2-3 boned, skinned chicken breasts
1 tbsp corn oil
2 tbsp butter
1 scant tsp sugar
2 tbsp light rum
2 tbsp lemon or lime juice
pulp from 2 passionfruit
salt and pepper to taste
Method:
Pound the meat to soften and flatten. Add 1 tablespoon each of butter and oil to a heavy base fry pan over moderate heat. Add meat and brown well, turning several times, adjusting heat to prevent quick darkening. Remove to a board and season generously. Discard fat. Add sugar, rum and lemon or lime juice to the pan and stir over low heat to dissolve browned bits. Stir in passionfruit and barely heat through. Off heat, add remaining butter. Season the sauce. Have chicken diagonally sliced and fanned out (for presentation) on warmed plates so you can immediately spoon sauce evenly over each portion. Serve at once.
PARADISE TART
1 egg
1/3 cup sugar
1 cup milk
1/2 cup coconut
pulp of 2-3 passionfruit
Method:
Line a pie dish with short pastry. Beat egg and milk, then add the sugar, coconut and passionfruit. Pour over the pastry. Bake in a slow oven, until the custard has set, for 45-60 minutes.
PASSIONFRUIT CUP
2 passionfruit 1 small banana, diagonally sliced 1 large peeled kiwifruit, cut into half rounds ¼ - 1 cup of halved seedless grapes 1 tbsp honey lemon or lime juice
Method:
Cut in half each passionfruit and scoop out the pulp. Combine the honey and lemon or lime juice to taste. Combine with the fruits, toss gently and serve.
Note:
Even a small quantity of passionfruit provides concentrated flavours. The golden pulp adds exotic depth to other fruits. While the seeds add a pleasant textural crunch, if you don't fancy the sensation, sieve them out. For variety with Passionfruit Cup, experiment with other soft fruits such as ripe pears, oranges, melons, strawberries etc.
PASSIONFRUIT SLICE
150g butter
3/4 cup coconut
½ cup golden syrup
1/2 cup sugar
1/2 cup sultanas
1 1/4 cups crushed cornflakes
1 1/4 cups flour
1 tsp baking powder
In a saucepan, heat butter, syrup and sultanas until the butter melts. Allow to cool slightly. Sift the flour and baking powder into a bowl. Add coconut, sugar and cornflakes. Stir to combine. Add the melted ingredients and mix well. Press into a sponge roll tin. Bake at 180 degrees C for 20 minutes. When cold, ice with passionfruit icing. Cut into squares.
Icing:
Sift icing sugar into a bowl. Add the warmed butter. Mix to a smooth spreading consistency with the passionfruit pulp.
PASSIONFRUIT CAKE
1/2 cup passionfruit pulp
1/2 tsp vanilla essence
1 tsp baking soda
1 1/2 cups flour
2 tbsp golden syrup
1 tsp baking powder
125g butter
1/2 cup sugar
1 cup milk
1 egg
Method:
Place the pulp and milk in saucepan. Heat to lukewarm, then add the baking soda.
Cream the butter and sugar then add golden syrup and egg. Mix well and then add the vanilla. Strain the pulp through a sieve into the creamed mixture. Add the sifted flour and baking powder. Place tin and bake at 180 degrees C for 40 minutes.
Place the first four ingredients (except the whipped cream) in a glass heat-proof bowl over a pan of simmering water. Stir until well combined and thickened enough to coat the back of spoon. Do not boil. Cool to room temperature, then cover with cling wrap and refrigerate for several hours. Whip cream until soft peaks form and fold into passionfruit mixture in two batches. Serve in decorative glasses and top with fresh passionfruit.
Cream the butter and the sugar. Add the egg, flour and baking powder. Mix well. Bake in a sponge roll tin lined with greaseproof paper at 180 degrees C for 20 minutes.
Soften the butter, add the rest of the ingredients and blend together. Spread over a cooled base. Ice with chocolate icing when set.
TONY'S FAVOURITE IS
LINDA'S PAVLOVA
4 egg whites 1 cup sugar 1 tsp vinegar I tsp vanilla essence whipped cream for decoration
Method:
Beat the egg whites until stiff peaks form. Add the vinegar and vanilla essence while still beating and gradually add the sugar until well mixed in and a smooth consistency. Remove from the bowl on to a tray covered with greaseproof paper and sprinkled with water (I just flick the water on to the tray with my hand). Preheat the oven to 150 degrees C, cook for 25 minutes, then turn the oven down to 100 degrees C and cook for a further 1 1/2 hours. When cool, decorate with whipped cream, to which a teaspoon of vanilla essence and a a heaped teaspoon of icing sugar have been added. Cut a fresh, wrinkled passionfruit in half and scoop the pulp over the top to decorate.
Reprinted from "Lifestyle Farmer" Aug/Sept 2002
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