Starters<\/strong><\/h3>\n1. Zespri\u00ae SunGold Kiwifruit, Prawn and Coriander Tartare<\/strong><\/p>\n![\"Image:](\"https:\/\/www.pamper.my\/news\/wp-content\/uploads\/2017\/06\/Zespri-SunGold-Kiwifruit-Prawn-and-Coriander-Tartare.jpg\")
Image: zespri.com.my<\/figcaption><\/figure>\nIngredients:\u00a0<\/strong>240g fresh, peeled prawns,\u00a04 Zespri\u00ae SunGold Kiwifruit,\u00a01 lime,\u00a01 tablespoon chopped, fresh coriander,\u00a0Salt,\u00a0Pepper,\u00a0Extra virgin olive oil,\u00a04 small slices of bread, fried in olive oil,\u00a0Garlic shoots and\u00a0Micro herbs.<\/p>\nMethod:<\/strong><\/p>\n\n- Take the peeled prawns and use a sharp knife to make a small incision along the back of each prawn and pull out the intestines. Wash the prawns with cold water, drain and dry well.<\/li>\n
- Finely chop the prawns and mix in a bowl with the juice from the lime, a tablespoonful of olive oil and the chopped, fresh coriander. Season with salt and pepper, mix again and set aside for a few minutes so that the prawns cook lightly in the lime juice.<\/li>\n
- In the meantime, peel the kiwifruit and dice into small, even cubes. Mix them in a bowl with another tablespoonful of the extra virgin olive oil.<\/li>\n
- Place a metal ring on a plate and fill with a layer of kiwifruit and then another of prawns until you almost reach the top of the ring. Gently press down on the stack and remove the ring.<\/li>\n
- Garnish with a pinch of the garlic shoots, crumbled pieces of the fried bread and a few edible micro herbs.<\/li>\n<\/ul>\n
2. Spicy Glass Noodle Salad with Zespri\u00ae Kiwifruit<\/strong><\/p>\n![\"Image:](\"https:\/\/www.pamper.my\/news\/wp-content\/uploads\/2017\/06\/Spicy-Zespri-Kiwifruit-Glass-Noodle-and-Chicken-Salad-Chef-Rohanis-Recipe.jpg\")
Image: zespri.com.my<\/figcaption><\/figure>\nIngredients:<\/strong><\/p>\n\n\n\nFor Salad:<\/b><\/p>\n\n- 3 Zespri Green Kiwifruit (peeled, quartered lengthwise and sliced 1cm thick)<\/li>\n
- 20g glass noodles, blanched for 1 minute and drained<\/li>\n
- 1 cucumber (200g) peeled, seeded and shredded<\/li>\n
- 1 small carrot (100g), finely shredded<\/li>\n
- 1 small onion (60g) halved lengthwise and thinly sliced<\/li>\n
- 1 torch ginger bud, finely sliced<\/li>\n
- 3 kaffir lime leaves, finely sliced<\/li>\n
- 2cm young root ginger, finely shredded<\/li>\n
- \u00bd cup mint leaves<\/li>\n
- \u00bd cup coriander leaves<\/li>\n<\/ul>\n<\/td>\n
For\u00a0Dressing<\/strong><\/p>\n\n- 3 tablespoon calamansi lime juice<\/li>\n
- 3 tablespoon fish sauce<\/li>\n
- 3 tablespoon sugar<\/li>\n
- 2 cloves garlic, finely chopped<\/li>\n
- 1 \u2013 2 red bird chillies, finely sliced<\/li>\n<\/ul>\n
For Chicken<\/strong><\/p>\n\n- 2 tablespoon oil<\/li>\n
- 200g skinned chicken breast, thinly sliced across the grain<\/li>\n
- \u00bc tsp roughly ground black pepper<\/li>\n<\/ul>\n
For Topping<\/strong><\/p>\n\n- 1 tablespoon toasted sesame seeds<\/li>\n
- 40g cashews, lightly toasted<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
Method:<\/strong><\/p>\n\n- Combine dressing ingredients together in a small bowl, stirring well until sugar dissolves. Set aside.<\/li>\n
- To cook chicken, heat oil in a wok or frying pan over high heat and sear chicken slices quickly until firm (2 \u2013 3 minutes). Season with black pepper, take pan off the heat and transfer chicken together with any cooking juices, into a small bowl. Drizzle about 2 tablespoons of the salad dressing over chicken and set aside to cool.<\/li>\n
- Place quarter lengthwise kiwifruit slices with the other salad ingredients (glass noodles, vegetables and herbs) in a large mixing bowl. Cover and refrigerate until ready to serve.<\/li>\n
