Tag Archives: passionfruit

Passionfruit and Orange Sauce

Condiments and Dips, , , , , ,

Orange and passionfruit sauce

This is a delicious sauce with a lot of flavour. It suits being paired with big flavored meats such as duck or pork, but my son also likes to eat it with his sweet potato fries and dip his broccoli into it.

Ingredients

  • Juice of 1 large orange
  • pulp of 2 large passionfruit (or 3 smaller ones)
  • 1/2 a red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp honey
  • 2 tsp balsamic vinegar
  • salt and pepper
  • few thyme sprigs
  • ghee or coconut oil

Directions

Music to go with it…
Listen on Spotify: Elbow – The Take Off and Landing of Everything

 

 

 

 

 

 

 

 

Mango Passionfruit Salsa

Condiments and Dips, , , , , ,

mango and passionfruit salsa

This salsa is sweet with a spicy bite. Delicious with sweet potato cakes, or as a topping for chicken, pork or white fish such as barramundi or cod.

Ingredients

  • 1 ripe mango, cut into small pieces
  • pulp of 2 large passionfruit (or 3 small passionfruit)
  • juice of 1 lime
  • pinch of salt
  • freshly ground black pepper
  • 2 Tbsp white wine vinegar
  • 1 Tbsp balsamic vinegar
  • 1 red chilli, de-seeded and finely chopped
  • handful of fresh coriander, chopped

Directions

  1. Put all of the ingredients except the coriander in a bowl and stir well to mix. Don’t blend it, you want it chunky.
  2. Put in the refridgerator for 30-60 minutes. This allows the flavours to intensify.
  3. Top with the fresh coriander to serve
  4. While this recipe will start to intensify after an hour, leaving it overnight is even better. We often make enough for a second dish and leave it covered in the fridge for up to a week (the vinegar will preserve the fruit).

Music to go with it…
Listen on Spotify: Intergalactic lovers – Little Heavy Burdens

 

 

 

Sweet Potato cakes with Mango Passionfruit Salsa

Snacks, , , , , ,

sweet potato cakes with mango passionfruit salsa

These sweet potato rostis (cakes), use easily sourced ingredients to make a delicious snack. Serve topped with Mango Passionfruit Salsa for a delicious mid afternoon snack or pre-dinner canape.

Ingredients

  • 500g sweet potatoes
  • 1 small (red) onion
  • 2 eggs (separate the yolks and whites)
  • 1 tsp salt
  • 4 spring onions, finely chopped
  • 1 Tbsp sweet potato flour
  • 1 medium red chilli pepper, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 Tbsp ghee
  • freshly ground black pepper
  • coconut oil for cooking

Directions

  1. Grate the sweet potatoes. Put the grated sweet potatoes into a tea towel and squeeze out as much of the juice as possible. They need to be dry for making the cakes.
  2. Retain the sweet potato liquid in a bowl. Let it sit for a few minutes until the starch and water separate. Retain the starch, but drain the water away.
  3. Put the sweet potato, onion, egg yolks, salt, pepper, starch, spring onions, ghee, chilli and garlic in a bowl and mix well.
  4. Beat the egg whites until peaks form and fold gently into the sweet potato mixture.
  5. Heat some coconut oil in a pan. Spoon in the mixture and press down with a wooden spoon to form cakes that are approximately 10cm round, and 1/2 cm thick.
  6. Fry the little cakes for about 4 minutes on each side or until crispy.
  7. Serve topped with Mango Passionfruit Salsa

Music to go with it…
Listen on Spotify: Hospitality – Trouble

 

 

 

Duck with Passionfruit and Orange Sauce

Dinner, , , ,

Duck breast with orange and passionfruit sauce

This recipe pairs a big flavoured sauce with a big flavoured meat – passionfruit and orange sauce with duck breast. Our son also liked dipping the broccoli and turnip fries that we made to go with it in the sauce.

Ingredients

  • 1 or 2 duck breasts (depending on how many you are cooking for)
  • Juice of 1 large orange
  • pulp of 2 large passionfruit (or 3 smaller ones)
  • 1/2 a red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp honey
  • 2 tsp balsamic vinegar
  • salt and pepper
  • few thyme sprigs
  • ghee or coconut oil

Directions

  1. Fry the duck in a little ghee or coconut oil in a medium hot frying pan around 6 minutes on each side – starting with skin side.
  2. Get rid of most of the duck fat from the pan, but retain 1 Tbsp.
  3. Fry onion for a few minutes in the 1 Tbsp of Duck fat. Add the garlic and from for 1 more minute.
  4. Add orange, passionfruit, honey and balsamic vinegar. Cook until reduced to a thick sauce. Season with salt and pepper and remove from the pan. Add thyme and stir.
  5. Serve the orange and passionfruit sauce on the duck breasts, along with sweet potato fries or turnip fries and a salad or broccoli with fried garlic

Music to go with it…
Listen on Spotify: Drive by Truckers – English Oceans

 

 

Passionfruit

Glossary, , ,

Passionfruit

Passionfruit is a vine species that is native to Brazil, Paraguay and northern Argentina. Its common names include passion fruit, passionfruit, and purple granadilla.

It is grown in tropical and subtropical areas for its sweet, seedy fruit and is widely grown in several countries of South America, Central America, the Caribbean, Africa, Southern Asia, Israel, Australia, Hawaii and United States.

The passion fruit is round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. It has a very strong tropical flavour, and is delicious in drinks, sauces, fruit salads, and used as a flavouring or topping for cakes.

You eat both the seeds and the yellow seed sacks. The skin will turn wrinkly when it is ripe, so don’t think that it has gone off if you see this happening.