Kiwi Relish Recipes

Steps:

• Peel the garlic and put it in the food processor with the roughly chopped scallions and the drained green peppercorns. Process till finely chopped.
• Add the vinegar and sweet chili sauce and pulse to combine, then add the cilantro leaves and kiwi fruit Pulse until the kiwifruit and cilantro are fairly finely and evenly chopped .
• Leave to stand for an hour or so for best flavour, but serve sooner if needed.

Steps:

• For the crusts: Sift the flour and salt into the bowl of a food processor. Add the butter and pulse while drizzling enough of the ice water through the feed tube to allow the dough to come together. Divide the pastry into 6 disks, cover, and let rest in the refrigerator for 30 minutes.
• Preheat oven to 375 degrees F.
• Butter 6 (4 to 5-inch) flan pans with removable bottoms. Roll each disk of dough out 1 at a time on a lightly floured surface and place in pans. Line the base of each pastry shell with parchment paper and top with pastry weights. Blind bake for 25 minutes. Remove the weights and parchment and prick the base of the pastry to prevent bubbling. Place back in the oven for another 5 minutes to allow the base of the pie shell to dry out. Remove from oven and let cool. Reduce oven temperature to 325 degrees F.
• For the filling: While the par-baked crusts are cooling, heat the coconut milk over medium heat in a small saucepan. Stir in the sugar and salt until dissolved. Make a slurry by gradually whisking 2 tablespoons water into a separate small bowl containing the starch. Then gradually whisk the slurry into the pot of coconut mixture. Reduce heat to low to let the flavors integrate and to thicken.
• Fill the pastry shells 3/4 full with even amounts of the coconut filling. Place on a foil-lined baking sheet to catch drips, and bake until a knife inserted in the center comes out clean, about 35 to 45 minutes. Remove from oven and allow to cool completely.
• Serve at room temperature or chilled, topped with diced kiwi.

Steps:

• Stir jalapeno and lime juice together. Add kiwi, 1/4 teaspoon salt (or to taste), and cilantro. Stir to combine.
• Season shrimp with 1/2 teaspoon salt. Heat oil in a large skillet over high until shimmering. Add shrimp in a single layer and cook without turning until underside is pink, about 3 minutes. Turn and cook until opaque throughout, 2 minutes more. Remove from pan and serve immediately with kiwi-lime relish.

Steps:

• To prepare salmon, combine first 4 ingredients in a large zip lock plastic bag.
• Add fish to bag and seal.
• Marinate for 10- 15 minutes, turning occasionally.
• While fish marinates, heat grill pan or large nonstick skillet over med high heat.
• Remove fish from bag, discarding marinade.
• Coat pan with cookin spray.
• Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork.
• While fish cooks, prepare the relish.
• Combine Kiwi and the remaining ingredients.
• Serve over fish.