- Add marinated chicken to prepared ingredients and add all the remaining dressing. Toss lightly to combine and transfer salad into serving plate. Sprinkle with sesame seeds and cashews and serve immediately.<\/li>\n<\/ul>\n
Main Courses<\/strong><\/h3>\n3.\u00a0Zespri\u00ae Green Kiwifruit Korma Curry<\/strong><\/p>\n![\"Image:](\"https:\/\/www.pamper.my\/news\/wp-content\/uploads\/2017\/06\/Korma-Kiwi-Curry-copy.jpg\")
Image: zespri.com.my<\/figcaption><\/figure>\nIngredients:<\/strong><\/p>\n\n\n\nFor Curry:<\/b><\/p>\n\n- 2 Zespri\u00ae Green Kiwifruit, peeled and pureed<\/li>\n
- 1 tablespoon oil<\/li>\n
- 1 kg rump steak, cubed<\/li>\n
- 1 x 375g jar or pouch Korma Indian Simmer Sauce*<\/li>\n<\/ul>\n
For Yoghurt Accompaniment<\/strong><\/p>\n\n- 1 Zespri\u00ae Green Kiwifruit, peeled and finely cubed<\/li>\n
- \u00bd cup natural yoghurt<\/li>\n
- \u00bc cup finely cubed cucumber<\/li>\n<\/ul>\n
For Serve Ingredients\u00a0<\/strong><\/p>\n\n- 1 cup basmati rice<\/li>\n
- \u00bc cup cashew nuts<\/li>\n
- Chervil to garnish<\/li>\n<\/ul>\n<\/td>\n
For\u00a0Home Made Korma Simmer Sauce*:<\/strong><\/p>\n\n- 2 medium white onions, peeled and diced<\/li>\n
- 3 cloves<\/li>\n
- 1 bay leaf<\/li>\n
- 1 cup water<\/li>\n
- 1 tablespoon flaked almonds<\/li>\n
- \u00bc cup cashew nuts<\/li>\n
- 3 tablespoon desiccated coconut<\/li>\n
- \u00bd cup hot water<\/li>\n
- \u00bc tsp white pepper<\/li>\n
- 1 \u2013 1\u00bd tsp salt (or to taste)<\/li>\n
- \u00be tsp Garam Masala**<\/li>\n
- 1\u00bd tsp tumeric<\/li>\n
- \u00bd tsp ground cardamom<\/li>\n
- \u00bd tsp ground cumin<\/li>\n
- \u2153 cup oil<\/li>\n
- 2 tablespoon tomato paste<\/li>\n
- 2 tablespoon brown sugar<\/li>\n
- 3 tsp brown vinegar<\/li>\n
- 1 tablespoon lemon juice<\/li>\n
- 1 x 2.5 cm piece fresh ginger, peeled and chopped<\/li>\n
- 4 cloves garlic, peeled and chopped<\/li>\n
- 1 x 2.5 cm red chilli, halved and seeds removed<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
Methods:<\/strong><\/h4>\n\n- Heat half the oil in a heavy based saucepan or wok.<\/li>\n
- Brown half of the steak. Remove and repeat the process.<\/li>\n
- Return all to the hot pan and add Zespri\u00ae Green Kiwifruit puree.<\/li>\n
- Increase heat and cook for 2-3 minutes, stirring all the time.<\/li>\n
- Add Korma Indian Simmer Sauce*, stir and reduce heat. Cover and simmer 30-40 minutes or until meat is cooked. Do not over cook.<\/li>\n
- In the meantime, prepare above Accompaniment. Combine the three ingredients.<\/li>\n
- In the meantime cook rice and drain. Serve immediately with the accompaniments in separate bowls.<\/li>\n<\/ul>\n
Home Made Korma Simmer Sauce<\/strong><\/p>\n\n- Combine first four ingredients in a small saucepan. Cook, covered until the onion is soft. Remove cloves and bay leaf and set aside to infuse.<\/li>\n
- Combine the next four ingredients and set aside.<\/li>\n
- Combine all the remaining ingredients and add to small saucepan.<\/li>\n
- Add the soaked nuts and coconut.<\/li>\n
- Return to a low heat and cook for 8 \u2013 10 minutes, stirring all the time. Remove and allow to cool.<\/li>\n
- Pour into a blender and puree until smooth.<\/li>\n
- Cover and refrigerate (or deep freeze until required).<\/li>\n<\/ul>\n
4. Salmon Steak with Zespri\u00ae SunGold Kiwifruit Salsa<\/strong><\/p>\n![\"Image:](\"https:\/\/www.pamper.my\/news\/wp-content\/uploads\/2017\/06\/Salmon-Steak-with-Zespri-SunGold-Kiwifruit-Salsa.jpg\")
Image: zespri.com.my<\/figcaption><\/figure>\nIngredients:\u00a0<\/strong>Salmon steak,\u00a0Diced Zespri SunGold Kiwifruit,\u00a0Diced tomatoes,\u00a0Diced big green chile,\u00a0Salt,\u00a0Lime,\u00a0Minced Thai parsley and spring Onion and\u00a0Black pepper.<\/p>\nMethods:<\/strong><\/p>\n\n- Rub salmon with olive oil on both sides. Grill salmon on the frying pan. Sprinkle with some salt and pepper on both sides. Grill until it feels firm and let it cool down.<\/li>\n
