blogspot.co.nz. 52 Charles Street, Rangiora 9:00am - 9:00pm Weekdays 9:00am - 5:00pm Saturdays DENTISTS IN RANGIORA 5997390AA 1 - Under the New Zealand Dental Benefi t Scheme 2 - Standard lending criteria and conditions apply. Ask prior.
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