Yum. Peter Garman, we love what you submitted for our feijoa recipe competition, and so do our families who will now be requesting it every feijoa season. And we need say no more because you have said it all so beautifully yourself: “This recipe is from a well-thumbed, stained page in a recipe book I have had for many years, published by the New Zealand Tree Crops Association to encourage people to grow and use all the wonderful fruits, nuts and vegetables that grow in New Zealand. Feijoas for me herald the beginning of winter and this is always the first casserole I make when nights are drawing in. I make it as many times as I can until the feijoas finish and then we have to wait for another whole year! Hearty and warming, it’s really quick and easy to make. Great family food that can be served with rice, or bake some potatoes while it’s cooking. I am an insulin dependent diabetic so I usually leave out the sugar and I find it is just as delicious.”
|4||Pork chops, trimmed (Main)|
|1 Tbsp||Wholemeal flour|
|2 Tbsp||Brown sugar, optional|
|1 Tbsp||Soy sauce|
|1 Tbsp||Malt vinegar|
|½ tsp||Stock powder, beef|
|4 large||Feijoas (Main)|
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- Heat oven to 170C.
- Fry the pork and onion in oil until lightly browned. Lift out of pan and place in a casserole dish.
- Add flour and sugar and some salt and pepper to the pan and stir.
- Combine soy sauce, vinegar and stock powder with 1½ cups water and gradually stir this in to the pan. Bring to the boil so the mixture thickens.
- Peel and slice feijoas and place on top of meat, then pour sauce over. Cover and bake for 1½ - 2 hours.
For more winning reader recipes,go to this collection.