- Steps for salsa sauce \u2013 mix Zespri SunGold Kiwifruit, tomatoes, big green chilies, minced coriander and spring onion into a mixing bowl. Season with salt, lime and black pepper. Add any ingredients to match your taste and preference, then top with salsa sauce. Ready to serve.<\/li>\n<\/ul>\n
Dessert<\/strong><\/h3>\n5. Zespri\u00ae Kiwifruit & Lychee Fruit Salad with Jelly<\/strong><\/p>\n![\"Image:](\"https:\/\/www.pamper.my\/news\/wp-content\/uploads\/2017\/06\/Zespri-Kiwifruit-and-Lychee-Fruit-Salad-with-Konyakku-Jelly-Cubes-Chef-Rohanis-Recipe.jpg\")
Image: zespri.com.my<\/figcaption><\/figure>\nIngredients:\u00a0<\/strong>3 Zespri Green Kiwifruit and\u00a01 can lychees in syrup, well chilled;
\nKonyakku Jelly Ingredients:\u00a0<\/strong>1 packet konyakku jelly granules,\u00a0250 g sugar (to taste),\u00a0900ml water,\u00a060 ml freshly squeezed lemon juice and\u00a0Grated rind of 1 lemon.<\/p>\nMethods:<\/strong><\/p>\n\n- Boil water in a medium size saucepan.<\/li>\n
- Combine konyakku jelly granules and sugar in a small bowl. Stir this into the water and simmer until granules are completely dissolved.<\/li>\n
- Take pan off the heat and stir in lemon juice and grated rind. Pour jelly into a shallow dish and leave to set. Chill well and cut jelly into 2 cm cubes.<\/li>\n
- Close to serving time, peel kiwifruit, cut into quarters lengthwise and slice 1 cm thick. Combine with the lychees in syrup and jelly. Serve well chilled.<\/li>\n<\/ul>\n
Ingredients:\u00a0<\/strong>240g fresh, peeled prawns,\u00a04 Zespri\u00ae SunGold Kiwifruit,\u00a01 lime,\u00a01 tablespoon chopped, fresh coriander,\u00a0Salt,\u00a0Pepper,\u00a0Extra virgin olive oil,\u00a04 small slices of bread, fried in olive oil,\u00a0Garlic shoots and\u00a0Micro herbs.<\/p>\n Method:<\/strong><\/p>\n 2. Spicy Glass Noodle Salad with Zespri\u00ae Kiwifruit<\/strong><\/p>\n Ingredients:<\/strong><\/p>\n For Chicken<\/strong><\/p>\n For Topping<\/strong><\/p>\n Method:<\/strong><\/p>\n 3.\u00a0Zespri\u00ae Green Kiwifruit Korma Curry<\/strong><\/p>\n Ingredients:<\/strong><\/p>\n For Yoghurt Accompaniment<\/strong><\/p>\n For Serve Ingredients\u00a0<\/strong><\/p>\n Home Made Korma Simmer Sauce<\/strong><\/p>\n 4. Salmon Steak with Zespri\u00ae SunGold Kiwifruit Salsa<\/strong><\/p>\n Ingredients:\u00a0<\/strong>Salmon steak,\u00a0Diced Zespri SunGold Kiwifruit,\u00a0Diced tomatoes,\u00a0Diced big green chile,\u00a0Salt,\u00a0Lime,\u00a0Minced Thai parsley and spring Onion and\u00a0Black pepper.<\/p>\n Methods:<\/strong><\/p>\n 5. Zespri\u00ae Kiwifruit & Lychee Fruit Salad with Jelly<\/strong><\/p>\n Ingredients:\u00a0<\/strong>3 Zespri Green Kiwifruit and\u00a01 can lychees in syrup, well chilled; Methods:<\/strong><\/p>\n\n
\n\n
\n For Salad:<\/b><\/p>\n \n
For\u00a0Dressing<\/strong><\/p>\n \n
\n
\n
\n
Main Courses<\/strong><\/h3>\n
\n\n
\n For Curry:<\/b><\/p>\n \n
\n
\n
For\u00a0Home Made Korma Simmer Sauce*:<\/strong><\/p>\n \n
Methods:<\/strong><\/h4>\n
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\n
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Dessert<\/strong><\/h3>\n
\nKonyakku Jelly Ingredients:\u00a0<\/strong>1 packet konyakku jelly granules,\u00a0250 g sugar (to taste),\u00a0900ml water,\u00a060 ml freshly squeezed lemon juice and\u00a0Grated rind of 1 lemon.<\/p>\n\n
![\"Pamper.My_zespr\"](\"https:\/\/www.pamper.my\/news\/wp-content\/uploads\/2017\/06\/Pamper.My_zespr.jpg\")
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