Pour commencer, comment peler le kiwi. Trouvez-vous que peler le fruit est salissant ou difficile?
Saviez-vous que vous pouvez attendrir la viande avec des kiwis?
Le Kiwi contient l’enzyme Actinidin qui décompose le collagène dans la viande, ce qui le rend beaucoup plus tendre en quelques minutes. Il suffit de frotter un peu de pulpe de kiwi sur votre viande de choix et c’est fait!
Tartelettes Fraises et Kiwi
Yield: 6 small tartlets or 1 9-inch tart
Total Time: 2 hours
7 ounces lemon shortbread cookies or vanilla cookies
6 tablespoons unsalted butter, melted
2 tablespoons sugar
For Kiwi Curd:
3/4 cup kiwi puree (from 3-4 kiwis)
1/2 cup sugar
1 1/2 tablespoons meyer lemon juice
3 egg yolks
6 tablespoons unsalted butter, cut into cubes
green food coloring,
optional strawberries, for garnish
Preheat oven to 375ºF.
In a food processor, pulse cookies until very finely ground. You should have about 1 1/2 cups of crumbs. Add melted butter and sugar and pulse until evenly moistened. Press crumb mixture into six small (3 3/4-inch) tartlet pans or one 9-inch tart pan. Bake for 4 to 5 minutes or until lightly golden. If crust has puffed, carefully press bottom back into place using a spoon or flat-bottomed glass. Cool completely.
For kiwi curd, strain kiwi puree through a fine mesh sieve. Reserve seeds and set aside. Combine puree with sugar and lemon juice in a medium heavy-bottomed saucepan. Beat eggs together with egg yolks, then add to kiwi mixture. Add butter and stir over medium-low heat until butter is melted and curd thickens, about 10 to 15 minutes. Do not let it boil. Add one drop of green food coloring, if desired for a more vibrant color. Press curd through a fine mesh sieve to remove any lumps or cooked egg bits. If desired, add kiwi seeds back to curd, stirring until evenly distributed.
Divided curd among prepared crusts; refrigerate until set, at least 1 to 2 hours. Top with strawberry slices.
Popsicles aux noix de coco
*This recipe is slightly vague, as a lot of the measurements will vary depending on the size of your molds and how many popsicles you make.
100% fruit juice, no sugar added [peach, white grape, pineapple, etc.]
2 kiwis, thinly sliced
3/4c pineapple, thinly sliced
2T coconut butter
2T unrefined extra virgin coconut oil
Place as much fruit into the molds as you want. I packed them to the top, but did not tightly pack.
Pour in half coconut water + half juice.
Freeze until solid.
While freezing, melt the coconut butter + coconut oil in a pan over low heat and stir until smooth. Pour into a bowl.
Let cool before pouring on the popsicles, but not to the point where it turns back to solid [~75 degrees].
Take the molds out of the freezer and let sit until you are able to slide them out.
Line a small baking sheet with parchment paper.
Release the popsicles from the molds, and using a spoon and/or tipping the bowl around, drip the coconut mixture over the popsicle. It should start to set immediately.
Place on the parchment, then repeat and place in the freezer for just a few minutes before eating.
If biting into frozen fruit is too hard on your teeth, blend the mixture until smooth and pour that into the molds. Top with the same melted coconut mixture after they’re frozen.
You can use all juice, instead of the coconut water/juice mixture. They will be slightly sweeter.
I used a mixture of coconut butter + oil, to produce a nice smooth coating. Feel free to use 100% coconut butter, or coconut oil. They will both work. Coconut butter will add a richer coconut flavor.
Confiture Kiwi et pomme
750g green kiwifruit, peeled, chopped (about 10 small or 6 large kiwifruit)
1 apple, peeled, cored, chopped (skin and core reserved)
30ml lime or lemon juice
1 cup white sugar
Step 1 – With a square of baking paper or muslin, place apple skin and core in centre and fashion a mini hobo sack and secure top with string so that the skin and core doesn’t fall out. Poke little holes with a toothpick and set aside (not too big or too many holes, the pips will be a drama to fish out if they get “loose”).
Step 2 – Combine kiwifruit, apple and 1/3 cup lime juice in a large, heatproof, microwave-safe bowl. Cover with an inverted plate and microwave on high (100%) for 3 minutes or until fruit is warm. Remove the plate carefully and stir in sugar and add pouch of apple skin and core.
Step 3 – Microwave, uncovered, on high (100%) for 3 minutes, stirring every minute, or until sugar dissolves. Microwave again on high (100%) for a further 15 minutes and then stir (it will look too watery and nothing like a jam now). Then microwave on high for another 10-15 minutes or until jam passes the “wrinkle test”. This is when you spoon a little jam on a plate and then freeze it for another minute. Run your finger through the jam and if wrinkles are produced, then it is ready. Otherwise, keep cooking it for 1-2 minute intervals.
Step 4 – If you like your jam smooth, blend the mixture once cooled or leave with chunks if you prefer your jam that way-as you can see from my pictures, I adore chunky jam.
Step 5 – Spoon hot jam into a hot sterilised jar (I sterilise jars by placing them on a baking tray in 180c oven for 10 minutes).
Salsa Kiwi et Avocat sur Steak de thon
- 1 yellow fin tuna steak, approximately 125g – 150g
- Drizzle extra virgin olive oil
- Pinch salt and pepper
- 1 kiwi fruit
- 1 avocado
- 1 green onion
- 4-5 fresh mint leaves
- A small handful fresh parsley
- ½ tsp fresh rosemary
- The juice of half a lime
- 1 tbsp white wine vinegar
- ½ tsp unpasteurized liquid honey
- Pinch salt and pepper
- Few fresh coconut shavings, for garnish
- Peel and cut the kiwi fruit and avocado into very tiny little cubes, approximately ¼ to ½ inch. Throw them in a mixing bowl.
- Chop the green onion, mint leaves, parsley and rosemary very finely and add that to the bowl containing kiwi and avocado.
- In a small mixing bowl, add white wine vinegar, lime juice, honey, salt and pepper. Whisk until well incorporated and pour over reserved salsa.
- Blend until evenly coated and set aside.
- Preheat grill or cast iron skillet to very, very high heat.
- Rub tuna steak with olive oil on both sides, sprinkle with salt and pepper
- When grill or pan is really hot, throw tuna steak on and cook until a nice golden crust develops, about one or two minutes per side. Be careful not to over cook your fish as it’s really easy to over cook tuna. The sides of the piece of meat should remain a little bit rare.
- Transfer tuna steak to serving plate, top with salsa and garnish with few fresh coconut shavings.
- Serve immediately.
Restez à l’écoute pour d’autres recettes!