Spicy Chicken and Vegetable Pancakes
Once you have mastered this pancake recipe you will be whipping these up all the time to fill with your leftovers.
Feijoa Paste
This feijoa paste is a delicious treat - either as a sweet on its own or as an addition to your next cheese board.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 4 cups of feijoa flesh (approximately half a bucket of feijoas)
- 3 1/4 cups sugar (approximately)
Method
- Scoop the flesh from the feijoas.
- Process the feijoas until they are smooth. You can either use a blender, food processor or hand blender to do this.
- Pass the puree through a sieve or mouli to remove seeds.
- Measure your feijoa puree (it should be around 3 1/4 cups). Measure an equal volume of sugar and mix into the puree.
- Put the puree in a wide flat frypan. The puree should be no higher than 2-3cm in the bottom of the frypan so you may need to cook this in batches.
- Bring the puree to the boil. Stir frequently until the mix has reduced to about half the volume and you can draw a wooden spoon right across the pan before the trace fully closes up. This will take approximately 20 to 30 minutes.
- Pour the paste into a non-stick container (or a container lined with baking paper). You want the paste to be about 1 cm thick.
- Leave the paste to cool, this may take hours or even overnight. A good tip is to leave it in a cold oven so that nothing can stick to the paste while it cools.
- If it’s oozing liquid when it’s cool, cut into large blocks and dry on a cooling rack in a warm place for a few days.
- Store the paste between layers of baking paper in airtight containers in the fridge – it will keep for several months.