MY CHUTNEY RECIPE INCLUDES KAFFIR LIME LEAVES. DO I ADD THEM WHOLE AND REMOVE AFTERWARDS LIKE BAY LEAVES, OR CHOP THEM UP FIRST?
Use whole and remove afterwards, unless the recipe says otherwise. The midrib of older leaves is sometimes bitter so is often cut out first. Kaffir lime leaves
are used for flavouring in Asian cuisine, but are only occasionally eaten. When the leaves are intended for consumption (as in Thai fish cakes) they should be young, fresh and very finely shredded.
HOW LONG WILL RAW FEIJOAS KEEP IN THE FRIDGE?
Three or four weeks. After that they start to rot from the inside. Make sure the fruit is ripe before refrigerating or the flavour will be disappointing. Feijoas can be bottled in the same way as other fruits, or a surplus can be used to make jam or chutney. Recipes using apples often work well with feijoas as well. To stop peeled fruit from browning, dip in lemon juice.
Feijoas are a good source of vitamin C and other nutrients.
If you have a food question email Glenys at glenyswoollard@clear.net.nz
