A perfect second dish for Christmas Eve, biscuits for a snack and the compote that makes us start the day well. We love kiwis at Christmas!
What are Kiwis doing on our Christmas table? Refresh, entertain and inspire. Thanks to the suggestions of Kiwi Zespri ™ Green and SunGold ™ we have discovered three recipes to give an exotic and vitamin touch to our preparations to remind us to reserve an important role for fruit in our recipes, even during the holidays. So here is a second course based on salmon, chicory and kiwi, a very sweet kiwi jam and, finally, some biscuits perfect for festive afternoons.
For Christmas Eve dinner: Crispy salmon with chicory and kiwi salad
Ingredients for 4 people: 4 salmon steaks, 2 bunches of chicory, 2 Zespri Green kiwifruit, 100 g of rocket leaves and mixed salad, 2 tablespoons of lemon juice, 2 tablespoons of olive oil + 1 teaspoon, 1 teaspoon of mustard, salt and pepper
Method: Cut the kiwifruit into slices and chop the chicory. Put the chicory, rocket and salad on a serving dish. Complete with the kiwi slices. Prepare a citronette with lemon juice, olive oil, mustard and a pinch of salt and pepper, and mix until a homogeneous sauce is obtained. Season the salad with this citronette.
Heat the oil in a non-stick pan and cook the salmon steaks on one side only over medium heat for about 4-5 minutes, until they are golden brown and a crunchy layer has formed. Then turn them over and cook them for another 30 seconds on the other side. Season with salt and pepper and serve them immediately accompanied by the salad.
For Christmas breakfast: Homemade Zespri Green kiwifruit jam
Ingredients: 1 kg of Zespri Green kiwifruit, 15 g of fresh ginger, 250 g of sugar, 1/2 large lemon, 1 teaspoon of agar agar (optional)
Method
Coarsely chop the Zespri kiwifruit and place them in a pan. Add the peeled and chopped ginger, the lemon juice and top with the sugar. Mix thoroughly, cover with a cloth and let it rest for at least two hours or, better yet, overnight. Bring to a boil and simmer for 45 minutes, stirring often. Using a ladle, remove the foam released from the mixture. Meanwhile, boil the jars and caps for 5 minutes. Dry them.
If you prefer a thicker jam, add the agar agar after cooking. Pour the mixture into the still hot jars, filling them up to the edge. Clean the threads, close tightly and turn the jar upside down for 10 minutes. Store in a cool and dry place, away from light sources. Serve the jam with wholemeal bread.
For the snack: Wholemeal biscuits with Zespri SunGold kiwifruit, Raspberries and Honey
Ingredients
For the dough: 125 g of whole wheat flour, 50 ml of coconut oil, 30 g of brown sugar, 60 g of natural low-fat yogurt, 1 small egg, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, 50 g of walnuts, a pinch of clove powder, 1 teaspoon of cinnamon, a pinch of salt
To decorate: 1 Zespri SunGold kiwifruit, 40 g of raspberries, 20 g of honey
Method: In a bowl, put the flour, baking powder and baking soda. Combine the oil, sugar, salt, cinnamon, cloves, egg and yogurt and start mixing. Work the mixture until it becomes homogeneous.
Chop the walnuts coarsely and add them to the dough. Make balls of dough of similar size and place them on a baking sheet lined with parchment paper, at a distance of at least 2 cm from each other. Just crush them.
Bake in a preheated oven at 180 ° C for 10-12 minutes, or until the cookies are golden brown. Take them out of the oven and let them cool completely. Peel the Zespri kiwifruit and cut it into cubes. Serve the cookies with raspberries and a drizzle of honey.
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