COOKING WITH PASSION

nici WICKES

I’m passionate about passionfruit and this week I’ve raided Mum’s vine (it’s dripping with fruit this year) to whip up a versatile and divine curd, a tray-bake cheesecake, a ceviche from Peru (where they favour this fruit to marinate fish in), and Mum has paired passionfruit yoghurt with an easy cake to fill the tin with. Passion-filled! Nici Wickes FOOD EDITOR

Send your foodie thoughts and questions to Nici: nwickes@bauermedia.co.nz

Passionfruit curd MAKES ABOUT 1½ CUPS 2 small eggs 2 small egg yolks ¾ cup caster sugar 11 passionfruit ¼ cup lemon juice 130 g unsalted butter 1 Whisk the eggs, yolks, sugar, passionfruit and lemon juice in a bowl until combined. Scrape into a medium-sized saucepan and cook over a medium heat, stirring, until the sugar dissolves. Reduce the heat to low, add the butter in chunks and continue cooking, stirring, for 6-7 minutes or until the curd has thickened and won’t thicken any more. 2 Pour into sterilised jars and allow to cool for 10 minutes before securing the lids tightly. 3 Store in the fridge and use in ice-cream sundaes with crushed meringues, on toast or for dipping shortbread or biscuits into… whatever you fancy!

• Stirring constantly and cooking low and slow prevents any chance of the eggs curdling. Nici’s note...

RECIPES THAT GIVE PASSIONFRUIT PRIDE OF PLACE

PHOTOS: TODD EYRE touch!

• I often want my cheesecake to be more ‘cheesy’, hence using low-salt feta instead of ricotta in this recipe – try it, you’ll love it! Nici’s note...

Passionfruit cheesecake slice

MAKES 16 SQUARES Simple to make and quick to cook, this passionfruit cheesecake slice is a winner! 100 g each gingernuts and oat crackers 1 tbsp sugar 110 g butter, melted 250 g cream cheese, at room temperature 100 g low-salt feta ½ cup caster sugar 1 tsp lemon zest 2 medium eggs 1 / 3 - 1 / 2 cup fresh passionfruit pulp 1 Heat oven to 160oC. Line a 18cm x 25cm tin with baking paper. 2 Process the biscuits and the regular sugar in a food processor until fine crumbs form. Add the melted butter, mixing to combine. Press this mixture into the base of your prepared tin. Chill while you prepare the filling. 3 Beat the cream cheese and feta until smooth – I’m okay with the odd little lump. Add the sugar, lemon zest, eggs and passionfruit pulp, continuing to beat until combined, scraping down the sides if needed. Pour over the chilled base and bake for 25-30 minutes or until just set. Allow to cool completely before slicing with a hot, wet knife if you want ‘clean’ edges.

Nourish

• This makes for a great, highprotein, nutritious lunch or light meal that’s packed full of vitamin A, which is great for your skin, hair and immune system. Nici’s note...

Gluten FREE

Dairy FREE

Peruvian ceviche SERVES 2-4 If you love Pacific-style ceviche that uses coconut milk or cream and lemon juice to marinate raw fish, try this lighter variation from Peru. The passionfruit gives it a beautiful flavour. 2 -3 fillets super fresh gurnard, trevally or snapper 4 tbsp lemon juice 4 -6 passionfruit, pulp scooped out ½ tsp sea salt Small handful cherry tomatoes, halved ½- 1 red chilli, thinly sliced Few sprigs of fresh coriander 2 -3 tbsp coconut flakes, toasted 1 Slice the fish, across the grain, into cubes or slices. Lay out in a single layer on a serving plate. Pour over the lemon juice and passionfruit pulp, then sprinkle with salt. Chill for up to 1 hour, then gently toss and leave for another 30 minutes. The fish ought to be partially ‘cooked’ from the acidity of the lemons and passionfruit. 2 Scatter over the tomatoes, chilli, coriander and coconut flakes, then serve.

