Al Brown's Smoked Fish & Kumara Pie
Al Brown shares his twist on the classic Kiwi fish pie using a kumara and potato mash for the topping.
Feijoa Cordial
This feijoa cordial uses the feijoa skins which means you really can have you feijoas and eat them too!
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Ingredients
- 12-14 feijoa skins
- 1 litre water
- Juice of 1 lemon
- 1 teaspoon tartaric acid
- 600 gram sugar
Method
- To prepare the feijoa skins you can either grate them using a grater, zest them using a lemon peeler, or if you like their earthy taste, you can use the whole skin.
- Put the water and lemon juice into a large pot. Add the feijoa skins, tartaric acid and sugar. Stir to combine.
- Bring to the boil, simmer until sugar has dissolved (about five minutes).
- Strain the cordial through a fine sieve. Leave to cool then pour into sterile bottles.