ROASTED FEIJOA CHUTNEY
FOLLOW THE
I By Melinda Collins
Photo: The Bagel Store
For months now our social media feeds have been filled with all the colours of the rainbow as clever connoisseurs add colour to everything from bagels to pizza and even coffee.
W
hile rainbow-filled grilled cheese sandwiches were first released at KALA Toast restaurant in Hong Kong, it didn’t take long for the craze to take off with LA restaurant Chomp Eatery unveiling its own version of the colourful creation. Fittingly known as the ‘Unicorn Melt’, Chomp’s delectable dish is made with White American and Provolone cheese with the final result served on toasted sourdough bread. Although it remains to be seen whether the new technicoloured treats will make it to our corner of the South Pacific, it doesn’t take a whole lot of skill to get colourful in your own kitchen – all you need is a spark of imagination and a whole heap of food colouring. Why not try rainbow meringues; rainbow brownies; rainbow doughnuts, or rainbow ice cream. If culinary creativity isn’t your forte, and you have some spare time, check out the video of Scot Rossillo — owner of the Bagel Store in Brooklyn — creating the rainbow bagel. It’s oddly satisfying.
t’s feijoa season and the fruit should be dropping in your garden by now if you’re lucky enough to have a tree or two. It’s so easy to waste this delicious fruit and this recipe is a great way to make fabulous chutney - scrumptious on a cracker with mature cheddar or your favourite blue. This recipe makes about 12 jars, but it is easily halved to make a smaller batch.
Ingredients • 3 kg feijoas • 1 kg red onions • 5 large sweet lemons • 8 large green chillies • 2 kg white sugar
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5 tsp sea salt 300 ml cider vinegar 1 cinnamon quill 6 green cardamom pods 6 black cardamom pods 2 tsp dried chilli flakes
Method Getting ready the night before 1. Top and tail the unpeeled feijoas and whiz them in batches in the food processor. You don’t want a complete puree, just a lumpy sludge 2. Do the same with the red onions and the whole lemons (cut the lemons into quarters and flick out the pips) 3. Remove the stems from the green chillies, cut them in half, and flick out the seeds 4. Put the prepared fruit, onions and chillies into a large bowl with the salt and vinegar and pour over the sugar. Cover the bowl and leave on the bench overnight.
Cooking the chutney 1. Preheat the oven to 356°F / 180°C. 2. Stir the mixture well, add the cinnamon, cardamoms and the chillies and pour it carefully into a roasting dish or two 3. Put it in the oven and cook for 2-3 hours. Stir with a wooden spoon every half hour or so. The chutney is cooked when the mixture is a reddish brown and most of the moisture has evaporated 4. Put it into clean jars, seal and leave for at least a week before eating. It will keep for at least a year in a cool, dark place.
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