MAKES 23CM CAKE This recipe is based on the amazingly simple cake from In a French Kitchen where it is attributed to Madame Korn under the title “Gateau au citron rapide de Madam Korn”. As Mum says, “You don’t even have to understand French to understand the beauty of this quick cake.” 2 large eggs 250 g sugar 1 cup flour 1 tsp baking powder 75 ml milk Zest of 1 lemon 1 tsp vanilla extract 60 g melted butter Yoghurt, to serve Fresh passionfruit, to serve 1 Preheat oven to 180oC. Grease a 23cm cake tin and line the base with baking paper. Beat the eggs and sugar until very pale and creamy – this can take up to 10 minutes. Add the dry ingredients in two lots, alternately with the milk. Fold in the zest, vanilla and butter, then pour into the prepared tin. Bake on a lower rack in your oven for approximately 35-40 minutes, testing at 25 minutes for done-ness. If it’s browning too much on top, cover with foil. 2 Remove from the oven and cool for 10 minutes before running a knife round the edge. Place a wire rack over the tin and flip. It ought to drop out easily. 3 Serve either warm or at room temperature with yoghurt and fresh passionfruit. Rapide cake with passionfruit yoghurt

K

um’s C H E N

• Mum’s secret to making very light cakes (that always seem to turn out perfectly) is that she takes the time to really beat the eggs and sugar until they’re thick and creamy. Patience, in other words! Nici’s note....

food EXTRA

SERVES 4 1 tbsp olive oil 1 onion, finely chopped 500 g beef mince 2 tsp smoky paprika 375 g jar chipotle tomato salsa 250 g packet microwave brown rice with quinoa (available from supermarkets) 400 g can black beans, rinsed and drained 50 g baby spinach leaves 1 beetroot, peeled, grated 100 g feta, crumbled Chargrilled tortillas, to serve BROCCOLI GUACAMOLE ½ head broccoli, cut into florets 1 tbsp water 1 avocado, seeded, peeled 2 tbsp lime or lemon juice, plus wedges, to serve 1 tbsp pickled jalapeño 1 In a large frying pan, heat the oil on high. Sauté the onion for 3-4 minutes or until tender. 2 Add the mince and brown for 5-6 minutes, breaking up any lumps. Stir in the paprika and cook for 1-2 minutes or until fragrant. Mix in the salsa. Reduce the heat to low and simmer until thickened. 3 For the guacamole, place the broccoli and water in a microwave-safe bowl. Cover and microwave on high for 2 minutes or until tender. Rinse under cold water and drain well. In a food processor, combine the broccoli, avocado, lime juice and jalapeño. Process until smooth and season to taste. 4 In a microwave-safe bowl, combine the rice and beans. Microwave on high for 2 minutes. 5 Divide the rice mixture and spinach between four bowls. Top evenly with the mince mixture, beetroot and feta. Dollop with broccoli guacamole and serve with tortillas. Super burrito bowls with broccoli guacamole

MEALS TO MAKE YOU WANT TO EAT AT HOME DINE IN!

New Zealand Woman’s Weekly • Toast tortillas on a preheated char-grill for 20-30 seconds each side or until soft and warm, and grill marks appear. Top tip...

SERVES 4 4 small chicken breast fillets 200 g marinated feta Handful of basil leaves 8 slices prosciutto 1 red capsicum 1 courgette, sliced lengthways Extra virgin olive oil and balsamic vinegar (or balsamic glaze) Toasted pine nuts, to serve 1 Using a sharp knife, butterfly the chicken and press flat. Top each with an even amount of feta and a few basil leaves. Season. 2 Roll the fillets up to secure filling. Wrap each in prosciutto and secure with a toothpick. 3 Preheat oven to 180oC. Preheat a char-grill to high. 4 Char-grill the capsicum for 7-8 minutes, turning until charred. Cool and peel off the skin. Cut into chunks. Transfer to a bowl to cool. Grill the courgette slices Feta & prosciutto chicken breast

for 1 minute each side. 5 Char-grill the chicken for 3-4 minutes each side or until grill marks appear. Transfer to an oven tray. Bake for 8-10 minutes or until cooked through. Rest, loosely covered, for 5 minutes. 6 Combine the capsicum and courgette with the remaining basil leaves. Season and drizzle with olive oil and balsamic vinegar. Sprinkle with pine nuts.

• To save time, purchase char-grilled marinated capsicum in jars from the deli. Top tip...