Zoas Recepts

 












 

 

 

 

RECEPTS

 

 

ZOAS FRUIT OF THE FUTURE

 Zoas Nu-fruit retains the natural flavour, colour, aroma and bio-energetic values of freshly picked exotic fruit. Zoas Nu-fruit can be sliced, diced, minced or pulped. Here are a few ideas on how to use Zoas Nu-fruit.

 

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BREAKFAST

Zoas Nu-fruit Papaya Flavoured Butter

  • 125 g butter at room temp.

  • Juice of 1/2 lemon 

  • Black Pepper ground 

  • 5 g fresh Coriander

  • 30 g Zoas Nu-fruit Papaya

Method:

Soak the Papaya peices in water until soft.
Blend all ingredients together.
Spoon into butter dish and chill.

Delicious on hot potato and oven fresh scones/muffins

 Zoas Nu-Fruit Health Shake

  • 1 c Almonds/Pecan nuts

  • 100 g Zoas Nu-Fruit Pineapple

  • 50 g Zoas Nu-Fruit Mango

  • 150 g Strawberries washed and hulled

  • Juice of one Orange

  • 1/2 Passion fruit juice. 

Method: 

Blend all ingredients and add orange juice and passion fruit jice last. 

Serve chilled in glasss or pour over pears and peaches. 

Zoas Nu-Fruit served with Muesli

Chop according to taste zoas Nu-Fruit and mix with your bowl of muesli.

  •  Zoas Nu-Fruit Yoghurt Mix

  • Use any of the Zoas fruit

  • 1/2 c Sugar

  • 2 c Water

  • 2 Tsp Maizena

  • 1 c Zoas fruit pulp (see footnote on pulping)

  • 1 c Zoas Nu-Fruit 

Method:

Bring water to boil
Dissolve sugar in water
Mix Maizena with a little water to make a paste.
Add to the sugar solution and simmer until thick.
Stir the Zoas Fruit pulp and Zoas Nu-Fruit into the mixture.

Refrigirate and serve well chilled with yoghurt.

 

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SALADS

 Papaya and Avocado Salad with strawberry dresing

  • 2 ripe Avocados peeled and diced.

  • 100 g Papaya soaked in water for 15 min.

  • 1 punnet strawberries

  • 110 g toasted Pecan nuts chopped

  • Crisp green salad. 

Vinagaigerette: 

  • 150 g Olive Oil

  • 50 g White wine vinaiger

  • 10 g Wholegrain mustard

  • 1 Tsp fresh Parsley chopped

  • 2 g Garlic 

Blen the above and serve with salad and freshly baked bread. 

Orange, Mango and Almond Salad 

  • 4 large Orange

  • 50 g Mango, soaked 15 min

  • 2 Tbs blanched Almonds toasted

  • 2 tbs chopped fresh Mint. 

Syrup Mixture:

  • 1 c Water

  • 2 star Anise

  • 1 cinnamon stick

  • 6 Cloves

  • 2 Tbs Honey

  • 95 g sliced dried Figs

  • 85 g seedless Dates halved 

Method: 

Peel oranges thickly, remove any pith, cut into segments.
Combine mango, almonds and mint inbowl add syrup and mix well.
 

Sugar syrup:

Combine water, star anise, cinnamon, cloves and honey in small pan simmer uncovered for 10 min or until syrupy. Add figs and dates; cool. Discard star anise, cinnamon and cloves.

 

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MAIN COURSE

Lamb stir fry with fruit and spices 

  • 750 g lean lamb steak, cut into stripes.

  • 2 tsp ground Coriander

  • Pinch cayenne pepper

  • 3 Ts extra virgin olive oil

  • Grated zest and juice of 1/2 orange

  • 4 Tbs butter

  • 2 medium Granny Smith

  • apples peeled and cored.

  • 250 ml lamb or chicken stock.

  • 170 g Basmati Rice

  • 50 g Zoas Nu-Fruit Pineapple chopped

  • 2 Tbs Pine nuts

  • 1 bs raisins

  • 3 large spring onions, sliced 

  • 2 cloves of garlic, cruched

  • Sea salt and freshly ground

  • black pepper.

Method:

 Season the lamb strips wit coriander and cayenne then drizzle with half the olive oil and sprinkle with a little orange and lemon zest. In a large pan heat 1 Tbs of butter. Cut apples into chunks and fry until soft.

 Rice:

Bring lamb or chicken stock, diluted with plenty water to boil in large saucepan. Season with salt. Put rice in boiling water add pine nuts, mango and raisins and cook ubtil rice is tender. strain and return to pan, stir in 60 ml of butter and keep warm. Heat the remaining oil stir in spring onions and garlic and cook until soft. Add lamb and fry for 1-2 minutes Before serving add apples and rest of butter and fry for a few minutes until piping hot, add juice of half an orange. Stir and adjust the seasoning. 

Serve with rice and mint flavoured yoghurt.

 Fruit / onion/herb stuffing for poultry

  •  2 onions chopped

  • 1 Free-range chicken with innards.

  • 50 g Macadamia nuts

  • 6 Tbs dried Sage

  • 2 Tbs dried Parsley

  • 1 egg

  • 1/4 Lemon Juice

  • 200 g breadcrumbs + 100 g suasage meat.

  • 100 g Zoas Nu-Fruit Mango

  • 25 g Nu-fruit Papaya

  • 50 g Zoas Nu-Fruit Pineapple

  • 1/2 melted Butter.

Method:

 Fry onions until soft add liver and simmer for 3 minutes.

Add nuts, herbs and cook for 10 min. Add fruit. Mix with breadcrumbs and sausage meat. add egg, juice and melted butter. Mix well. Season chicken and stuff. Roast chicken at 180 degrees for 45 minutes. 

Serve with garden fresh vegetables and wild rice.

 

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